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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
(Minutes)
Fish Fillets
1 inch thick
0
Salmon Fillets
1 inch thick
0–1
Shrimp
Medium to Large (36 to 42 count)
Jumbo (21 to 25 count)
1
2
Tuna Fillets
1 inch thick
0–1
NOTE:
When fish and seafood are cooked 0 minutes, once pressure is reached, the unit will stop heating.
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
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 salm-
on warm. Discard bay leaf. Mix 2 tablespoons
mustard with cornstarch. Press
SAUTÉ
. Stir
mustard mixture into hot liquid in pot. Heat un-
til sauce boils and thickens, stirring constantly.
Serve sauce over salmon.
2 servings
Fish in Salsa Ranchero
Salmon Moutarde
