Craving a warm, comforting bowl of stew but short on time? This Instant Pot Catfish Stew is your answer! In just 10 minutes, you can have a rich, flavorful meal on the table. Tender, flaky catfish, vibrant cherry tomatoes, and hearty greens come together in a savory broth that tastes like it’s been simmering for hours. It’s the perfect healthy, low-carb dinner for any night of the week.
Ingredients
• 10 oz / 280g catfish fillets, cut into 1-inch bite-sized pieces
• 2 cups / 480ml fish stock
• 2 cups / 350g cherry tomatoes, chopped
• 2 cups / 60g collard greens, finely chopped
• 3 tbsp / 45ml olive oil
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp dried dill
• ½ tsp sea salt
• ¼ tsp chili flakes
Instructions
1. Combine & Stir: Place all —catfish, fish stock, tomatoes, collard greens, olive oil, and all spices—into the Instant Pot. Stir gently to combine everything well.
2. Pressure Cook: Secure the lid and turn the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 7 minutes.
3. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the steam release handle to the “Venting” position to release any remaining steam.
4. Serve: Carefully open the lid. Give the stew a final stir and serve immediately. Garnish with fresh parsley or a sprinkle of grated Parmesan cheese if desired.
Nutritional Information
• Serving Size: 1
• Calories: 456
• Total Fat: 34.3g
• Net Carbs: 5.8g
• Fiber: 3.7g
• Protein: 29.9g
Pro Tips
• For a deeper flavor, use the “Sauté” function on your Instant Pot to briefly sear the catfish pieces in olive oil before adding the other .
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew on the “Sauté” setting and simmer for 1-2 minutes until thickened.
• Serve this stew over cauliflower rice to keep it low-carb, or with a side of crusty bread to soak up the delicious broth.
• Don’t have collard greens? Fresh spinach is a great substitute. Add it after pressure cooking is complete and stir until it wilts into the hot stew.
FAQ
Q: How long does it take to cook catfish in an Instant Pot
A: This recipe pressure cooks the catfish stew on high for 7 minutes, followed by a 10-minute natural release. The total active and inactive cooking time in the Instant Pot is about 17 minutes.
Q: How can I make this catfish stew thicker
A: To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. After pressure cooking, select the ‘Sauté’ function, stir in the slurry, and simmer for 1-2 minutes until it thickens.
Q: What can I substitute for collard greens in this stew
A: Fresh spinach is an excellent substitute for collard greens. Add the spinach after the pressure cooking is complete and stir it into the hot stew until it wilts.
Q: Is this Instant Pot catfish stew low-carb or keto
A: Yes, with only 5.8g of net carbs per serving, this catfish stew is a perfect low-carb and keto-friendly meal. For a complete keto dinner, serve it over cauliflower rice.
