Instant Pot Fish From Frozen Food

INSTANT POT FISH (FROZEN COD, HALIBUT)

Steps:

• Clean, pat dry and make 2 slashes in the fish (If using frozen fish, rinse the ice glaze off).
• Mix oil, paprika,thyme, onion powder, ginger, stock cube, black pepper, salt and oil together to form the marinade.
• Rub fresh or frozen whole fish with the marinade ensuring the inside and all parts are well covered.
• Pour water in the pot of the instant pot pressure cooker, then place trivet in the pot. Arrange marinated fish in single file on the trivet.
• Close the instant pot with it's lid and turn the vent to sealing position. Set to manual pressure cook high 4 minutes and after the cook time, do a quick release.If using frozen fish, pressure cook for 6 minutes followed by quick release.
• When the IP is depressurised and safe to open, take off the lid and take out the cooked fish.Serve and enjoy or move to the next step for crisp skin
• Put fish in oven tray and grill at 220C for 6 minutes or till crisp. Take out serve and enjoy.

INSTANT POT FISH ITALIAN-STYLE (FROM FROZEN)

Steps:

• Add the water to the Instant Pot. We're only using 1/4 cup because the frozen fish will defrost during cooking and give out a lot of liquid.
• Place the frozen fish fillets in the water. Add the rest of the ingredients (scatter them around and on top). Drizzle with olive oil and sprinkle the sea salt and chilli flakes.
• Pop and close the lid. Set to Manual/Pressure Cook on HIGH pressure for 4 minutes. After 3 beeps, the Instant Pot will start building up pressure and the cooking will commence. Once the timer goes off, allow 7-8 minutes for the pressure to release naturally and then do the quick release to let off the steam.
• Open the lid and use a spatula to carefully remove the fish fillets. Pour the broth and the cooked ingredients over the top and serve. Garnish with a little chopped parsley or basil

INSTANT POT FISH (FROZEN COD)

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

INSTANT POT SOY-GINGER SALMON

Steps:

• Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook's Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
• Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.