📝 About This Recipe
This vibrant dish brings the bold, sun-drenched flavors of the Southwest to your table in a fraction of the time using the magic of pressure cooking. Delicate tilapia fillets are infused with a smoky, citrus-forward salsa bath that keeps the lean white fish incredibly moist and flakey. It is a healthy, high-protein weeknight savior that tastes like a gourmet coastal getaway.
🥗 Ingredients
The Fish
- 4 pieces Tilapia Fillets (fresh or thawed, about 6oz each)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Braising Salsa
- 14.5 ounces Fire-Roasted Diced Tomatoes (one can, undrained)
- 4 ounces Diced Green Chiles (one small can)
- 1/2 cup Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Chicken or Vegetable Broth (low sodium)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/4 teaspoon Chipotle Powder (for a touch of heat)
Garnish & Finish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Avocado (sliced for serving)
- 1 tablespoon Extra Virgin Olive Oil (to drizzle)
👨🍳 Instructions
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1
Pat the tilapia fillets dry with paper towels to ensure the spices adhere well and the texture remains firm.
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2
In a small bowl, whisk together the smoked paprika, cumin, sea salt, and black pepper. Season both sides of the fillets evenly.
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3
In the inner pot of the Instant Pot, combine the fire-roasted tomatoes (with juices), diced green chiles, minced garlic, diced red onion, and chipotle powder.
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4
Stir in the broth and the fresh lime juice into the tomato mixture. This liquid is essential for the pot to come to pressure.
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5
Place the trivet (steam rack) inside the pot, sitting it directly into the salsa mixture.
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6
Carefully arrange the seasoned tilapia fillets on the trivet. It is okay if they overlap slightly, but try to keep them in a single layer if possible.
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7
Secure the Instant Pot lid and ensure the steam release valve is set to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes. (Note: The pot will take about 5-8 minutes to reach pressure).
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9
Once the cooking time is complete, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position.
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10
Carefully open the lid and use a wide spatula to transfer the delicate fish fillets to a serving platter or individual plates.
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11
If the salsa in the pot looks too thin, select the 'Sauté' function and simmer for 2-3 minutes to thicken it slightly while the fish rests.
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12
Ladle the warm, chunky salsa generously over the tilapia fillets.
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13
Garnish with a shower of fresh cilantro, a drizzle of olive oil, and slices of creamy avocado.
💡 Chef's Tips
If using frozen tilapia, you can cook them directly from frozen by increasing the pressure cook time to 5 minutes. Avoid using a 'Natural Release' as the residual heat will overcook the delicate fish, making it rubbery. For a smoother sauce, you can pulse the salsa ingredients in a blender before adding them to the pot. If you prefer a crispier finish, quickly sear the seasoned fillets in the pot using the 'Sauté' function for 1 minute per side before adding the liquid and pressure cooking. Always use fresh lime juice; the bottled version lacks the bright acidity needed to balance the tilapia's mildness.
🍽️ Serving Suggestions
Serve over a bed of fluffy cilantro-lime rice to soak up the extra salsa juices. Pair with warm corn tortillas and a side of black beans for a deconstructed fish taco night. A crisp, chilled Sauvignon Blanc or a light Mexican lager with lime complements the acidity perfectly. Add a dollop of Greek yogurt or sour cream on top to cool down the chipotle spice. Serve alongside a simple slaw of shredded cabbage, vinegar, and honey for a refreshing crunch.