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Tilapia Curry in IP

Instant Pot Tilapia Fish Curry

Instant Pot Tilapia Fish curry is a light coconut milk based fish curry that requires very few spices & tastes delicious with steaming hot rice. This pressure cooker Tilapia fish curry is perfect for busy nights because it gets ready in a snap in an Instant Pot.
5 from 8 votes
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Course: Main Course, One-pot meal
Cuisine: Indian
Keyword: Instant Pot Tilapia Fish Curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 200.6kcal
Author: Meghna Chakraborty



  • Press the SAUTE button on your Instant Pot & set it to NORMAL. It automatically sets for 30 mins.
  • Add coconut oil to the pot, when the oil becomes hot throw in the mustard seeds & the dried chilies. Allow them to sizzle for a few seconds.
  • Next, add the chopped onion & sweat them off. it should take you about 2 mins. Add salt to catalyze the process.
  • Now, add the ginger garlic paste & saute until raw smell of the paste disappears. It should take you another 2 mins or so.
  • Throw in all the spices + the tomato puree. Mix & saute for 1 min.
  • Add the coconut milk & little water about ½ cup (add more if you like very thin gravy). 
  • Cancel the SAUTE mode. Close the lid of the IP, seal the valve by moving it to the SEALING position. 
  • Press the PRESSURE COOK button, set the timer for 2 mins & set it on HIGH.
  • After 2 mins when the IP starts to beep. Do a QPR (quick pressure release) & open the lid. The curry sauce is ready, it's time to add the fish.
  • Now, add the fish fillets. At this point if you feel that the gravy is not enough to hold all the fish fillets just add a little bit water or may be some more coconut milk diluted with water. 
  • Close the lid of the IP. Seal the valve. Press the PRESSURE COOK button. Set the timer for 1 mins & set it to HIGH.
  • After 1 min when the IP begins to beep. Wait for NPR (natural pressure release) wait until the floating valve in your IP drops. 
  • Open the lid carefully. You may garnish with cilantro & slit Indian green chilies if you want. Serve with rice. Enjoy!

Stove top Method

  • Follow the same recipe,  replace the Instant Pot with a skillet or Kadai.
  • Do the sauteing over medium heat.
  • Simmer the curry sauce covered over medium low heat for 5 mins.
  • Add the raw fish fillets. Cook everything covered over low heat for 5 mins.
  • Garnish with chopped cilantro & green chilies. Enjoy!



  1. IF using FROZEN TILAPIA: No need to thaw the fish, you can directly add it to the curry sauce & pressure cook it. In this case reduce the amount of water because the frozen fish will release lots of water.
  2. Tilapia fish is very soft so DO NOT extend the 1 min pressure cooking time.
  3. If using TILAPIA FISH STEAKS: Follow the same recipe. The NPR & the residual heat will allow the fish steaks to get fully cooked.
  4. You may increase or decrease the coconut milk in this recipe according to your liking. 
  5. STORING SUGGESTIONS: This Instant pot tilapia fish curry stays good for 3 days in the fridge when stored in an air tight container. It's NOT FREEZABLE.
  6. SERVING IDEAS: Tastes best with hot white rice.
  7. INSTANT POT ABBREVIATIONS USED IN THE POST: IP = Instant pot ; QPR = Quick Pressure Release ; NPR = Natural Pressure Release.
Nutrition Facts
Instant Pot Tilapia Fish Curry
Amount Per Serving
Calories 200.6 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 5.8g36%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 55.4mg18%
Sodium 52.9mg2%
Potassium 128.6mg4%
Carbohydrates 6.5g2%
Fiber 0.9g4%
Sugar 2.8g3%
Protein 22.4g45%
Vitamin A 150IU3%
Vitamin C 5.5mg7%
Calcium 83mg8%
Iron 1.5mg8%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 200.6kcal | Carbohydrates: 6.5g | Protein: 22.4g | Fat: 8.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 55.4mg | Sodium: 52.9mg | Potassium: 128.6mg | Fiber: 0.9g | Sugar: 2.8g | Vitamin A: 150IU | Vitamin C: 5.5mg | Calcium: 83mg | Iron: 1.5mg