Lemon Herb Tilapia


Yields 2 servings 

Prep Time: 15 minutes 

Cook Time: 5 minutes



  • 2 tilapia fillets, ½ to ¾-inch thick
  • 4 sprigs fresh thyme
  • 4 thin slices of lemon, no seeds
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 16 cherry tomatoes, halved
  • 2 teaspoons bottled capers, drained
  • Salt & pepper, to taste


  1. CREATE a foil square that is slightly larger than the inner pot, then fold up the edges to create a lip, similar to a small pan.
  2. SEASON both sides of fish with salt and pepper, then place fish on the foil tray. Top each fillet with 2 sprigs of thyme and 2 slices of lemon.
  3. SELECT Sauté the Cosori Pressure Cooker, set time to 3 minutes, and press Start/Cancel. Allow the pressure cooker to heat up.
  4. ADD the oil and allow to heat up for 2 minutes. Add garlic to pot, stirring occasionally until pale gold and fragrant, about 30 seconds. Add tomatoes and capers and sauté until cook time finishes.
  5. POUR the tomato mixture evenly over the fish.
  6. FILL the pressure cooker with 3 cups of water, then top with wire rack and foil pan with fish.
  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  8. SELECT Rice, Adjust to “Less”, and press Start/Cancel.
  9. QUICK RELEASE when done cooking, and carefully remove the fish from the pressure cooker.
  10. SERVE fish on a plate and top with tomatoes and juices.