Name: Instant Pot Swordfish with Peppers and Potatoes
Total time: 1 h
Ingredients: 2 tablespoons extra-virgin olive oil; 2 red bell peppers , stemmed, seeded, and cut into ½-inch-wide strips; 2 green bell peppers , stemmed, seeded, and cut into ½-inch-wide strips; 1 onion , halved and sliced thin; 1 teaspoon table salt , divided; 4 garlic cloves , minced; 1 tablespoon tomato paste; 1 teaspoon ground dried Espelette pepper , divided; 1 (14.5-ounce) can whole peeled tomatoes , drained with ¼ cup juice reserved, chopped coarse; 1 pound Yukon gold potato , peeled, cut into 1-inch pieces; 4 (6-ounce) skinless swordfish steaks , 1½ inches thick; ¼ cup Salsa Verde

Instant Pot Swordfish with Peppers and Potatoes

By Nicole Konstantinakos

Published on May 18, 2022

Time

1 hour

Yield

Serves 4

Instant Pot Swordfish with Peppers and Potatoes

Ingredients

2 tablespoons extra-virgin olive oil 2 red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips2 green bell peppers, stemmed, seeded, and cut into ½-inch-wide strips1 onion, halved and sliced thin1 teaspoon table salt, divided4 garlic cloves, minced1 tablespoon tomato paste 1 teaspoon ground dried Espelette pepper, divided1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse1 pound Yukon gold potato, peeled, cut into 1-inch pieces4 (6-ounce) skinless swordfish steaks, 1½ inches thick¼ cup Salsa Verde

Before You Begin

Halibut is a good substitute for the swordfish. To prevent the swordfish from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure. The swordfish 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. If you can't find ground dried Espelette pepper, substitute ½ teaspoon red pepper flakes plus ½ teaspoon paprika.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell peppers, onion, and ½ teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in garlic, tomato paste, and ½ teaspoon Espelette pepper and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice, scraping up any browned bits, then stir in potatoes.

Sprinkle swordfish with remaining ½ teaspoon salt and remaining ½ teaspoon Espelette pepper. Nestle swordfish into vegetable mixture and spoon some of cooking liquid on top of steaks. 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.

Using spatula, transfer swordfish to serving dish. Tent with aluminum foil and let rest while finishing vegetable mixture. Using highest sauté function, cook vegetable mixture until liquid has thickened slightly, about 2 minutes. Serve swordfish with vegetable mixture, drizzling individual portions with Salsa Verde.