1 pound fish, cut into 1-inch pieces (cod, tilapia, halibut, or your preferred white fish)

1 bell pepper, diced

½ cup onion, diced

1 garlic clove, minced

2 cups low-sodium chicken broth

15 ounces diced tomatoes

1 tablespoon Italian seasoning

1 teaspoon salt (or more, to taste)

½ teaspoon pepper

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Add all ingredients to the slow cooker and stir well to combine.
Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the fish is tender and cooked through.
Serve hot and enjoy!

Turn on the Instant Pot and select the sauté function. Once hot, add oil and sauté the diced onion and bell pepper for 3–5 minutes until softened.
Add minced garlic and cook for an additional minute.
Turn off sauté and add the chicken broth. Scrape the bottom of the pot to deglaze.
Stir in diced tomatoes, Italian seasoning, salt, and pepper.
Close the lid, seal the valve, and set the Instant Pot to high pressure for 7 minutes.
Once cooking is complete, perform a quick release of the pressure.
Add the fish pieces to the pot, set the Instant Pot to sauté, and cook for 7–10 minutes or until the fish is cooked through and flakes easily.
Serve hot and enjoy!

Add veggies like zucchini, spinach, or kale for extra nutrition.

For a creamy twist, stir in coconut milk after cooking and before serving.

Add a squeeze of fresh lemon juice or lemon zest for a burst of flavor.

To make it heartier, mix in shellfish like shrimp or scallops.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.