Pressure Cooker Mixed Seafood Marinara2022-03-14
- Yield: 3
- Servings: 3
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
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This information is per serving.
Saturated Fat0.0 g
Trans Fat0 g
Unsaturated Fat0.0 g
Pressure cooker mixed seafood marinara. Mixed seafood with dry white wine, tomatoes, and greens cooked in a pressure cooker. Simple, classic, and very delicious. This is best served over linguine or spaghetti. Seafood cooks very quickly, so pay attention to the timing to avoid overcooking.
This recipe is for a pressure cooker stove top. To cook it in an electric instant pot, please see the instructions below.
Electric Pressure Cooker Mixed Seafood Marinara
Ingredients: 3 tablespoons olive oil, ½ cup finely chopped yellow onion, 3 tablespoons tomato paste, 28 oz (840 ml) can crushed tomatoes, 1 teaspoon dried Italian herb blend, ½ cup (125 ml) dry white wine, ½ cup (125 ml) bottled clam juice, sea salt, and black pepper, to taste, ½ pound bay scallops, quartered, rinsed, and patted dry, ½ pound shrimp, ½ pound cooked mussels, ½ oz (195 ml) can chopped clams, ½ pound calamari, chopped fresh basil
Instructions: Heat the olive oil in an electric instant pot turned to the sauté function. Add chopped onion and cook, stirring, until softened. Stir in minced garlic and tomato paste. Continue cooking and stirring, for a further 1 minute. Add tomatoes, herbs, dry white wine, and water.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes. Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Taste the sauce and season with salt and black pepper.
Stir in mixed seafood and chopped fresh basil. Sauté, uncovered, just until seafood is heated through, for about 3 minutes, stirring occasionally. Serve over cooked pasta.
You may also like Instant Pot Baked Salmon Fillets
Pressure Cooker Mixed Seafood Marinara
- 3 tablespoons olive oil
- 1/2 cup finely chopped onion
- 3 tablespoons tomato paste
- 28 oz (840 ml) can crushed tomatoes
- 1 teaspoon dried Italian herb blend
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (125 ml) bottled clam juice
- sea salt and freshly ground black pepper
- 1/2 pound (240 g) bay scallops, quartered, rinsed and patted dry
- 1/2 pound medium-large shrimp, peeled and deveined
- 6 ½ oz (195 ml) can chopped clams
- 1/2 pound (240 g) mussels
- 1/2 pound calamari
- 8 fresh basil leaves, chopped
- 3 garlic cloves, peeled and minced
- 1/2 cup (125 ml) water
In a pressure cooker, heat olive oil over medium-high heat. Add chopped onion and cook, stirring, until softened. Stir in garlic and tomato paste. Cook, stirring, for a further 1 minute. Add tomatoes, crushed herbs, dry white wine, and water. Increase heat to high, bring to a boil, and season with black pepper.
Close the pressure cooker and lock the lid. Set burner heat to high. When the pressure cooker reaches high pressure, reduce heat to low. Set a timer to cook for 6 minutes.
Remove the pot from the heat. Carefully open the pressure cooker. Taste the sauce and season with salt and black pepper.
Stir in mixed seafood and chopped basil. Cook, uncovered, over medium heat, just until seafood is heated through, about 3 minutes, stirring occasionally. The shrimp will curl and turn pink, and the scallops turn opaque.