18 Quick Instant Pot Fish Recipes Delicious

Busy weeknights call for fast, flavorful meals—and your Instant Pot is here to save the day! Whether you’re craving flaky salmon, tender cod, or zesty shrimp, these 18 quick fish recipes deliver restaurant-worthy taste in a fraction of the time. From creamy chowders to spicy tacos, we’ve got your seafood cravings covered. Ready to dive in? Let’s get cooking!

Instant Pot Lemon Garlic Butter Fish

This buttery, citrusy fish cooks in minutes under pressure, making it a weeknight hero with restaurant-quality flavor.

Ingredients:

• 1.5 lbs white fish fillets (like cod or tilapia), patted dry
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/2 cup chicken or vegetable broth
• 1 lemon (zested + juiced, about 3 tbsp juice)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Set Instant Pot to Sauté. Melt 1 tbsp butter, then add garlic and cook 30 seconds until fragrant (don’t brown).
2. Pour in broth and lemon juice, scraping up any bits. Press Cancel.
3. Place fish fillets in the pot, overlapping slightly if needed. Sprinkle evenly with salt and pepper.
4. Seal lid, cook on High Pressure for 2 minutes. Quick-release pressure.
5. Transfer fish to plates. Stir remaining 2 tbsp butter and lemon zest into the sauce until melted. Spoon over fish, garnish with parsley.

The magic here? The fish stays incredibly tender while the garlic-lemon butter reduces into a glossy, bright sauce—no stovetop splatter!

Tip: For thicker sauce, remove fish and simmer the liquid on Sauté for 2–3 minutes before adding butter.

Instant Pot Teriyaki Salmon

This sweet-savory salmon comes together in minutes, with the Instant Pot locking in tender, flaky perfection—no flipping required!

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In the Instant Pot, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Place salmon fillets in the sauce, turning to coat.
2. Secure the lid, set valve to sealing, and cook on High Pressure for 3 minutes. Quick-release pressure.
3. Transfer salmon to a plate. Set the pot to Sauté. Mix 1 tbsp cornstarch and 1 tbsp water, then stir into the sauce. Cook 1–2 minutes until thickened.
4. Spoon glaze over salmon, then sprinkle with 1 tbsp sesame seeds and 2 sliced green onions.

The magic here? Pressure-steaming the salmon keeps it impossibly moist while the teriyaki glaze caramelizes into a sticky, glossy finish.

Tip: For extra depth, add a splash of mirin to the sauce or broil the glazed salmon for 1–2 minutes before serving.

Instant Pot Coconut Curry Fish

This fragrant, creamy curry comes together in minutes—perfect for busy weeknights when you crave big flavor with minimal effort.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lb firm white fish (like cod or halibut), cut into 1-inch chunks
• 1 cup baby spinach
• Juice of 1 lime
• Fresh cilantro and sliced red chili (for garnish)

Instructions

1. Set the Instant Pot to Sauté mode. Add 1 tbsp coconut oil, then cook onion for 3 minutes until soft. Stir in 3 minced garlic cloves, 1 tbsp ginger, and 1 tbsp red curry paste; cook 1 minute until fragrant.
2. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, scraping the bottom to deglaze. Cancel Sauté mode.
3. Add fish in an even layer. Secure the lid, set to High Pressure for 2 minutes, then quick release.
4. Stir in 1 cup spinach and lime juice until wilted. Garnish with cilantro and chili.

The magic here? The fish stays melt-in-your-mouth tender while soaking up the rich, slightly sweet coconut broth. Serve over jasmine rice to catch every drop.

Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding other ingredients.

Instant Pot Mediterranean Fish Stew

Instant Pot Mediterranean Fish Stew

This vibrant fish stew comes together in a flash, packing all the sunny flavors of the Mediterranean—think briny olives, sweet tomatoes, and tender flaky fish.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup fish or vegetable broth
• 1/2 cup dry white wine (or sub broth)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb firm white fish (cod, halibut, or tilapia), cut into 2-inch chunks
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Pour in 1 can diced tomatoes, 1 cup broth, 1/2 cup wine, 1 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, scraping up any browned bits.
3. Secure the lid, set to Manual/Pressure Cook (High) for 5 minutes. Quick-release the pressure.
4. Gently nestle fish chunks and 1/4 cup olives into the broth. Secure the lid again and cook on Manual/Pressure Cook (High) for 2 minutes. Quick-release once more.
5. Sprinkle with 2 tbsp parsley and serve with lemon wedges.

The magic here? The fish stays melt-in-your-mouth tender while soaking up all those bold, garlicky tomato flavors—no overcooking worries!

Tip: For extra richness, swirl in a pat of butter at the end or serve with crusty bread for dunking.

Instant Pot Cajun Blackened Fish

This spicy, smoky fish comes together in minutes with your Instant Pot—no flipping or fussing required!

Ingredients:

• 4 (6-oz) white fish fillets (like cod or tilapia), patted dry
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken or vegetable broth
• Lemon wedges and chopped parsley, for serving

Instructions:

1. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper. Rub fish fillets evenly with 2 tbsp olive oil, then coat both sides with the spice blend.
2. Pour 1/2 cup broth into the Instant Pot. Place the trivet inside and arrange fish in a single layer on top (stack slightly if needed).
3. Close the lid, set the valve to sealing, and cook on High Pressure for 3 minutes. Quick-release the pressure immediately.
4. Carefully remove fish (it’ll be flaky but slightly blackened on the edges) and serve with lemon wedges and a sprinkle of parsley.

The magic here? The Instant Pot locks in the Cajun spices while keeping the fish impossibly tender—no dry or overcooked bites in sight.

Tip: For extra char, pop the cooked fillets under the broiler for 1–2 minutes.

Instant Pot Fish Tacos with Lime Crema

These tender, flaky fish tacos come together in a flash thanks to your Instant Pot, and the zesty lime crema adds the perfect creamy tang.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup chicken or vegetable broth
• 8 small corn or flour tortillas, warmed
• 1/2 cup shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest

Instructions:

1. Set your Instant Pot to Sauté mode. Add the olive oil, then stir in the chili powder, cumin, garlic powder, and salt until fragrant, about 30 seconds.
2. Pour in the broth, scraping the bottom to deglaze. Add the fish, then lock the lid and cook on High Pressure for 2 minutes. Quick-release the pressure.
3. While the fish cooks, mix the sour cream, lime juice, and lime zest in a small bowl to make the crema.
4. Flake the fish lightly with a fork. Serve on warmed tortillas topped with shredded cabbage, cilantro, and a drizzle of the lime crema.

The Instant Pot locks in moisture so the fish stays juicy, while the lime crema cuts through the spices for a bright finish. Tip: For extra kick, add a pinch of cayenne to the seasoning mix!

Instant Pot Thai Basil Fish Curry

This fragrant curry comes together in minutes, packing bold Thai flavors with tender fish and a hint of spice—perfect for busy weeknights!

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch chunks
• 1 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, thinly sliced
• 1 (13.5 oz) can coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 cup fresh Thai basil leaves (packed), divided
• 1 lime, juiced

Instructions:

1. Set the Instant Pot to Sauté and heat 1 tbsp coconut oil. Add 3 cloves garlic and 1 tbsp ginger, stirring for 30 seconds until fragrant.
2. Add red bell pepper and sauté for 2 minutes. Stir in 2 tbsp red curry paste, coating the peppers.
3. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, scraping the bottom to deglaze. Cancel Sauté mode.
4. Add fish chunks and half of 1 cup Thai basil, gently pressing them into the liquid. Secure the lid and cook on High Pressure for 3 minutes. Quick-release the steam.
5. Stir in lime juice and remaining basil. Serve over rice.

The magic here? The fish stays silky-soft thanks to the Instant Pot’s gentle steam, while the basil adds a fresh, peppery kick.

Tip: For extra heat, add a sliced Thai chili with the garlic!

Instant Pot Honey Soy Glazed Cod

This tender, flaky cod gets a glossy sweet-savory glaze in minutes—perfect for busy weeknights when you crave restaurant-quality flavor at home.

Ingredients:

• 1 lb cod fillets (about 1-inch thick)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp sliced green onions (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, and 1 clove minced garlic.
2. Pour 1 tbsp sesame oil into the Instant Pot and select “Sauté.” Once hot, add the cod and sear for 1 minute per side. Remove and set aside.
3. Pour the sauce mixture into the pot, scraping up any browned bits. In a separate bowl, mix 1 tsp cornstarch with 1 tbsp water, then stir into the sauce. Simmer 1–2 minutes until slightly thickened.
4. Return the cod to the pot, spooning glaze over the top. Secure the lid, set to “Pressure Cook” on High for 2 minutes, then quick-release the pressure.
5. Garnish with 1 tbsp green onions and 1 tsp sesame seeds before serving.

The magic here? The glaze reduces into a sticky, caramelized coating while the cod stays melt-in-your-mouth tender—no dry fish here!

Tip: For extra depth, add a pinch of red pepper flakes to the sauce.

Instant Pot Fish Chowder

This creamy, comforting chowder comes together in a flash thanks to the Instant Pot—perfect for busy weeknights when you crave something hearty but don’t want to fuss.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 lb russet potatoes, peeled and diced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 cups fish or vegetable broth
• 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion, celery, and garlic. Cook for 3–4 minutes until softened.
2. Stir in the potatoes, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper. Pour in 2 cups broth, scraping the bottom to loosen any browned bits.
3. Secure the lid, set to High Pressure for 5 minutes. Quick-release the pressure when done.
4. Gently stir in the fish and 1 cup heavy cream. Let sit for 3–4 minutes (residual heat will cook the fish).
5. Sprinkle with 2 tbsp parsley before serving.

The magic here? The fish stays tender and flaky without overcooking—thanks to the Instant Pot’s gentle steam. Serve with crusty bread for dunking!

Tip: For a smokier flavor, swap ½ cup broth with bottled clam juice.

Instant Pot Spicy Tomato Fish Soup

This bold and brothy soup comes together in a flash, packing tender fish and a fiery tomato broth that’ll warm you right up.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups fish or vegetable broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (adjust for heat)
• 1/2 tsp salt
• 1 lb firm white fish (like cod or halibut), cut into 1-inch chunks
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Set Instant Pot to Sauté. Heat 1 tbsp olive oil, then add diced onion and cook for 3 minutes until soft. Stir in minced garlic and cook 30 seconds until fragrant.
2. Add diced tomatoes (with juices), 2 cups broth, 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Scrape up any browned bits, then cancel Sauté mode.
3. Secure lid, set to Manual (High Pressure) for 3 minutes. Quick-release pressure.
4. Gently stir in fish chunks, then cover and let residual heat cook fish for 5 minutes (no pressure needed).
5. Finish with chopped parsley and 1 tbsp lemon juice.

The magic here? The fish stays silky-soft thanks to the gentle post-pressure cook—no rubbery bites allowed!

Tip: Serve with crusty bread to soak up every drop of that smoky-spiced broth.

Instant Pot Herb-Crusted Tilapia

This flaky, flavorful tilapia comes together in minutes with a crispy herb topping—perfect for busy weeknights when you want something light but satisfying.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 2 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken or vegetable broth
• 1 tbsp lemon juice

Instructions:

1. In a small bowl, mix 1/2 cup panko breadcrumbs, 2 tbsp Parmesan cheese, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Brush tilapia fillets with 2 tbsp olive oil, then press the breadcrumb mixture evenly onto both sides.
3. Pour 1/2 cup broth and 1 tbsp lemon juice into the Instant Pot. Place a trivet inside and arrange the fillets in a single layer (stacking if needed).
4. Secure the lid, set to High Pressure for 3 minutes, then quick-release. Check that the fish flakes easily with a fork.
5. Optional: For extra crispiness, transfer fillets to a baking sheet and broil for 2–3 minutes.

The steam-infused herb crust keeps the tilapia tender while adding a satisfying crunch—no frying required!

Tip: Swap panko for crushed pork rinds for a keto-friendly version.

Instant Pot Fish and Vegetable Medley

This fuss-free, one-pot wonder combines flaky fish with crisp-tender veggies in a light, savory broth—ready in under 20 minutes!

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced into half-moons
• 1 small yellow bell pepper, diced
• 1/2 cup chicken or vegetable broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Set Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add 2 cloves garlic (minced) and sauté for 30 seconds until fragrant.
2. Add zucchini, yellow bell pepper, and 1 tsp dried oregano. Sauté for 2 minutes, stirring occasionally.
3. Pour in 1/2 cup broth and scrape the bottom to deglaze. Layer fish pieces and cherry tomatoes on top. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
4. Secure the lid, set to High Pressure for 3 minutes. Quick-release the pressure.
5. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp parsley. Gently toss to combine.

The magic here? The fish stays incredibly moist thanks to the Instant Pot’s steam, while the veggies keep just the right bite. No mush!

Tip: For extra richness, stir in a pat of butter at the end—it melts into the broth beautifully.

Instant Pot Garlic Butter Shrimp and Fish

This buttery, garlicky seafood duo comes together in minutes—perfect for busy weeknights when you crave restaurant-quality flavor without the fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup chicken or seafood broth
• 1 tbsp lemon juice
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 4 tbsp butter, then add the 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Pour in the 1/2 cup broth and 1 tbsp lemon juice, scraping the bottom to deglaze. Stir in the 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the fish and shrimp in an even layer. Secure the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes.
4. Quick-release the pressure, then sprinkle with 2 tbsp parsley. Serve immediately, spooning the garlic butter sauce over the top.

The magic here? The Instant Pot locks in the shrimp’s juiciness while infusing the fish with that rich garlic-butter sauce—no overcooking, just tender perfection.

Tip: For a kick, add a pinch of red pepper flakes with the garlic!

Instant Pot Creamy Dill Fish

This tender, flaky fish cooks in minutes with a luscious dill-infused cream sauce—perfect for busy weeknights when you want something elegant but effortless.

Ingredients:

• 1 lb white fish fillets (cod, haddock, or tilapia), patted dry
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill (plus extra for garnish)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil and 1 tbsp butter, then sauté 3 cloves minced garlic for 30 seconds until fragrant.
2. Pour in 1 cup broth, scraping the bottom to deglaze. Arrange fish fillets in a single layer, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Secure the lid, set to High Pressure for 3 minutes. Quick-release the pressure.
4. Switch to Sauté again. Stir in 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 tbsp dill. Simmer 2 minutes until slightly thickened.
5. Serve drizzled with sauce and extra fresh dill.

The magic here? The pressure cooker locks in the fish’s moisture while the sauce comes together in the same pot—no fuss, no extra dishes.

Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in during Step 4.

Instant Pot Fish and Rice Pilaf

This one-pot wonder combines flaky fish with fragrant rice pilaf—perfect for a fuss-free weeknight dinner that feels a little fancy.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken or vegetable broth
• 1/4 cup chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add rice and toss to coat in the spices. Pour in 1 3/4 cups broth, scraping the bottom to deglaze. Nestle fish pieces gently into the rice.
3. Secure the lid, set to High Pressure for 4 minutes, then let naturally release for 5 minutes before quick-releasing any remaining pressure.
4. Fluff the rice with a fork, then sprinkle with parsley and serve with lemon wedges.

The fish stays tender while the rice soaks up all the smoky-spiced broth—no dry grains or overcooked seafood here!

Tip: For extra flavor, sear the fish for 1 minute per side before adding it to the pot (remove and set aside until step 2).

Instant Pot Lemon Pepper Fish Fillets

Bright, zesty, and ready in minutes, these Instant Pot Lemon Pepper Fish Fillets are a weeknight hero—flaky, flavorful, and fuss-free.

• 1 lb white fish fillets (such as tilapia or cod), patted dry
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chicken or vegetable broth
• 2 tbsp fresh lemon juice
• 1 tbsp butter, cut into small pieces
• Lemon slices and fresh parsley, for garnish (optional)

1. Rub the fish fillets evenly with 1 tbsp olive oil, then sprinkle both sides with 1 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp salt.
2. Pour 1/4 cup broth and 2 tbsp lemon juice into the Instant Pot. Place a trivet inside, then arrange the fish fillets on top in a single layer (stacking slightly if needed). Dot with 1 tbsp butter.
3. Secure the lid, set the valve to “sealing,” and cook on High Pressure for 2 minutes. Quick-release the pressure immediately.
4. Carefully remove the fish with a spatula. Garnish with lemon slices and parsley if desired. Spoon the buttery sauce from the pot over the fillets before serving.

The magic here? Pressure cooking locks in the fish’s delicate texture while infusing it with bold lemon pepper tang—no dry or overcooked fillets in sight.

Tip: For extra zest, add a pinch of lemon zest to the seasoning rub or sprinkle it over the finished dish.

Instant Pot Fish Veracruz

Instant Pot Fish Veracruz

This vibrant Mexican-inspired dish comes together in a flash, with tender fish simmered in a zesty tomato sauce packed with briny olives and capers—perfect for busy weeknights!

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup sliced green olives
• 1 tbsp capers, drained
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup fish or vegetable broth
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add diced tomatoes (with juices), 1/4 cup green olives, 1 tbsp capers, 1 tsp oregano, 1/2 tsp cumin, and 1/4 tsp black pepper. Pour in 1/2 cup broth and stir to combine.
3. Arrange fish pieces in a single layer on top of the sauce. Secure the lid, set to High Pressure for 3 minutes, then quick-release.
4. Gently stir in 2 tbsp lime juice and sprinkle with 1/4 cup cilantro before serving.

The magic here? The fish stays melt-in-your-mouth tender while soaking up the bold, tangy sauce—no overcooking worries!

Tip: Serve over rice or with warm tortillas to soak up every drop of that flavorful sauce.

Instant Pot Fish and Potato Casserole

This cozy one-pot wonder combines tender fish, creamy potatoes, and a hint of herbs for a fuss-free meal that feels like a hug in a bowl.

Ingredients:

• 1 lb white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
• 1 lb Yukon Gold potatoes, thinly sliced (1/4-inch thick)
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp thyme, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 30 seconds until fragrant.
2. Layer potatoes in the pot, then pour in 1 cup broth. Secure lid, set to High Pressure for 4 minutes. Quick-release pressure.
3. Arrange fish pieces over potatoes, drizzle with 1/2 cup heavy cream. Lid on, cook at High Pressure for 2 minutes. Let pressure release naturally for 5 minutes, then quick-release.
4. Garnish with 2 tbsp parsley and serve warm.

The magic here? The fish stays melt-in-your-mouth tender while the potatoes soak up all the creamy, herby goodness.

Tip: For a golden top, transfer to a broiler-safe dish and broil for 2–3 minutes after cooking.

Conclusion

With these 18 quick and delicious Instant Pot fish recipes, dinner just got easier—and tastier! Whether you’re craving something light, hearty, or packed with flavor, there’s a dish here for everyone. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share the love by pinning this roundup for later. Happy cooking!