Name: Instant Pot Braised Striped Bass with Zucchini and Tomatoes
Total time: 1 h
Ingredients: 2 tablespoons extra-virgin olive oil , divided, plus extra for drizzling; 3 zucchini (8 ounces each), halved lengthwise and sliced ¼ inch thick; 1 onion, chopped; ¾ teaspoon table salt , divided; 3 garlic cloves , minced; 1 teaspoon minced fresh oregano or ¼ teaspoon dried; ¼ teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, halved; 1½ pounds skinless striped bass , 1½ inches thick, cut into 2-inch pieces; ¼ teaspoon pepper; 2 tablespoons chopped pitted kalamata olives; 2 tablespoons shredded fresh mint

Instant Pot Braised Striped Bass with Zucchini and Tomatoes

By Lawman Johnson

Published on May 18, 2022

Time

1 hour

Yield

Serves 4

Instant Pot Braised Striped Bass with Zucchini and Tomatoes

Ingredients

2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling3 zucchini (8 ounces each), halved lengthwise and sliced ¼ inch thick1 onion, chopped ¾ teaspoon table salt, divided3 garlic cloves, minced1 teaspoon minced fresh oregano or ¼ teaspoon dried¼ teaspoon red pepper flakes 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, halved1½ pounds skinless striped bass, 1½ inches thick, cut into 2-inch pieces¼ teaspoon pepper 2 tablespoons chopped pitted kalamata olives 2 tablespoons shredded fresh mint

Before You Begin

Halibut and swordfish are good substitutes for the striped bass here. To prevent the striped bass from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure. The striped bass should register about 130 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.

Instructions

Using highest sauté function, heat 1 tablespoon oil in Instant Pot for 5 minutes (or until just smoking). Add zucchini and cook until tender, about 5 minutes; transfer to bowl and set aside.

Add remaining 1 tablespoon oil, onion, and ¼ teaspoon salt to now-empty pot and cook, using highest sauté function, until onion is softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.

Sprinkle bass with remaining ½ teaspoon salt and pepper. Nestle bass into tomato mixture and spoon some of cooking liquid on top of pieces. Lock lid in place and close pressure release valve. Select high pressure cook function and set cook time for 0 minutes. Once Instant Pot has reached pressure, immediately turn off pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer bass to plate, tent with aluminum foil, and let rest while finishing vegetables. Stir zucchini into pot and let sit until heated through, about 5 minutes. Stir in olives and season with salt and pepper to taste. Serve bass with vegetables, sprinkling individual portions with mint and drizzling with extra oil.