Pressure Cooker Fresh Or Frozen Fish & Seafood Timing Charts

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Frozen fish fillets and shellfish can be cooked in the pressure cooker without defrosting or adjusting the cooking times. When cooking frozen fish use a rack or steamer tray because as the fish thaws during cooking it releases both water and juices so there will be a lot of liquid and the fish will poach if left in the bottom of the cooker. Plan to freeze this liquid as the basis for fish stock.

To steam fish without having the pieces break apart, place the fish on a buttered square of foil for easy removal after cooking. To improve the appearance of steamed or poached fish sprinkle each piece with a mixture of hearbs and spices, such as black pepper, or lemon pepper, paprika or a prepared seafood spice mixture like "Crab Boil or "Old Bay Seasoning". You can also transfer the cooked fish to a buttered, oven roasting pan and use the broiler for a few minutes just to brown and crisp the outside. Alternatively, place the cooked fish on an preheated electric grill just long enough to get those grill-marks on the ourside.

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food.

All times are for 15psi pressure using a cooking rack. The cold water release method is recommended for best results.

 

Fish Variety

Liquid

Cooking Time

Release

  Carp, fillets 2 cups

30 minutes

natural
 

Clams

1/2 cup

5 minutes

cold water

 

Cod, 1 inch thick fillet

1/2 cup

5 minutes

cold water

 

Crab legs

1/2 cup

2 minutes

old water

 

Flounder, 1 inch thick fillet

1/2 cup

2-3 minutes

cold water

 

Frog's legs

1/2 cup

8 minutes;

cold water

 

Haddock, 1 inch thick fillet

1/2 cup

5 minutes

cold water

 

Haddock, 2 inch thick

1/2 cup

6 minutes

cold water

 

Halibut, 1 inch thick

1/2 cup

4 minutes

cold water

 

Halibut, 2 inch thick

1/2 cup

6 minutes

cold water

 

Lobster tail, large (12-16 ounces)

1/2 cup

8 minutes

cold water

 

Lobster tail , small (6-8 ounces)

1/2 cup

5 minutes

cold water

 

Lobster, whole

1/2 cup

12 minutes

cold water

 

Mackerel

1/2 cup

6 minutes

cold water

 

Orange Roughy, 1 inch thick

1/2 cup

6 minutes

cold water

 

Perch, Ocean

1/2 cup

3 minutes

cold water

 

Pike

1/2 cup

8 minutes;

cold water

 

Salmon steak, 2 inch thick

1/2 cup

8 minutes

cold water

 

Scallops (large)

1/2 cup

2 minutes

cold water

 

Scallops (small)

1/2 cup

1 minutes

cold water

 

Sea Bass

1/2 cup

5 minutes

cold water

 

Shrimp (large)

1/2 cup

3 minutes

cold water

 

Shrimp (medium)

1/2 cup

2 minutes

cold water

 

Shrimp (small)

1/2 cup

1 minutes

cold water

 

Snapper, 1 inch thick

1/2 cup

6 minutes

cold water

 

Sole, 1 inch thick fillet

1/2 cup

2-3 minutes

cold water

 

Trout- 1 inch thick

1/2 cup

4-5 minutes

cold water

 

Trout- 2 inch thick

1/2 cup

8 minutes

cold water

  Turtle, strips

1/2 cup

20 minutes

natural release

 

Whitefish, 1-2 inch thick

1/2 cup

8 minutes

cold water

 
 
 
 

 

 

 

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