Cup of Yum
1. Place your tilapia fillets on top of a sheet of aluminum. Sprinkle each fillet with taco seasoning. Keep the fillets in a single layer only overlapping if needed so the foil packet fits into the Instant Pot. Put another piece of aluminum foil over top and seal the fish into a foil packet.
2. Pour 1 cup of water in the bottom of the instant pot. Place the trivet inside the Instant Pot. Place your aluminum foil covered tilapia fillets on top of the trivet.
3. Put the lid on the pressure cooker making sure the sealing ring is in place and the valve is closed.

Set the Instant Pot on Manual, high pressure, for the time indicated below, based whether your fish is frozen or fresh and how thick it is:

Cup of Yum
1. Fresh Fish less than 1 inch thick : 5 minutes
2. Frozen Fish less than 1 inch thick : 18 minutes
3. Fresh Fish more than 1 inch thick: 10 minutes
4. Frozen Fish more than 1 inch thick : 25 minutes
5. While the fish cooks make the aioli sauce.
6. First zest and juice the lemon. If not using a fresh lemon use bottled lemon juice and skip the zest.
7. Put the mayonnaise in a bowl and add 1 Tablespoon of lemon juice and 1 Tablespoon of lemon zest. Add the garlic and salt and pepper to taste and whisk to combine. Refrigerate until ready to use.
8. Once the pressure cooker is done cooking do a quick pressure release. Take the foil packet out of the pressure cooker using tongs and unwrap.
9. The fish should flake easily with a fork and be ready to add to your favorite taco shell. Add other toppings as desired and drizzle with the aioli sauce.