Fish stews are a great source of good protein and taste delicious with a mix of carrots and potatoes dipped in coconut milk curry.
Instant Pot Fish Stew in Coconut Milk
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
Calories 531 kcal
Ingredients
- 2 tbsp butter
- 1 large onion chopped
- 2 stalks celery chopped
- 4 massive carrots peeled and diced
- 4 medium potatoes diced
- 2 cup fish inventory
- 1 lb fleshy white fish
- 2 cup chilly water
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 cup coconut milk
- 1 cup thawed corn kernels
- salt and pepper to season
Instructions
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Select “Manual” function on the Instant Pot pressure cooker.
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Add all the ingredient except cream and milk to its cooking pot.
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Secure the lid and cook for 5 minutes at high pressure.
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Release the pressure naturally then remove the lid.
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Stir in cream, corn and cheese.
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Select “Sauté” function and cook for 2 to 3 minutes.
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Serve warm.
