Saltfish and Rice Cook-up

This Caribbean saltfish and rice cook-up is the kind of one-pot magic that makes dinner easy and flavorful. Made with seasoned rice, okra, and tender saltfish, all simmered in coconut milk. It’s a full meal that comes together in under 30 minutes using your Instant Pot.

Yup, the Instant Pot is doing the most again. And I’m dragging everyone with me into this obsession.

This dish is perfect when you want something quick but still packed with that island flavor. Everything goes into one pot, and you let the IP do its thing. No standing over a stove, no fuss.

What is cookup rice?

“Cook-up” is our Caribbean way of saying throw everything into one pot and let the flavors do their thing. It’s a popular one-pot rice dish found across the region, especially in places like Guyana, Trinidad, and Jamaica, with every island (and every aunty) having their take.

Some days it’s rice and peas. Other times, rice and callaloo. Or it’s pumpkin. Or okra. Maybe pigtail. Sometimes it’s all of the above.

This version? It’s a saltfish and rice cook-up with okra, all simmered in coconut milk. Hearty, savory, and filling. It’s everything you want in a quick dinner.

I’ve seen this version more often in Guyanese kitchens, but we claim it too, eh. Saltfish and rice cook-up is a Caribbean classic, no matter which flag is flying over the pot.

What kind of fish is saltfish

Saltfish is usually dried and salted cod, preserved to last long without refrigeration. In the Caribbean, we use it in everything from breakfast bakes to savory stews and one-pot dishes like this cook-up.

Before you use it, though you have to remove that salt. Trust me, it’s way too salty straight from the package.

There are a few different ways to do this, but I usually go with the soak-and-rinse method. I cover the fish in water, soak it, rinse, and repeat until it’s where I want it.

Need the full rundown? Check out my Saltfish 101 guide where I break down the different methods and how to prep it right every time.

How to make saltfish and rice cookup

Ingredients you’ll need

• Saltfish (salted cod) – The star of the dish. Make sure to soak and rinse it well to remove most of the salt before using.
• Parboiled rice – This holds its shape well in the Instant Pot and soaks up all that coconutty, seasoned goodness without going mushy.
• Coconut milk + water – The base liquid combo that gives the dish body, flavor, and richness. Use fresh coconut milk if you have it!
• Okra – Adds a subtle texture and a little thickness to the dish. I usually reach for the frozen chopped kind from Goya—convenient and just as good.
• Garlic, celery, and chive – This trio gives that classic Caribbean flavor foundation. Bright, herby, and aromatic.
• Flavor peppers or pimento sauce – For that signature mild, fragrant heat. If you can’t find fresh seasoning peppers, Bertie’s pimento sauce is a solid substitute.
• Black pepper + sugar – The sugar balances out the saltiness and gives the rice a subtle depth. Pepper adds a gentle kick.
• Whole hot pepper – Toss this on top while cooking for a background heat that won’t overpower. Don’t stir it in unless you want to feel the fire.

Instructions

1. Prep the saltfish
   Soak the saltfish in water and rinse a few times to remove most of the salt. Once you’re happy with the salt level, drain and break it into smaller pieces.
2. Add ingredients to the pot
   Into the Instant Pot, add the rice, coconut milk, water, garlic, chopped flavor peppers (or pimento sauce), chive, celery, okra, sugar, black pepper, and the prepped saltfish. Give everything a good stir to combine.
3. Top with whole hot pepper
   Gently place the whole hot pepper on top of the mixture. Don’t stir it in—just let it sit pretty right on top.
4. Pressure cook
   Close the lid and set the Instant Pot to the “Rice” setting. (If using another brand, set to Low Pressure for 12 minutes or follow their rice-cooking instructions.)
5. Let the pressure release naturally
   Once done, allow the Instant Pot to release pressure naturally. This helps the rice finish steaming and gives a better texture.
6. Fluff and taste
   Open the lid, remove the hot pepper, and fluff the rice gently with a fork. Taste and adjust for salt if needed—sometimes the fish adds enough on its own.
7. Serve hot
   Plate it up with your favorite side salad. A simple cucumber and tomato salad works perfectly—and don’t forget a glass of mauby or lime juice to wash it all down.

Storage and reheating tips

Fridge:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing it up.

Freezer:
You can freeze it, but fair warning—okra can get a little soft and slightly slimy after freezing. If that doesn’t bother you, store in freezer-safe containers for up to 1 month.

To Reheat:

• Microwave: Add a splash of water or coconut milk, cover loosely, and microwave in 1-minute bursts, stirring between.
• Stovetop: Heat gently in a nonstick pan over medium-low heat with a bit of water or broth. Stir occasionally until warmed through.

Bonus tip: If it looks a little dry after chilling, a splash of coconut milk or broth brings it right back to life.

Frequently Asked Questions

Try this saltfish and rice cook-up tonight

So if your Instant Pot has been side-eying you from the shelf, this is your sign to plug it in and give this saltfish and rice cook-up a go. It’s quick, comforting, and bursting with Caribbean flavor.

Let me know in the comments how yours turned out—did you add pigtail? More okra? Spill the tea 🍲✨

And if you’re loving these bold island flavors, here are some other dishes to keep that Caribbean rhythm going:

• Stew Saltfish – A rich, saucy favorite with veggies and big flavor.
• Saltfish Rundown – Coconut milk and saltfish simmered down the traditional way.
• Caribbean Chicken Pelau (Instant Pot) – Another one-pot banger with deep, smoky flavor.
• Callaloo – Perfect as a side or main, and goes beautifully with rice dishes like this.