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15-Minute Instant Pot Tilapia Curry – vegetarian recipe
Stav Kogan

15-Minute Instant Pot Tilapia Curry

This 15-Minute Instant Pot Tilapia Curry is your new weeknight hero! Tender flakes of tilapia swim in a rich, aromatic coconut curry sauce, infused with ginger, garlic, and a gentle kick of chili. A restaurant-quality meal made effortlessly in one pot.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 2 serving
Calories: 440
Ingredients Method Nutrition

Ingredients
  

  • 10 oz (280 g) tilapia fillets, chopped into 1-inch pieces
  • 1 small onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 cups (480 ml) full-fat coconut milk
  • ½ cup (75 g / 2.65 oz) cherry tomatoes, chopped
  • 1 small chili pepper, finely chopped
  • 3 tbsp (45 ml) olive oil
  • 1 tsp (5 ml) lemon juice
  • ½ cup (15 g / 0.53 oz) fresh Thai basil, chopped
Spices
  • 2 tsp (10 g / 0.35 oz) fresh ginger, grated
  • 1 tsp (2 g / 0.07 oz) coriander powder
  • 2 tsp (4 g / 0.14 oz) chili powder
  • 1 tsp (2 g / 0.07 oz) cumin powder
  • ½ tsp (1 g / 0.04 oz) turmeric powder
  • 1 tsp (6 g / 0.21 oz) sea salt
  • 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.

Method
 

  1. Directions
  2. Set your Instant Pot to the 'Sauté' function and add the olive oil.
  3. Once hot, add the chopped onion and cook for 2-3 minutes until softened.
  4. Add the crushed garlic and grated ginger, sautéing for another minute until fragrant.
  5. Stir in the coriander, chili powder, cumin, turmeric, and sea salt.
  6. Cook for 30 seconds until aromatic, then pour in the coconut milk and lemon juice, scraping the bottom of the pot to deglaze.
  7. Add the chopped cherry tomatoes and chili pepper. Gently place the tilapia pieces into the sauce; do not stir.
  8. Secure the lid, set the valve to 'Sealing', and cook on 'Manual' or 'Pressure Cook' at high pressure for 4 minutes.
  9. When the timer finishes, perform a quick pressure release. Carefully open the lid, gently stir in the fresh Thai basil, and serve immediately.
  10. Add a large handful of fresh spinach or chopped kale after pressure cooking.
  11. Stir gently and let the residual heat wilt the greens before serving.

Nutrition

Calories: 440kcalCarbohydrates: 6.7gProtein: 16.6gFat: 39.9g

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