This is how you make healthy Instant Pot fish and vegetables together in your pressure cooker. Cooked separately but at the same time, this flavorful dinner cooks in no time at all and comes out flaky and tender. If you’re looking to cook multiple dishes at once in your Instant Pot this is how you do it.
We love this Instant Pot fish recipe because it’s so easy and comes out perfect every time!! With flaky buttery fish and tender vegetables cooked together at the same time we can walk away while it’s cooking and come back to a healthy meal that everyone loves. Yes, even the kids. Sponsored by Kitchen Deluxe accessories, we will show you below how we used them. After you enjoy this, try our other 101+ easy Instant Pot recipes here on The Typical Mom blog.
- Such a delicious and healthy electric pressure cooker recipe right?
Personally I think fish comes out great when it is steamed with just a bit of olive oil and a pinch of salt and spices. I did the same thing with the mix of vegetables I cooked in the larger of the two pans and they were great and just tender enough without being too mushy.
I used 2 pieces of tilapia but you could use whichever type of fish you prefer. The pans are great at keeping the moisture in and when it’s done cooking and resting in the bit of olive oil you poured on top the flavor is pretty amazing.
Cooking them in separate pans but in your pressure cooker at the same time keeps the flavors of each in tact but allows you to walk away while they steam to perfection. Do a quick release, lift the lids on each and enjoy them together for lunch or dinner.
The possibilities for these double stackable pans though. Add cornbread or baked potatoes to the bottom and chili to the top and have a great meal too!
Why would you cook fish in your Instant Pot?
- Cooks quickly
- Comes out tender and full of flavor
- No fish smell while cooking (some released when steam valve is opened)
- Easy one pot meal when cooked with vegetables using this pot in pot method
This is what you will need to make this healthy Instant Pot fish and vegetable dinner
- Instant Pot steamer insert pans – use code TYPICALM for 15% off
- Fish – about 1 lb., skinless and deboned
- we used white fish, medium thickness
- Vegetables – sliced
- we used zucchini, yellow squash, carrots and onion
- Parchment paper
- Olive Oil
- Spices – I just lightly season with seasoned salt and basil
If you’ve never tried to pressure cook fish it is a game changer!! So flaky and tender I tell you.
If you do not have this insert pan you can alternatively cook Instant Pot fish this way:
- Put 1.5 c water into your pressure cooker
- Place a trivet / steam rack at the bottom (make sure water isn’t touching bottom of rack)
- Place your fish fillet on steam rack
- Sprinkle seasonings on fish
- Close lid and steam valve
- Set to high pressure for 2-3 minutes for fresh fish and 3-4 min. for frozen fillets (size of fish and variety will vary timing but this works well for a piece of salmon)
- We typically cook a 3/4 lb. piece of fresh salmon for 4 minutes and it is perfect
- Do a quick release
- We cooked our Instant Pot frozen fish this way
If you’re looking to cook fresh or frozen Instant Pot shrimp we have info on that as well as our recipe for Instant Pot shrimp alfredo pasta.
If you’re looking for more pressure cooker fish recipes we have a bunch. Like how to cook salmon fillets with a little lemon pepper and lemon juice perfectly!
- There seriously isn’t anything you can’t do with an electric pressure cooker I say. Ok, well it can’t do my laundry but I honestly don’t use my stovetop or oven anymore! With just a cup of water and a light season with salt and pepper we make salmon in the Instant Pot all the time too!
Just place the skin side down on your trivet with lemon slices and butter on high pressure for 3 minutes or so (depends on thickness of fillet). Release the pressure and perfection! Of course if you want to cook multiple items then use the pans I used above but this is another Instant Pot fish idea.
How do you make Instant Pot fish tacos??
- Use either the recipe below using white fish in the stackable pans, or the salmon recipe above
- Cook as directed
- Remove and break up into smaller pieces
- Add to small flour tortillas
- Load it up with cabbage and fish taco sauce
- We like a slice of avocado on the top too
We make tacos weekly whether it be with fish or shredded chicken. It’s a cheap and healthy meal we all love so it’s on our meal rotation.
- Looking for a low carb keto meal idea?? After your pressure cooker fish is done put some inside of an avocado and this makes a really yummy meal!!
- We love air fryer tilapia for dinner too.
Have we convinced you that it’s worth getting an Instant Pot AND that this is the best way to cook fish??!!
I hope so. The only close second that gets raving reviews is our smoked salmon recipe that is amazing but does take a lot more time to make and cook. SO if you’re looking for the best way to make Instant Pot fish this is it!
Here’s the printable recipe and a video:
Instant Pot Fish
Ingredients
- 2 pcs fish 3/4 of a lb. or so, skinned and deboned
- 4 tbsp olive oil
- 1/4 tsp seasoned salt
- 1/4 tsp basil or other herb of choice
- 1 zucchini cut into dials
- 1 yellow squash zucchini cut into dials
- 1 carrot thin dials
- 1/2 onion cut into strips
- 1 bell pepper cut into strips
Instructions
- Put parchment paper inside the bottom larger piece of your stacked pans and pour all vegetables inside.
- Pour 2 tbsp of oil oil on top and sprinkle half of your seasoned salt and basil on top.
- Place smaller stacked pan on top of that and put a piece of parchment paper inside of that pan.
- Lay pieces of fish inside, pour remainder of olive oil on top of fish with remainder of spices.
- Put lid on and close fastener so pans are securely closed together.
- Pour 1.5 c. water inside your Instant Pot and lower stacked pans down inside.
- Close lid and steam valve and set to high pressure for 28 minutes. Do a quick release.
- Check to ensure fish and vegetables are desired tenderness, if not recover and add 2 minutes or so.
brian says
I appreciate your recipe, but for these steam buckets, I’d highly recommend using more pictures of the process. It seems a lot of people are confused. For example, most of them come with both sealed and vented lids and making it clear which ones to use might be helpful (in reference to the person who keeps getting too much water in with their fish).
I’ll give this a whirl based on what I can figure out here, as I’m a newbie to using these inserts myself. Hopefully 30 minutes will be enough for frozen fish.
Yelliwribbon says
If I just wNt to steam fish only and no veggie in one of the stackable pans , his long should I time it ?
Dee Dee says
I’ve tried your insta pot fish and veggies twice now. I have the double stacking baskets. Both times my fish came out boiled! There’s so much water in the container after cooking. I only add a cup of water to my pot. I just don’t know how to solve this problem. Ty
The Typical Mom says
I haven’t had anyone tell me this was their outcome so it is hard to say. Sounds like the pans aren’t sealing together properly so water is seeping inside. There should only be a bit of liquid from the fish itself inside. I bet that is your issue.
Mary says
I am wondering same thing..trying to learn how to use my IP but find it actually takes longer
Ana says
Confused!! The article says to IP for 2-3 mins but the printed recipe says IP for 28 mins. Which is it?
I got this recipe from my sister. She said she IP’d her talipia for 3 mins & it came out. When she sent me the article, I read both the article & recipe. I saw the differences.
The Typical Mom says
Yes it specifies in the post. The short time you’re talking about is if you put your fish on a trivet like the salmon you see. The 28 minutes is if you use the stackable pans you see.
Nellie Tracy says
This really is a great recipe! So tasty!
Kim says
What can you use if you dont have stack pans?
Tom says
I just find a oven safe bowl (Pyrex) and cover it with aluminum foil to keep the water out.
Donna says
I am loving the fact that both the fish and the veggies can be cooked at the same time, massive time saver! And such simple, delicious flavours too!
PamD says
Love that you use parchment paper! All the aluminum others use is unhealthy. Can cause alzheimers. All the beer, soda, ect. cans also unhealthy.
Barbara says
Does it matter if you’re cooking about half the amount of fish? Or should time stay the same.
Richanne says
Could you stack foil pockets if you don’t have the pans?
Renee says
Do it exactly as she describes and you will not be disappointed. The 28 minutes seems counter intuitive but it is spot on!!! I used fresh samon and for Vegas broccoli and cauliflower. I couldn’t stop eating!! Oh – well I also put real butter and garlic in mine so it was as healthy as butter can allow!!!
Renee says
That was “ veges” not Vegas!!
D says
Veggies
The Typical Mom says
So glad you loved it too.
DAVID A GAZDAG says
Absolutly wonderful …..
The Typical Mom says
Glad you enjoyed it.
Linda says
I was also skeptical about the time, especially for zucchini, but the veggies came out just perfect and the fish was also great! I love these stacking pans.
Christine says
Am I reading this correct, set for 28 mins at high pressure and then there is only 2grams protein ?
The Typical Mom says
28 minutes yes. I don’t calculate nutritional info., the recipe card does that so something is off.
Teresa says
Would I be setting the IP button to manual or steam for 28min?
The Typical Mom says
Pressure high for the time listed. Manual button if you have one, and then pressure button.
Christine says
First time using PIP cooking. At first I thought 28 minutes was way to long to cook fish but I made the recipe exactly and it turned out great. I would definitely make this recipe again. Thanks for sharing.
Michele says
For frozen filets, about how much longer than 28 minutes?
Lisa says
I would like to know the answer to this question, too! Thanks!
The Typical Mom says
I haven’t used frozen fillets though typically there isn’t much of a difference in time. Maybe adjust to 30 min.
Stephanie says
I tried the recipe. I have a Fagor LUX electric pressure cooker. I have the pots too. Cooked 28 minutes. Fish and vegetables not done. Vegetables in fact not cooked at all. They are on the bottom. I put it back in and am doing an extra 15 min. Never had a problem using all Instapot recipes.
Eli says
I was excited to use this method and ordered the pans without reading thru. Alas! 28 minutes plus building pressure and release? Went from “no time at all” to “literally the longest anyone has ever spent making fish” ??
Ken Udle says
When cooking PinP I always put water in each pot and then add the 1.5 c water in the pressure cooker. seeing your approach is very interesting. I will try this one. I’m confused about the time as I’ve never cooked anything in the pressure cooker for 28 mins, does that time include the 13 mins or so it takes to get to the high pressure level?
The Typical Mom says
No you set to 28 min., takes a lot longer using the pans I refer to in the post. I have instructions for setting on a trivet too by itself.
David Leibner says
5 minutes is to long. I cook a fresh piece of Halibut High Pressure 2 minutes and release immediately and it is perfect every time. Better than in a nice restaurant.
The Typical Mom says
Timing depends on the size, thickness, and type of fish. I stated 5 minutes for a piece of salmon which takes a bit longer and somewhat thick.
Chrisy Byram says
If I have a this set but the lid has steam holes should I put the vegies on the top or fish on the top?
The Typical Mom says
Not familiar with that model so unsure.
Teresa says
Just for clarity. There are no steamer openings in the pots correct?
The Typical Mom says
Nope
Kathy says
What is tge reason for the parchment paper? Just to prevent sticking? Thank you
The Typical Mom says
Just to not stick, yes.
Linda Miller says
I bought this pan and am trying the fish. Looks delicious! Now that I have the pan I’m interested in other ways to use it. Seems like it makes a difference in the cooking time? Any ideas or tips? Thanks!
Alivia says
I used mine for Christmas dinner for my family of four! Came out perfect.
I made chicken parmesan meatloaf in the bottom pan and cornbread stuffing in the top one! Was amazing!
I love these things. ?
Lynde says
I too have made meatloaf in mine but w/ potatoes can you please give me your IP Cornbread stuffing recipe? It sounds amazing.
TERRY says
28 mins sounds like to long to cook vegs and/or fish. Is it ok because they are inside of the pans.
The Typical Mom says
Yes exactly. We have made this using these directions several times and it comes out to perfection using these pans but it does take a bit longer because you’re essentially steaming them inside the pot so it takes longer but is so worth it!!
Karen says
Call me crazy. But wouldn’t it be faster to steam the veggies in a basket for 2 minutes (QR) and then cook the fish for 3-5 mins (depending on thickness/frozen or not) than to cook together for 28? Is there another benefit to cooking them together that I’m missing?
June says
How can I cook baked potatoes with the fish?