I will be the first to tell you I’m not a fan of fish. I love shellfish and sushi, but when it comes to fish fillets they were just never my thing (my beer battered fish & chips are an exception). But since the Instant Pot plays the role of a steam oven very well, I figured I needed to expand my horizons to see if I could make some mild fillets so melt-in-your-mouth delicious, I’d be able to tolerate it. It worked. Folks, this crazy simple and fast only takes TWO ingredients: fish fillets and marinade of your choice. Nothing fishy about this one! Serve with some rice pilaf.
Watch The Video!
Prepping The Fish
Pressure Cooking
The Finishing Touches
The Taste Test
Instant Pot Fish Fillets
I will be the first to tell you I'm not a fan of fish. I love shellfish and sushi, but when it comes to fish fillets they were just never my thing. But since the Instant Pot plays the role of a steam oven very well, I figured I needed to expand my horizons to see if I could make some mild fillets so melt-in-your-mouth delicious, I'd be able to tolerate it. It worked. Folks, this crazy simple and fast only takes TWO ingredients: a fish fillet and marinade of your choice. Nothing fishy about this one! Serve with some rice pilaf.
Ingredients
- 4-6 boneless, skinless fish fillets of your choice, 1/4-1/2 inch thick and fully thawed if frozen (see Jeff's Tips)
- Marinade of your choice (see Jeff's Tips)
Instructions
- Add 1 1/2 cups water to the Instant Pot followed by the trivet (or silicone sling). Place a parchment round on the trivet or sling and lay in a fillet. Generously brush the fillet with the marinade. Stack the next fillet on top in a crisscross fashion and repeat the process until all fillets are stacked and marinated.
- Secure the lid, move the valve to the sealing position and hi Pressure Cook or Manual at High Pressure for 5 minutes (see Jeff's Tips). Quick release when done.
- Carefully remove the trivet or sling with the fillets and transfer to a plate (they will be very delicate). Brush on more marinade before serving with some rice pilaf.
Jeffrey's Tips
For store-bought marinades, the sky's the limit as you'll find tons of options in your market. Some suggestions are teriyaki, lemon pepper, herb & garlic, sesame ginger or Italian.
For the fish fillets, I suggest flounder, tilapia, mahi mahi, salmon, cod, or haddock. Just make sure the skin is off and the fillets are thawed and between 1/4-1/2-inch thick so they fully cook properly. If, after pressure cooking, you find the fish is a bit underdone pressure cook for another 1-2 minutes.
Martha
Maybe you never liked fillet cause it was frozen. We only eat fresh in season. If you come to the SF Bay Area my wife n I would be happy to grill you fresh!!!
I guess if we were land locked frozen would be our only choice!!!
Thanks for all you cook and share and share with the IP!!!
m
Candy
We have loved your chili, pot, roast, pasta dishes, and so many others. We cannot wait to try this new recipe! Thank you for continuing to introduce new ones Jeff so we too can cook a variety of dishes for our families‼️♥️
Ken Wald
I make tilapia filets in the Instapot. No matter what I do, the fish sticks to the metal trivet when it cooks. Does your method avoid this problem?
Jeffrey
The parchment rounds are important for this reason. You can also place them in between each layer of fish so they don’t stick to each other when stacking before pressure cooking.
Dorothea
thank you for all of the great ideas on fish. I love fish but always hated cooking it for it falls apart
Peggy McG
Maybe a very short time under the broiler would “crisp up” the marinade a bit. Worth a try.