Cod poached in oil with instant pot a variant of my Cod Poached in Oil in a Jar, which instead of being cooked with The technique of jar cooking in the microwave, is cooked inside the instant pot.
If you’ve been following my blog for a while, you’ll know that I’ve written the Guide to Instant Pots, where I explain everything you might have wondered about this multifunction pot.
Since poaching in oil is a cooking technique that makes foods particularly tender and flavorful, I decided to study it better and try cooking cod, which I had already tried in the poached in oil version in a jar.
The difference with other dishes, like Cuttlefish with instant pot, is that the cod is placed in screw-top jars, covered with oil and seasoned, and then cooked inside the multifunction pot.
If you liked the cod poached in oil with instant pot recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 4 pieces cod (about 5 oz each)
- 2 cloves garlic
- 2 sprigs thyme
- 2 chili peppers
- 8 grains pepper
- extra virgin olive oil (as needed)
Tools
- 4 Jars with screw cap of 10 oz
Steps
Rinse the cod pieces and pat them dry with paper towels.
Cut the pieces in half to make them smaller.
Peel the garlic cloves and wash the thyme sprigs and the two chili peppers.
Place the pieces of cod in 4 jars, with a screw cap, of 10 oz.
Season each jar with half a clove of garlic, half a chili pepper, half a sprig of thyme, and one pepper grain.
Gently press the ingredients towards the bottom of the jar and then cover them with extra virgin olive oil.
Screw the lids tightly onto the jars and place them in the instant pot.
Pour enough water into the pot to reach 3/4 of the way up the jars.
Close the pot with the pressure lid and cook for 30 minutes using the sous vide function.
As soon as the cod poached in oil in the instant pot is cooked, open the pot carefully, let it cool slightly, and serve at the table.
Reuse the cooking oil from the cod for other fish-based recipes. Let it cool in the refrigerator to make it solid, and thus easily eliminate the liquids released by the cod during cooking.
Alternatively, use it immediately to dress Steamed Potatoes in a Jar and serve as an accompaniment to the cod.
With the same procedure, you can also prepare salmon or tuna poached in oil.
When cooking with the sous vide or low temperature function (slow cooker), avoid opening the pot to prevent lowering the internal temperature.In case you need to do so, consider that you will need to increase cooking times by 30 minutes for each time you remove the lid.
If there is too much space between the jars, place pieces of cloth or small towels between them.
Cod poached in oil cooked in the multifunction pot can be stored in the fridge for 2-3 days.
