Pressure-Cooker Fish Stew

• 1 pound potatoes (about 2 medium), peeled and finely chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
• 1 package (10 ounces) frozen corn, thawed
• 1-1/2 cups frozen lima beans, thawed
• 1-1/2 cups vegetable or chicken broth
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 1/2 cup white wine or additional vegetable broth
• 4 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1 pound cod fillets, cut into 1-inch pieces
• 1 can (12 ounces) fat-free evaporated milk

1. Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes.
2. Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.

potatoes, tomatoes, condensed cream, frozen corn, frozen lima beans, vegetable, onion, celery, carrot, white wine, garlic, bay leaf, lemonpepper seasoning, parsley flakes, rosemary, salt, cod fillets, milk

Taken from www.tasteofhome.com/recipes/pressure-cooker-fish-stew/ (may not work)