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Pressure Cooker Seafood Stew

Pressure Cooker Seafood Stew

A hearty tomato-based stew with shrimp, mussels, and tender veggies, made quickly in the pressure cooker. Ingredients:
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Dish
Cuisine: Italian-inspired, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1 lb mussels cleaned
  • 1 lb white fish cut into chunks
  • 1 cup squid rings optional
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 can diced tomatoes 14 oz
  • 4 cups seafood stock or chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley chopped

Method
 

  1. Turn pressure cooker to Sauté mode. Heat olive oil and cook onion, garlic, carrots, and celery until softened.
    Onion, carrots, celery, and garlic sautéing in pressure cooker for seafood stew
  2. Add tomatoes, stock, seasoning, paprika, salt, and pepper. Stir well and scrape bottom.
    Adding tomatoes and broth to sautéed vegetables in pressure cooker for seafood stew
  3. Seal lid and cook on High Pressure for 5 minutes. Quick release.
  4. Stir in shrimp, mussels, fish, and squid. Close lid without sealing. Let residual heat cook seafood 5–7 minutes.
    Text: Shrimp, mussels, and fish added to tomato broth in pressure cooker seafood stew
  5. Adjust seasoning, garnish with parsley, and serve hot with bread.
    Pressure Cooker Seafood Stew

Notes

Use seafood stock for the best flavor. Don’t pressure cook seafood—it overcooks easily.