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+ servings

Instant Pot Bacalhau Bake

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3 .5l
Calories: 787kcal



  • In your Instant Pot add your onion and garlic and sauté for 5 minutes or until the onion is soft with your olive oil.
  • While your onion is sauteing prepare everything else. Using a good peeler peel the potatoes (with the skin still on) until they are like very thin slices of potatoes. Sprinkle your potatoes in rosemary and salt and pepper and mix well so that the potatoes are well covered.
  • In the Instant Pot add the potatoes, fish, white wine, the rest of the seasoning and mix well.
  • Crack the eggs into a mixing bowl and mix well. Add them to your fish bake and mix well.
  • Mix in the soft cheese so that it has a lovely creamy texture.
  • Add 200ml of boiling water and mix again. This will give it enough liquid for cooking with.
  • Place the lid on your Instant Pot, set to sealing and cook on the soup setting for 10 minutes. When done manually release pressure and serve.


We used pre-salted cod from our local Portuguese supermarket. If you don’t have access to salted cod, then please flakes of cod in the fridge overnight with 3 cups of salt, then brush off the salt the day after before cooking it.


Calories: 787kcal | Carbohydrates: 39g | Protein: 39g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 306mg | Sodium: 2840mg | Potassium: 1720mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2530IU | Vitamin C: 37mg | Calcium: 306mg | Iron: 9.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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