Asian Cod with Brown Rice, Asparagus, and Mushrooms

Serves: 2
Prep time: 5 minutes
Cook time: 25 minutes
Pressure: High, 5-minute NPR

A simple Asian-inspired Instant Pot meal that cooks rice, vegetables, and cod together using stacked containers. Ginger, soy, and lemon brighten the fish while butter keeps everything tender.

Ingredients

Rice & Fish

  • ¾ cup brown rice (Minute Brand)
  • ½ cup water
  • Two 5-oz skinless cod fillets
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon peeled, grated fresh ginger
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter, cut into 8 pieces
  • 2 teaspoons sliced green onions

Vegetables

  • 12 oz asparagus, trimmed
  • 4 oz shiitake mushrooms, stems removed and sliced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • Remaining 6 butter pieces (from above)

For the Pot

  • 1 cup water (for Instant Pot)

To Serve

  • Lemon wedges

Instructions

  1. Prepare the Instant Pot
    • Pour 1 cup water into the Instant Pot.
    • Have two stackable stainless steel containers ready.
  2. Make the rice layer
    • Combine rice and ½ cup water in one container.
    • Gently shake so all grains are submerged.
  3. Season the fish
    • In a small bowl, mix soy sauce, lemon juice, and ginger.
    • Place cod fillets on top of the rice.
    • Drizzle the soy mixture over the fish.
    • Drizzle 1 teaspoon olive oil around the fish.
    • Top with 2 pieces butter and sprinkle green onions over.
  4. Prepare the vegetables
    • In the second container, arrange asparagus in the center.
    • Spread mushrooms around them.
    • Drizzle with olive oil.
    • Add the remaining 6 butter pieces on top.
    • Sprinkle salt and pepper evenly.
  5. Stack and load
    • Cover both containers with lids.
    • Stack them (rice/fish on bottom, vegetables on top).
    • Lower into the Instant Pot using the handle.
  6. Pressure cook
    • Secure lid and set to Sealing.
    • Cook on Pressure Cook / Manual, High Pressure, 15 minutes.
    • It will take about 10 minutes to reach pressure.
  7. Release pressure
    • Let pressure release naturally for 5 minutes.
    • Then switch to Venting to release remaining steam.
  8. Serve
    • Carefully remove containers with heat-resistant mitts.
    • Plate rice, fish, and vegetables.
    • Serve immediately with lemon wedges.

Notes

  • Works best with stackable metal containers or pot-in-pot inserts.\
  • Tamari can replace soy sauce for gluten-free cooking.\
  • If your cod fillets are thick, add 1–2 minutes cooking time.\
  • Green onions and lemon at the end really matter here, don’t skip unless you must.