Butter cod is the gentlest fish dinner — tender fillets poached in a warm bath of milk, butter, parsley, and onion. Everything goes into the Instant Pot together for a ten-minute Stew cycle and a natural release that keeps the flakes intact. Simple, rich, and exactly right for a slow evening.
Butter Cod
(Total Time: 15 MIN| Serves: 4)
Ingredients:
4 fillets cod
2 cups (480 ml) water
1 cup (240 ml) milk
½ cup parsley
1 diced white onion
2oz (56.7 g) softened butter
salt and pepper
lemon juice
Directions:
Mix the milk and butter and warm in your Instant Pot.
Season with olive oil, lemon, salt and pepper.
Slowly stir in the parsley.
Put all your ingredients in your Instant Pot.
Seal and cook on Stew 10 minutes.
Release the pressure naturally.
Per Serving (Calories 320 | Total Fats 22g | Net Carbs: 3g | Protein 32g |Fiber: 1g)
Pro Tips
- Warm the milk and butter before everything goes in — a cold start means the butter melts unevenly and leaves greasy streaks in the broth.
- Cod wants a natural release; a quick vent sucks moisture out of the fillets and leaves them dry and flaky instead of silky.
- Add the parsley late in the warming step so it keeps its colour and fresh flavour through the pressure cook.
- Lemon juice goes in off the heat at the end — cooked lemon turns flat and slightly bitter in the pot.
Frequently Asked Questions
Can I use another fish besides cod?
Yes — haddock, halibut, or pollock are all firm enough to hold together in the butter broth; just keep the fillets roughly the same thickness.
What can I use instead of milk?
Coconut milk gives a dairy-free broth that's just as rich against the butter and parsley, with a very subtle sweetness.
How do I know the cod is cooked?
Ten minutes on Stew with a natural release leaves the fish opaque and flaking easily at the thickest point — that's your cue to serve.
What should I serve with butter cod?
Steamed greens or a spoon of cauliflower mash turns the buttery broth into a sauce worth chasing around the plate.
Recipe Card
Ingredients
Method
- Mix the milk and butter and warm in your Instant Pot.
- Season with olive oil, lemon, salt and pepper. Slowly stir in the parsley.
- Put all your ingredients in your Instant Pot. Seal and cook on Stew 10 minutes. Release the pressure naturally. Per Serving (Calories 320 | Total Fats 22g | Net Carbs: 3g | Protein 32g |Fiber: 1g)
