Just when you thought weeknight dinners couldn’t get any easier, we’re diving into 28 delicious Instant Pot fish recipes that prove quick meals can be incredibly tasty. Whether you’re craving flaky salmon, tender cod, or something new, these fuss-free dishes will have dinner on the table in no time. Let’s explore these flavorful options that are perfect for busy evenings!
Instant Pot Lemon Garlic Butter Salmon
Zesty lemon and garlic butter salmon in under 15 minutes? That’s the Instant Pot magic we’re unlocking today.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Butter – ¼ cup
– Lemon juice – 2 tbsp
– Garlic – 4 cloves, minced
– Chicken broth – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place the trivet inside your Instant Pot.
2. Pour the chicken broth into the pot.
3. Season the salmon fillets evenly with salt and black pepper.
4. Arrange the seasoned salmon fillets in a single layer on the trivet.
5. Secure the lid and set the valve to “Sealing.”
6. Select “Manual” or “Pressure Cook” and set the timer for 3 minutes at high pressure.
7. Once cooking is complete, perform a quick pressure release by carefully turning the valve to “Venting.”
8. Use tongs to transfer the cooked salmon to a plate and cover loosely with foil.
9. Select “Sauté” on the Instant Pot.
10. Add the butter to the remaining broth in the pot.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Pour in the lemon juice and cook for another 30 seconds, stirring constantly.
13. Turn off the Instant Pot.
14. Spoon the lemon garlic butter sauce over the plated salmon fillets.
Outrageously tender salmon flakes perfectly with a fork, bathed in that bright, buttery sauce. Serve it over a bed of rice to soak up every drop, or with roasted asparagus for a complete, fuss-free dinner that tastes anything but rushed.
Spicy Instant Pot Fish Curry
Viral-worthy and weeknight-ready, this Spicy Instant Pot Fish Curry delivers bold flavor with minimal effort. Grab your Instant Pot and let’s get cooking—your taste buds will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Vegetable oil – 1 tbsp
- Onion – 1 medium, chopped
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Curry powder – 2 tbsp
- Cayenne pepper – ½ tsp
- Tomato paste – 2 tbsp
- Coconut milk – 1 can (13.5 oz)
- Fish fillets – 1 lb, cut into 2-inch pieces
- Salt – 1 tsp
- Lime – 1, juiced
- Cilantro – ¼ cup, chopped
Instructions
- Turn the Instant Pot to Sauté mode and heat the vegetable oil for 1 minute.
- Add the chopped onion and sauté for 3 minutes, stirring occasionally, until softened.
- Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
- Stir in the curry powder and cayenne pepper, and cook for 30 seconds to toast the spices.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the coconut milk and stir to combine, scraping the bottom of the pot to prevent sticking.
- Add the fish pieces and salt, ensuring the fish is submerged in the sauce.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
- Once done, perform a Quick Release by turning the valve to Venting.
- Open the lid and stir in the lime juice and chopped cilantro.
You’ll love the tender, flaky fish swimming in a creamy, aromatic sauce with just the right kick. Serve it over steamed rice or with warm naan for a complete meal that’s sure to impress.
Instant Pot Teriyaki Cod
Viral-worthy Instant Pot dinners just got a major upgrade. This teriyaki cod is your new 15-minute hero—flaky fish meets sticky-sweet sauce in one pot. No fuss, all flavor.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Cod fillets – 4 (6 oz each)
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Fresh ginger – 1 tbsp (grated)
– Garlic – 2 cloves (minced)
– Cornstarch – 1 tbsp
– Water – 1 tbsp
– Sesame seeds – 1 tsp
– Green onions – 2 (sliced)
Instructions
1. Pat the cod fillets completely dry with paper towels to ensure a crisp sear.
2. Turn the Instant Pot to “Sauté” mode and wait until the display reads “Hot.”
3. Add the cod fillets to the pot and sear for 2 minutes per side until lightly golden, then remove and set aside.
4. In the same pot, combine soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic, stirring for 1 minute until fragrant.
5. Return the cod fillets to the pot, spooning the sauce over them.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 3 minutes.
7. Once done, perform a quick release by carefully turning the valve to “Venting.”
8. Remove the cod fillets to a plate and tent with foil to keep warm.
9. In a small bowl, mix cornstarch and water into a slurry, then stir it into the sauce in the pot.
10. Set the Instant Pot back to “Sauté” and cook the sauce for 2–3 minutes, stirring constantly, until thickened to a glossy consistency.
11. Pour the thickened teriyaki sauce over the cod fillets.
12. Garnish with sesame seeds and sliced green onions.
Lightly flaky cod soaks up that glossy, sweet-savory sauce for a melt-in-your-mouth bite. Serve it over steamed rice to catch every drop, or pile it into lettuce wraps for a low-carb twist. The sticky glaze clings perfectly, making each forkful irresistibly tender.
Instant Pot Coconut Fish Stew
Savor a creamy, tropical escape in under 30 minutes with this Instant Pot Coconut Fish Stew. Skip the long simmer—this one-pot wonder delivers tender fish and bold flavor fast. Get ready to transform your weeknight dinner game.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– White fish fillets (like cod or tilapia) – 1 lb
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Red bell pepper – 1, sliced
– Lime – 1, juiced
– Fish sauce – 1 tbsp
– Salt – ½ tsp
– Cilantro – ¼ cup, chopped
Instructions
1. Turn the Instant Pot to “Sauté” mode and wait 2 minutes until the display reads “Hot.”
2. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
3. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
5. Add the sliced red bell pepper, coconut milk, fish sauce, and salt to the pot.
6. Stir all ingredients together until well combined.
7. Place the white fish fillets in a single layer on top of the liquid in the pot.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 3 minutes.
9. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
10. Open the lid and gently stir in the lime juice and chopped cilantro.
11. Let the stew sit for 2 minutes off heat to allow flavors to meld.
12. Ladle the stew into bowls and serve immediately.
You’ll love the silky coconut broth that hugs each flaky piece of fish, with a bright kick from lime and ginger. Try serving it over a bed of jasmine rice or with crusty bread for dipping—it’s a cozy yet vibrant bowl that feels like a vacation in every spoonful.
Instant Pot Honey Soy Salmon
Make weeknight dinners effortless with this Instant Pot Honey Soy Salmon. Master the sweet-savory glaze in minutes, then let the pressure cooker do the heavy lifting. Marvel at how tender and flaky your salmon turns out every single time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Sesame oil – 1 tsp
– Water – 1 cup
Instructions
1. Whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl.
2. Place the trivet inside your Instant Pot and pour in 1 cup of water.
3. Arrange salmon fillets skin-side down on the trivet in a single layer.
4. Pour the honey soy mixture evenly over the salmon fillets.
5. Lock the lid, set the valve to sealing, and pressure cook on high for 3 minutes.
6. Once cooking completes, perform a quick pressure release by carefully turning the valve to venting.
7. Remove the lid and use a spatula to transfer salmon to serving plates.
8. Pour the remaining sauce from the pot into a small saucepan and simmer over medium heat for 2-3 minutes until slightly thickened.
9. Drizzle the reduced sauce over the salmon before serving.
Get ready for salmon that flakes apart with just a fork, coated in a sticky-sweet glaze with savory depth. Garnish with sliced green onions and sesame seeds for extra crunch, or serve over a bed of steamed rice to soak up every drop of that delicious sauce.
Instant Pot Mediterranean Fish
You’re about to make the easiest, most flavorful fish dinner of your life. Yes, this Instant Pot Mediterranean Fish is a weeknight hero—ready in minutes, packed with bright herbs and zesty lemon, and guaranteed to impress without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– White fish fillets (such as cod or tilapia) – 1.5 lbs
– Olive oil – 2 tbsp
– Lemon – 1, juiced
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cherry tomatoes – 1 cup, halved
– Kalamata olives – ½ cup, pitted
– Fresh parsley – ¼ cup, chopped
Instructions
1. Pat the fish fillets completely dry with paper towels to ensure a firm texture.
2. Season both sides of the fish evenly with salt, black pepper, and dried oregano.
3. Turn the Instant Pot to Sauté mode and heat the olive oil for 2 minutes until shimmering.
4. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
5. Place the seasoned fish fillets in a single layer in the pot.
6. Pour the lemon juice over the fish, then scatter the halved cherry tomatoes and Kalamata olives around it.
7. Secure the lid, set the valve to Sealing, and cook on High Pressure for 3 minutes.
8. Once done, perform a Quick Release by carefully turning the valve to Venting.
9. Open the lid and use a fork to check that the fish flakes easily—if not, close the lid and let it sit for 2 more minutes off heat.
10. Gently transfer the fish to plates, spoon the tomato-olive mixture over the top, and garnish with fresh parsley.
This dish delivers tender, flaky fish infused with tangy lemon and briny olives. The tomatoes soften just enough to create a light, juicy sauce that’s perfect over quinoa or with crusty bread for soaking it all up. Try it chilled the next day in a salad for a refreshing twist.
Instant Pot Tilapia in Tomato Sauce
Ready to ditch boring fish dinners? This Instant Pot tilapia in tomato sauce delivers restaurant-quality flavor in under 30 minutes—no fancy skills required. Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Tilapia fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Crushed tomatoes – 1 (28 oz) can
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Press the “Sauté” button on your Instant Pot and set it to “Normal.”
2. Add 2 tbsp olive oil to the pot and let it heat for 1 minute until shimmering.
3. Place 4 tilapia fillets in the pot and sear for 2 minutes per side until lightly golden.
4. Remove the tilapia fillets and set them aside on a plate.
5. Add 4 minced garlic cloves to the pot and sauté for 30 seconds until fragrant.
6. Pour in 1 can of crushed tomatoes, scraping the bottom to deglaze any browned bits.
7. Stir in 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
8. Return the tilapia fillets to the pot, nestling them into the tomato sauce.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
10. Once done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
11. Carefully open the lid and check that the tilapia flakes easily with a fork.
12. Serve the tilapia hot, spooning the tomato sauce over the top.
Whip up this dish for a weeknight win—the tilapia stays moist and tender, while the tomato sauce packs a savory, herb-infused punch. Try it over a bed of quinoa or with crusty bread to soak up every last drop.
Instant Pot Cajun Catfish
Zesty and effortless—this Instant Pot Cajun Catfish delivers bold Louisiana flavor in under 30 minutes. Forget fussy frying; pressure-cooking locks in moisture while the Cajun seasoning creates a savory crust. Serve it straight from the pot for a weeknight dinner that feels like a celebration.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Catfish fillets – 4 (6 oz each)
– Cajun seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Chicken broth – 1 cup
– Lemon – 1, juiced
– Butter – 2 tbsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure the seasoning sticks well.
2. Rub both sides of each fillet evenly with the Cajun seasoning, pressing gently to adhere.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil until it shimmers, about 2 minutes.
4. Place the seasoned fillets in the pot in a single layer and sear for 2 minutes per side until lightly browned.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom for extra flavor.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
7. Once done, perform a quick release by turning the valve to “Venting”—wait until the pressure drops completely.
8. Carefully open the lid and transfer the catfish to a plate using a spatula to keep it intact.
9. Switch the Instant Pot back to “Sauté” mode and simmer the liquid until reduced by half, about 3 minutes.
10. Stir in the butter until melted and glossy, then mix in the chopped parsley for a fresh finish.
11. Spoon the sauce over the catfish fillets immediately before serving.
Succulent and flaky, the catfish stays tender under its spicy Cajun crust, with the buttery lemon sauce adding a bright tang. Try it over creamy grits or with a crisp green salad to balance the heat—leftovers make a killer fish taco filling the next day.
Instant Pot Herb Crusted Halibut
Skip the fuss—this Instant Pot Herb Crusted Halibut delivers restaurant-quality flavor in minutes. Searing locks in moisture, while a quick steam under pressure keeps it flaky and tender. You’ll have a stunning main dish ready faster than takeout.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– Halibut fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Dried thyme – 1 tsp
– Dried rosemary – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1
– Water – 1 cup
Instructions
1. Pat halibut fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine garlic powder, dried thyme, dried rosemary, salt, and black pepper.
3. Rub the spice mixture evenly over all sides of each halibut fillet.
4. Set Instant Pot to “Sauté” on high and add olive oil, heating for 2 minutes until shimmering.
5. Place halibut fillets in the pot, searing for 2 minutes per side until golden brown.
6. Remove halibut and set aside on a plate, then cancel the “Sauté” function.
7. Pour water into the Instant Pot and place the trivet inside.
8. Arrange halibut fillets in a single layer on the trivet, then squeeze lemon juice over the top.
9. Close the lid, set the valve to “Sealing,” and cook on high pressure for 3 minutes.
10. Once done, perform a quick pressure release by turning the valve to “Venting” immediately to prevent overcooking.
11. Carefully remove halibut with a spatula and serve hot.
The halibut emerges flaky and moist, with a fragrant herb crust that crisps up beautifully against the tender flesh. Serve it over a bed of quinoa or with roasted asparagus for a complete meal that feels indulgent yet light.
Instant Pot Asian Fish Soup
Ready for a 30-minute flavor bomb? This Instant Pot Asian Fish Soup is your new weeknight hero—dump, press, devour. No fuss, all umami.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Water – 6 cups
– White fish fillets – 1 lb
– Ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Green onions – 2, sliced
– Salt – ½ tsp
Instructions
1. Pour 6 cups of water into the Instant Pot.
2. Add 1 lb of white fish fillets to the pot.
3. Stir in 1 tbsp of grated ginger and 2 minced garlic cloves.
4. Pour 2 tbsp of soy sauce and 1 tbsp of rice vinegar into the mixture.
5. Sprinkle ½ tsp of salt over the ingredients.
6. Secure the lid and set the Instant Pot to High Pressure for 10 minutes.
7. Once cooking is complete, allow natural pressure release for 10 minutes—this keeps the fish tender without overcooking.
8. Carefully open the lid after the pressure indicator drops.
9. Use a fork to gently flake the fish into chunks directly in the pot.
10. Stir in 2 sliced green onions just before serving to add a fresh, crisp finish.
11. Ladle the soup into bowls immediately while hot.
Velvety fish melts into a savory, ginger-kissed broth that’s light yet deeply satisfying. Serve it over steamed rice for a heartier meal, or squeeze in extra lime for a zesty kick—it’s endlessly adaptable.
Instant Pot Fish in White Wine Sauce
Craving restaurant-quality seafood without the fuss? This Instant Pot fish in white wine sauce delivers flaky perfection in minutes. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– White fish fillets (like cod or halibut) – 1.5 lbs
– Olive oil – 2 tbsp
– Shallot – 1, minced
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – ½ cup
– Heavy cream – ½ cup
– Lemon juice – 1 tbsp
– Fresh parsley – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the fish fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Set your Instant Pot to “Sauté” mode on high.
4. Add olive oil to the pot and heat for 1 minute until shimmering.
5. Add minced shallot and cook for 2 minutes, stirring frequently, until translucent.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Pour in dry white wine and chicken broth, scraping the bottom to deglaze.
8. Place the seasoned fish fillets in a single layer in the pot.
9. Secure the lid and set the valve to “Sealing.”
10. Pressure cook on high for 3 minutes.
11. Perform a quick release by carefully turning the valve to “Venting.”
12. Remove the fish fillets to a plate and cover loosely with foil.
13. Set the Instant Pot back to “Sauté” mode on high.
14. Stir in heavy cream and lemon juice, then simmer for 3 minutes until slightly thickened.
15. Return the fish to the pot and spoon sauce over the top.
16. Sprinkle with chopped fresh parsley.
17. Let the fish rest in the sauce for 2 minutes before serving.
Luxuriously creamy yet light, this dish features tender fish that flakes apart at the touch of a fork. The white wine sauce adds bright acidity that cuts through the richness of the cream. Serve it over a bed of garlic mashed potatoes or with crusty bread to soak up every drop of that velvety sauce.
Instant Pot Thai Red Curry Fish
Kick your weeknight dinner game into high gear with this Instant Pot Thai red curry fish. Forget takeout—this vibrant, aromatic dish comes together in under 30 minutes. Bold flavors meet effortless cooking for a meal that feels special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Firm white fish fillets (like cod or tilapia) – 1.5 lbs
– Thai red curry paste – 3 tbsp
– Full-fat coconut milk – 1 (13.5 oz) can
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Lime – 1
– Jasmine rice – 1 cup
– Water – 1.25 cups
– Vegetable oil – 1 tbsp
– Fresh basil leaves – ¼ cup
Instructions
1. Rinse 1 cup of jasmine rice under cold water until the water runs clear.
2. Add the rinsed rice and 1.25 cups of water to the Instant Pot.
3. Secure the lid, set the valve to “Sealing,” and pressure cook on HIGH for 4 minutes.
4. Once cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Tip: Natural release prevents the rice from becoming gummy.
5. Carefully remove the rice, fluff it with a fork, and set it aside covered.
6. Wipe the Instant Pot insert clean with a paper towel.
7. Select “Sauté” mode on the Instant Pot and let it heat for 2 minutes.
8. Add 1 tbsp of vegetable oil to the pot.
9. Add 3 tbsp of Thai red curry paste and sauté for 1 minute, stirring constantly, until fragrant.
10. Pour in the entire can of coconut milk, 1 tbsp of fish sauce, and 1 tsp of brown sugar. Stir to combine.
11. Bring the curry sauce to a gentle simmer, then cancel the “Sauté” function.
12. Pat 1.5 lbs of firm white fish fillets dry with paper towels and cut them into 2-inch chunks.
13. Nestle the fish chunks into the curry sauce in a single layer. Tip: Avoid stirring to keep the fish intact.
14. Secure the lid, set the valve to “Sealing,” and pressure cook on HIGH for 3 minutes.
15. Once cooking is complete, perform a quick pressure release by carefully turning the valve to “Venting.”
16. Gently stir in the juice from 1 lime. Tip: Taste the sauce now; add an extra squeeze of lime or pinch of sugar if desired.
17. Fold in ¼ cup of fresh basil leaves just before serving.
Serve this curry immediately over the fluffy jasmine rice. Silky coconut milk coats tender, flaky fish with a perfect spicy-sweet-tangy balance from the curry paste, fish sauce, and lime. Sprinkle with extra basil and a lime wedge for a restaurant-worthy bowl that’s surprisingly simple.
Instant Pot Lemon Dill Trout
Y’all, this Instant Pot Lemon Dill Trout is about to be your new weeknight hero. It’s flaky, flavorful, and ready in a flash—no fancy skills required. Let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– Trout fillets – 4 (6 oz each)
– Lemon – 1
– Fresh dill – ¼ cup
– Garlic cloves – 2
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Water – 1 cup
Instructions
1. Pat the trout fillets completely dry with paper towels to ensure a crisp finish.
2. Rub the fillets evenly with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
3. Slice the lemon into thin rounds and mince the garlic cloves.
4. Chop the fresh dill finely, reserving a few sprigs for garnish.
5. Pour 1 cup of water into the Instant Pot and place the trivet inside.
6. Arrange the trout fillets in a single layer on the trivet, skin-side down.
7. Top each fillet with lemon slices, minced garlic, and chopped dill.
8. Secure the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
9. Once done, perform a quick pressure release by carefully turning the valve to venting.
10. Remove the lid and use a spatula to transfer the trout to plates, discarding the lemon slices if desired.
11. Drizzle the remaining 1 tbsp olive oil over the hot fillets for extra richness.
12. Garnish with the reserved fresh dill sprigs before serving.
Melt-in-your-mouth tender with a bright, herby kick from the lemon and dill. The garlic infuses every bite without overpowering. Serve it over a bed of quinoa or with roasted asparagus for a complete, healthy meal that feels anything but basic.
Instant Pot Ginger Scallion Fish
Zesty ginger and fresh scallions transform simple fish into a flavor bomb in under 30 minutes. This Instant Pot method locks in moisture, delivering a tender, restaurant-quality meal with zero fuss. Get ready to ditch takeout forever.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– White fish fillets (like cod or tilapia) – 1.5 lbs
– Fresh ginger – 2 tbsp, minced
– Scallions – 6, chopped
– Soy sauce – ¼ cup
– Sesame oil – 1 tbsp
– Water – 1 cup
– Cornstarch – 1 tbsp
Instructions
1. Pat the white fish fillets completely dry with paper towels to ensure even cooking.
2. In the Instant Pot, combine the water, soy sauce, and minced ginger.
3. Place a steamer basket or trivet inside the pot, then arrange the fish fillets in a single layer on top.
4. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes.
5. Once done, perform a quick release by carefully turning the valve to “Venting” until pressure drops.
6. Using tongs, transfer the cooked fish to a serving plate, covering it loosely with foil to keep warm.
7. Set the Instant Pot to “Sauté” mode and bring the cooking liquid to a simmer.
8. In a small bowl, mix the cornstarch with 2 tbsp of cold water until smooth to create a slurry.
9. Whisk the slurry into the simmering liquid and cook for 1–2 minutes until the sauce thickens visibly.
10. Turn off the heat, then stir in the sesame oil and chopped scallions until combined.
11. Pour the hot ginger-scallion sauce evenly over the plated fish.
That silky sauce clings to every flaky bite, with ginger adding a warm kick and scallions bringing fresh crunch. Try it over steamed jasmine rice or with a side of crisp veggies for a complete, vibrant meal that’s as impressive as it is easy.
Instant Pot Baja Fish Tacos
Perfectly flaky fish meets zesty Baja vibes in under 30 minutes—your Instant Pot just became a taco truck. Skip the takeout and pile these onto warm tortillas with crunchy slaw for a weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- White fish fillets – 1 lb
- Chicken broth – 1 cup
- Lime juice – 2 tbsp
- Chili powder – 1 tsp
- Garlic powder – ½ tsp
- Corn tortillas – 8
- Shredded cabbage – 2 cups
- Avocado – 1
- Cilantro – ¼ cup
Instructions
- Pour 1 cup chicken broth into the Instant Pot.
- Place 1 lb white fish fillets in a steamer basket above the broth.
- Squeeze 2 tbsp lime juice directly over the fish.
- Sprinkle 1 tsp chili powder and ½ tsp garlic powder evenly onto the fish.
- Secure the lid and set the Instant Pot to Manual High Pressure for 5 minutes.
- Once cooking completes, perform a Quick Release by turning the valve immediately—this prevents overcooking.
- Carefully remove the fish with a spatula; it should flake easily with a fork.
- Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Shred the cooked fish into bite-sized pieces using two forks.
- Slice 1 avocado thinly while the fish rests to keep it from getting mushy.
- Assemble tacos by placing fish on tortillas, topping with 2 cups shredded cabbage, avocado slices, and ¼ cup cilantro.
Flaky, tender fish soaks up the zesty lime-chili marinade, while the crunchy cabbage adds a fresh contrast. Serve these immediately with extra lime wedges for squeezing, or try stuffing the mixture into crispy taco shells for a fun twist. The broth-infused steam keeps the fish incredibly moist—no dry bites here.
Instant Pot Fish Chowder
Unexpectedly creamy and ridiculously fast, this Instant Pot fish chowder delivers cozy comfort without the all-day simmer. Grab your pressure cooker and let’s build layers of flavor in minutes—no roux required, just dump, seal, and savor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Bacon – 4 slices
– Yellow onion – 1 medium, diced
– Celery – 2 stalks, diced
– Yukon Gold potatoes – 1 lb, peeled and cubed
– Chicken broth – 4 cups
– Bay leaf – 1
– Cod fillets – 1 lb, cut into 1-inch chunks
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to Sauté mode and cook the bacon for 5 minutes until crisp, then remove and crumble.
2. Add the diced onion and celery to the bacon fat in the pot and sauté for 3 minutes until softened.
3. Stir in the cubed potatoes, chicken broth, and bay leaf, ensuring the potatoes are submerged.
4. Secure the lid, set the valve to Sealing, and pressure cook on High for 5 minutes.
5. Once cooking is complete, carefully perform a quick release by turning the valve to Venting.
6. Remove the bay leaf and discard it from the pot.
7. Gently stir in the cod chunks, making sure they are evenly distributed in the broth.
8. Add the heavy cream, salt, and black pepper, stirring to combine without breaking the fish.
9. Let the chowder sit uncovered for 3 minutes to allow the fish to cook through and the flavors to meld.
10. Ladle the chowder into bowls and top with the crumbled bacon.
A velvety, rich broth cradles tender potatoes and flaky cod, with smoky bacon adding a salty crunch. Serve it piping hot with crusty bread for dipping, or stir in a handful of fresh parsley for a bright, herby finish that cuts through the creaminess perfectly.
Conclusion
Savor the convenience of these 28 Instant Pot fish recipes, perfect for getting a healthy, delicious dinner on the table in no time. We hope you find a new family favorite! Please let us know which recipe you loved most in the comments below, and if you enjoyed this roundup, we’d be so grateful if you pinned it to your Pinterest boards to save for later. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
