Name: Instant Pot Swordfish with Braised Green Beans, Tomatoes, and Feta
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 1 onion, chopped fine; 3 garlic cloves , minced; 1½ teaspoons chopped fresh oregano or ½ teaspoon dried; ¼ teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, halved; 1 pound Yukon Gold potatoes , cut into ½-inch pieces; 12 ounces green beans , trimmed; ¼ teaspoon table salt , divided; 4 (6-ounce) skinless swordfish steaks , 1 to 1½ inches thick; 2 tablespoons chopped pitted kalamata olives; 2 tablespoons chopped fresh mint , plus extra for serving; 1 ounce feta cheese , crumbled (¼ cup)

Instant Pot Swordfish with Braised Green Beans, Tomatoes, and Feta

By America's Test Kitchen

Published on July 20, 2022

Time

45 minutes

Yield

Serves 4

Instant Pot Swordfish with Braised Green Beans, Tomatoes, and Feta

Ingredients

1 tablespoon extra-virgin olive oil, plus extra for drizzling1 onion, chopped fine 3 garlic cloves, minced1½ teaspoons chopped fresh oregano or ½ teaspoon dried¼ teaspoon red pepper flakes 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, halved1 pound Yukon Gold potatoes, cut into ½-inch pieces12 ounces green beans, trimmed¼ teaspoon table salt, divided4 (6-ounce) skinless swordfish steaks, 1 to 1½ inches thick2 tablespoons chopped pitted kalamata olives 2 tablespoons chopped fresh mint, plus extra for serving1 ounce feta cheese, crumbled (¼ cup)

Before You Begin

Halibut, mahi-mahi, red snapper, and striped bass are good substitutes for the swordfish. If the swordfish has not reached at least 130 degrees after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 130 degrees.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened and lightly browned, 3 to 5 minutes. Add garlic, oregano, and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes and their juice, scraping up any browned bits. Reserve ½ cup tomato mixture, then stir potatoes, green beans, and ⅛ teaspoon salt into pot.

Sprinkle swordfish with remaining ⅛ teaspoon salt. Nestle swordfish into pot and spoon reserved tomato mixture over tops of steaks. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Using spatula, transfer swordfish to large plate. Tent with aluminum foil and let rest while finishing vegetable mixture. Using highest sauté function, cook vegetable mixture until liquid has thickened slightly, 3 to 5 minutes. Stir in olives and mint and season with salt and pepper to taste. Serve swordfish with vegetable mixture, sprinkling individual portions with feta and extra mint and drizzling with extra oil.