I’m #lazyefficient. Any time I can make a one-pot dinner that has protein, vegetables, and carbs all in one go, I’m right there. Wrapping the fish in foil slows the cooking, allowing enough time for the rice to cook properly.
{ Serves 4 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High) | Natural/Quick | 34 minutes |
Dietary Considerations: Gluten-Free, Nut-Free, Soy-Free
1. For the rice: Rinse and drain the rice. In the Instant Pot, combine the rice, water, ghee, and salt. Stir to combine.
2. For the fish: Cut four pieces of aluminum foil, each large enough to completely enclose one portion of fish. Divide the spinach evenly among the foil sheets. Place a piece of fish on top of each. Drizzle with the olive oil and season with the pepper and salt. For each portion, bring the edges of the foil together and crimp tightly to seal.
3. Place a steamer rack in the Instant Pot on top of the rice. Place the foil packets on the rack in one layer.
4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to stand undisturbed for 10 minutes, then release any remaining pressure.
5. Meanwhile, for the mayonnaise (if using): In a small bowl, stir together the mayonnaise, lemon juice, and garlic until well combined.
6. Divide the rice among four shallow bowls. Carefully open the foil packets (the steam inside will be hot) and spoon the spinach and fish from each packet onto the rice, pouring any juice from the packet over the fish. Drizzle with the lemon-garlic mayonnaise, if desired, and serve.
Note: You can substitute any firm white-fleshed fish such as cod or tilapia for the haddock. Set the fish out on the counter first thing, then prepare the rest of the ingredients. By the time you get to the fish, it should be partially thawed and ready to go.