Steamed Fish with Greens and Miso Butter

INSTRUCTIONS

1. ADD the broth, ginger, and garlic to your Instant Pot. Place the trivet on top followed by a piece of aluminum foil. Place the fish fillets, side by side, on top of the foil, drizzle with soy sauce, and season with salt and pepper. Secure the lid.
2. COOK at low pressure for 7 to 10 minutes depending on the thickness of the fillets and use a quick release.
3. MEANWHILE, make the miso butter: Mix the butter and miso well in a small bowl and set aside.
4. ONCE the pressure has released, check the fish for doneness and carefully remove using the foil. Squeeze lemon juice over the fillets.
5. CAREFULLY remove the trivet. Turn on the Sauté function and, once simmering, add the kale. Cook for 1 to 2 minutes, until wilted, and turn off the Sauté function. Remove using tongs or a slotted spoon. Season with salt and pepper.
6. TOP the greens with the fish fillets and serve with miso butter.