Parchment paper packets aren't just for your oven anymore! You can cook fish in your Instant Pot without making a mess with this easy, yummy recipe.

Bob Warden
Source: Better Homes and Gardens

Gallery

Credit: Adam Albright

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
2 fish fillets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Stove-Top Pressure Cooker Directions:

Using a 4- to 6-quart stove-top pressure cooker, prepare as directed through Step 3. Cover with lid and lock securely. Over high heat, bring cooker up to high (12 to 15 pounds) pressure. Reduce heat just enough to maintain steady pressure. Cook 5 minutes. Remove from heat. Quick-release pressure. Unlock and remove lid. Let stand 5 minutes before serving.

Nutrition Facts

162 calories; fat 6g; cholesterol 10mg; saturated fat 3g; carbohydrates 3g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 26g; vitamin a 135IU; vitamin c 20.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 4.5mg; vitamin b6 0.5mg; folate 0.5mcg; vitamin b12 2.8mcg; sodium 396mg; potassium 687mg; calcium 190mg; iron 2.9mg.
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