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Instant Pot® Seafood Soup

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"Savory Instant Pot® seafood soup with calamari rings, squid pieces, shrimp, peppers, and brown rice. Perfect for winter. You can store your leftover stew in a Mason jar. Eat within 3 days."
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Ingredients

1 h 5 m servings 266
Original recipe yields 8 servings

Directions

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  1. Combine water, tomatoes, calamari, shrimp, artichoke hearts, zucchini, bell peppers, onion, brown rice, olive oil, garlic, chili powder, bouillon, salt, paprika, ginger, and black pepper in a multi-functional pressure cooker (such as Instant Pot(R).
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in cilantro before serving.

Footnotes

  • Cook's Notes:
  • You can add another 10-minute cycle if the rice is not cooked.
  • You can add less water if you want it less soupy, but just make sure there is enough to cook your rice.

Nutrition Facts


Per Serving: 266 calories; 5 32.4 22.8 201 1736 Full nutrition

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