The Ultimate Instant Pot Cookbook by Coco Morante

Author:Coco Morante
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-10-29T16:00:00+00:00

1 In a small bowl, stir together the ¼ cup water, vinegar, and soy sauce. Set aside.

2 Select the Sauté setting on the Instant Pot and heat the vegetable oil, garlic, and ginger. Sauté for about 2 minutes, until bubbling. Add the onion and sauté for about 3 minutes more, until the onion is beginning to soften.

3 Add the vinegar mixture, brown sugar, salt, and pepper to the pot, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Using tongs, add the fish fillets to the pot in a single layer; it’s fine if they overlap slightly. Spoon some of the liquid over the fillets, then sprinkle the carrot and bell pepper on top.

4 Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

5 When the cooking program ends, let the pressure release naturally for 10 minutes (don’t open the pot before the 10 minutes are up, even if the float valve has gone down). Open the pot and use a fish spatula to transfer the fillets to serving plates. You can either ladle the sauce over the fish right away or thicken the sauce.

6 To thicken the sauce, in a small bowl, stir together the cornstarch and remaining 1 tablespoon water. Stir this mixture into the cooking liquid. Press the Cancel button to reset the cooking program, then select the Sauté setting and set the cooking time for 2 minutes. Cook, stirring constantly, until the sauce thickens. Press the Cancel button to turn off the pot.

7 Ladle the sauce and vegetables over the fish and serve right away.

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