Steamed Fish & Veggies In The Instant Pot - Escaping The Mouse - ETM-675

Ingredients:
1 TBSP Extra-Virgin Olive Oil
1 small onion, cut into 1/8 inch slices
3 Garlic Cloves, minced
16 Cherry tomatoes, halved
1 cup chopped Zucchini or Summer Squash
4 small White Fish Fillets (such as cod)
1/4 cup Vegetable, Chicken or Fish Broth
1 Lemon, cut into 1/4 inch rounds
3 fresh Thyme Sprigs
Small pinch Saffron (optional)
Fresh Ground Black Pepper

1. Preheat the Instant Pot by selecting Saute.
2. Once hot, add the oil. Add the onion and cook for 2 minutes until it is beginning to turn translucent, Add the garlic and cook, stirring, for one minute more.
3. Add tomatoes and zucchini and stir, cooking for one minute until some of the juice has been released. Add the fish on top , along with the broth, lemon, thyme and saffron (if used), and season with salt and pepper. Secure the lid.
4. Select Manual or Pressure Cook and cook at low pressure for 5 minutes.
5. Once cooking is complete, use the quick release. Serve the vegetables, topped with the fish and a slice of lemon.