Craving a taste of the ocean without spending hours in the kitchen? This Instant Pot Stewed Scallops and Mussels is your answer! It’s a vibrant, elegant dish that comes together in a flash, making it perfect for a busy weeknight or a last-minute dinner party. The delicate saffron infuses the fish stock with a beautiful golden hue and an earthy aroma, perfectly complementing the sweet scallops and briny mussels. We’re using riced cauliflower instead of traditional grains to keep it light, healthy, and wonderfully low-carb. Get ready for a one-pot wonder that delivers five-star flavor in just 20 minutes.
Ingredients
• 1 tbsp Coconut Oil (15 ml)
• 1 medium Onion, diced
• 2 cups Riced Cauliflower (approx. 200g), fresh or frozen
• 2 cups Mussels (approx. 1 lb or 450g), cleaned and debearded
• 1 cup Scallops (approx. 1/2 lb or 225g), patted dry
• 2 Bell Peppers (any color), diced
• 2 cups Fish Stock or Seafood Broth (475 ml)
• 1 generous pinch Saffron Threads
Instructions
1. Set your Instant Pot to the SAUTE function. Once hot, add the coconut oil to melt.2. Add the diced onion and bell peppers, cooking for 3-4 minutes until they begin to soften and the onion becomes translucent.3. Gently add the scallops and saffron threads to the pot. Sauté for just 1-2 minutes, until the scallops are lightly seared on the outside. Be careful not to overcook.4. Pour in the fish stock, then add the riced cauliflower and mussels. Stir gently to combine all the .5. Secure the lid, set the steam valve to “Sealing,” and cook on HIGH pressure for 6 minutes.6. Once the cooking cycle is complete, allow the pressure to release naturally for 5-10 minutes before performing a quick release for any remaining pressure.7. Carefully open the lid. Discard any mussels that did not open. Serve the stew hot and enjoy!
Nutritional Information
• Per Serving: Calories 195 | Total Fats 4.5g | Net Carbs 7.6g | Protein 20g | Fiber 3.7g
Pro Tips
• for Success
• For a richer flavor, “bloom” the saffron by steeping it in 2 tablespoons of hot fish stock for 10 minutes before adding it to the pot.
• Elevate your stew with a garnish of fresh parsley or dill and a squeeze of fresh lemon juice just before serving to brighten all the flavors.
• For a creamier broth, stir in a splash of full-fat coconut milk after pressure cooking is complete and set the pot to SAUTE for one minute to heat through.
• If using frozen seafood, ensure it is fully thawed before you begin. Pat the scallops completely dry with a paper towel to ensure they sear properly rather than steam.
FAQ
Q: Can I use frozen scallops and mussels for this recipe
A: Yes, you can use frozen seafood, but it is essential to thaw it completely before starting. For the best results with this Instant Pot scallops and mussels recipe, pat the scallops completely dry with a paper towel to ensure they get a nice sear instead of just steaming.
Q: How do I make the broth of this seafood stew creamier
A: To achieve a richer, creamier broth, stir in a splash of full-fat coconut milk after the pressure cooking cycle is finished. Set the Instant Pot to the SAUTE function for one minute to heat it through before serving.
Q: What should I do if some mussels don’t open
A: After cooking, you should discard any mussels that have not opened. An open shell is the sign that the mussel has cooked properly and is safe to eat. This is a standard safety practice for any mussel dish.
Q: Is this Instant Pot seafood stew keto-friendly
A: Yes, this recipe is designed to be low-carb and keto-friendly. By using riced cauliflower instead of traditional grains and coconut oil for fat, it fits well within a ketogenic diet, with only 7.6g of net carbs per serving.
