Ingredients

The following ingredients have 2 Servings
  • 1 cup vegetable or chicken broth
  • 1 inch piece of fresh ginger (peeled and cut into matchsticks)
  • 1 clove garlic (sliced)
  • 2 white fish fillets (such as tilapia (about 12 ounces total))
  • 1 tsp soy sauce
  • Salt and pepper
  • 1 tbsp butter (at room temperature)
  • 1 1/2 tsp miso paste
  • 1/4 lemon
  • 1 bunch kale (tough stems removed and leaves torn (about 4 packed cups))

Instruction

  • ADD the broth, ginger, and garlic to your Instant Pot. Place the trivet on top followed by a piece of aluminum foil. Place the fish fillets, side by side, on top of the foil, drizzle with soy sauce, and season with salt and pepper. Secure the lid.
  • COOK at low pressure for 7 to 10 minutes depending on the thickness of the fillets and use a quick release.
  • MEANWHILE, make the miso butter: Mix the butter and miso well in a small bowl and set aside.
  • ONCE the pressure has released, check the fish for doneness and carefully remove using the foil. Squeeze lemon juice over the fillets.
  • CAREFULLY remove the trivet. Turn on the Sauté function and, once simmering, add the kale. Cook for 1 to 2 minutes, until wilted, and turn off the Sauté function. Remove using tongs or a slotted spoon. Season with salt and pepper.
  • TOP the greens with the fish fillets and serve with miso butter.