Craving a meal that’s both comforting and incredibly quick? Look no further! This Instant Pot Fish Soup is a game-changer for busy weeknights. In just 30 minutes, you can have a steaming bowl of delicate halibut, crisp-tender vegetables, and a broth infused with the warm, zesty kick of fresh ginger. It’s a light, healthy, and deeply satisfying soup that tastes like it simmered for hours. Let’s get cooking!
Ingredients
• 1 pound / 450g skinless and boneless Halibut, chopped into 1-inch pieces
• 1 tbsp / 15ml Coconut Oil
• 2 cups / 480ml Chicken Stock, low-sodium
• 1 cup / 240ml Water
• 1 medium Onion, chopped
• 1 large Carrot, sliced
• 2 Celery Stalks, chopped
• 2 tbsp / 30g fresh Ginger, minced
• Salt and Pepper, to taste
Instructions
1. Set your Instant Pot to the SAUTE function. Once hot, add the coconut oil and let it melt completely.
2. Add the chopped onion and sauté for 4 minutes, stirring occasionally, until softened and fragrant.
3. Pour in the chicken stock and water, scraping the bottom of the pot to deglaze. Stir in the minced ginger, sliced carrot, and chopped celery.
4. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 5 minutes.
5. Once the timer beeps, perform a quick pressure release by carefully turning the valve to ‘Venting.’
6. Once the pin has dropped, carefully open the lid. Select the SAUTE function again and bring the broth to a simmer.
7. Gently add the halibut pieces to the simmering broth. Cook for just 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
8. Season generously with salt and pepper to taste. Ladle into bowls and serve immediately.
Nutritional Information
• Per Serving: (Calories 170| Total Fats 6g | Net Carbs 4g | Protein 12g |Fiber: 1.8g)
Pro Tips
• This soup works beautifully with other firm white fish like cod, haddock, or even shrimp. Adjust cooking time slightly based on the thickness of your fillets.
• For an extra boost of nutrients and color, stir in a few handfuls of fresh spinach or chopped kale after the fish is cooked. The residual heat will wilt them perfectly.
• Finish with a squeeze of fresh lime or lemon juice just before serving. The acidity brightens all the flavors and gives the soup a fresh, vibrant lift.
• Garnish with fresh herbs like chopped cilantro, dill, or parsley for an added layer of freshness and aroma.
FAQ
Q: How long does this Instant Pot fish soup take to make
A: This is an incredibly quick recipe, perfect for a busy weeknight. You can have this comforting fish soup ready to serve in just 30 minutes from start to finish.
Q: Can I use a different fish besides halibut
A: Absolutely. This recipe is very versatile and works beautifully with other firm white fish like cod or haddock. You can also use shrimp, but be sure to adjust the final cooking time based on the thickness of your protein.
Q: How do I prevent the fish from overcooking
A: The key is to add the fish at the very end. After the broth and vegetables have been pressure cooked, bring the soup to a simmer on the SAUTE function and then gently cook the halibut pieces for just 3-4 minutes until they are opaque and flake easily.
Q: What are some good garnishes for this soup
A: To brighten all the flavors, finish the soup with a squeeze of fresh lime or lemon juice. For added freshness and aroma, garnish with chopped fresh herbs like cilantro, dill, or parsley just before serving.
