Mix together in a medium-size bowl your soy sauce, water, Brown sugar, oil, garlic, and ginger.

Place your salmon on a sheet of aluminum foil. Fold up the sides to create a bowl shape. Pour 1/3 of your soy sauce liquid moisture over the salmon. Set aside.

Take another piece of aluminum foil and cover the top of the salmon and pinch together the aluminum foil to seal in all of the sides.

Add one and a half cups of water to the bottom of your instant pot. Place the trivet inside and place your salmon on the trivet.

Close the lid on the Instant Pot and close your ceiling valve.

Set your instant pot to high-pressure for four minutes. Once it is done cooking, allow it to naturally release for 10 minutes. Once the 10 minutes is over, do a manual release by opening the sealing valve.

Remove the salmon and your trivet from your instant pot. Pour out the water that is in the pot and place your pot back into the instant pot. Choose to cancel, and then sauté mode.

Mix together your corn starch and water in a small bowl.

Once your instant pot heats up on sauté mode, add in your cornstarch mixture, as well as the remaining soy sauce liquid. Mix well and reduce your sauce until it reaches your desired consistency.

Pour the sauce over your cooked salmon. Add additional optional garnishes Such as sesame seeds, and green onions. Enjoy!