This Pressure Cooker Mixed Seafood Spaghetti may not be the most glamorous, sophisticated or best-photographed recipe but the deliciousness is all there!
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.
- Spaghetti (dried, not fresh as that will overcook)
- Mixed seafood (frozen, no need to defrost)
- Vegetable Stock paste
See recipe card for quantities.
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!
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.
- 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
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.
Best eaten straight away. It will reheat okay and last a couple of days if you can't eat it all.
Do not freeze.
Instant Pot Mixed Seafood Spaghetti
- 1 Pressure Cooker Instant Pot, Ninja Foodi, Tefal Cook4me... they will all do the job
- 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
- 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.
You might also like my Pressure Cooker Fish with Risotto.
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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