Pressure-Cooker Fish Stew

Ingredients

• 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