Instant Pot Fish Soup thats Close to My Heart

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A bowl of steaming fish soup with vibrant vegetables and herbs sits invitingly in front of an Instant Pot on the kitchen counter. In the background, a small bowl of chopped herbs and a glass bottle complement the scene, while a spoon rests beside the hearty meal.

Instant Pot Fish Soup thats Close to My Heart

Using firm white fish like cod or haddock, along with fresh herbs and hearty vegetables, this comforting dish is packed with flavor. Perfect for busy weeknights, the Instant Pot makes it easy to recreate this classic recipe without hours of simmering, making it both sustainable and deeply nourishing for the whole family.

Course Soup

Cuisine Russian, Ukrainian

Keyword Instant Pot Fish Soup

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 251kcal

Author Ksenia Prints

Equipment

Ingredients

1 Head and spine of large trout fish
500 g trout fillets cut into 2-inch pieces
6-8 cups water
2 small onions
6 carrots medium
6 potatoes small
1 teaspoon salt
5 whole allspice berries
2-3 whole peppercorns
2 bay leaves
100 ml vodka

Instructions

How to cook Instant Pot Ukha

If using a whole fish, fillet the fish and remove the fish head, the fish spine and tail.
Add fish head and fish spine (and fish tail, if available) to the Instant Pot. Cover with water and cook on high pressure for 20 minutes.
Drain the soup from the fish. Discard the fish bones, and return the broth to the Instant Pot.
Set the Instant Pot to sauté for 15 mins, and add potatoes. Bring to a boil.
Once boiling, add onions and carrots. Continue sautéing for at least 7 mins, adding time if needed.
Add fish fillets, salt, peppercorns, allspice and bay leaves. Close the Instant Pot lid and pressure cook for 4 mins.
Manually release pressure, open the lid and add vodka. Close the lid and leave it closed for at least 25 to 30 minutes before serving (this helps the alcohol evaporate and neutralizes the flavor, leaving a clear broth).

How to Make Ukha on the Stovetop

If using a whole fish, fillet the fish and remove the fish head, the fish spine and tail.
Add fish head and fish spine (and fish tail, if available) to a large pot with a heavy bottom. Top with enough water to cover, close with a lid and bring to a boil. Once boiling, reduce heat to low and cook for 40 minutes, until fish is completely falling apart.
Drain the soup from the fish. Discard the fish bones, and return the broth to the pot (you can also wipe out the pot at this stage; my grandmother used to cook ukha in a big black pot and she claimed that wiping the pot helps the soup get clear).
Bring the pot back to medium heat. Add the potatoes, cover the pot and bring to a boil.
Once boiling, uncover the pot and add the onion and carrots. Cover the lid and cook for 10 minutes on medium heat.
Add fish fillets, salt, allspice berries, bay leaves and whole peppercorns. Cover with a lid and cook and cook for 15 minutes, until the potatoes and carrots are tender and the fish is cooked through to an internal temperature of 165 F.
Open the lid and add vodka. Return the lid and leave it closed for at least 25 to 30 minutes before serving.

Serve Ukra

Serve ukha in individual bowls with fresh parsley, dill, lemon wedges and salt and pepper to taste.

Notes

To drain the soup, I remove the bones with tongs first, and then run the soup through a big colander with small holes.

Nutrition