|Canned fish fillets||2 Pound|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Green olives||6 , chopped|
|Onion||1 Tablespoon, minced|
Wrap fillets in cheescloth to keep the fish from falling apart.
Put rest of ingredients into the cooker in order given.
Place rack in cooker and place fish on rack.
Close cover and set pressure regulator in place.
When pressure is reached, cook for 7 minutes.
Allow pressure to drop naturally.
Remove fish and put on a warm platter.
Thicken sauce, if desired, and pour over fish.
Serve at once.