I just made this recipe and it came out great!! I made a few modifications: I cooked the rice in coconut cream (canned from Trader Joe's), my greens layer was kale and spinach (because that's what I had in the fridge), I topped the fish with garlic powder, salt, pepper, lime juice and fresh chopped cilantro. My top layer was diced carrots (I used the wire rack that came with the IP). When it was done, I topped the fish and rice with a dab of butter. YUM! 8 minutes on low setting was the perfect amount of time and the rice browned on the bottom of the pot which made it even more delicious. Thank you Matt!!
I like the idea of using coconut, that should bring in a nice flavour, I often use chicken, beef or veg stock for flavour. Love to hear about the tweaks people make. I'm going to have to try coconut rice.
About the same time, if you're at all concerned about properly cooking the fish you could add another minute or two, but it's really the rice you want to watch for. Some people say you can cook rice for less, but I find it's a bit hard.
Here is what made tonight..think it turned out pretty good! Thanks for the idea! Made 8 minute Easy Frozen Garlic Tilapia in Instant Pot.... One frozen tilapia fillet of fish per person Pat each fish fillet dry with paper towel Drizzle one teaspoon of olive oil on each fillet Drizzle teaspoon of lemon juice on each fillet Sprinkle of salt and pepper on each fillet 1 large tsp of garlic powder on each fillet Sprinkle of parsley on each fillet Spread ingredients over each fillet FLIP FILLETS AND REPEAT PROCESS Add 1 cup of water to Instant Pot Place fillets on trivet Put lid/seal Instant Pot Set Instant Pot for 8 minutes manual Do quick release Enjoy
I use the instapot 1:1 ratio for cooked rice (rice button) and it works perfect for us. I see you added 3 cups of water seems to be a bit much water. What rice did you use? I could not make it out. we usually use Basmati. Could I follow your same steps (no rice button) but lower water to 1:1 ratio?
Matt?? So 2 cups of water and One cup of rice?? Such an AWESOME layering method! Thank you! Im going to use frozen fish. So should I cook longer so the rice is cooked threw all the way??
Love this recipe. Ive done it multiple times with fish and love it. Could I also do this with thin chicken breasts? Pls let me know if also works and how long to cook if I use chicken?
This looks great! Can I ask why you didn't butter the rice in the IP? And, how fishy does this make your IP smell, namely the silicone seal ring in the lid? My partner cannot stand the smell of fish so I'd hate to make this and then have a stinky IP.
Really good questions, and I'm in the mood to talk so you might get more of an answer than you were expecting! Buttering rice, I love it, I eat plain rice with just a touch of margarine on it ALL the time. But I generally don't cook it that way for a few reasons. 1. My kids like to add their own stuff, no matter how much butter (or anything actually ) I put in, they want to put them on themselves, so they'll be eating twice as much which just isn't great. 2. We all have slightly different taste (4 tubes of toothpaste in our house) so I lean a bit light on seasoning of all types so we all customize it, then the kids _might_ actually eat their lunch. Regarding smell. the silicon ring doesn't seem to absorb much if any smell, tilapia isn't particularly fishy anyway. On my pressure cooker I often pop out the seal and give it a good fully submerged wash in soapy water (plain old yellow bottle sunlight). Also you can disassemble the pressure relief valve for cleaning, on mine I depress it and keep turning and it pops right out. Finally as a bit of a bribe, if it's cooking in the pressure cooker, the smell is fully contained while cooking, you'll likely end up with a bit less fish smell than if you cooked it any other way. Hope that helps, Matt-sitting-at-his-computer ;)
Matt in the Kitchen Thanks for the detailed reply! Makes sense about the seasoning factor if you guys each have your own tube of toothpaste! We actually have separate toothpastes as well... I understand the struggle. Yes! The containment factor was my biggest reason for wanting to IP fish (and because I love pressure cooking everything) so I guess I'll be brave and give it a try. I have some sea trout in the freezer that I was going to cook up. I wash the ring thoroughly after cooking but feel like it really absorbs whatever I just made (even the chicken and dumplings left it stinky... of chicken goodness) so I'll see if a soak will do the trick. 👌🏼
About the same time, it's the rice that you have to worry about. I've seen some people say 5 minutes, but my rice is typically still too hard after such a short time.
What setting did you use on your pressure cooker. Did you use the "STEAM" setting for 8 minutes? I used the steam setting for 8 minutes. But I didn't make any rice while steaming the fish.
Yes, it matters. Natural release would continue to cook the food while the steam released on it's own. Quick release stops the cooking process faster. You may end up with mush if you natural release on this recipe.
They were a bit on the mushier side. I think more robust vegetables, peas or large carrots might fare better. But I love the convenience of one pot meal.
If you had simply showed us the settings while you're pushing your fingers on the buttons in the video, it would have saved you a ton of questions from viewers later on I see.
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I just made this recipe and it came out great!! I made a few modifications: I cooked the rice in coconut cream (canned from Trader Joe's), my greens layer was kale and spinach (because that's what I had in the fridge), I topped the fish with garlic powder, salt, pepper, lime juice and fresh chopped cilantro. My top layer was diced carrots (I used the wire rack that came with the IP). When it was done, I topped the fish and rice with a dab of butter. YUM! 8 minutes on low setting was the perfect amount of time and the rice browned on the bottom of the pot which made it even more delicious. Thank you Matt!!
I like the idea of using coconut, that should bring in a nice flavour, I often use chicken, beef or veg stock for flavour. Love to hear about the tweaks people make. I'm going to have to try coconut rice.
I cooked this tonight as specified in your video. Perfect!. Talk about fast food, and healthy too!!!!! Thank you.
Glad you liked it!
It's amazing the rice didn't come out sticky with that much water. I have to try out this recipe.
That looks so healthy! Good job.
great idea, thanks a lot!
Thanks so much!!! Looks amazing!!! 😀
LOVE THIS MEAL
Glad you did, it was a request from a viewer. One pot cooking is great.
Where do you find the green folding or collapsible strainer you used in this video? What exactly are they called? Thanks.
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Wow, that looks good! I'll have to try this.
you're becoming quite the gourmet!!!
I like to think I'm faking it convincingly ;)
Thanks for sharing the recipe... A question please: Where did u got the separator thing?
Walmart, or Amazon.
Check out my review & getting started video, you've gotta get a silicon spatula!
ruclips.net/video/UhmC4DmsU6w/видео.html
I don't find it, do you have link from amazon or correct name for seperator
Looks delicious! How many minutes would you say for frozen tilapia?
About the same time, if you're at all concerned about properly cooking the fish you could add another minute or two, but it's really the rice you want to watch for. Some people say you can cook rice for less, but I find it's a bit hard.
Thank you!😊 And Happy New Year!🎉🎉
Let me know how it works out, and if you do anything a bit different that you think turned out well, I'm always looking for new options and ideas!
Here is what made tonight..think it turned out pretty good! Thanks for the idea!
Made 8 minute Easy Frozen Garlic Tilapia in Instant Pot....
One frozen tilapia fillet of fish per person
Pat each fish fillet dry with paper towel
Drizzle one teaspoon of olive oil on each fillet
Drizzle teaspoon of lemon juice on each fillet
Sprinkle of salt and pepper on each fillet
1 large tsp of garlic powder on each fillet
Sprinkle of parsley on each fillet
Spread ingredients over each fillet
FLIP FILLETS AND REPEAT PROCESS
Add 1 cup of water to Instant Pot
Place fillets on trivet
Put lid/seal Instant Pot
Set Instant Pot for 8 minutes manual
Do quick release
Enjoy
I use the instapot 1:1 ratio for cooked rice (rice button) and it works perfect for us. I see you added 3 cups of water seems to be a bit much water. What rice did you use? I could not make it out. we usually use Basmati. Could I follow your same steps (no rice button) but lower water to 1:1 ratio?
I typically use basmati rice or brown rice. The water is only for the rice, so you should use the ratio you think works best.
Matt?? So 2 cups of water and One cup of rice?? Such an AWESOME layering method! Thank you! Im going to use frozen fish. So should I cook longer so the rice is cooked threw all the way??
Cook for the longest ingredient. It will overcook some items, but if you're busy I think it's a fair trade off.
Love this recipe. Ive done it multiple times with fish and love it. Could I also do this with thin chicken breasts? Pls let me know if also works and how long to cook if I use chicken?
I know it's been a while but I have a similar Chicken recipe I just put up. ruclips.net/video/1yDahsa7Dv4/видео.html. I hope you enjoy it!
8 min isn't way too long for the veggies and rice ?
Question? Was the rice pre- cooked or did you cook it with the Tilapia?' Great video?=
Cooked with the rice, which saves time, and less dishes.
Can I cook the tilipia without rice? Is cooking time the same?
Frozen, about the same, fresh maybe a bit less about 5 mins. But my Tilapia is typically quite thin, if you're using a thick fish a bit longer.
So the rice cooked in just 8 minutes, too?
Yes, but brown or wild rice might take a bit longer.
Am about to try this recipe with Brown Basmati - how did yours turn out? How much water and time> This is my first IP meal ever
The one thing I did not see is if you cooked for 8 minutes and then did Natural or Quick pressure release? If Natural, then how long?
Quick release, it's mostly for the rice.
Omg I just made this for dinner except I used Rock fish, it was soooooo good!
This looks great! Can I ask why you didn't butter the rice in the IP? And, how fishy does this make your IP smell, namely the silicone seal ring in the lid? My partner cannot stand the smell of fish so I'd hate to make this and then have a stinky IP.
Really good questions, and I'm in the mood to talk so you might get more of an answer than you were expecting!
Buttering rice, I love it, I eat plain rice with just a touch of margarine on it ALL the time. But I generally don't cook it that way for a few reasons.
1. My kids like to add their own stuff, no matter how much butter (or anything actually ) I put in, they want to put them on themselves, so they'll be eating twice as much which just isn't great.
2. We all have slightly different taste (4 tubes of toothpaste in our house) so I lean a bit light on seasoning of all types so we all customize it, then the kids _might_ actually eat their lunch.
Regarding smell. the silicon ring doesn't seem to absorb much if any smell, tilapia isn't particularly fishy anyway. On my pressure cooker I often pop out the seal and give it a good fully submerged wash in soapy water (plain old yellow bottle sunlight). Also you can disassemble the pressure relief valve for cleaning, on mine I depress it and keep turning and it pops right out.
Finally as a bit of a bribe, if it's cooking in the pressure cooker, the smell is fully contained while cooking, you'll likely end up with a bit less fish smell than if you cooked it any other way.
Hope that helps,
Matt-sitting-at-his-computer ;)
Matt in the Kitchen
Thanks for the detailed reply!
Makes sense about the seasoning factor if you guys each have your own tube of toothpaste! We actually have separate toothpastes as well... I understand the struggle.
Yes! The containment factor was my biggest reason for wanting to IP fish (and because I love pressure cooking everything) so I guess I'll be brave and give it a try. I have some sea trout in the freezer that I was going to cook up. I wash the ring thoroughly after cooking but feel like it really absorbs whatever I just made (even the chicken and dumplings left it stinky... of chicken goodness) so I'll see if a soak will do the trick. 👌🏼
How much time would you add for frozen fish?
About the same time, it's the rice that you have to worry about.
I've seen some people say 5 minutes, but my rice is typically still too hard after such a short time.
What setting did you use on your pressure cooker. Did you use the "STEAM" setting for 8 minutes?
I used the steam setting for 8 minutes. But I didn't make any rice while steaming the fish.
I used pressure cook. I almost always cook under pressure, but steaming is a very nice way to cook as well, and super convenient in a pressure cooker.
Matt in the Kitchen I didn't cook it with rice. Just fish stacked with Kale.
Likely worked out quite nicely, steaming is a nice way to cook very tender food.
Did you do natural release or fast?
Quick release.
Newbie here. Does it matter which release method he used? if so, why?
Yes, it matters. Natural release would continue to cook the food while the steam released on it's own. Quick release stops the cooking process faster. You may end up with mush if you natural release on this recipe.
Where did you get the separator?
Walmart, though some pressure cookers come with one.
Is it 6quart or 8 quart pot?
6 quart, it seems to be the standard size.
Were the vegetables mushy?
They were a bit on the mushier side. I think more robust vegetables, peas or large carrots might fare better. But I love the convenience of one pot meal.
The broccoli wasn’t overcooked?
It was more cooked than some like. One of my kids likes it mush, one only eats it raw.
If you had simply showed us the settings while you're pushing your fingers on the buttons in the video, it would have saved you a ton of questions from viewers later on I see.