Pressure Cooker Mixed Seafood Marinara

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

Ingredients

• 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

Method