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
350gpotatoesabout 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
1teaspoonsea salt
1teaspoonvegetable stock paste
2cod fillets (or any white fish)
Juice of half a lemon
10green pimento stuffed olivesmore if you want of course or none if you don't like olives
200gchopped tomatoes
black pepperfreshly ground
soy saucea good drizzle
To serve
Lemon wedges
Parsleyfreshly chopped
Instructions
Pour 250 ml water into the inner pot.
Create a layer of sliced potatoes at the bottom of the inner pot.
Sprinkle 1 teaspoon sea salt (optional) and 1 teaspoon of my veg stock paste (recipe on the blog).
Top with two cod fillets.
Drizzle with the juice of half a lemon.
Add about 10 green pimento stuffed olives.
Top with 200 g chopped tomatoes (do not stir!).
A few twists of black pepper and a good drizzle of soy sauce. Do not stir.
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 handle pointing to Sealing.
Press the Manual / Pressure Cook button and use the - and + buttons to programme 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 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.You can find my Vegetable Stock Paste recipe here.*TerminologyQuick 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.