Craving a taste of the sea without spending hours by the stove? This Instant Pot Seafood Stew is your answer! It delivers all the rich, rustic flavor of a classic coastal cioppino but comes together in just 35 minutes. We’re talking tender octopus, plump shrimp, and delicate shellfish swimming in a savory tomato and garlic broth. It’s the perfect, soul-warming meal for a busy weeknight when you need something special, fast.
Ingredients
• 1 lb or 450g octopus, chopped
• ½ lb or 225g shelled mussels
• ½ lb or 225g shelled clams
• ¼ lb or 115g shrimp, peeled and deveined
• 1 cup or 240ml low-sodium fish stock
• 2 cups or 480ml tomato passata
• 2 onions, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Set your Instant Pot to the “Sauté” function and add the olive oil. Once shimmering, add the chopped onions and cook until they begin to soften, about 3-4 minutes.
2. Stir in the minced garlic and cook for one more minute until fragrant.
3. Pour in the fish stock and tomato passata. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Season with salt and pepper.
4. Add the chopped octopus, shelled mussels, shelled clams, and shrimp to the pot, stirring gently to submerge everything in the liquid.
5. Secure the lid, ensure the steam valve is set to “Sealing,” and select the “Meat/Stew” function. Set the timer for 10 minutes.
6. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid, give the stew a final stir, and serve hot.
Nutritional Information
• Per Serving: Calories 200 | Total Fats 5g | Net Carbs: 12g | Protein 37g | Fiber: 2g
Pro Tips
• For a gentle, warming heat, add a pinch of red pepper flakes along with the garlic.
• Serve this stew immediately with a side of crusty, toasted bread for dipping into the incredible broth.
• If using frozen seafood, allow it to thaw completely in the refrigerator before cooking for the best texture.
FAQ
Q: How long does this Instant Pot seafood stew take to make
A: This entire seafood stew comes together in just 35 minutes. The pressure cooking cycle is set for 10 minutes, followed by a quick pressure release.
Q: Can I use frozen seafood for this stew
A: Yes, you can use frozen seafood. However, for the best texture, you should allow it to thaw completely in the refrigerator before cooking.
Q: What should I serve with this seafood stew
A: It is best served immediately with a side of crusty, toasted bread, which is perfect for dipping into the rich tomato and garlic broth.
Q: How can I make this seafood stew spicy
A: For a gentle, warming heat, you can add a pinch of red pepper flakes at the same time you add the minced garlic.
