Press the “Sauté” button on the Instant Pot. Add the coconut oil and bay leaves. Cook for 1 minute.

Add the garlic, onion and ginger. Stir fry 3-5 minutes until soft.

Add the curry powder, hot pepper flakes and salt. Sauté with the ginger-onion mixture for 2 minutes.

Pour in the coconut milk and deglaze the pan, ensuring nothing is sticking to the bottom.

Add the fish, tomatoes and peppers. Stir to coat.

Close and lock the lid. Press the “Keep Warm/Cancel” button, then press the press the “Manual” button. Set the pressure to “Low.” Set the time for 5 minutes. When the time is up, quick release.

Unlock the lid, stir in the lime juice.

Serve over cauliflower rice and garnish cilantro.