Recipes and Cooking Pressure Cooker Lemon and Dill Fish Packets 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. By Bob Warden Bob Warden Facebook Bob Warden is a former recipe contributor to Better Homes & Gardens. He is an author of over 30 cookbooks, including "Great Food Fast: Bob Warden's Ultimate Pressure Cooker Recipes," and is known for his work with slow cookers and Ninja brand kitchen products.Bob's work with slow cookers and pressure cookers appeals to household audiences across America. He has sold over three million cookbooks. As a television producer and presenter for QVC, Bob has over three decades of experience selling housewares and producing infomercials. Although he is now officially retired from television and QVC, he continues to work as an advisor for various companies, including College Food Network and NuCare Naturals. Learn about BHG's Editorial Process Published on September 17, 2018 Print Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 2 Yield: 2 fish fillets Jump to Nutrition Facts Ingredients 2 5-6 ounce fresh or frozen tilapia or cod fillets, thawed ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon black pepper 2 sprigs fresh dill 4 slices lemon 2 teaspoon butter 1 cup water Directions 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. 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. Print Nutrition Facts (per serving) 162 Calories 6g Fat 3g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 162 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 396mg 17% Total Carbohydrate 3g 1% Total Sugars 1g Protein 26g Vitamin C 20.9mg 105% Calcium 190mg 15% Iron 2.9mg 16% Potassium 687mg 15% Folate, total 0.5mcg Vitamin B-12 2.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.