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.
I don’t know about you but we are big fans of fish in our house! Now that we have a pressure cooker it is even easier to cook it to flaky perfection and now you can cook another dish such as vegetables together, but separately, using these steamer insert pans from Kitchen Deluxe who generously sponsored this post! Let us show you how to make this easy Instant Pot fish recipe.
Such a delicious and healthy meal 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
- Vegetables – sliced
- Parchment paper
- Olive Oil
- Spices – I just lightly season with seasoned salt and basil
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
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.
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.
Barbara says
04/22/2019 at 1:32 pmDoes it matter if you’re cooking about half the amount of fish? Or should time stay the same.
Richanne says
03/27/2019 at 2:38 pmCould you stack foil pockets if you don’t have the pans?
Renee says
03/25/2019 at 6:54 amDo 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
03/25/2019 at 6:57 amThat was “ veges” not Vegas!!
The Typical Mom says
03/25/2019 at 8:48 amSo glad you loved it too.
DAVID A GAZDAG says
03/19/2019 at 3:57 pmAbsolutly wonderful …..
The Typical Mom says
03/21/2019 at 9:51 amGlad you enjoyed it.
Linda says
01/18/2019 at 12:26 pmI 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
03/23/2019 at 11:44 amAm I reading this correct, set for 28 mins at high pressure and then there is only 2grams protein ?
The Typical Mom says
03/25/2019 at 8:49 am28 minutes yes. I don’t calculate nutritional info., the recipe card does that so something is off.
Teresa says
01/12/2019 at 1:04 pmWould I be setting the IP button to manual or steam for 28min?
The Typical Mom says
01/12/2019 at 2:18 pmPressure high for the time listed. Manual button if you have one, and then pressure button.
Christine says
01/03/2019 at 4:35 pmFirst 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
12/04/2018 at 6:21 amFor frozen filets, about how much longer than 28 minutes?
Lisa says
03/08/2019 at 10:51 amI would like to know the answer to this question, too! Thanks!
The Typical Mom says
03/08/2019 at 5:10 pmI haven’t used frozen fillets though typically there isn’t much of a difference in time. Maybe adjust to 30 min.
Stephanie says
11/11/2018 at 1:42 pmI 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
09/25/2018 at 4:17 pmI 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
09/02/2018 at 12:24 pmWhen 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
09/04/2018 at 9:19 amNo 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
08/10/2018 at 7:49 pm5 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
08/10/2018 at 8:23 pmTiming 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
07/18/2018 at 2:03 pmIf 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
07/23/2018 at 2:44 pmNot familiar with that model so unsure.
Teresa says
07/10/2018 at 12:22 pmJust for clarity. There are no steamer openings in the pots correct?
The Typical Mom says
07/10/2018 at 6:14 pmNope
Kathy says
06/30/2018 at 5:41 pmWhat is tge reason for the parchment paper? Just to prevent sticking? Thank you
The Typical Mom says
07/02/2018 at 10:31 amJust to not stick, yes.
Linda Miller says
05/22/2018 at 12:20 pmI 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
12/29/2018 at 4:10 pmI 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. 🙂
TERRY says
05/08/2018 at 3:04 pm28 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
05/08/2018 at 3:15 pmYes 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
05/17/2019 at 10:12 pmCall 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?