Instant Pot herbed catfish is a 20-minute answer to busy weeknights – tender, flaky fillets infused with parsley, thyme, dill, garlic, and a savory broth. The pressure cooker locks in the moisture so the fish never dries out. Spoon the herby sauce over every piece and dinner is done.
Craving a light, flavorful, and incredibly fast fish dinner? Look no further! This Instant Pot Herbed Catfish is your answer to a busy weeknight. We’re talking tender, flaky catfish fillets infused with a beautiful blend of fresh herbs, garlic, and a savory broth, all coming together in just 20 minutes. The pressure cooker locks in all the moisture and flavor, guaranteeing perfectly cooked fish every single time. It’s a healthy, elegant meal that tastes like it took hours to prepare.
Ingredients
• 14 ounces / 400g (14.1 oz) Catfish Fillets, cut into 2-inch chunks
• 1 tbsp / 15 mL Olive Oil
• 1 tsp / 5g (0.18 oz) chopped Fresh Parsley
• ¼ cup / 15g (0.53 oz) Fresh Thyme
• 1 tsp / 1g (0.04 oz) Dried Dill
• ¼ cup / 60 mL Water
• ½ cup / 120 mL Fish Stock
• 2 tbsp / 30 mL Soy Sauce
• 2 tsp / 6g (0.21 oz) minced Garlic
• 1 tsp / 6g (0.21 oz) Salt
Instructions
1. Directions
2. Place the catfish chunks into the inner pot of your Instant Pot.
3. Add the olive oil, parsley, thyme, dill, water, fish stock, soy sauce, minced garlic, and salt. Gently stir everything together to coat the fish.
4. Secure the lid on the Instant Pot and set the steam release valve to the ‘Sealing’ position.
5. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on High Pressure for 5 minutes.
6. Once the cooking time is complete, carefully perform a quick pressure release by moving the steam valve to the ‘Venting’ position. Press ‘Cancel’ to turn off the keep-warm function.
7. Remove the lid. Select the ‘Sauté’ function and allow the sauce to simmer for 1-2 minutes to slightly thicken.
8. Carefully serve the herbed catfish with a generous spoonful of the sauce and enjoy immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 160
• Total Fats: 10g (0.35 oz)
• Net Carbs: 2.4g (0.08 oz)
• Protein: 18g
• Fiber: 0g
Pro Tips
• This catfish pairs beautifully with steamed rice, quinoa, or a side of roasted asparagus to soak up the delicious herby sauce.
• For a little kick, add a pinch of red pepper flakes along with the other before pressure cooking.
• Be gentle when stirring the in step 2 to prevent the delicate catfish fillets from breaking apart too much.
• If you don’t have fish stock, you can substitute it with vegetable or chicken stock for a slightly different but still delicious flavor profile.
FAQ
Q: How long does it take to cook catfish in the Instant Pot for this recipe
A: You only need to cook the catfish on High Pressure for 5 minutes, followed by a quick pressure release. The entire meal comes together in about 20 minutes.
Q: What can I use as a substitute for fish stock
A: If you don’t have fish stock, you can easily substitute it with either vegetable or chicken stock for a slightly different but still delicious flavor.
Q: Can I make this Instant Pot catfish spicy
A: Yes, for a little kick, you can add a pinch of red pepper flakes along with the other herbs and seasonings before you begin pressure cooking.
Q: What should I serve with this herbed catfish
A: This catfish pairs beautifully with sides that can soak up the sauce, such as steamed rice, quinoa, or roasted asparagus.
Pro Tips
- Cut the fillets into even 2-inch chunks so everything cooks through in the same quick 5-minute pressure cook.
- Stir the fish and herbs together gently – catfish fillets are delicate and break apart if handled roughly before cooking.
- Perform the quick release as soon as the timer ends and press Cancel; leaving the pot on keep-warm continues cooking the fish and turns it mushy.
- Use the Sauté setting for the final 1-2 minutes to reduce and slightly thicken the sauce before spooning it over the fish.
- No fish stock? Vegetable or chicken stock works in the same 1/2 cup quantity, and a pinch of red pepper flakes with the herbs adds a gentle kick.
Frequently Asked Questions
Is herbed catfish keto-friendly?
Very – at roughly 2.4g net carbs per serving, the only carb sources are the small amount of soy sauce and herbs. Serve it with roasted asparagus to keep the plate keto.
Can I use a different fish instead of catfish?
Yes – any mild, firm white fish like tilapia or cod works with the same 5-minute cook. Keep the chunks the same size so nothing overcooks.
Can I make this ahead of time?
It is best served straight from the pot – cooked catfish dries out quickly. If you must prep ahead, keep the cooked fish in its sauce and reheat very gently.
Can I cook the catfish from frozen?
Thaw the fillets first and pat them dry – frozen fish releases extra water under pressure and dilutes the herby broth.
Recipe card below.
More Recipes You’ll Love
- Instant Pot Italian Chicken Thighs
- Spicy Serrano Swiss Chaffle Recipe
- Vibrant Sausage and Pepper Skillet
Instant Pot Herbed Catfish
Ingredients
Method
- Directions
- Place the catfish chunks into the inner pot of your Instant Pot.
- Add the olive oil, parsley, thyme, dill, water, fish stock, soy sauce, minced garlic, and salt. Gently stir everything together to coat the fish.
- Secure the lid on the Instant Pot and set the steam release valve to the 'Sealing' position.
- Select the 'Pressure Cook' or 'Manual' setting and cook on High Pressure for 5 minutes.
- Once the cooking time is complete, carefully perform a quick pressure release by moving the steam valve to the 'Venting' position. Press 'Cancel' to turn off the keep-warm function.
- Remove the lid. Select the 'Sauté' function and allow the sauce to simmer for 1-2 minutes to slightly thicken.
- Carefully serve the herbed catfish with a generous spoonful of the sauce and enjoy immediately.
