Pressure Cooker Fish In Packet Recipes

PRESSURE COOKER SALMON

Steps:

• Pour 1.5 c water into your pressure cooker and lower down a trivet.
• Make a "boat" using foil (watch video in post for a demonstration) so butter doesn't drip down into your inner pot. Put your piece of salmon on your foil "boat" skin side down.
• Put a slice of lemon (optional) and tbsp. of I Can't Believe It's Not Butter on the top of your salmon filet. (you can alternatively squeeze the lemon on at the end, if you put lemon slice on now the salmon will not be cooked through as much under the lemon itself - personal preference, my husband likes it this way, I prefer a squeeze of lemon after it is done)
• Sprinkle fresh pcs. of dill (or dried) on top as well as a pinch of salt, garlic salt, and pepper.
• Close lid and steam valve and set to high pressure for 4 minutes (for 3/4 lb., 3 min. for smaller pieces or if you like it under done and quite pink). Do a quick release.
• Lift out fish, use a spatula to remove from foil boat or trivet and enjoy!

PRESSURE COOKER LEMON AND DILL FISH PACKETS

Steps:

• Rinse fish; pat dry. Place each fillet in the center of a large square of parchment paper. Sprinkle fish with the next three ingredients (through pepper); add dill. Top with lemon and butter.
• Bring up two opposite edges of paper; seal with a double fold. Fold remaining ends to enclose fish, leaving space for steam to build.
• Place a small metal rack or trivet in the bottom of a 6-quart electric pressure cooker; add the water. Place fish packets on rack.
• Cover with lid and lock securely. Select high pressure and set timer for 5 minutes cooking (timer will start after cooker has come up to pressure). Quick-release pressure. Let stand 5 minutes before serving.

PRESSURE COOKER FISH IN A PACKET (PESCE AL CARTOCCIO)

Steps:

• I like to measure out the width of my pressure cooker with parchment paper before starting. You don't want to finish your lovely packet and then discover that it doesn't fit in your pressure cooker! To do this, cut a long piece of parchment paper, lay your parchment paper over your pressure cooker, and fold it to fit about one inch (or 3cm) from each side - see photo. Now, you have your parchment creases are your packet "guidelines"!
• Use a mandolin on the thinnest setting to get the potatoes and onions really thin. Lay out your parchment paper, and layer the ingredients in the following order:Swirl of olive oilSingle layer of thin potato slicesSalt and Pepper and swirl of olive oilFish FilletSalt & Pepper and swirl of olive oilHerbsA couple of onion ringsLemon SlicesPinch of SaltSwirl of olive oil
• Fold your paper packet.
• Next, cut a long piece of foil and wrap the paper packet snugly inside the tin foil.
• Prepare pressure cooker by pouring in two cups of water, and the steamer basket. You can cook about two fillets at a time, or if using a tall pressure cooker, make a second layer using another steamer basket or trivet - just make sure that the packets have space all around for the steam to come in contact with and heat them.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 10 minutes at high pressure. Stovetop pressure cookers: Lock the lid, and cook for 12 minutes at high pressure.
• When time is up, open the cooker by releasing the pressure through the valve.
• Take out the packets and slide the parchment paper packet out of the tin foil onto individual plates.
• Serve with a pair of scissors or tear the paper open right before eating.

PRESSURE-COOKER FISH STEW

Steps:

• Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes., Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.

PRESSURE COOKER FISH IN PACKET

Steps:

• I like to measure out the width of my pressure cooker with parchment paper before starting. You don't want to finish your lovely packet and then discover that it doesn't fit in your pressure cooker! To do this, cut a long piece of parchment paper, lay your parchment paper over your pressure cooker, and fold it to fit about 3cm from each side. Now, you have your parchment creases are your packet "guidelines"!
• Use a mandolin on the thinnest setting to get the potatoes and onions really thin. Lay out your parchment paper, and layer the ingredients in the following order:
• Swirl of olive oil, Single layer of thin potato slices, Salt and Pepper and swirl of olive oil, Fish Fillet, Salt & Pepper and swirl of olive oil, Herbs, A couple of onion rings ,Lemon Slices, Pinch of Salt, Swirl of olive oil.
• Fold your paper packet.
• Next, cut a long piece of tin-foil and wrap the paper packet snugly inside the tin foil.
• Now, prepare your pressure cooker by pouring in two cups of water, and the steamer basket. You can cook about two fillets at a time or, if you have a tall pressure cooker, like me, you can make a second layer using another steamer basket or trivet - just make sure that the packets have space all around for the steam to come in contact with and heat them.
• Close and lock the pressure cooker top, turn the heat to high and when it reaches pressure, turn the flame down to minimum. Count 12-15 minutes cooking time. When time is up, release all of the vapor but do not open the top.
• Let the packets sit in the locked pan with no heat for another 5 minutes.
• When time is up, open the top and take out the packets. Slide the parchment paper packet out of the tin foil onto individual plates.
• Serve with a pair of scissors or tear the paper opening right before eating.