Instant Pot Fish
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.
- 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
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.
Serving: 4oz | Calories: 307kcal | Carbohydrates: 12g | Protein: 2g | Fat: 28g | Saturated Fat: 3g | Sodium: 324mg | Potassium: 519mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7155IU | Vitamin C: 97.4mg | Calcium: 32mg | Iron: 0.9mg