QUICK RELEASE / GLUTEN-FREE
Fiery Jamaican-Style Fish Soup
4 to 6 servings
This recipe’s a riff on a traditional Caribbean soup, sometimes made with chicken, sometimes (as here) with fish; sometimes pureed, sometimes (as here) left chunky. The only pain is dicing the butternut squash. If you buy it peeled, seeded, and chunked up from the supermarket, you’ll still need to cut it down into ½-inch pieces at home.
You can make the recipe ahead, through the end of step 3. Cool the soup (without the fish), then store it in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months. Bring the soup back to a simmer in a saucepan on the stove (or in the Instant Pot with the SAUTÉ function set at MEDIUM, NORMAL, or CUSTOM 300°F) before proceeding to cook the fish.
1½ quarts (6 cups) chicken broth
1 medium leek (about 4½ ounces), white and pale green parts only, halved lengthwise, washed well, and thinly sliced (⅓ cup)
1 very small butternut squash, diced, peeled, and seeded (2 cups)
Up to 2 fresh medium jalapeño chiles, stemmed and thinly sliced
2 medium garlic cloves, peeled and slivered
¼ cup loosely packed cilantro leaves, chopped
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon table salt
2 pounds skinned sea bass, cut into 1-inch pieces
1. Mix the broth, leek, butternut squash, chiles, garlic, cilantro, allspice, cinnamon, and salt in a 6- or 8-quart cooker. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well.
4.
Press the button for: SAUTÉ
Set the level for:MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
5. Bring the soup to a simmer. Add the fish and cook, stirring occasionally but gently, until cooked through, 4 to 5 minutes. Turn off the SAUTÉ function and remove the hot insert from the pot to keep the fish from overcooking.