11
Fish and Seafood
Fish and seafood are the basis of some of the healthiest and most nutritious meals you can make . Steaming them in the pressure cooker
brings out their finest, fullest flavors . Fish and seafood cook very quickly under pressure, and the cooking time required is directly related
to the thickness of the seafood . To prevent overcooking, do not cook fish or seafood that is less than ¾ inch thick . For fish or seafood
more than 1 inch thick, cook for the suggested time in the timetable below and then allow the cover to remain on the pressure cooker for
another minute after the air vent/cover lock has dropped .
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fish and Seafood Timetable
To cook, pour 1 cup of water or other cooking liquid into the cooking pot.
If using the cooking rack, position it in the cooking pot and then place
fish or seafood on the rack . Close cover . Place quick pressure release valve on vent pipe . Press
FISH
and adjust time as necessary . TO PREVENT
OVERCOOKING, USE THE QUICK PRESSURE RELEASE METHOD AFTER COOKING FISH AND SEAFOOD .
Seafood (Fresh or Thawed)
Size
Cooking Time
Fish Fillets
1 inch thick
0 minutes
Salmon Fillets
1 inch thick
0–1 minute
Shrimp
Medium to Large (36 to 42 count)
2 minutes
Jumbo (21 to 25 count)
1 minute
Tuna Fillets
1 inch thick
0–1 minute
Note:
When fish and seafood are cooked 0 minutes, once pressure is reached, the unit will stop heating .
Fish in Salsa Ranchero
1 tablespoon olive oil
1 small onion, chopped
½ small orange or yellow pepper, chopped
1 clove garlic, minced
1 cup water
1 pound tomatoes, peeled and chopped
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound of cod fillets, 1 inch thick
• • • • • • •
Corn or flour tortillas
With cooking pot in cooker body, press
SAUTÉ
and preheat cooker . Add oil; sauté onion, pepper, and garlic until tender . Press
CANCEL
.
Add water, tomatoes, parsley, cilantro, salt, cumin, and oregano. Place cod fillets in sauce. Close cover. Place quick pressure release
valve on vent pipe . Press
FISH
and then adjust time to 0 minutes . When time is up, use quick pressure release method . Cut 2 or 3 tortillas
into thin strips . Stir into mixture . Serve in bowls with additional warm tortillas .
4 servings
Salmon Moutarde
2 salmon steaks or fillets, 1 inch thick
2 tablespoons Dijon mustard
2 sprigs fresh thyme
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard . Press 1 thyme sprig into the mustard on each steak . With cooking pot in cooker body, press
SAUTÉ
and preheat cooker . Add oil; sauté onion and garlic until tender . Press
CANCEL
. Add wine or broth and bay leaf . Place salmon
on cooking rack in pot . Close cover . Place quick pressure release valve on vent pipe . Press
FISH
and then adjust time to 1 minute . When
time is up, use quick pressure release method . Carefully remove salmon and rack . Keep salmon warm . Discard bay leaf . Mix 2 table-
spoons mustard with cornstarch . Press
SAUTÉ
. Stir mustard mixture into hot liquid in pot . Heat until sauce boils and thickens, stirring
constantly . Serve sauce over salmon .
2 servings
Meat and Poultry
A host of great meals can evolve from meat and poultry when prepared in the pressure cooker . Keep the following tips in mind when
pressure cooking meat and poultry .
• Although not necessary, you may want to brown meat and poultry before pressure cooking to add a different flavor and provide color
to the finished dish . Browning is easily done in the pressure cooker . Press
BROWN
, allow unit to preheat for 3 to 4 minutes, and brown
meat or poultry as desired .
• You may also place meat and poultry on the grill or under the broiler after pressure cooking to give it last minute browning .
