Instant Pot Fish and Pineapple Tostadas

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recipe by Marilyn Haugen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

No need to travel down the Baja California peninsula when you can enjoy these sweet, spicy and tangy tostadas at home. Pineapple and hot pepper flakes work beautifully with the mild tilapia, and a tangy slaw crowns the dish. You can substitute store-bought tostada shells for the tortillas and omit the oil and salt. Before assembling the tostadas, heat the shells in the microwave on High for 10 to 20 seconds or until warmed.

Inspired by:

recipe updated Sep 11, 2020


  • Tilapia icon
    681 g (about 2 ¾ cups)
  • Avocado icon
    1 (about 165 g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Corn tortilla icon
    Corn tortilla
    8 (about 152 g)
  • Salt icon
    as needed
  • Canned pineapple icon
    Canned pineapple
    567.5 g (about 2 ¼ cups)
  • Chili flakes icon
    Chili flakes
    ½ tsp (about 0.4 g)
  • Water icon
    ¾ cup (about 180 g)
  • Coleslaw icon
    1 cup (about 240 g)


  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Plate
  • kCook icon Inner pot
  • kCook icon Small bowl

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add vegetable oil to the inner pot
  3. Heat until shimmering
  4. Add corn tortilla to the inner pot
  5. Cook one by one until lightly browned
  6. Prepare a clean plate with paper towels
  7. Transfer tortillas to plate
  8. Season with salt
  9. Cover with foil then set aside
  10. Set aside 2 tbsp pineapple juice.
  11. Add canned pineapple, chili flakes and water to the inner pot
  12. Add tilapia to the inner pot on top
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, Low, 3 min
  15. Natural release
  16. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
  17. Add coleslaw to a clean small bowl
  18. Stir reserved pineapple juice into coleslaw.
  19. Layer 2 tortillas, mostly overlapping, on each serving plate. Using a slotted spoon, spoon fish and pineapple onto tortillas. Top with coleslaw.
  20. Garnish with avocado
  21. Serve
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