Haddock with Spinach Rice Slow Cooker Recipe

Recipe Category: Instant-Pot


Haddock With Spinach Rice Slow Cooker Recipe


Serves 4

Active Time 10 minutes

Pressure/Manual (High) Natural/Quick Release

For the rice

  • 1 cup basmati rice, rinsed and drained
  • 1 cup water
  • 1 tablespoon Ghee
  • 1 teaspoon salt

For the fish

  • 2 cups thawed frozen chopped spinach
  • 1 pound frozen haddock fillets (½ inch thick), partially thawed and cut into 4 pieces (see Note)
  • 2 tablespoons extra-virgin olive oil
  • 1 to 1½ teaspoons black pepper
  • ½ to 1 teaspoon salt

For the lemon-garlic mayonnaise (optional)

  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic


For the rice

  1. Rinse and drain the rice
  2. In the Instant Pot, combine the rice, water, ghee, and salt
  3. Stir to combine

For the fish

  1. Cut four pieces of aluminum foil, each large enough to completely enclose one portion of fish
  2. Divide the spinach evenly among the foil sheets
  3. Place a piece of fish on top of each
  4. Drizzle with the olive oil and season with the pepper and salt
  5. For each portion, bring the edges of the foil together and crimp tightly to seal
  6. Place a steamer rack in the Instant Pot on top of the rice
  7. Place the foil packets on the rack in one layer
  8. Secure the lid on the pot
  9. Close the pressure-release valve
  10. Select MANUAL and set the pot at HIGH pressure for 4 minutes
  11. At the end of the cooking time, allow the pot to stand undisturbed for 10 minutes, then release any remaining pressure
  12. Meanwhile, for the mayonnaise (if using): In a small bowl, stir together the mayonnaise, lemon juice, and garlic until well combined
  13. Divide the rice among four shallow bowls
  14. Carefully open the foil packets (the steam inside will be hot) and spoon the spinach and fish from each packet onto the rice, pouring any juice from the packet over the fish
  15. Drizzle with the lemon-garlic mayonnaise, if desired, and serve
  16. Set the fish out on the counter first thing, then prepare the rest of the ingredients
  17. By the time you get to the fish, it should be partially thawed and ready to go

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