Dive into a bowl of pure comfort with this incredibly simple and delicious Squid and Shrimp Stew! Made effortlessly in the Instant Pot, this recipe transforms humble ingredients into a rich, savory dish that tastes like it’s been simmering for hours. The tender squid, plump shrimp, and vibrant vegetables swim in a fragrant, herb-infused broth that’s both light and satisfying. Perfect for a busy weeknight when you want something special without the fuss, this stew is a guaranteed crowd-pleaser.
Ingredients
• Stew
• 7 oz / 200g squid rings, defrosted
• 7 oz / 200g shrimp, cleaned and deveined
• 1 medium yellow bell pepper, sliced
• 1 small onion, finely chopped
• 1 cup / 75g cabbage, shredded
• 2 cups / 300g cherry tomatoes, diced
• 3 cups / 720ml fish stock
• ¼ cup / 60ml olive oil
• Spices & Seasoning
• 2 tsp / 12g pink Himalayan salt
• ½ tsp / 1g dried oregano
• 1 tsp / 2g rosemary powder
• 1 tsp / 4g stevia powder
Instructions
1. Directions
2. Set your Instant Pot or multi-cooker to the ”Sauté” mode. Add the olive oil to the inner pot. Once shimmering, add the chopped onion and stir-fry until it becomes soft and translucent.2. Add the sliced bell pepper to the pot and season with salt. Stir well and continue to cook for another 2 minutes until the peppers begin to soften.3. Stir in the diced cherry tomatoes and pour in about ¼ cup (60ml) of the fish stock. Allow the mixture to simmer until most of the liquid has evaporated, creating a rich base. Press the ”Cancel” button to stop the sauté function.4. Add the remaining fish stock, squid rings, shrimp, and shredded cabbage to the pot. Season with oregano, rosemary, and stevia powder, then stir everything together to combine.5. Secure the lid and turn the steam release handle to the ”Sealing” position. Press the ”Manual” or ”Pressure Cook” button and set the timer for 20 minutes on high pressure.6. When the cooking time is complete, carefully perform a quick pressure release. Once the float valve has dropped, open the lid.7. Divide the stew between serving plates. For an extra touch of flavor, sprinkle with grated Parmesan cheese and serve immediately.
Nutritional Information
• Per Serving: Calories 279
• Total Fats: 15.8g
• Net Carbs: 8.4g
• Protein: 24.5g
• Fiber: 2.3g
Pro Tips
• for the Perfect Stew
• The quick release is crucial to prevent the squid and shrimp from becoming tough or rubbery. Don’t let the pressure release naturally.
• For a richer flavor profile, deglaze the pot with a splash of dry white wine after sautéing the vegetables and before adding the tomatoes.
• This stew is delicious on its own for a low-carb meal, but it also pairs wonderfully with crusty bread for dipping or served over a bed of quinoa.
• The stevia balances the acidity of the tomatoes. If you prefer, you can omit it or substitute it with a small pinch of sugar.
FAQ
Q: Why is a quick pressure release important for this recipe
A: A quick pressure release is crucial to prevent the squid and shrimp from overcooking. Letting the pressure release naturally would continue to cook the seafood in the residual heat, which can make it tough and rubbery.
Q: Is this squid and shrimp stew keto-friendly
A: Yes, with only 8.4g of net carbs per serving, this stew is a great option for a low-carb or keto diet. The recipe uses stevia instead of sugar to keep the carbohydrate count low.
Q: What can I serve with this Instant Pot stew
A: This stew is delicious on its own for a low-carb meal. For a more substantial dish, it pairs wonderfully with crusty bread for dipping or can be served over a bed of quinoa.
Q: Can I use something other than stevia
A: Absolutely. The stevia is used to balance the acidity from the tomatoes. If you prefer, you can omit it entirely or substitute it with a small pinch of regular sugar.
