Instant Pot Cod with Warm Beet and Arugula Salad
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Look for beets measuring approximately 2 inches in diameter. Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. The cod should register about 135 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved. We prefer to make our own Dukkah, but any store-bought variety will work.
Instructions
- 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.
- 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.
- 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.
- 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.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
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.
Before You Begin
Look for beets measuring approximately 2 inches in diameter. Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. The cod should register about 135 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved. We prefer to make our own Dukkah, but any store-bought variety will work.
Instructions
- 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.
- 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.
- 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.
- 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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