Instant Pot Fish and Toastadas

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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 Apr 30, 2020


  • Tilapia icon
    2¾ cups
  • Avocado icon
    1 (165g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 15ml)
  • Corn tortilla icon
    Corn tortilla
    8 (152g)
  • Salt icon
    as needed
  • Canned pineapple icon
    Canned pineapple
    567g (about 2¼ cups)
  • Chili flakes icon
    Chili flakes
    about ½ tsp (0g)
  • Water icon
    ¾ cup (180ml)
  • Coleslaw icon
    1 cup (240g)


  • 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. Cancel - Sauté
  7. Prepare a clean plate with paper towels
  8. Transfer tortillas to plate
  9. Season with salt
  10. Cover with foil then set aside
  11. Set aside 2 tbsp pineapple juice.
  12. Add canned pineapple, chili flakes and water to the inner pot
  13. Add tilapia to the inner pot on top
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, Low, 3 min
  16. Cancel - Keep warm
  17. Natural release
  18. 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.)
  19. Add coleslaw to a clean small bowl
  20. Stir reserved pineapple juice into coleslaw.
  21. Layer 2 tortillas, mostly overlapping, on each serving plate. Using a slotted spoon, spoon fish and pineapple onto tortillas. Top with coleslaw.
  22. Garnish with avocado
  23. Serve
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