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 cherry tomatoes, chopped
• 1 small chili pepper, finely chopped
• 3 tbsp / 45ml olive oil
• 1 tsp / 5ml lemon juice
• ½ cup / 15g fresh Thai basil, chopped
• Spices
• 2 tsp / 10g fresh ginger, grated
• 1 tsp / 2g coriander powder
• 2 tsp / 4g chili powder
• 1 tsp / 2g cumin powder
• ½ tsp / 1g turmeric powder
• 1 tsp / 6g 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
• 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.
