Pressure Cooker Fish In Packet Food

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

PRESSURE COOKER LEMON AND DILL FISH PACKETS

Steps:

• Rinse fish; pat dry. Place each fillet in the center of a large square of parchment paper. Sprinkle fish with the next three ingredients (through pepper); add dill. Top with lemon and butter.
• Bring up two opposite edges of paper; seal with a double fold. Fold remaining ends to enclose fish, leaving space for steam to build.
• Place a small metal rack or trivet in the bottom of a 6-quart electric pressure cooker; add the water. Place fish packets on rack.
• Cover with lid and lock securely. Select high pressure and set timer for 5 minutes cooking (timer will start after cooker has come up to pressure). Quick-release pressure. Let stand 5 minutes before serving.

PRESSURE COOKER FISH IN A PACKET (PESCE AL CARTOCCIO)

Steps:

• I like to measure out the width of my pressure cooker with parchment paper before starting. You don't want to finish your lovely packet and then discover that it doesn't fit in your pressure cooker! To do this, cut a long piece of parchment paper, lay your parchment paper over your pressure cooker, and fold it to fit about one inch (or 3cm) from each side - see photo. Now, you have your parchment creases are your packet "guidelines"!
• Use a mandolin on the thinnest setting to get the potatoes and onions really thin. Lay out your parchment paper, and layer the ingredients in the following order:Swirl of olive oilSingle layer of thin potato slicesSalt and Pepper and swirl of olive oilFish FilletSalt & Pepper and swirl of olive oilHerbsA couple of onion ringsLemon SlicesPinch of SaltSwirl of olive oil
• Fold your paper packet.
• Next, cut a long piece of foil and wrap the paper packet snugly inside the tin foil.
• Prepare pressure cooker by pouring in two cups of water, and the steamer basket. You can cook about two fillets at a time, or if using a tall pressure cooker, make a second layer using another steamer basket or trivet - just make sure that the packets have space all around for the steam to come in contact with and heat them.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 10 minutes at high pressure. Stovetop pressure cookers: Lock the lid, and cook for 12 minutes at high pressure.
• When time is up, open the cooker by releasing the pressure through the valve.
• Take out the packets and slide the parchment paper packet out of the tin foil onto individual plates.
• Serve with a pair of scissors or tear the paper open right before eating.

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.