Ingredients

The following ingredients have 4 Servings
  • 2 pcs fish (3/4 of a lb. or so, skinned and deboned)
  • 4 tbsp olive oil
  • 1/4 tsp seasoned salt
  • 1/4 tsp basil (or other herb of choice)
  • 1 zucchini (cut into dials)
  • 1 yellow squash zucchini (cut into dials)
  • 1 carrot (thin dials)
  • 1/2 onion (cut into strips)
  • 1 bell pepper (cut into strips)

Instruction

  • Put parchment paper inside the bottom larger piece of your stacked pans and pour all vegetables inside.
  • Pour 2 tbsp of oil oil on top and sprinkle half of your seasoned salt and basil on top.
  • Place smaller stacked pan on top of that and put a piece of parchment paper inside of that pan.
  • Lay pieces of fish inside, pour remainder of olive oil on top of fish with remainder of spices.
  • Put lid on and close fastener so pans are securely closed together.
  • Pour 1.5 c. water inside your Instant Pot and lower stacked pans down inside.
  • Close lid and steam valve and set to high pressure for 28 minutes. Do a quick release.
  • Check to ensure fish and vegetables are desired tenderness, if not recover and add 2 minutes or so.