Instant Pot® Seafood Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 266 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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®.

Step 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.