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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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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®.

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  • 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.

  • 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.

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

266 calories; protein 22.8g; carbohydrates 32.4g; fat 5g; cholesterol 201.4mg; sodium 1735.8mg. Full Nutrition
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