Set your pressure cooker to the saute setting. 

toast pecans for 3-4 minutes and remove from pan. 

Make the maple bourbon sauce.  With your pressure cooker still on the saute setting, make the sauce. Add all of the ingredients and whisk them together.  Once you see the sauce start to thicken, turn off the heat, and remove the sauce from the pressure cooker into a bowl. 

Once the pressure cooker pot has cooled down, rinse it out and place it back in the pressure cooker. 

Pour half the bourbon sauce in a bowl and save the rest for later.  

Bush half the bourbon sauce onto the pieces of salmon.  

Wrap up the pieces of salmon in four pieces of foil and form a packet.  

Place 2 cups of water on the bottom of your pressure cooker.  Add the trivet or a vegetable steamer on top of the water.  Place the foil packets containing the salmon on top. 

Close pressure cooker lid and cook on high pressure for 12 minutes.   

vent immediately, remove packets and serve.