This Instant Pot Fish and Potatoes in Tomato Sauce with Olives is super easy and tasty.
The hardest part is going to be slicing the potatoes and opening the tin of chopped tomatoes.
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📖 Recipe
Instant Pot Fish and Potatoes in Tomato Sauce with Olives
A delicious dish with Fish and Potatoes in Tomato Sauce with Olives that is super easy to cook in the Instant Pot. Feel free to scale up this dish to serve more people, the timings would remain the same
Equipment
- Instant Pot or pressure cooker
Ingredients
- 250 ml water from the cold tap or at room temperature
- 350 g potatoes about half a cm to 1 cm slices. New potatoes work well but floury ones will be lovely too and, as they tend to disintegrate a bit, they will thicken the sauce. You don't have to be too accurate about the exact weight of the potatoes
- 1 teaspoon sea salt
- 1 teaspoon vegetable stock paste
- 2 fillets cod (or any white fish)
- ½ lemon, juiced
- 10 green pimento stuffed olives more if you want of course or none if you don't like olives
- 200 g chopped tomatoes
- black pepper freshly ground
- soy sauce a good drizzle
To serve
- Lemon wedges
- Parsley freshly chopped
Instructions
- Pour 250 ml water into the inner pot. Cold, not hot.250 ml water
- Create a layer of sliced potatoes at the bottom of the inner pot.350 g potatoes
- Sprinkle 1 teaspoon sea salt (optional) and 1 teaspoon of my veg stock paste (recipe on the blog).1 teaspoon sea salt, 1 teaspoon vegetable stock paste
- Top with two cod fillets.2 fillets cod (or any white fish)
- Drizzle with the juice of half a lemon.½ lemon, juiced
- Add about 10 green pimento stuffed olives.10 green pimento stuffed olives
- Top with 200 g chopped tomatoes (do not stir!).200 g chopped tomatoes
- A few twists of black pepper and a good drizzle of soy sauce. Do not stir.black pepper, soy sauce
- Lock the lid in after making sure that the sealing ring is properly in place by pressing it down following its circumference a few times. Steam release Sealed
- Pressure cook, high pressure, 3 minutes. At the end of the cooking time wait 3 minutes and do a quick pressure release*.
- Serve with lemon wedges and freshly chopped parsleyLemon wedges, Parsley
Notes
Feel free to scale up this dish to serve more people, the timings would remain the same. Just remember to only fill up to the ⅔ mark as you're going to be pressure cooking. Always read your instructin manual.
Make sure you try my Vegetable Stock Paste recipe.
*Terminology
Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Tried this recipe?Mention @feistytapas or tag #feistytapas!
Share on FacebookCan I use other types of fish?
Yes, you can.
I used cod but any white fish will be fine and yes, you can use frozen fish too.
How to serve
This is essentially a fantastic pressure cooker Fish Stew so it's a one-pot dish. It would be great with some crusty bread or with a salad though.
Join my Pressure Cooking Group
Other recipes with Fish
- How to cook FISH in the Instant Pot - Salmon, white fish, any fish
- Pressure Cooker Fish with Risotto
- Instant Pot Prawn, Trout and Pea Risotto
- Recipe: Rainbow trout with serrano ham and potatoes (Thermomix, steamer or oven)
It will make your cooking life so much easier!
The Beginners' Guide covers everything you need to know.
New to Instant Pot?
Depending on what cooker you have, this type of video might help too!
And I have a video section dedicated to the Instant Pot Pro Crisp.
Let me know if you try my recipe for Instant Pot Fish and Potatoes in Tomato Sauce with Olives!
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CathMc says
Making this for Tea tonight. Nice and light on this but weather.
Serving with lots of buttery spinach and a glass of wine.
Thank you Maria once again for a brill recipe. X
Maria says
How was it Cath?
Anita Maiti says
Any changes in timings if you use frozen fish?
Maria says
Same timings with frozen fish
Anita Maiti says
Did you use fresh or tinned tomatoes?
Marcus says
Made this tonight. Really liked it. I would say keep the potato slices under 0.5cm because mine were slightly undercooked (I did have a triple layer of them as well though!). Also, didn’t have olives to hand and think they would definitely add to the meal.
Overall, really easy, quick and healthy. Will definitely make it again. Thanks!
Richenda says
We really enjoyed this recipe, used tinned toms with chilli and added garlic and a knob of butter at the end to add unctuousness.
Althea Joseph says
Just finished eating this and had to jump on to say it was delicious! Went out to get olives and forgot to get lemon, used apple cider vinegar instead. Added some garlic granules too. Put my green beans on top and cooked everything together. So easy to put together for a lovely meal. Will definitely be making this again.
Andrew says
Really nice, used haddock as it was on sale and black pitted olives, as thats what was in the fridge. Loved the strong flavours lemon, parsley and olives. Will definatly make again.