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–+ servings
The pressure cooked fish stew with olives and potatoes served on a white plate and sprinkled with fresh parsley

Instant Pot Fish and Potatoes in Tomato Sauce with Olives

Maria Bravo
A delicious dish with Fish and Potatoes in Tomato Sauce with Olives that is super easy to cook in the Instant Pot. Feel free to scale up this dish to serve more people, the timings would remain the same
4.41 from 5 votes
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Course Main Course
Cuisine Spanish
Servings 2 people (see note)

Equipment

  • Instant Pot or pressure cooker

Ingredients
  

  • 250 ml water from the cold tap or at room temperature
  • 350 g potatoes about half a cm to 1 cm slices. New potatoes work well but floury ones will be lovely too and, as they tend to disintegrate a bit, they will thicken the sauce. You don't have to be too accurate about the exact weight of the potatoes
  • 1 teaspoon sea salt
  • 1 teaspoon vegetable stock paste
  • 2 fillets cod (or any white fish)
  • ½ lemon, juiced
  • 10 green pimento stuffed olives more if you want of course or none if you don't like olives
  • 200 g chopped tomatoes
  • black pepper freshly ground
  • soy sauce a good drizzle

To serve

  • Lemon wedges
  • Parsley freshly chopped

Instructions
 

  • Pour 250 ml water into the inner pot. Cold, not hot.
    250 ml water
  • Create a layer of sliced potatoes at the bottom of the inner pot.
    350 g potatoes
  • Sprinkle 1 teaspoon sea salt (optional) and 1 teaspoon of my veg stock paste (recipe on the blog).
    1 teaspoon sea salt, 1 teaspoon vegetable stock paste
  • Top with two cod fillets.
    2 fillets cod (or any white fish)
  • Drizzle with the juice of half a lemon.
    ½ lemon, juiced
  • Add about 10 green pimento stuffed olives.
    10 green pimento stuffed olives
  • Top with 200 g chopped tomatoes (do not stir!).
    200 g chopped tomatoes
  • A few twists of black pepper and a good drizzle of soy sauce. Do not stir.
    black pepper, soy sauce
    Photo of the ingredients ready to pressure cook
  • Lock the lid in after making sure that the sealing ring is properly in place by pressing it down following its circumference a few times. Steam release Sealed
  • Pressure cook, high pressure, 3 minutes. At the end of the cooking time wait 3 minutes and do a quick pressure release*.
  • Serve with lemon wedges and freshly chopped parsley
    Lemon wedges, Parsley

Notes

Feel free to scale up this dish to serve more people, the timings would remain the same. Just remember to only fill up to the ⅔ mark as you're going to be pressure cooking. Always read your instructin manual.
Make sure you try my Vegetable Stock Paste recipe.
*Terminology
Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Keyword all-in-one, Fish, Instant Pot
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