Instant Pot Fish Stew Food

INSTANT POT FISH STEW

Steps:

• Using sauté setting - add bacon to pot and cook until almost crispy. Add tomato paste to pot, mix well, and cook for about 1 minute. Add garlic and cook for another minute. Then turn off heat.
• Add a layer of potatoes, followed by a layer of onions. Season with 1/4 teaspoon of salt. Add a layer of fish and season with 1/4 teaspoon of salt. Repeat layers again, ending with a layer of fish on top.
• Pour in seafood stock. You want the liquid to just barely touch the bottom of the top layer of fish. So, if need be, add a little water to achieve that. Lock lid and cook for 3 minutes at high pressure.
• Once cook time is complete, quick-release pressure. Remove lid and skim as much fat from the top as you like. I think a little fat is good, but you can skim it all off if you like.
• Switch back to sauté setting. Crack eggs into empty spaces on top. Once all the eggs are in, switch back to "keep warm" setting and place the lid back on pot.
• Allow edge to poach in the residual heat. For slightly runny eggs (like I prefer), let them sit for about 7 minutes. But for hard cooked eggs, it'll probably take 15 or so. To serve... Gently scoop out stew, making sure to get all the way to the bottom so that you get some bacon! Top each bowl with an egg or two.

MEDITERRANEAN FISH STEW

Steps:

• Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
• Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
• Closed the lid and vent, set to Stew" and the temperature to Normal. Set the timer to 5 minutes.
• Once the time is up, quick release the pressure according to the manufacturer's directions to release the steam.
• Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
• When the time is up, quick release the pressure according to the manufacturer's directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
• Ladle the stew into a large bowl, garnish with herbs and lemon wedge.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT FISH STEW RECIPE

Steps:

• Heat the Instant Pot to the Sauté function. Once it is hot, add the olive oil and place the onion and garlic halves cut-sides down in the pot. Sauté them toward the middle of the pot to acquire more caramelization. Once they are caramelized, flip them over and add the chicken stock, olive brine and tomato purée, then turn the Sauté function off. Season the broth with salt and pepper accordingly.
• Add the olives, fennel and potatoes to the broth. Affix the lid and cook on the Pressure Cook function with low pressure for 10 minutes. Make sure the steam release valve is closed. Once the timer goes off, release the steam from the steam release valve.
• Remove the lid, then remove all the vegetables carefully with a slotted spoon and reserve for plating. Leave the broth in the pot. It's OK if there are still some olive pieces left in the broth. Season the cod with salt and pepper, and place the pieces into the broth. Seal the lid and cook on the Pressure Cook function with low pressure for 4 minutes. If you have very thin pieces of fish, cook for 3 minutes. Make sure the steam release valve is closed. Once it is finished, release the steam with the valve, remove the lid and carefully remove the fish with a slotted spoon. Add the torn basil to broth. Fill a bowl with the fish and vegetables, and spoon the broth over the top. Serve with a slice of lemon.

PRESSURE-COOKER FISH STEW

Steps:

• Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes., Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.