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Mastering the Instant Pot: Mediterranean Meals
Recipe
1 hr

Cod with Warm Beet and Arugula Salad

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Cod with Warm Beet and Arugula Salad
Author: Nicole Konstantinakos

Recipe By Nicole Konstantinakos

Published on August 27, 2024

Since delicate fish fillets cook so quickly in the Instant Pot, we were pleased to discover that we could stagger the cooking times of different ingredients and still create a full meal in under an hour.

Time

1 hr

Yield

Serves 4

Why This Recipe Works

We love the combination of sweet, earthy beets and light, buttery cod, and so we started by braising our beets in just 3 minutes under pressure—a process that can otherwise take up to an hour. What's more, the intense heat of the Instant Pot rendered the nutrient-packed skins of our unpeeled beets utterly undetectable. Next, we created a foil sling on which to suspend our cod atop the beets and cooked both for just 2 minutes. Arugula, a lemony dressing, and a sprinkling of dukkah—a crunchy, flavor-packed Egyptian condiment—brought it all together.


We prefer to make our own Dukkah, but any store-bought variety will work.

Ingredients

¼ cup extra-virgin olive oil, divided, plus extra for drizzling
1 shallot, sliced thin
2 garlic cloves, minced
1½ pounds small beets, scrubbed, trimmed, and cut into ½-inch wedges
½ cup chicken or vegetable broth
1 tablespoon dukkah, plus extra for sprinkling
¼ teaspoon table salt
4 (6-ounce) skinless cod fillets, 1½ inches thick
1 tablespoon lemon juice
2 ounces (2 cups) baby arugula

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in beets and broth. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  2. Fold sheet of aluminum foil into 16 by 6-inch sling. Combine 2 tablespoons oil, dukkah, and salt in bowl, then brush cod with oil mixture. Arrange cod skinned side down in center of sling. Using sling, lower cod into Instant Pot; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.
  3. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer cod to large plate. Tent with foil and let rest while finishing beet salad.
  4. Combine lemon juice and remaining 1 tablespoon oil in large bowl. Using slotted spoon, transfer beets to bowl with oil mixture. Add arugula and gently toss to combine. Season with salt and pepper to taste. Serve cod with salad, sprinkling individual portions with extra dukkah and drizzling with extra oil.

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Cod with Warm Beet and Arugula Salad

Recipe By Nicole Konstantinakos

Published on August 27, 2024

Time

1 hr

Yield

Serves 4

Cod with Warm Beet and Arugula Salad

Ingredients

¼ cup extra-virgin olive oil, divided, plus extra for drizzling1 shallot, sliced thin2 garlic cloves, minced1½ pounds small beets, scrubbed, trimmed, and cut into ½-inch wedges½ cup chicken or vegetable broth1 tablespoon dukkah, plus extra for sprinkling¼ teaspoon table salt4 (6-ounce) skinless cod fillets, 1½ inches thick1 tablespoon lemon juice2 ounces (2 cups) baby arugula

Instructions

  1. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in beets and broth. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  2. Fold sheet of aluminum foil into 16 by 6-inch sling. Combine 2 tablespoons oil, dukkah, and salt in bowl, then brush cod with oil mixture. Arrange cod skinned side down in center of sling. Using sling, lower cod into Instant Pot; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.
  3. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer cod to large plate. Tent with foil and let rest while finishing beet salad.
  4. Combine lemon juice and remaining 1 tablespoon oil in large bowl. Using slotted spoon, transfer beets to bowl with oil mixture. Add arugula and gently toss to combine. Season with salt and pepper to taste. Serve cod with salad, sprinkling individual portions with extra dukkah and drizzling with extra oil.
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