Instant Pot butter cod is a 15-minute dinner of tender cod fillets poached in a buttery milk-and-parsley broth with sweet onion and lemon. The fillets come out flaky and delicate every time. It's the kind of simple, elegant fish dinner that feels like a treat.
Craving a restaurant-quality seafood dinner that’s ready in a flash? Look no further! This Instant Pot Butter Cod is the answer to your busy weeknight prayers. We’re talking incredibly tender, flaky cod fillets, gently poached in a simple yet luxurious buttery sauce. It’s a light, flavorful, and ridiculously easy meal that tastes like you spent hours in the kitchen, but it all comes together in just 15 minutes. Let’s get cooking!
Ingredients
• 4 (6 oz / 170g each) cod fillets
• 2 cups / 475 ml water or vegetable broth
• 1 cup / 240 ml milk
• ½ cup fresh parsley, finely chopped
• 1 small white onion, finely diced
• 2 oz / 57g unsalted butter, softened
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Select the ‘Sauté’ function on your Instant Pot. Add the butter and allow it to melt completely. Add the diced onion and cook, stirring occasionally, until softened, about 2-3 minutes.
3. Press ‘Cancel’. Pour in the water and milk, scraping any browned bits from the bottom of the pot. Stir in the chopped parsley, lemon juice, salt, and pepper.
4. Gently place the cod fillets into the liquid in a single layer.
5. Secure the lid and set the steam release valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 5 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
7. Carefully open the lid. Gently remove the cod fillets with a wide spatula and serve immediately, spooning the buttery sauce from the pot over the top.
Nutritional Information
• Per Serving
• Calories: 320
• Total Fat: 22g
• Net Carbs: 3g (0.11 oz)
• Protein: 32g
• Fiber: 1g
Pro Tips
• For a richer, creamier sauce, substitute half of the milk with heavy cream. After removing the fish, you can turn the Instant Pot back to ‘Sauté’ and simmer the sauce for a few minutes to thicken it slightly.
• Ensure the cod fillets are arranged in a single layer for even cooking. If your fillets are very large or won’t fit, it’s better to cook them in two smaller batches.
• This dish pairs beautifully with steamed asparagus, mashed potatoes, or quinoa to soak up all of that delicious buttery sauce.
FAQ
Q: Can I use frozen cod for this recipe
A: For the best results and to ensure even cooking within the specified time, we highly recommend thawing your cod fillets completely before placing them in the Instant Pot. Cooking from frozen may result in uneven texture.
Q: How can I make the butter sauce thicker and creamier
A: For a richer sauce, substitute half of the milk with heavy cream. After you remove the cooked fish, turn the Instant Pot back to the ‘Sauté’ function and allow the sauce to simmer and reduce for a few minutes until it reaches your desired thickness.
Q: What should I serve with Instant Pot Butter Cod
A: This dish pairs beautifully with sides that can soak up the delicious sauce. We suggest serving it with steamed asparagus, mashed potatoes, or quinoa for a complete and satisfying meal.
Q: Can I use a different type of fish
A: Yes, this recipe is also delicious with other firm, flaky white fish. Haddock, pollock, or halibut are great alternatives. Just be mindful of the fillet thickness, as it may slightly alter the cooking time.
Pro Tips
- Arrange the cod fillets in a single layer; if they're large or won't fit, cook them in two smaller batches for even results.
- Thaw frozen cod completely before cooking — fillets straight from the freezer cook unevenly in the short pressure cycle.
- For a richer, creamier sauce, substitute half of the milk with heavy cream.
- After removing the fish, set the pot to 'Sauté' and simmer the sauce for a few minutes to thicken it slightly.
- Lift the fillets out with a wide spatula so they stay intact, then spoon the buttery sauce over the top to serve.
Frequently Asked Questions
Can I use frozen cod for this recipe?
For even cooking within the specified time, thaw the fillets completely first. Cooking from frozen can result in an uneven texture.
How can I make the butter sauce thicker and creamier?
Replace half of the milk with heavy cream, and after removing the fish, simmer the sauce on 'Sauté' for a few minutes until it reaches your desired thickness.
Can I use a different type of fish?
Yes — haddock, pollock, or halibut are delicious firm, flaky alternatives. Just adjust slightly for differences in fillet thickness.
Is this Instant Pot butter cod keto-friendly?
Very much so — 3g net carbs per serving, with most of the calories coming from butter and milk. Serve it with steamed asparagus for a full keto plate.
Recipe card below.
More Recipes You’ll Love
Instant Pot Butter Cod
Ingredients
Method
- Directions
- Select the 'Sauté' function on your Instant Pot.
- Add the butter and allow it to melt completely.
- Add the diced onion and cook, stirring occasionally, until softened, about 2-3 minutes.
- Press 'Cancel'.
- Pour in the water and milk, scraping any browned bits from the bottom of the pot.
- Stir in the chopped parsley, lemon juice, salt, and pepper.
- Gently place the cod fillets into the liquid in a single layer.
- Secure the lid and set the steam release valve to 'Sealing'. Select the 'Pressure Cook' or 'Manual' setting and set the timer for 5 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid. Gently remove the cod fillets with a wide spatula and serve immediately, spooning the buttery sauce from the pot over the top.
