Name: Instant Pot Halibut with Lentils, Kale, and Pancetta
Total time: 1 h
Ingredients: 2 tablespoons extra-virgin olive oil , divided, plus extra for drizzling; 1 onion, chopped fine; 2 carrots , peeled and chopped fine; 2 ounces pancetta , chopped fine; 2 garlic cloves , minced; ½ teaspoon minced fresh thyme or ⅛ teaspoon dried; 2 cups water; 1 cup lentilles du Puy , picked over and rinsed; ½ teaspoon table salt , divided; 12 ounces kale , stemmed and chopped; 4 (6-ounce) skinless halibut fillets , 1 to 1½ inches thick; ¼ teaspoon pepper; ½ cup panko bread crumbs; 2 tablespoons chopped fresh parsley; ½ teaspoon grated lemon zest , plus 1 tablespoon juice

Instant Pot Halibut with Lentils, Kale, and Pancetta

By America's Test Kitchen

Published on July 20, 2022

Time

1 hour

Yield

Serves 4

Instant Pot Halibut with Lentils, Kale, and Pancetta

Ingredients

2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 onion, chopped fine 2 carrots, peeled and chopped fine2 ounces pancetta, chopped fine2 garlic cloves, minced½ teaspoon minced fresh thyme or ⅛ teaspoon dried2 cups water 1 cup lentilles du Puy, picked over and rinsed½ teaspoon table salt, divided12 ounces kale, stemmed and chopped4 (6-ounce) skinless halibut fillets, 1 to 1½ inches thick¼ teaspoon pepper ½ cup panko bread crumbs 2 tablespoons chopped fresh parsley ½ teaspoon grated lemon zest, plus 1 tablespoon juice

Before You Begin

Lentilles du Puy, also called French green lentils, are our first choice, but brown, black, or regular green lentils will work (cook times will vary). Mahi-mahi, red snapper, striped bass, and swordfish are good substitutes for the halibut. If the fish 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. Serve with lemon wedges.

Instructions

Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add onion, carrots, and pancetta and cook until vegetables are softened and lightly browned, and pancetta is lightly browned, 4 to 6 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then stir in lentils and ¼ teaspoon salt. Arrange kale in even layer on top of lentils.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 12 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir lentils and kale gently to combine. Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange halibut skinned side down in center of sling and sprinkle with pepper and remaining ¼ teaspoon salt. Using sling, lower halibut into pot on top of lentil mixture; allow narrow edges of sling to rest along sides of pot.

Lock lid into 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 halibut to large plate.

Meanwhile, toss panko with remaining 1 tablespoon oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes. Let cool slightly, then stir in parsley and lemon zest; set aside for serving.

Stir lemon juice into lentil mixture and season with salt and pepper to taste. Serve halibut with lentils, sprinkling individual portions with bread crumb topping and drizzling with extra oil.