Directions
Set your Instant Pot to the 'Sauté' function and add three tablespoons of olive oil.
Once hot, add the chopped onions and crushed garlic, sautéing for 3-4 minutes until soft and translucent.
Add the shrimp and continue to cook, stirring for another 2-3 minutes until they just turn pink. Press 'Cancel' to stop the sauté function.
Pour in the fish stock and gently add the trout fillets, cauliflower, parsley, sea salt, and dried thyme.
Do not stir vigorously to keep the fish intact.
Secure the lid and set the steam release handle to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' button and set the timer for 10 minutes.
Once the timer finishes, allow the pressure to release naturally for 10 minutes before carefully moving the handle to 'Venting' to release any remaining steam.
Open the lid, give the stew a gentle stir, and serve immediately. A squeeze of fresh lemon juice just before serving brightens all the flavors.
Cut the trout into large, 2-inch chunks. This helps prevent the delicate fish from breaking apart completely during the pressure cooking cycle.
