This Instant Pot fish recipe is the easiest way to cook fish. Not only is it easy, but it comes out tender, flaky, and perfect in less than 20 minutes. It's best served hot with this lemon herb couscous. It can even be cooked frozen!
[This recipe was originally posted in July 2020. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
Table of contents
Make Instant Pot tilaipa, cod, or even salmon. This is my new favorite way to cook fish, it's like cooking it in parchment in the oven, but won't heat up your house which is perfect during the summer.
Not only is this Instant Pot fish delicious, and so tender, but it's insanely easy. No need to defrost your fish ahead of time, just plop the frozen brick in the bowl, add toppings, and let it cook. See side dish ideas here.
The only thing to keep in mind with this recipe is that each piece of fish will cook differently. It really depends on how thick the fish is. I like cooking from frozen because there's more of a buffer.
Cooking Instant Pot fish might take up to 20 minutes total, including time to get up to pressure, but that's still a quick dinner, without any planning or thawing, and it's less messy than thawing.
The simple seasoning enhances the mild fish flavor.
Ingredients
Scroll down to the Instant Pot fish recipe card for the amounts of each ingredient, but here's a quick description of what's in this recipe.
- White Fish: such as cod, tilapia, halibut. 4-6 ounces. Cook less if it's a thin fillet.
- Butter: A pad of butter adds lot of rich, creamy flavor to Instant Pot fish.
- Lemon: The lemon slices soften up and get sweeter when you cook them with the fish. I like to squeeze the lemon slices over the fish on my plate. It's delicious.
- Salt, Pepper: you'll need to add a pinch or so of salt and pepper to season the fish. You can always add more when you're ready to eat.
- Water: This fish is essentially steamed here. You'll need to add at least 1 cup to safely use your Instant Pot. There always needs to be liquid inside to cook anything.
Instructions
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this Instant Pot fish recipe in general.
1.Pour water in the bowl, place frozen cod, halibut, or tilapia filet on steamer basket. Sprinkle with a pinch of salt and pepper. Place butter slice and lemon slices on top.
2. Replace lid, set vent to SEALING. Set to MANUAL, high pressure, and adjust time to 8 minutes if less than 1 in thick, or 12 for 1-2 in thick.
3. QUICK RELEASE pressure knob and remove (flip the vent to venting). Temperature in middle of fish should be at least 140/145 degrees. Serve your Instant Pot fish with rice or herb couscous.
You may need to cook for longer, depending on fish thickness and Instant Pot. That's easy, just reset the timer for 2-3 minutes at a time. It should get up to pressure quickly.
Cook Thawed Fish
Instant Pot fish can be cooked from thaw or frozen, if cooking fresh or thawed fish, cook it on manual for about 2-3 minutes (depending on thickness). While frozen fish needs to be cooked for 8-14 minutes, depending on thickness.
I've really only tested this with white fish, but salmon should take similar amounts of time to cook, depending on thickness.
Great Sides
Serve Instant Pot fish with:
Storage/Reheating Tips
Store your Instant Pot fish in an airtight container for up to 5 days in the fridge. Fish should smell good, it might last longer. Reheat in microwave, in container with a dash of water for best results.
Substitutions/Tips
- For best results, use this recipe to make Instant Pot tilapia or cod or halibut.
- You can use any kind of fish fillet in this recipe, like salmon for example. The only thing to keep in mind is cooking time. It will vary based on type of fish, whether it's fresh or frozen, and how thick the filet is.
- Remember that cooking in your Instant Pot takes longer than the cook time states, it takes time to get up to pressure and then to release it. This recipe takes between 8-12 minutes to heat up. About 20 minutes total.
- If fish isn't done, set timer for a couple extra minutes to finish cooking. It usually gets up to pressure more quickly if it's just been used.
- Other great add-ins: Italian seasoning, Cajun style seasoning, other seasoning. Cook vegetables/sides separately.
FAQ
Yes, you can cook Instant Pot fish from frozen too. Add at least 1 cup of water, place the fish on trivet, cook on manual-high for at least 8 minutes, depending on fish's thickness.
Refer to cooking instructions below for specific cook time.
Add at least 1 cup of water, place the frozen fish on a trivet, and cook on manual-high for at least 5 minutes, depending on the thickness of the fish. Refer to the cooking instructions below for specific cooking time.
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Lemon: Lemon Pasta Carbonara or Sheet Pan Maple Mustard Salmon
- White Fish (cod, tilapia, halibut): Fish Tacos with White Sauce and Orange Salsa, or swap the salmon out in How to Bake Salmon in Parchment.
Did you make this Instant Pot fish? Leave me a comment & rating to share how it turned out!
Instant Pot Fish from Frozen
Equipment
- Instant Pot/Pressure Cooker
- Trivet/Steamer Basket
- cutting board
- knife
- Tongs/Spatula
Ingredients
- 1 cup water
- 4-6 oz white fish such as cod, tilapia, halibut
- 1 teaspoon butter
- 3 slices lemon
- pinch of salt & pepper
Instructions
- Pour 1 cup water into Instant Pot bowl. Place trivet or (Instant Pot safe) steamer basket in bowl. Place frozen fish filet on trivet. Sprinkle with a pinch of salt and pepper. Place 1 teaspoon butter on top of fish, and cover fish with 3 slices of lemon.
- Replace lid, set vent to SEALING. Set to MANUAL, high pressure, and adjust time to 8 minutes if less than 1 in thick, or 12 for 1-2 in thick.
- Once timer goes off, QUICK RELEASE pressure and remove. Temperature in middle of fish should be at least 145 degrees. Serve with rice or herb couscous.
Notes
- Use your favorite white fish (cod, tilapia, halibut). It probably works with salmon too, I just haven't tested it for time)
- If fish isn't done, set timer for a couple extra minutes to finish cooking. It usually gets up to pressure more quickly if it's just been used.
- Herb Couscous recipe.
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Pat Gerbrandt says
I don't have the Instant Pot bowl. What can I subsitute?
Rebecca says
IF you don't have an instant pot, your best option would be to bake the fish in the oven. You can use the Easy Salmon Recipe on Nourish Nutrition Blog to bake it in parchment (just search salmon and it'll show up), you may need to cook it a different amount of time, depending on how thick your fish is. If you do have an Instant Pot, just use the regular bowl that you use to cook food in. Hope that gets you started!
Jill says
I started from a defrosted halibut filet and pressure cooked on high for 12 mins—ended up having to put it back in for 5 more mins. The filet was pretty thick—about 1.5 inches.
Rebecca says
Thanks for sharing what worked for you! Hope it turned out nicely
Greg says
It mentions leaving the insta pot on venting for the cooking cycle. Is this right and if so how does it get up to pressure if it's alway venting steam. Also what is different between venting and quick release? I thought they were the same.
Rebecca says
Hi Greg, great question. I need to update the recipe, because it's wrong. You'll close the valve to cook the fish, then, when the timer goes off, flip the vent to venting. That's how you quick release the steam. thanks for asking
Christian Guzman says
That's great! Such a great idea for something so healthy and good for you.
Rebecca says
thanks!
Stephanie says
Oh, I can't wait to try this! I need to get a steamer basket for my instant pot. I just started using it, so I am working on building up the accessories. We eat a lot of fish in my house, though, so I am excited to make it in the instant pot!
Rebecca says
a steamer basket is the only accessory I've bought and it's all I need! you'll love one
Shanna says
I have always wanted to try fish in the Instant Pot. But I have never found a good recipe until now. Thank you so much for sharing.
Rebecca says
yes, this one is super easy & delicious
Noelle says
This was so simple! Loved the flavors, perfect for dinner!
Rebecca says
totally! thanks!
Lisa | Garlic & Zest says
I've never cooked fish or any seafood in an Instant Pot because I thought it was too delicate (and seafood cooks pretty quickly anyway), but this really makes a beautiful (and unmarred) piece of fish. Love that you can use frozen filets without having to defrost.
Rebecca says
yes, I was really hesitant too but using frozen gives you a bit of wiggle room!