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Seafood Stew
By :Dr. Karen Lee
Print Recipe
Votes: 20
Rating: 4.9
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Fish, Herbs, Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoon paprika
  • 1 small onion thinly sliced
  • 1 small green bell pepper thinly sliced
  • 1 1/2 cups tomatoes diced
  • 2 cloves garlic smashed
  • sea salt to taste
  • pepper freshly ground, to taste
  • 1 cup Fish Stock
  • 1 1/2 pounds meaty fish like cod or striped bass, cut into 2-inch chunks
  • 1 pound Shrimp cleaned and deveined
  • 12 Little Neck Clams
  • 1/4 cup cilantro
 for garnish
  • 1 tablespoon extra-virgin olive oil to add when serving
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Fish, Herbs, Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoon paprika
  • 1 small onion thinly sliced
  • 1 small green bell pepper thinly sliced
  • 1 1/2 cups tomatoes diced
  • 2 cloves garlic smashed
  • sea salt to taste
  • pepper freshly ground, to taste
  • 1 cup Fish Stock
  • 1 1/2 pounds meaty fish like cod or striped bass, cut into 2-inch chunks
  • 1 pound Shrimp cleaned and deveined
  • 12 Little Neck Clams
  • 1/4 cup cilantro
 for garnish
  • 1 tablespoon extra-virgin olive oil to add when serving
Votes: 20
Rating: 4.9
Rate this recipe!
Instructions
  1. Press Saute function on the Instant Pot. When display reads "hot", add olive oil.
  2. Add the bay leaves, and paprika and stir for about 30 seconds
  3. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Stir for a few minutes.
  4. Add fish stock or water.
  5. Season the fish with salt and pepper. Nestle the clams and shrimps among the vegetables in the pot. Add the fish pieces on top.
  6. Close the lid tightly, and close the vent. Press Manual and adjust the time to 10 minutes pressure cooking.
  7. When the timer goes off, let the pressure naturally release for 10 minutes. Release remaining pressure if any.
  8. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro and serve immediately. Enjoy!
Recipe Notes