Instant Pot Swordfish with Peppers and Potatoes Recipe | America's Test Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 red bell peppers , stemmed, seeded, and cut into ½-inch-wide strips
• 2 green bell peppers , stemmed, seeded, and cut into ½-inch-wide strips
• 1 onion , halved and sliced thin
• 1 teaspoon table salt , divided
• 4 garlic cloves , minced
• 1 tablespoon tomato paste
• 1 teaspoon ground dried Espelette pepper , divided
• 1 (14.5-ounce) can whole peeled tomatoes , drained with ¼ cup juice reserved, chopped coarse
• 1 pound Yukon gold potato , peeled, cut into 1-inch pieces
• 4 (6-ounce) skinless swordfish steaks , 1½ inches thick
• ¼ cup Salsa Verde