Instant Pot Steamed Fish with Greens and Miso Butter

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recipe by Laurel Randolph

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Miso is best known for its namesake soup, but the fermented soybean paste is a little more versatile than that. Thanks to Chef David Chang’s flavor-mashing brain, we have the condiment miso butter—a simple mixture of miso paste and butter that’s bursting with umami. Look for miso in Asian supermarkets, and slather the butter on the tender steamed fish and aromatic greens.

Inspired by:

recipe updated May 6, 2020


  • Ginger icon
    1 tbsp (about 5.55 g)
  • Butter icon
    1 tbsp (about 14.4 g)
  • Lemon icon
    ¼ (about 14.5 g)
  • Vegetable broth icon
    Vegetable broth
    1 cup (about 220.99 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Soy sauce icon
    Soy sauce
    1 tsp (about 6 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Miso paste icon
    Miso paste
    1 ½ tsp (about 9 g)
  • Kale icon
    1 head
  • Tilapia icon
    340.5 g (about 1 ½ cups)


  • kCook icon Instant Pot
  • kCook icon Plate
  • kCook icon Rack
  • kCook icon Small bowl
  • kCook icon Inner pot

Step preview

  1. Add vegetable broth, ginger and garlic clove to the inner pot
  2. Cover a clean rack with foil
  3. Place rack in the inner pot
  4. Place tilapia on the rack
  5. Drizzle with soy sauce
  6. Season with salt & pepper
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 7 min
  9. Mix butter and miso paste into a clean small bowl then set aside
  10. Release pressure -
  11. Remove fish to a plate using the foil
  12. Add lemon to the fish
  13. Carefully remove rack from inner pot
  14. Heat - Sauté, Normal
  15. Heat until simmering without stirring
  16. Add kale to the inner pot
  17. Cook until wilted - approx 1 min 30 sec
  18. Remove kale from inner pot using tongs
  19. Season with salt & pepper
  20. Top greens with fish
  21. Serve with miso butter
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