15-minute Instant Pot tilapia curry turns a handful of ingredients into a restaurant-quality dinner in one pot. Tender flakes of tilapia simmer in a rich coconut curry scented with ginger, garlic, cumin, and a gentle chili kick. Creamy, aromatic, and 6.7g net carbs per serving — weeknight cooking at its finest.
Looking for a dinner that’s on the table in less time than it takes to choose a movie? This 15-Minute Instant Pot Tilapia Curry is your new weeknight hero! Imagine tender flakes of tilapia swimming in a rich, aromatic coconut curry sauce, infused with ginger, garlic, and a gentle kick of chili. It’s a restaurant-quality meal made effortlessly in one pot, delivering maximum flavor with minimal cleanup. Get ready to fall in love with your new favorite fish curry!
Ingredients
• 10 oz / 280g tilapia fillets, chopped into 1-inch pieces
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 2 cups / 480ml full-fat coconut milk
• ½ cup / 75g (2.65 oz) cherry tomatoes, chopped
• 1 small chili pepper, finely chopped
• 3 tbsp / 45ml olive oil
• 1 tsp / 5ml lemon juice
• ½ cup / 15g (0.53 oz) fresh Thai basil, chopped
• Spices
• 2 tsp / 10g (0.35 oz) fresh ginger, grated
• 1 tsp / 2g (0.07 oz) coriander powder
• 2 tsp / 4g (0.14 oz) chili powder
• 1 tsp / 2g (0.07 oz) cumin powder
• ½ tsp / 1g (0.04 oz) turmeric powder
• 1 tsp / 6g (0.21 oz) sea salt
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the chopped onion and cook for 2-3 minutes until softened. Add the crushed garlic and grated ginger, sautéing for another minute until fragrant.
3. Stir in the coriander, chili powder, cumin, turmeric, and sea salt. Cook for 30 seconds until aromatic, then pour in the coconut milk and lemon juice, scraping the bottom of the pot to deglaze.
4. Add the chopped cherry tomatoes and chili pepper. Gently place the tilapia pieces into the sauce; do not stir.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ at high pressure for 4 minutes.
6. When the timer finishes, perform a quick pressure release. Carefully open the lid, gently stir in the fresh Thai basil, and serve immediately.
Nutritional Information
• (Per Serving)
• Calories: 440
• Total Fat: 39.9g
• Net Carbs: 6.7g (0.24 oz)
• Protein: 16.6g
• Fiber: 3.4g
Pro Tips
• For a firmer texture, substitute tilapia with cod or halibut. If using shrimp, reduce the pressure cook time to 1-2 minutes.
• Always use full-fat, canned coconut milk for the richest and creamiest sauce. Light coconut milk will result in a thinner curry.
• Add a large handful of fresh spinach or chopped kale after pressure cooking. Stir gently and let the residual heat wilt the greens before serving.
• Serve over fluffy jasmine rice, quinoa, or with warm naan bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use a different fish for this curry
A: Yes, for a firmer texture, you can substitute tilapia with cod or halibut. If you prefer to use shrimp, be sure to reduce the pressure cook time to 1-2 minutes.
Q: What kind of coconut milk is best for this Instant Pot curry
A: For the richest and creamiest sauce, it is highly recommended to use full-fat, canned coconut milk. Using light coconut milk will result in a much thinner curry.
Q: How can I add more vegetables to this tilapia curry
A: You can easily add more greens by stirring in a large handful of fresh spinach or chopped kale after the pressure cooking is complete. The residual heat will wilt the vegetables perfectly before serving.
Q: What should I serve with this tilapia curry
A: This curry pairs wonderfully with fluffy jasmine rice, quinoa, or warm naan bread, which are all perfect for soaking up the delicious coconut sauce.
Pro Tips
- Always use full-fat canned coconut milk — light coconut milk makes a thin, watery curry, while full-fat gives the sauce its luxurious body.
- Gently lay the tilapia pieces into the sauce without stirring before sealing the lid; stirring breaks the delicate fish apart under pressure.
- Quick release immediately after the 4-minute cook so the tilapia flakes stay tender instead of turning tough.
- Substitute cod or halibut for a firmer texture, and if using shrimp, cut the pressure cook time to just 1-2 minutes.
- Stir in a large handful of fresh spinach or chopped kale after cooking and let the residual heat wilt the greens before serving.
Frequently Asked Questions
Is tilapia curry keto?
Yes — the sauce is full-fat coconut milk and spices, so each serving has about 6.7g net carbs (3.4g fiber) with 16.6g protein and 39.9g fat. Serve it over cauliflower rice to keep the whole plate low-carb.
Can I use another fish?
Cod or halibut hold a firmer texture than tilapia in the sauce. Shrimp also works beautifully — just drop the pressure cook time to 1-2 minutes so they stay snappy.
Can I make the curry sauce ahead of time?
Yes — simmer the onion, garlic, ginger, spices, and coconut milk ahead and refrigerate. Add the fish and pressure-cook fresh for the best texture.
How spicy is this curry?
The single chili pepper and 2 teaspoons of chili powder give a gentle, warming heat. Remove the chili seeds for a milder pot, or add extra chili powder if you like it fiery.
Recipe card below.
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15-Minute Instant Pot Tilapia Curry
Ingredients
Method
- Directions
- Set your Instant Pot to the 'Sauté' function and add the olive oil.
- Once hot, add the chopped onion and cook for 2-3 minutes until softened.
- Add the crushed garlic and grated ginger, sautéing for another minute until fragrant.
- Stir in the coriander, chili powder, cumin, turmeric, and sea salt.
- Cook for 30 seconds until aromatic, then pour in the coconut milk and lemon juice, scraping the bottom of the pot to deglaze.
- Add the chopped cherry tomatoes and chili pepper. Gently place the tilapia pieces into the sauce; do not stir.
- Secure the lid, set the valve to 'Sealing', and cook on 'Manual' or 'Pressure Cook' at high pressure for 4 minutes.
- When the timer finishes, perform a quick pressure release. Carefully open the lid, gently stir in the fresh Thai basil, and serve immediately.
- Add a large handful of fresh spinach or chopped kale after pressure cooking.
- Stir gently and let the residual heat wilt the greens before serving.
