Instant Pot Mahi Mahi Coconut Stew
Here’s how to make a delicious Instant Pot Mahi Mahi Stew using fish, coconut milk, and chopped vegetables. This easy and healthy dinner recipe can be made in just 25 minutes. This is a great recipe for busy weeknights.
One of my favorite ingredients to cook in the Instant Pot pressure cooker is seafood. The fish always gets cooked perfectly without being overcooked. And, you can trap any “fishy” smell in the pot while its cooking to prevent stinking up your kitchen.
This fresh fish recipe is reminiscent of one I’ve had many times while on vacation in Hawaii. Making it at home always brings back wonderful tropical vacation memories.
If you are new to cooking fish in the Instant Pot, then you’re going to love this easy recipe. The tender and meaty Mahi Mahi gets cooked with flavorful coconut milk and tender vegetables.
Served over white rice, brown rice, or cauliflower rice, this is a delicious dinner that you can get on the table in less than 30 minutes.
Why You Need This Recipe
- It’s super simple to prep. If you chop your vegetables ahead of time you can just place everything into the Instant Pot and turn it on.
- Mahi mahi fillets can dry out easier with other cooking methods but comes out tender when cooked in the pressure cooker.
- This recipe is easily customizable. If you don’t have or like Mahi Mahi, you can use halibut, cod, or salmon as well. Try this the next time you cook fish.
Key Ingredients
Mahi mahi filets are excellent low calorie but high protein fish fillets. They have a mild flavor and is a tender kind of fish.
Bell peppers & onions are naturally sweet vegetables that pair well with white fish.
Colored bell peppers are sweeter than green ones so I recommend yellow or orange if you don’t have red.
Coconut milk is the creamy base for this soup and the richness adds depth to the light and flaky white fish.
Vegetable broth is a great way to add instant flavor to soups and stews. They can be high in excess sodium though so I recommend buying one that’s labeled reduced sodium.
Coconut sugar adds sweetness to the broth. If you prefer to leave this out you can but it tastes delicious with it.
Salt & pepper is essential to bring out all the flavors of the recipe. Don’t underestimate the power of a small amount of sea salt. You can also add garlic powder if you wish.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Pat the fish dry with dry paper towels. Cut your mahi mahi fikkets into bite-sized pieces. You’ll also need to chop up a couple of bell peppers, and an onion.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
In the bowl of your pressure cooker, combine the chopped fish and vegetables, along with one can of coconut milk, one cup of vegetable broth, coconut sugar, salt, and black pepper.
If you are on a sugar-free, low-carb, or Whole30 diet, just leave out the coconut sugar or use a sugar-free substitute.
Step Three
Next, lock on the lid and set the cook time to 5 minutes at high pressure.
When the cooking time is complete, use the quick release so the fish doesn’t get overcooked.
Step Four
Carefully remove the lid from the Instant Pot. Stir the ingredients and serve the stew over cooked white rice, brown rice, or sautéed cauliflower rice.
I like to make Instant Pot Basmati Rice to go with this dish.
I hope you love this mahi mahi recipe as much as I do! It’s great served on its own and can also be used in fish tacos.
Recipe Tips & Substitutions
- You can use whatever white fish you like for this recipe including Mahi Mahi, halibut, cod, or even salmon. Look for whatever is fresh or frozen within your budget at grocery stores.
- You can use light coconut milk, if you prefer. But use full-fat coconut milk for the best flavor.
- Leave out the coconut sugar if you are on a low-sugar, low-carb, or Whole30 diet.
- Feel free to serve your cooked fish with a squeeze of fresh lemon juice or lemon slices, if desired.
- If you don’t have vegetable broth, feel free to use chicken broth or even a cup of warm water instead.
Recipe FAQs
Yes, you can use whatever type of fish you like. I would stick with white fish or salmon for this recipe, though.
Yes, but your fish stew will not be as rich and flavorful.
If you don’t have any coconut sugar you can substitute brown sugar in place of it.
More Easy Fish & Seafood Recipes
- Instant Pot Salmon & Vegetables
- Gluten-Free Shrimp Scampi
- Easiest Air Fryer Salmon
- Instant Pot Salmon and Rice
- Keto Canned Salmon Salad
- Air Fryer Mahi Mahi
Or, check out my entire index of gluten-free fish recipes.
What to Serve with Instant Pot Mahi Mahi
Instant Pot Mahi Mahi Coconut Stew
Here’s how to make a delicious Instant Pot Mahi Mahi Stew using fish, coconut milk, and chopped vegetables. This easy and healthy dinner recipe can be made in just 25 minutes. This is a great recipe for busy weeknights.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 2 Mahi Mahi fillets (about 10 ounces total), cut into bite-sized pieces
- 2 bell peppers, cored and chopped into 1-inch pieces
- 1 onion, chopped
- 1 13.5–ounce can full-fat coconut milk
- 1 cup reduced sodium vegetable broth
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Cooked rice or cauliflower rice, for serving
Instructions
- In the bowl of a 6-quart or 8-quart Instant Pot, combine the chopped fish, bell peppers, onion, coconut milk, vegetable broth, coconut sugar, sea salt, and black pepper.
- Lock on the lid and set the time to 5 minutes at high pressure.
- When the cooking time is up, use the quick-release to get rid of the pressure.
- Carefully remove the lid and stir the ingredients.
- Serve the Coconut Fish Stew hot, over your choice of cooked white rice, brown rice, or sautéed cauliflower rice.
Equipment
Buy Now → Notes
- You can use whatever white fish you like for this recipe including Mahi Mahi, halibut, cod, or even salmon.
- You can use light coconut milk, if you prefer.
- Leave out the coconut sugar if you are on a low-sugar, low-carb, or Whole30 diet.
- Feel free to serve your cooked fish with a squeeze of fresh lemon juice, if desired.
- If you don’t have vegetable broth, feel free to use chicken broth or even a cup of water instead.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Instant Pot pressure cooker
- Cuisine: Seafood
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 339
- Sugar: 9.7 g
- Sodium: 128.2 mg
- Fat: 21.7 g
- Saturated Fat: 18.4 g
- Carbohydrates: 15.7 g
- Fiber: 1.8 g
- Protein: 22.9 g
- Cholesterol: 74.5 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.
Made this but swapped out the bell pepper for fresh green beans. Also added fresh garlic, lime juice, cilantro, and parsley because my husband loves those things. Turned out amazing!
So glad you enjoyed! It’s one of my favorite dishes. Thanks for sharing your substitutions.
I make this recipe at least once a month. It’s sooooo good!!!