Keto Instant Pot Brazilian Fish Stew

Dive into the flavors of Brazil with this Keto Instant Pot Brazilian Fish Stew, a luscious blend of fish, bell peppers, and coconut milk, all simmered to perfection for a comforting yet light meal.

Course Dinner

Cuisine Brazilian

Keyword Instant Pot Keto Recipes, Keto Brazilian Fish Stew, keto seafood recipes, Low Carb Fish Stew

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 385kcal

Equipment

Instant Pot
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

Ingredients

Fish and Vegetables

1 ½ pounds firm white fish fillets like cod or tilapia, cut into large chunks
2 tablespoons olive oil
1 large onion diced
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips
3 cloves garlic minced

Spices

1 teaspoon paprika
½ teaspoon cayenne pepper adjust to taste
1 teaspoon ground cumin
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Liquids

1 can diced tomatoes 14 ounces or 400ml, drained
1 can coconut milk 13.5 ounces or 400ml, full-fat
½ cup fish or chicken broth

Finishing Touches

¼ cup fresh cilantro chopped
1 lime juiced
1 tablespoon coconut flour optional, for thickening

Instructions

Pat the fish fillets dry with paper towels and season with salt and pepper. Set aside.
Turn your Instant Pot to the sauté setting. Add olive oil, followed by the diced onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic, paprika, cayenne pepper, cumin, salt, and pepper. Cook for another minute until the spices are fragrant.
Add the drained tomatoes, coconut milk, and broth to the pot. Stir well to combine all the ingredients.
Gently place the fish chunks into the Instant Pot, ensuring they are submerged in the liquid.
Close the lid and set the Instant Pot to high pressure for 15 minutes. Once the cooking time is up, use a quick release to vent the steam.
If a thicker stew is desired, sprinkle the coconut flour over the stew and stir gently until well combined. Set the Instant Pot to sauté and cook for an additional 3-5 minutes until the stew reaches your preferred consistency.
Turn off the Instant Pot. Stir in the chopped cilantro and lime juice.
Ladle the stew into bowls, ensuring each serving has a generous portion of fish, vegetables, and broth.

Notes

Choose firm white fish that will hold up well under pressure cooking to avoid it disintegrating into the stew. Adjust the cayenne pepper to increase or decrease the heat to your preference. Serve with cauliflower rice for a complete keto meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.

Nutrition