Instant Pot Tomato Basil Tilapia–steamed tilapia is topped with diced tomatoes, olive oil, fresh basil, salt and pepper. This is a light and fresh summer meal that can be prepared and ready to eat in just a few minutes.
Instant Pot Tomato Basil Tilapia
I have been struggling lately with what to make for dinner. The heat is exhausting and also nothing sounds good unless it’s fresh and bright and light. Last night this instant pot tomato basil tilapia served over quinoa really fit the bill.
I tossed some frozen fish into my steamer basket* in the Instant Pot. I grabbed some fresh basil off my daughter’s basil plant in the backyard and diced up some tomatoes and tossed them with some olive oil and fresh garlic. It truly was a light and delicious meal that we all enjoyed thoroughly. I only wish that I’d had more fish in the freezer.
You could defnitely use a different type of fish for this recipe if you prefer. Cod or salmon would be amazing.
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What Pressure Cooker Did You Use?
To make Instant Pot Tomato Basil Tilapia I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Steamed tilapia is topped with diced tomatoes, olive oil, fresh basil, salt and pepper. This is a light and fresh summer meal that can be prepared and ready to eat in just a few minutes.
- 4 (4 oz) tilapia fillets (I used frozen)
- Salt and pepper
- 3 roma tomatoes
- 2 minced garlic cloves
- 1/4 cup chopped basil (fresh)
- 2 Tbsp cup olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- Balsamic vinegar (optional)
- Pour 1/2 cup of water into Instant Pot. Place the steamer basket into the pot. Place tilapia into steamer basket. Lightly salt and pepper the fish.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure for frozen fish or 2 minutes for fresh fish.
- While the fish is steaming, dice the tomatoes and place them in a bowl. Stir in the garlic, basil olive oil, salt and pepper. If desired throw in a splash of balsamic vinegar. Let it sit until the fish is done.
- Perform a quick release by moving the valve to venting. Check the fish for doneness. It should be at least 145 degrees F. Carefully scoop the fish onto plates and then top each serving with a large portion of the tomato mixture. One option is to serve the fish on top of quinoa or rice.
- Serving Size: 1/4 of the recipe
- Calories: 170
- Sugar: 0 g
- Sodium: 223 mg
- Fat: 12 g
- Carbohydrates: 2 g
- Protein: 20 g
Keywords: low carb, fish, healthy
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.