instant pot fish

Instant pot cod fish cooked from frozen in an electric pressure cooker in 2 minutes. No more waiting around to thaw your fish for dinner, with this recipe, you can have this quick and healthy dinner from the kitchen to your table under 10 minutes.

Instant Pot Fish (Frozen Cod)

fish

salt

black pepper

Rinse frozen fish

Rinse the fish under cold water to deglaze, this step is optional. If using more than 1 frozen fish, make sure the fish are separated and not clumped together.

place trivet

Place the trivet in the instant pot and add 1 cup of water. I used 6qt IP DUO, If you are using 8qt instant pot, use the minimum water required which is 2 cups.

add fish to IP

Add the frozen cod fish and season with salt and freshly ground black pepper.

Pressure cook

Cover the lid of your instant pot securely then turn the valve to the sealing position. Select manual or pressure cook and cook on high pressure for 2 minutes then carefully do a quick release.NOTE: If the thickness of your frozen cod fillet is more than ½ an inch, you can increase the cooking time to 3 minutes. 2 minutes has always worked for me, Alternatively, let the instant pot come to natural pressure for another 2 minutes after 2 minutes on high pressure

Serve

Serve with lemon wedge, melted butter and chopped dill or parsley sauce

Fish Saag is a delightfully savory Indian dish made with fish, spinach and coconut milk. It's gluten free, low carb and made easily in your Instant Pot.

Fish Saag with Spinach and Coconut Milk

Onion (Chopped)

Tomatoes (chopped)

Full-Fat Coconut Milk (out of a 14.5 ounce can of coconut milk)

Ginger

Garlic

Garam Masala

tumeric

Cayenne Pepper

Kosher Salt

Frozen Spinach

Water

haddock

Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.

Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.    

Stir in the salt, cayenne, turmeric and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.&nbsp;

Add in the frozen spinach and stir. The spinach or greens are what makes this a saag.&nbsp; &nbsp;

Place a steamer rack on top of this sauce.&nbsp;

For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.&nbsp; &nbsp;

Cook for 5 Minutes high pressure.&nbsp;&nbsp;

Allow it to release pressure naturally for 5 mins and then release all remaining pressure.&nbsp;

Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don't break up the fish as you proceed to the next step which asks you to mix the sauce well.)&nbsp;

Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, or naan, cauliflower rice, or zoodles.   

Learn how to make perfectly cooked Juicy Moist&nbsp;Instant Pot Salmon. Tender, flaky, succulent pressure cooker salmon with deliciously caramelized sweet-savory teriyaki sauce.&nbsp;Say no to dry rubbery Instant Pot Fish!

Instant Pot Salmon

(640 grams) salmon

garlic (, crushed)

ginger

soy sauce

(60 milliliters) mirin (Japanese Sweet Cooking Rice Wine)

(60 milliliters) Japanese cooking sake

¼ teaspoon (1.25 milliliters) sesame oil

(28 grams) white sugar

Toasted sesame seed

onion

(22.5 grams) cornstarch

(45 milliliters) water

Pressure Cook Salmon: Add 4 crushed garlic cloves and 1 - 2 slice (5g) ginger in Instant Pot. Layer 2 salmon steaks on the garlic cloves.&nbsp;To make teriyaki sauce, mix ¼ cup (60ml) Japanese soy sauce or regular soy sauce, ¼ cup (60ml) mirin, ¼ cup (60ml) Japanese cooking sake, ¼ tsp (1.25ml) sesame oil, and 2 tbsp (28g) white sugar together. Pour Teriyaki sauce on the salmon.&nbsp;Pressure Cook at High Pressure for 0 minute (zero minute) and Natural Release for 10 minutes. *Note: 0 (zero) minute is not a typo!&nbsp;Check internal temperature at its’ thickest part with an accurate food thermometer.*Pro Tips: The USFDA recommends cooking salmon to an internal temperature of 145°F (63°C), but anything over 125°F (52°C) is fine for farmed Atlantic Salmon. If the salmon is below 125°F (52°C), place the lid back on and let the residual heat cook the salmon.

Thicken Teriyaki Sauce: Carefully place cooked salmon on a serving plate. *Note: The salmon's internal temperature will continue to rise.&nbsp;Bring the teriyaki sauce back to a simmer by pressing the "Cancel" button, then "Saute" button.&nbsp;Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the teriyaki sauce until desired thickness.&nbsp;*Pro Tip: You don't have to use all the cornstarch thickener. Use accordingly to your taste.

Serve Instant Pot Salmon with Teriyaki Sauce: Drizzle teriyaki sauce on the Salmon steaks. *Optional: use a blowtorch to slightly caramelize the teriyaki sauce on the salmon.&nbsp;Garnish with sesame seeds and finely sliced green onion. Your delicious &amp; beautiful Teriyaki Salmons are ready to serve. Enjoy!~ :)

Instant pot fish recipe (frozen cod, haddock, halibut, white fish, whole fish, any fish) that is easy, and quick. This pressure cooker fish cooks in less than 5 minutes and can be cooked whole, fillet or loins, fresh, or frozen. This instant pot fish recipes post includes how to cook frozen cod in instant pot and for whole steamed fish.

Instant Pot Fish (Frozen Cod, Halibut)

Smoked paprika

Onion powder

Cayenne or black pepper

Stock cube

Oil (vegetable, sunflower or olive oil)

Clean, pat dry and make 2 slashes in the fish (If using frozen fish, rinse the ice glaze off).

Mix oil, paprika,thyme, onion powder, ginger, stock cube, black pepper, salt and oil together to form the marinade.

Rub fresh or frozen whole fish with the marinade ensuring the inside and all parts are well covered.

Pour water in the pot of the instant pot pressure cooker, then place trivet in the pot. Arrange marinated fish in single file on the trivet.

Close the instant pot with it’s lid and turn the vent to sealing position. Set to manual pressure cook high 4 minutes and after the cook time, do a quick release.If using frozen fish, pressure cook for 6 minutes followed by quick release.

When the IP is depressurised and safe to open, take off the lid and take out the cooked fish.Serve and enjoy or move to the next step for crisp skin

Put fish in oven tray and grill at 220C for 6 minutes or till crisp. Take out serve and enjoy.

Rinse cod fish or haddock under warm water to deglaze the ice.

Sprinkle with salt and pepper or apply fish marinade all over the fish. Pour a cup of water into the instant pot then place a trivet in it.

Arrange the seasoned frozen cod on the trivet.Close the instant pot with its lid, turn the knob into sealing position and pressure cook for 3 minutes then do a quick release.

INSTANT POT FROZEN COD

https://www.youtube.com/watch?v=es88jV6E5QE

Instant pot fish that is flaky, tender and delicious. 
Full recipe on www.recipevibes.com
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#instantpotwholefish #instantpotfish #instantpotfishrecipe

INSTANT POT FISH

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Instant Pot Fish (Frozen Cod)

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