Easy Catfish Stew

(Total Time: 10 MIN| Serves: 2)

10 oz catfish fillets, cut into bite-sized pieces
2 cups fish stock
2 cups cherry tomatoes, chopped
2 cups collard greens, finely chopped (can be replaced with spinach or kale)
3 tbsp olive oil

1 tsp Italian seasoning
¼ tsp chili flakes
1 tsp garlic powder
½ tsp sea salt
1 tsp dried dill


  1. Combine the ingredients in the instant pot and stir well. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
  2. Press the ‘’Manual’’ button and set the timer for 7 minutes on high pressure.
  3. When done, release the pressure for about 10 minutes and then move the pressure valve to the ‘’Venting’’ position.
  4. Carefully open the lid and optionally sprinkle with some fresh parsley or grated Parmesan before serving.
    Per Serving(Calories 456 | Total Fats 34.3g | Net Carbs: 5.8g | Protein: 29.9g |Fiber: 3.7g)