Instant Pot Seafood Pasta

I needed a quick dinner tonight and it had to be seafood. I absolutely love seafood. This One Pot Pressure Cooker / Instant Pot Seafood Pasta is very tasty, rather easy and also rather farfetchedly in the style of a quick Spanish fideuá, with thicker pasta.

Sorry for the rubbish photography but I'm blogging this one quickly for the members of my Pressure Cooking UK with Feisty Tapas Facebook group before I forget the recipe as this Pressure Cooker Seafood pasta was improvised in the Instant Pot tonight.

The advantage of the Instant Pot over a conventional pressure cooker is the advantage of programming it and not needing to supervise it.

After opening the lid

A few minutes later

Another advantage is that you can decide whether to slow cook on pressure cook in it depending on how much time you have in your hands. You can steam vegetables, cook rice and even make yoghurt in the Instant Pot DUO 7 in 1. The Instant Pot LUX 6 in 1 is just as awesome*.

But, the biggest advantage of them all, is that I look after Instant Pot UK's social media so you will find me behind their Facebook, Twitter and Instagram accounts and running the Instant Pot® UK Community, basically making sure you make the most of your Instant Pot and use it regularly!

You can find all my pressure cooker/Instant Pot recipes here. If you are just getting started with your Instant Pot, you might like to read this.

Ready for the recipe?

Instant Pot Seafood Pasta

Ingredients

Serves two (or one very greedy person)

- 1 tablespoon extra virgin olive oil (EVOO)
- 80 g onion, chopped
- 2 garlic cloves, chopped
- 1 small carrot, chopped
- 1 quarter red pepper, chopped

- 80 ml dry white wine (I used prosecco since that's what I had, decadent I know)
- 130 g frozen mixed seafood (Waitrose), straight from freezer

- 460 ml vegetable stock (I make my own, find the recipe here), would be great with fish stock (fumet)
- 140 g macaroni (Waitrose's to be exact)
- 1 tablespoon tomato purée
- 1 teaspoon mixed herbs
- Salt
- Black pepper, freshly ground

- Fresh lime or lemon juice (optional)

Method

1. In the Instant Pot, press the Sauté button, add the olive oil and fry the vegetables for 3-5 minutes (in a conventional pressure cooker, sauté over medium heat).

2. Add the wine, stir and let bubble for a minute or two, lid off. Press the Keep Warm/Cancel button.

3. Add seafood, stock, macaroni, mixed herbs, tomato purée, a pinch of salt and pepper. Stir while deglazing the bottom with a wooden spoon to make sure any burnt-on bits are removed.

4. Press the Manual or Pressure Cook button, programme 5 minutes (in a conventional pressure cooker, bring to high pressure and cook for 5 minutes, in fact you may way to make that 4 as the psi tends to be higher).

5. Do a quick release after letting it rest for 30 seconds and then remove the lid and let it rest for a couple of minutes, it will be quite liquid to start with but will thicken rather quickly (see photos below). So finish setting the table, pouring a glass of wine or, if you prefer, clearing up.

Tweak the salt and black pepper and drizzle with the lime or lemon juice (if using) before serving.

Let me know if you try it, you know where to find me by now, don't you?

*This post contains Amazon affiliate links, this means that, should you make a purchase after clicking on them, I'll get a small kickback. Thank you!*

Instant Pot Seafood Pasta

A delicious and super easy Seafood Pasta made even easier thanks to the Instant Pot

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Course Main Course

Cuisine Spanish

Servings 2 people (or one very greedy person)

Equipment

• Instant Pot or pressure cooker

Ingredients

  

• 1 tablespoon extra virgin olive oil EVOO
• 80 g onion chopped
• 2 garlic cloves chopped
• 1 small carrot chopped
• 1 quarter red pepper chopped
• 80 ml dry white wine I used prosecco since that’s what I had, decadent I know
• 130 g frozen mixed seafood Waitrose, straight from freezer
• 460 ml vegetable stock I make my own, find the recipe here, would be great with fish stock (fumet)
• 140 g macaroni Waitrose’s to be exact
• 1 tablespoon tomato purée
• 1 teaspoon mixed herbs
• Salt
• Black pepper freshly ground
• Fresh lime or lemon juice optional

Instructions

 

• In the Instant Pot, press the Sauté button, add the olive oil and fry the vegetables for 3-5 minutes (in a conventional pressure cooker, sauté over medium heat).
• Add the wine, stir and let bubble for a minute or two, lid off. Press Keep Warm/Cancel button.
• Add seafood, stock, macaroni, mixed herbs, tomato purée, a pinch of salt and pepper. Stir with a wooden spoon while scraping the bottom to deglaze (remove any caramelised bits).
• Press the Manual or Pressure Cook button, programme 5 minutes (in a conventional pressure cooker, bring to high pressure and cook for 5 minutes, in fact you may want to make that 4 as the psi tends to be higher).
• Do a quick release after letting it rest for 30 seconds and then remove the lid and let it rest for a couple of minutes, it will be quite liquid to start with but will thicken rather quickly (see photos below). So finish setting the table, pouring a glass of wine or, if you prefer, clearing up.
• Tweak the salt and black pepper and drizzle with the lime or lemon juice (if using) before serving.

Notes

Deglazing means scraping the bottom with a wooden spoon and the help of some liquid to remove any caramelised bits

Short of time? Add all the ingredients to the inner pot, stir to combine and head straight for step 4.

Want to double it up? Feel free. The timings remain the same. Just remember the filling rules, as this a dish with ingredients that expand and foam up, you can only fill up to half way.

*Terminology

Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.

Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, a recipe may say 4 minute NPR followed by QPR. That means that you wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.

Keyword all-in-one, Pasta