If you’re looking for a quick and healthy dinner recipe, this haddock recipe has you covered. This Instant Pot fish recipe is full of everything you need to make a flavorful and balanced meal in just a few minutes with your Instant Pot or pressure cooker. For such a simple dish, it is packed with flavor and nutrition.
What Makes This Pressure Cooker Fish So Great?
- Fast. Done in under 30 minutes .
- Easy. Cook the rice, greens, and haddock all at the same time.
- Perfectly Cooked. Fish cooked to perfection with the help of your Instant Pot . This is one of my favorite fish and rice recipes .
- Delicious. I love the greens with this haddock dish. It gives the fish such a different flavor profile altogether and really breaks up the flavors in your mouth.
I know pressure cookers get a bad rap for making perfect seafood. But honestly, it’s not an appliance issue–rather it’s either bad recipes or user error. It is indeed possible to get some amazing seafood dishes in your electric pressure cooker.
Can I Use A Different Kind Of Fish?
I used haddock for this recipe, but you could also use another white meat fish like cod or tilapia if you wanted. The cooking times would stay the same.
Haddock with Spinach and Rice | Instant Pot Fish Recipe
One of my favorite parts about this dish is the Lemon Garlic Mayonnaise. I list it as optional in the recipe, but you really should try it. It makes the fish so bright and creamy and really is a delightful way to top the haddock.
Can You Steam Fish In An Instant Pot?
Yes. That is exactly how the fish cooks in this Instant Pot Fish recipe. The pressure inside of your Instant Pot steams the fish to a cooked perfection in almost no time.
How Long Should I Steam Fish?
You will have perfectly steamed fish in only 4 minutes in your Instant Pot. The pot will take a few minutes to come to pressure, so it will take a little bit longer than that for the recipe to be complete. But the actual cooking time is only 4 minutes.
Other Seafood Recipes You Might Like
- Instant Pot Cioppino Seafood Stew - Seafood made easy in your Instant Pot .
- Fish en Papillote - A keto dish that’s made easily in your Air Fryer.
- Instant Pot Salmon - Packed with flavor from the Orange Ginger sauce.
- Keto Sushi - Your favorite sushi flavors without the carbs.
- Keto Shrimp Scampi - Dinner done quick in your Air Fryer .
This Instant Pot fish recipe is a great dish to cook on a busy night when you don’t want to be in the kitchen for long.
It can be popped right out of your freezer, along with the spinach, and will be defrosted enough once you finish the other steps to put it right in your Instant Pot .
Then once you take the lid off when it’s done cooking, your fish will be light and completely cooked, alongside the rest of the spinach and rice. It couldn’t be easier.
If you’re craving seafood and want it done quickly, you’re going to love this Haddock with Spinach and Rice . If you enjoy this recipe, make sure you share it with your friends on Facebook and Pinterest so they can try too.
Haddock with Spinach and Rice
Ingredients
For the Rice
- ▢ 1 cup Basmati Rice
- ▢ 1 cup Water
- ▢ 1 tablespoon Ghee or Oil
- ▢ 1 teaspoon Kosher Salt
For the Fish
- ▢ 1 pound frozen haddock fillets about 1/2 inch thin and cut into 4 pieces , or any other firm white fish such as cod or tilapia
- ▢ 2 cups Frozen Spinach
- ▢ 2 tablespoons olive oil
- ▢ 1/2-1 teaspoon Kosher Salt
- ▢ 1-1.5 teaspoons Ground Black Pepper
For the Lemon Garlic Mayonnaise (optional)
- ▢ 2 tablespoons mayonnaise
- ▢ 2 teaspoons Lemon Juice
- ▢ 1 teaspoon Minced Garlic
Instructions
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
- Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
- Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
- Cook for 4 Minutes high pressure.
- Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
- To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish—you’ve already done the cooking for them!
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Haddock with Spinach and Rice
Ingredients
For the Rice
- 1 cup Basmati Rice
- 1 cup Water
- 1 tablespoon Ghee or Oil
- 1 teaspoon Kosher Salt
For the Fish
- 1 pound frozen haddock fillets about 1/2 inch thin and cut into 4 pieces or any other firm white fish such as cod or tilapia
- 2 cups Frozen Spinach
- 2 tablespoons olive oil
- 1/2-1 teaspoon Kosher Salt
- 1-1.5 teaspoons Ground Black Pepper
For the Lemon Garlic Mayonnaise (optional)
- 2 tablespoons mayonnaise
- 2 teaspoons Lemon Juice
- 1 teaspoon Minced Garlic
Instructions
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
- Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
- Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
- Cook for 4 Minutes high pressure.
- Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
- To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish—you’ve already done the cooking for them!
Haddock with Spinach and Rice https://twosleevers.com/instant-pot-fish-with-spinach-and-rice/
If you want to try a pumpkin recipe that will leave you wanting more, you need to make this Pumpkin Spice Bread Pudding! Step aside pumpkin spice lattes, this bread pudding is the new fall favorite!
I know, adding pumpkin spice to a recipe can be a bit cliché for a fall recipe, but cliché isn’t always a bad thing! There’s a reason things become clichés–it’s because they’re either very true or very good. This one is very, very good.
Once you try this deliciously warm, soft, and gooey Pumpkin Spice Bread Pudding you’ll be hooked!
Ingredients
For The Bread Pudding
- Heavy Cream
- canned pumpkin puree
- Whole Milk
- Sugar Or Other Sweetener Equivalent
- Eggs
- Kosher Salt
- Pumpkin Pie Spice
- Bread
- Unsalted Butter
For the sauce
- Heavy Cream
- pure maple syrup
- Unsalted Butter
- vanilla extract
How Do You Make Pumpkin Spice Bread Pudding?
Make It In The Air Fryer
- In a medium bowl whisk together cream, pumpkin, milk, sugar, egg and yolk, salt, and pumpkin pie spice. In a large bowl toss bread cubes with melted butter. Add pumpkin mixture and toss gently until everything is thoroughly combined.
- Transfer mixture to an ungreased 6-inch round or square baking pan. Place pan in the air fryer basket. Set fryer to 350°F for 35-40 minutes, or until custard is set in the middle.
- In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts. Stir in heavy cream and simmer, stirring often, until the sauce has thickened, about 15 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Make It In The Instant Pot
- Place 1.5 cups of water in the inner liner of a pressure cooker. Place a steamer rack on top of this. Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
- Close the lid and set the pressure cooker on High Pressure for 35 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
- Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Can You Make This In The Oven?
Yes! I’ve made this in the air fryer , and in the Instant Pot , but you can also make it in the oven. To make it in the oven cook it at 375 degrees for 30 minutes , or until the pudding is set in the middle.
Is It Low Carb?
This Pumpkin Spice Bread Pudding recipe isn’t low carb by any means, but what it lacks in keto-friendliness it makes up for in tastiness. However, it is gluten-free, grain-free, soy-free, and vegetarian. And let’s just be honest, if you’re going to splurge every once in a while and it’s going to be something carb-rich, then it better be worth the carbs and calories right? This one is definitely worth it.
And have I mentioned the warm maple cream sauce yet? It’s super easy to make and takes the Pumpkin Spice Bread Pudding to a whole new level of awesomeness.
Want more amazing pumpkin recipes?
- Low Carb Pumpkin Pie Pudding - Let your Instant Pot do the work and then enjoy this rich and creamy pudding!
- Pumpkin Cheesecake Pudding - Speaking of pudding, make this cheesecake version for a decadent treat!
- Pumpkin Caramel Bake - This is one of my favorites for fall!
- This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It’s ooey, gooey, pumpkin-y and so very delicious!
So if you’re going to try a new pumpkin spice recipe this fall, make this Pumpkin Spice Bread Pudding the one. It’s simple, delicious, and bursting with the delightful flavors of pumpkin spice. I’m certain you won’t be disappointed, and it just may become your new favorite fall dessert!
Pumpkin Spice Bread Pudding with Maple Cream Sauce
Equipment
- PHILLIPS AIR FRYER
- INSTANT POT DUO 6 QUART
- GREENPAN SAUCEPANS
- 6 x 3 FAT DADDIO BAKING PAN
Ingredients
- ▢ 3/4 cup ( 178.5 ml ) Heavy Cream
- ▢ 1/2 cup ( 122.5 g ) canned pumpkin puree
- ▢ 1/3 cup ( 81.33 ml ) Whole Milk
- ▢ 1/3 cup ( 66.67 g ) Sugar Or Other Sweetener Equivalent
- ▢ 1 large ( 1 large ) Eggs , plus 1 yolk
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Pumpkin Pie Spice
- ▢ 4 cups ( 4 cups ) cubed (1 inch) day-old baguette or crusty country bread
- ▢ 4 tablespoons ( 4 tablespoons ) Unsalted Butter , melted
For the sauce
- ▢ 1/2 cup ( 119 ml ) Heavy Cream
- ▢ 1/3 cup ( 107.33 g ) pure maple syrup
- ▢ 1 tablespoon ( 1 tablespoon ) Unsalted Butter
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) vanilla extract
Instructions
For the Bread Pudding
- In a medium bowl whisk together cream, pumpkin, milk, sugar, egg and yolk, salt, and pumpkin pie spice.
- In a large bowl toss bread cubes with melted butter. Add pumpkin mixture and toss gently until everything is thoroughly combined.
- Transfer mixture to an ungreased 6-inch round or square baking pan. Place pan in air fryer basket. Set fryer to 350°F for 35-40 minutes, or until custard is set in the middle.
- You can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
For the Sauce
- In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts. Stir in heavy cream and simmer, stirring often, until sauce has thickened, about 15 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Pressure Cooker Pumpkin Bread Pudding
- Place 1.5 cups of water in the inner liner of a pressure cooker. Place a steamer rack on top of this.
- Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
- Close the lid and set the pressure cooker on High Pressure for 35 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
- Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
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- You can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
- Drizzle the sauce on warm for best results.
- To make this gluten free, use gluten free bread to make the recipe.
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And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
