Pressure Cooker Fresh Or Frozen Fish & Seafood Timing Charts

Pressure Cook Fresh Frozen Fish Seafood Timing Charts
  • Save
Pressure Cook Fresh Frozen Fish Seafood Timing Charts

While beef and chicken dishes are some of the first recipes that individuals try out on their pressure cookers, you will be pleased to know that seafood, as well as fresh and frozen fish also performs well in a pressure cooker.

Often easy to pair with a variety of other ingredients such as potatoes, celery, onions and carrots, seafood and fish typically take a short time to fully prepare compared to other types of meat dishes. Whether you are planning on making soups, chowder, gumbo, curries or seafood and fish stews, there are endless opportunities for you to explore when preparing seafood in a pressure cooker.

As mentioned above, cooking times for sea food and fresh and frozen fish is usually very short. In most instances, seafood and fish produces the best results when steamed but stewing is also an excellent alternative.

Steaming fresh and frozen fish or seafood

When steaming seafood, you will require at least one cup of water and a steamer basket. Be careful not to overcook seafood as the texture might become tough when overcooked, unless of course that is the intended result that you were going for. Typically, you will need to make use of the steam release feature to release the pressure and end the cooking process. Alternatively, you can also allow the fish to cool slowly by using the natural cooling method.

If you do not want your seafood fillets to fall apart when cooking, consider wrapping them in a foil that has been brushed with oil or butter. If you do not have time to thaw out your frozen seafood, you can place them directly in your pressure cooker. The frozen fish will release extra liquid that you can save for later to use as stock.

Cooking seafood and fish with multiple ingredients

If you are following a recipe that requires you to use multiple ingredients at once, do not make the mistake of adding them all at the same time. If you do, some of the ingredients may not cook fully while others may turn to mush due to overcooking. To prepare multiple ingredients such as potatoes and leeks with your seafood and fish, it is best to add each ingredient separately.

The best thing to do would be to add the ingredients in the order of their required cooking times. The ones that take the longest to cook should be added first while the ones with the shortest cook times should be added last. Remember to pay close attention to the recipe instructions so that you can know the order in which you should put your ingredients. Also, you should remember to double check your recipes against your pressure cooker manual to make sure that the quantities make sense.

Do not overstuff the pressure cooker

Remember not to overstuff your pressure cooker with too many ingredients. As a rule, pressure cookers should never be filled more than half way up especially if you are mixing your seafood and fish with ingredients that are capable of expanding such as rice. If you are simply steaming one kind of fish such as salmon fillets, avoid filling the pressure cooker more than two thirds of the way full so as to get the best results possible.

Pressure Cooker Fresh Or Frozen Fish & Seafood Timing Charts

Fish VarietyLiquidCooking TimeRelease
Carp, fillets2 cups30 minutesnatural
Clams1/2 cup5 minutescold water
Cod, 1 inch thick fillet1/2 cup5 minutescold water
Crab legs1/2 cup2 minutescold water
Flounder, 1 inch thick fillet1/2 cup2-3 minutescold water
Frog's legs1/2 cup8 minutescold water
Haddock, 1 inch thick fillet1/2 cup5 minutescold water
Haddock, 2 inch thick1/2 cup6 minutescold water
Halibut, 1 inch thick1/2 cup4 minutescold water
Halibut, 2 inch thick1/2 cup6 minutescold water
Lobster tail, large (12-16 ounces)1/2 cup8 minutescold water
Lobster tail , small (6-8 ounces)1/2 cup5 minutescold water
Lobster, whole1/2 cup12 minutescold water
Mackerel1/2 cup6 minutescold water
Orange Roughy, 1 inch thick1/2 cup6 minutescold water
Perch, Ocean1/2 cup3 minutescold water
Pike1/2 cup8 minutescold water
Salmon steak, 2 inch thick1/2 cup8 minutescold water
Scallops (large)1/2 cup2 minutescold water
Scallops (small)1/2 cup1 minutescold water
Sea Bass1/2 cup5 minutescold water
Shrimp (large)1/2 cup3 minutescold water
Shrimp (medium)1/2 cup2 minutescold water
Shrimp (small)1/2 cup1 minutescold water
Snapper, 1 inch thick1/2 cup6 minutescold water
Sole, 1 inch thick fillet1/2 cup2-3 minutescold water
Trout- 1 inch thick1/2 cup4-5 minutescold water
Trout- 2 inch thick1/2 cup8 minutescold water
Turtle, strips1/2 cup20 minutesnatural release
Whitefish, 1-2 inch thick1/2 cup
8 minutes
cold water

*Table by Miss Vickie Smith

  • Save
Share via
Copy link
Powered by Social Snap