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    Home » Instant Pot

    Pressure Cooker Mixed Seafood Spaghetti

    5 · Feb 15, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    This Pressure Cooker Mixed Seafood Spaghetti may not be the most glamorous, sophisticated or best-photographed recipe but the deliciousness is all there!

    Mixed seafood spaghetti after pressure cooking seen from above with a wooden spoon in the Instant Pot's stainless steel inner pot

    I love seafood, I absolutely do!

    And I love pressure cooked one-pot pasta dishes like this one.

    They are so easy midweek but still look and taste like you've put a ton of effort in.

    I already have a few seafood recipes, like my Seafood Pasta, Giant Cous Cous with Seafood, Seafood Rice or Squid Stew.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • 📖 Recipe
    • Food safety

    Ingredients

    Ingredients for mixed seafood spaghetti recipe before pressure cooking, seen from above in the Instant Pot's stainless steel inner pot
    • Spaghetti (dried, not fresh as that will overcook)
    • Mixed seafood (frozen, no need to defrost)
    • Passata
    • Vegetable Stock paste

    See recipe card for quantities.

    Instructions

    Add all ingredients to the inner pot, stir as best as you can and pressure cook for the time given in the recipe card below. It's that easy!

    Mixed seafood spaghetti after pressure cooking seen from above with a wooden spoon in the Instant Pot's stainless steel inner pot

    Hint: it doesn't have to be mixed seafood, it could just as easily be just prawns or shrimp or your favourite frozen seafood. Keep the same timings.

    Join my Pressure Cooking UK with Feisty Tapas Facebook group

    Substitutions

    • Stock - you can use any liquid stock you already have, like chicken stock from making Zero Minute Chicken or ham stock from pressure cooking Gammon. Of course, my homemade Vegetable Stock Paste is just a really handy ingredient to always have in your fridge
    • Linguine - the same timings should do it, don't forget pasta keeps cooking in the residual heat and it's best to undercook than overcook, you can add time but not take it away
    • Rice - use my Seafood Rice recipe instead
    • Orzo - use the timings and water to orzo ratio in my Chicken and Chorizo Orzo recipe
    ALL MY PRESSURE COOKER RECIPES

    Equipment

    This recipe will work great in your stove-top or electric pressure cooker. I tend to use whichever Instant Pot is free at the time or the Ninja Foodi.

    You could also use the Manual setting in the Tefal Cook4Me (I have the Tefal Cook4Me Touch Wifi, which is great), but add a little bit of pressure cooking time as it does an automatic quick pressure release at the end.

    Storage

    Best eaten straight away. It will reheat okay and last a couple of days if you can't eat it all.

    Do not freeze.

    📖 Recipe

    Pressure Cooker Mixed Seafood Spaghetti seen from above with a wooden spoon for stirring it

    Instant Pot Mixed Seafood Spaghetti

    Maria Bravo
    Really easy and rather decadent recipe
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
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    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    NPR 2 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Spanish
    Servings 2 people
    Calories 657 kcal

    Equipment

    • 1 Pressure Cooker Instant Pot, Ninja Foodi, Tefal Cook4me... they will all do the job

    Ingredients
      

    • 250 g spaghetti snapped in 2
    • 350 g passata or chopped tomatoes I really like Cirio's Passata Rustica bottles for this (350 g) or Mutti do a similar one too but I can't always find them
    • 500 ml hot water
    • 1 tablespoon vegetable stock paste, heaped diluted in the hot water
    • 250 g frozen mixed seafood

    Instructions
     

    • Stir all the ingredients together really well.
    • Check that the sealing ring is in place correctly, put the lid on, steam release set to Sealing.
    • Pressure cook at high pressure for 5 minutes. At the end of pressure cooking time, wait 2 minutes before doing a QPR (Quick Pressure Release), i.e. venting the steam trapped inside manually.
    • Stir really well before serving. If not quite cooked, put the lid loosely back on as the spaghetti will keep cooking in the residual heat while you relax with a nice drink, set the table, etc.

    Notes

    *Terminology
    Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
    Natural pressure release (NPR, also called natural release or NR) 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 have a 4 minute NPR followed by a QPR. 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. 

    Nutrition

    Calories: 657kcalCarbohydrates: 113gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2451mgPotassium: 1047mgFiber: 8gSugar: 12gVitamin A: 893IUVitamin C: 19mgCalcium: 65mgIron: 5mg
    Keyword all-in-one, Instant Pot, Pasta
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    You might also like my Pressure Cooker Fish with Risotto.

    Food safety

    A few tips from me:

    • Always wash your hands straight after touching raw meat
    • Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
    • Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
    • Always chill left over rice as soon as you can and always within half an hour.

    See more guidelines at food.gov.uk.

    5

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    Hi, I'm Maria! A food blogger passionate about kitchen gadgets and their power to make life easier and tastier.

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