Instant Pot Fish Stew Recipes
Description
Nothing beats a hot and hearty fish stew for a comforting meal. With this Instant Pot Fish Stew recipe, it’s easier and faster to make a delicious and healthy stew. Made with fresh fish, potatoes, and vegetables, this stew is a perfect meal to make for a weeknight dinner. You can use any type of fish you prefer, such as cod, haddock, tilapia, or salmon. This stew can be enjoyed with a side of crusty bread or cooked rice.
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 potatoes, diced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 2 cups of vegetable broth
- 1 cup of white wine
- 1 pound of cod, haddock, tilapia, or salmon, cut into cubes
- 1 (14.5 oz) can of diced tomatoes
- 2 tablespoons of chopped fresh parsley
- Salt and pepper, to taste
Instructions
1. Set your Instant Pot to “Saute” mode and heat the olive oil. Add the garlic, onion, carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
2. Add the thyme, oregano, vegetable broth, wine, and fish. Stir to combine, then season with salt and pepper.
3. Close the lid of the Instant Pot and set the pressure release valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the timer to 5 minutes.
4. When the timer is done, carefully turn the pressure release valve to “Venting” to release the pressure. Once the pressure is released, open the lid.
5. Stir in the diced tomatoes and parsley. Taste and adjust the seasoning if needed. Serve hot.
Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Notes
You can use any type of fish you prefer, such as cod, haddock, tilapia, or salmon. You can also use frozen fish, just add an extra 2 minutes to the cooking time.
Nutrition: Per Serving
Calories: 401 kcal
Carbohydrates: 22.8 g
Protein: 28.2 g
Fat: 17.8 g
Saturated Fat: 2.9 g
Cholesterol: 68 mg
Sodium: 707 mg
Potassium: 1013 mg
Fiber: 4.3 g
Sugar: 4.3 g
Vitamin A: 4481 IU
Vitamin C: 19.5 mg
Calcium: 105 mg
Iron: 3.4 mg
Recipe Tips
- Use fresh fish for best results. If you’re using frozen fish, make sure to thaw it before using.
- If you don’t have vegetable broth, you can use chicken broth or water instead.
- Feel free to add other vegetables, such as bell peppers, mushrooms, or zucchini.
- You can also add a can of beans, such as chickpeas or white beans, to make the stew even more filling.
- This stew can be served with a side of crusty bread or cooked rice.
- You can store the leftovers in an airtight container in the fridge for up to 4 days.
Post a Comment for "Instant Pot Fish Stew Recipes"