Instant Pot® Seafood Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

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

Nutrition Info

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
servingSize: -
sodium: 1735.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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®.

  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.

Recipe Yield

8 servings

Recipe Note

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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