Instant pot coconut milk cod is restaurant-quality seafood made ridiculously easy in about 20 minutes. Tender flakes of cod bathe in a creamy coconut milk sauce brightened with lime zest, garlic, and soy sauce. It is a low-carb, high-protein dinner with just 6.1g net carbs per serving.
Craving a restaurant-quality seafood dish that’s ridiculously easy to make? Look no further! This Instant Pot Coconut Milk Cod is your ticket to a fast, flavorful, and elegant weeknight dinner. In just 20 minutes, tender flakes of cod are bathed in a rich, creamy sauce bursting with the savory notes of soy and fish sauce, the bright zest of lime, and the lusciousness of coconut milk. It’s a low-carb, high-protein meal that tastes incredibly indulgent. Let’s get cooking!
Ingredients
• 1 lb (450g) cod fillets, cut into 1-inch cubes
• 3 tbsp (21g / 0.74 oz) almond flour
• 1 tbsp lime zest (from about 1 large lime)
• 1 tsp (5 ml) minced garlic (about 1-2 cloves)
• 1 tbsp (14g / 0.49 oz) unsalted butter
• 2 tbsp (30ml) soy sauce or tamari
• ¼ cup (60ml / 2 fl oz) fish sauce
• ½ cup (120ml / 4.1 fl oz) full-fat coconut milk, canned
Instructions
1. Directions
2. Pat the cod fillets dry with a paper towel and cut them into uniform 1-inch cubes. Place the cod pieces into the inner pot of your Instant Pot.
3. In a separate small bowl, whisk together the almond flour, lime zest, minced garlic, soy sauce, fish sauce, and coconut milk until a smooth sauce forms.
4. Pour the sauce over the cod in the pot. Add the tablespoon of butter. Gently stir everything together to ensure the fish is evenly coated.
5. Select the SAUTÉ function on your Instant Pot. Place the lid on top of the pot, without sealing it.
6. Cook for 10 minutes, stirring gently once or twice to prevent sticking.
7. Remove the lid and continue to cook on SAUTÉ for an additional 2-3 minutes, allowing the sauce to reduce and thicken slightly.
8. Carefully serve the coconut milk cod immediately, garnished with fresh herbs if desired. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 260
• Total Fat: 14g
• Net Carbs: 6.1g (0.22 oz)
• Protein: 24g
• Fiber: 1g
Pro Tips
• For a firmer texture, you can substitute cod with halibut or haddock. Adjust cooking time slightly as needed.
• If your sauce is too thin, create a slurry by mixing 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch with 2 teaspoons (10 ml / 0.3 fl oz) of cold water. Stir it into the sauce on SAUTÉ mode until it thickens.
• Add a cup of fresh spinach or chopped bok choy during the last 2-3 minutes of cooking for a complete one-pot meal.
• For a touch of heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce mixture.
• Elevate the dish with fresh garnishes. Chopped cilantro, sliced green onions, or a final squeeze of fresh lime juice brightens all the flavors.
FAQ
Q: Can I use a different type of fish for this recipe
A: Yes, this recipe works well with other firm white fish. Halibut or haddock are excellent substitutes for cod if you prefer a firmer texture. Just be sure to adjust the cooking time slightly depending on the thickness of your fillets.
Q: Is this coconut milk cod recipe keto-friendly
A: Absolutely. With only 6.1g (0.22 oz) of net carbs, 14g (0.49 oz) of fat, and 24g (0.85 oz) of protein per serving, this dish is a perfect fit for a ketogenic or low-carb diet. To ensure it’s gluten-free, use tamari instead of soy sauce.
Q: How can I make the sauce thicker
A: If your sauce is thinner than you’d like, you can easily thicken it. Mix 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch with 2 teaspoons (10 ml / 0.3 fl oz) of cold water to create a slurry. Stir it into the pot during the final 2-3 minutes on the SAUTÉ function until it thickens.
Q: What can I serve with this Instant Pot cod
A: This dish pairs beautifully with cauliflower rice for a low-carb option, or with jasmine rice to soak up the delicious sauce. You can also add vegetables like spinach or bok choy directly into the pot during the last few minutes of cooking for a complete one-pot meal.
Pro Tips
- Pat the cod fillets dry and cut them into uniform 1-inch cubes so the fish cooks evenly in the sauce without falling apart.
- Whisk the almond flour, lime zest, garlic, soy sauce, fish sauce, and coconut milk into a smooth sauce before pouring it over the cod. This prevents lumps of almond flour.
- Place the lid on the pot without sealing it during the Sauté step. The fish needs gentle, open heat, not pressure, to stay in clean flakes.
- If the sauce is too thin, simmer it on Sauté for the last 2-3 minutes uncovered to reduce and thicken. A cup of spinach or chopped bok choy stirred in at the end makes it a full one-pot meal.
Frequently Asked Questions
Can I use a different fish?
Halibut or haddock work well as firmer alternatives to cod. Adjust the cook time slightly if the pieces are thicker than 1 inch.
Is this dish keto-friendly?
Yes. Each serving has about 6.1g net carbs with 24g protein and 14g fat, and the sauce relies on coconut milk and almond flour rather than any starch.
Can I make the sauce ahead of time?
Whisk the sauce ingredients together and refrigerate for up to a day. Give it a good stir before pouring it over the cod, since almond flour settles.
How do I store leftovers?
Refrigerate the cod in its coconut sauce for up to 2 days and reheat gently. Stir in a squeeze of fresh lime to revive the flavors.
Recipe card below.
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Instant Pot Coconut Milk Cod
Ingredients
Method
- Directions
- Pat the cod fillets dry with a paper towel and cut them into uniform 1-inch cubes.
- Place the cod pieces into the inner pot of your Instant Pot.
- In a separate small bowl, whisk together the almond flour, lime zest, minced garlic, soy sauce, fish sauce, and coconut milk until a smooth sauce forms.
- Pour the sauce over the cod in the pot.
- Add the tablespoon of butter. Gently stir everything together to ensure the fish is evenly coated.
- Select the SAUTÉ function on your Instant Pot.
- Place the lid on top of the pot, without sealing it.
- Cook for 10 minutes, stirring gently once or twice to prevent sticking.
- Remove the lid and continue to cook on SAUTÉ for an additional 2-3 minutes, allowing the sauce to reduce and thicken slightly.
- Carefully serve the coconut milk cod immediately, garnished with fresh herbs if desired.
- Enjoy!
- Add a cup of fresh spinach or chopped bok choy during the last 2-3 minutes of cooking for a complete one-pot meal.
