INSTANT POT® SEAFOOD SOUP

Instant Pot® Seafood Soup image

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.

Provided by Tatya

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h5m

Yield 8

Number Of Ingredients 19

Ingredients

4 cups water
2 (12 ounce) cans diced tomatoes
1 pound calamari rings and squid parts
1 pound extra-large shrimp - peeled, deveined, and tails removed
1 (15 ounce) can artichoke hearts in water
2 zucchini, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow onion, sliced
⅔ cup uncooked brown rice
3 tablespoons light olive oil
4 fat garlic cloves, minced
2 tablespoons chili powder
1 tablespoon chicken bouillon granules
1 tablespoon salt
1 tablespoon paprika
1 teaspoon ground ginger
1 teaspoon ground black pepper
4 tablespoons chopped fresh cilantro

Steps:

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®.
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.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.4 g, Cholesterol 201.4 mg, Fat 5 g, Fiber 5.9 g, Protein 22.8 g, SaturatedFat 1.2 g, Sodium 1735.8 mg, Sugar 5.6 g