Craving a taste of the ocean but short on time? This Instant Pot Seafood Stew is your answer! Imagine a rich, savory tomato broth brimming with a delightful medley of tender octopus, plump mussels, sweet clams, and succulent shrimp. It’s a rustic, comforting dish that tastes like it simmered for hours, but thanks to the magic of the pressure cooker, it comes together in just 35 minutes. Perfect for a cozy night in or for impressing guests with minimal effort. Let’s dive in!
Ingredients
• 1 lb (450g) octopus, chopped
• ½ lb (225g) shelled mussels
• ½ lb (225g) shelled clams
• ¼ lb (115g) prepped shrimp, peeled and deveined
• 1 cup (240ml) low sodium fish stock
• 2 cups (480ml) tomato passata
• 2 medium onions, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp (15ml) olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on high. Add the olive oil. Once shimmering, add the chopped onions and cook for 3-4 minutes until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the fish stock to deglaze the pot, scraping up any browned bits from the bottom. Stir in the tomato passata and the chopped octopus. Season with a pinch of salt and pepper.
5. Secure the lid, set the steam release valve to Sealing, and cook on High Pressure (or the Meat/Stew setting) for 8 minutes.
6. Once the timer finishes, perform a Quick Release by carefully moving the valve to Venting. Once the pin drops, open the lid.
7. Stir in the mussels, clams, and shrimp. Set the Instant Pot back to the Sauté function and cook for 2-4 minutes, stirring gently, just until the shrimp is pink and opaque and the shellfish are warmed through.
8. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Nutritional Information
• Nutrition Per Serving
• (Total Time: 35 MIN| Serves: 8)
• Calories: 200
• Total Fats: 5g
• Net Carbs: 12g
• Protein: 37g
• Fiber: 2g
Pro Tips
• Serve with a side of crusty bread or garlic toast for dipping into the rich, flavorful broth.
• For a touch of heat, add a pinch of red pepper flakes along with the garlic in step 2.
• If using frozen seafood, thaw it completely before adding it to the pot to ensure even cooking.
• Garnish with fresh chopped parsley or basil just before serving to add a burst of freshness.
FAQ
Q: Can I use different seafood in this stew
A: Absolutely! Feel free to substitute with other seafood you enjoy. You can use scallops, calamari, or firm white fish like cod or halibut. Just aim for a similar total weight and add the more delicate items at the end to prevent overcooking.
Q: Is it okay to use frozen seafood
A: Yes, you can use frozen seafood for this recipe. However, it is very important to thaw it completely before adding it to the Instant Pot. This ensures the seafood cooks evenly and doesn’t release excess water, which could dilute the flavorful broth.
Q: Can I make this seafood stew ahead of time
A: For the best texture, we recommend serving this stew fresh. Seafood like shrimp and mussels can become tough when reheated. You can prepare the tomato and octopus base (steps 1-6) ahead of time, and then simply reheat it on the Sauté function and add the remaining seafood just before serving.
Q: What should I serve with this seafood stew
A: This stew is perfect with a side of crusty bread or garlic toast for dipping into the rich tomato broth. For a more complete meal, you could also serve it with a simple green salad, over rice, or with a small pasta like orzo.
