Was a bit firm. It might be because the instant pressure cooker doesn't let you change the temperature. I am going to try to just release and turn off heat after pressure up and count the minutes since it's a small number of minutes.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 tablespoon minced garlic
  • 28 oz (840 ml) can diced tomatoes
  • 16 large pitted green and black olives
  • 2 tablespoons freshly squeezed lime juice
  • 2 fresh rosemary sprigs
  • 2 fresh oregano sprigs
  • 2 pound (960 g) skinless halibut fillets
  • cashew nuts