Instant Pot Mediterranean Cod

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Looking for healthy and high protein meal? This Instant Pot cod is the recipe for you :]

This is a great & classic fish recipe you can make easily in your Instant Pot (or any other pressure cooker) for a quick and easy dinner.

Perfect main dish in only 20 minutes total!

Can I use frozen Cod?

Yes, you an use frozen fish for this Instant Pot Mediterranean cod recipe. Just add 2 minutes to the cooking time.

What other fish can I use?

I you don’t have cod, this Instant Pot recipe would work great with Haddock, Pollack, Stripped Bass, Hake or Mahi Mahi.

How to serve?

For a complete and healthy meal, you can serve the Instant Pot cod with plain rice, brown rice, farro or as I did – with Zoodles (zucchini noodles) .

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Instant Pot Mediterranean Cod
4.69 from 132 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: butter, cod, Mediterranean Cod
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
  • 4 pieces cod frozen or fresh
  • 1 tbsp lemon juice
  • 2 tbsp butter
  • 2 tsp oregano
  • 1 cup tomato sauce
  • salt and pepper to taste
Instructions
  • Press saute and add butter.
  • Add the remaining ingredients (except cod) into the Instant Pot and Sauté for 9 minutes.
  • Add the fish and use a spoon to cover each piece of fish with sauce.
  • Close the lid and cook at high pressure for 5 minutes (frozen fish) or 3 minutes (fresh fish).
  • When cooking time is complete do a quick pressure release and open the lid.
  • Serve and enjoy 🙂
Nutrition
Calories: 24kcal Carbohydrates: 5g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 330mg Potassium: 233mg Fiber: 1g Sugar: 3g Vitamin A: 295IU Vitamin C: 6mg Calcium: 33mg Iron: 1mg

 

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

21 thoughts on “Instant Pot Mediterranean Cod

      1. I have made all kinds of white fish for years with a very similar recipe. The only difference us that I use a marinara sauce and add chopped celery. I duplicated the recipe from having eaten red snapper “cioppino” at a restaurant on the end of fisherman’s wharf in Monterey, CA many years ago. I baked it in a casserole dish after pouring the sauce and herbs on top the fish and stirring them together. But now I’m going to make it in my instant pot!

  1. Why are we Sautéing a cup of tomato sauce for nine minutes?
    Wouldn’t the cooking time be different for frozen or fresh

    1. Sorry Corrie
      Taking a second look at the recipe I see that you do give the different cooking times. (insert embarrassed face here)
      Mel Heinrichs

  2. I’ve never had cod before, and haven’t tried baking fish of any kind for about 40 years due to unsuccessful experiences. Your recipe is so very simple, that its encouraged me to give it a shot…if I can find fish in this shopping-limited world I now inhabit. But I’m looking forward to preparing it, Corrie. Thanks!

  3. My Instant Pot instructions say to not use tomato sauce as a base liquid because it won’t generate adequate steam pressure. It says to use 2 cups of water, with the sauce, and food, on, or in, an inner plate or pot.

  4. Tried this recipe as directed and the instant pot never fully pressurized (likely due to the lack of fluid even though I added the remainder of the can of sauce once cooking for 9 minutes left very little liquid in the pot). I used frozen cod. The sauce burned and I had to check the temp of each fillet to make sure we could still eat it. Too bad.

    1. Oh no, I’m sorry the recipe didn’t work out for you. Different pressure cooker models work a little differently, so sounds like you need to add more liquid to yours in the future.

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