Put the potatoes in the bottom of an Instant-Pot. Add 1 cup water, 2 tablespoons of butter, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Place the pot’s steam rack over the potatoes. Spray olive oil on salmon fillets, season with salt, pepper, paprika, and lemon zest, repeat on the other side. Place salmon on the rack and sprinkle with 1 tbsp parsley. Place broccoli pieces on top, drizzle with fresh lemon juice, and a little more salt and pepper. Put on the lid, making sure the steam valve is in the sealing position and set the cooker manual cook for 3 minutes. When finished, immediately turn the steam valve to the venting position to release the pressure. (I put a dishtowel over the valve before turning it) Remove the broccoli, salmon, and rack. Drain the liquid in pot and set the cooker to sauté. When the potatoes start sizzling, add the garlic, remaining parsley, and the butter, cook, and stir 1 to 2 minutes. Turn off the cooker. Divide the salmon, potatoes, and broccoli among plates. Serve with lemon wedges. Enjoy!