Ingredients:
- 6 white fish fillets
- 1 tablespoon olive oil
- 10 cherry tomatoes, halved
- 2 cloves garlic, smashed
- 1 cup olives, pitted, sliced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Method:
- Place fish fillets in a heat proof bowl. Pour oil over it. Sprinkle garlic and olives over it. Place the tomatoes. Sprinkle salt, pepper and thyme.
- Add 1 1/2 cups water in instant pot. Place a trivet inside the pot and place the bowl over it.
- Close the lid. Select Manual option and set the timer for 3 minutes. When done, let the steam release naturally.