Pressure Cooker Fish In Packet Recipes
INSTANT POT FISH (FROZEN COD)
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.
Provided by Ajoke
Categories Main Course
Time 7m
Number Of Ingredients 3
Steps:
- 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 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 the frozen cod fish and season with salt and freshly ground black pepper.
- 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 or 4 minutes. 2 minutes has always worked for me, Alternatively, let the instant pot come to natural pressure for another 5 minutes after 2 minutes on high pressure
- Serve with lemon wedge, melted butter and chopped dill or parsley sauce
Nutrition Facts : Calories 82 kcal, Protein 18 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 635 mg, ServingSize 1 serving
PRESSURE COOKER LEMON AND DILL FISH PACKETS
Parchment paper packets aren't just for your oven anymore! You can cook fish in your Instant Pot without making a mess with this easy, yummy recipe.
Provided by Bob Warden
Time 20m
Number Of Ingredients 8
Steps:
- Rinse fish; pat dry. Place each fillet in the center of a large square of parchment paper. Sprinkle fish with the next three ingredients (through pepper); add dill. Top with lemon and butter.
- Bring up two opposite edges of paper; seal with a double fold. Fold remaining ends to enclose fish, leaving space for steam to build.
- Place a small metal rack or trivet in the bottom of a 6-quart electric pressure cooker; add the water. Place fish packets on rack.
- Cover with lid and lock securely. Select high pressure and set timer for 5 minutes cooking (timer will start after cooker has come up to pressure). Quick-release pressure. Let stand 5 minutes before serving.
Nutrition Facts : Calories 162 kcal, Carbohydrate 3 g, Cholesterol 10 mg, Protein 26 g, SaturatedFat 3 g, Sodium 396 mg, Sugar 1 g, Fat 6 g, UnsaturatedFat 3 g
PRESSURE-COOKER FISH STEW
I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk so I don't have to worry about having those on hand. Feel free to top servings with a little grated cheddar. -Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes., Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.
Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 488mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
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