A Cozy, One-Pot Wonder: Instant Pot Tomato Shrimp Stew
Craving a meal that’s both comforting and incredibly easy? Look no further than this vibrant Tomato Shrimp Stew, made effortlessly in your Instant Pot. This one-pot wonder combines succulent shrimp, a rich tomato broth, and hearty greens for a dish that’s as nourishing as it is delicious. Get ready to cozy up with a bowl of pure weeknight magic!
Ingredients
• 1 lb / 450g large shrimp, peeled and deveined
• 2 large tomatoes, peeled and chopped
• 1 large onion, finely chopped
• 1 cup / 100g broccoli florets, chopped
• 1 cup / 36g collard greens, chopped
• 3 cloves garlic, crushed or minced
• 4 tbsp / 57g butter
• 3 cups / 720ml fish stock or vegetable broth
• 2 tbsp fresh parsley, finely chopped, plus more for garnish
• 1 tsp salt, or to taste
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp dried oregano
• Grated Parmesan cheese, for serving (optional)
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Melt the butter, then add the chopped onion and garlic. Cook for 2-3 minutes until fragrant.
3. Stir in the chopped tomatoes and cook for 3-4 minutes until they begin to break down.
4. Add the chopped broccoli, salt, onion powder, garlic powder, and dried oregano. Stir to combine, then pour in the fish stock.
5. Secure the lid, set the steam release handle to ‘Sealing’, and pressure cook on high for 5 minutes.
6. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid.
7. Stir in the cleaned shrimp, chopped collard greens, and fresh parsley. Set the Instant Pot back to ‘Sauté’ mode.
8. Simmer for 3-5 minutes, stirring gently, just until the shrimp are pink and cooked through and the greens have wilted. Do not overcook the shrimp.
9. Serve the stew immediately in bowls, garnished with extra fresh parsley or a sprinkle of grated Parmesan cheese, if desired.
Nutritional Information
• Calories: 312
• Total Fat: 15.3g
• Net Carbs: 8.7g
• Protein: 32.1g
• Fiber: 2.9g
• (Per Serving. Estimates may vary.)
Pro Tips
• For perfectly tender shrimp, add them at the very end of the cooking process. They only need a few minutes in the hot stew to cook through; overcooking will make them tough.
• Feel free to swap the collard greens for spinach or kale. If using spinach, add it along with the shrimp as it wilts very quickly.
• If you prefer a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew during the final sauté step and simmer until thickened.
• For a touch of heat, add a pinch of red pepper flakes along with the other spices during the initial sauté step.
FAQ
Q: Can I use frozen shrimp for this Instant Pot stew
A: Yes, you can use frozen shrimp. For best results, thaw them completely before adding them to the stew in step 7 to ensure they cook quickly and evenly without cooling down the broth.
Q: What can I substitute for collard greens in this recipe
A: You can easily swap the collard greens for other greens like spinach or kale. If you use spinach, add it at the very end with the shrimp as it wilts in just a minute or two.
Q: How do I make this tomato shrimp stew thicker
A: To create a thicker stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the stew during the final sauté step and simmer until it has thickened.
Q: Is this shrimp stew recipe spicy
A: This recipe is not spicy as written, making it family-friendly. However, you can easily add a pinch of red pepper flakes along with the other spices in step 2 to give it a touch of heat.
