I had never cooked giant cous cous until a few weeks ago when I saw it in Aldi. I tried a quick lunch experiment and it turned out well so last week I decided to recreate it with a few added touches. It turned out amazing and it’s so quick and easy….
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.
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!
Serves two (or one very greedy person)
– 1 tbsp 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 tbsp tomato purée
– 1 tsp mixed herbs
– Black pepper, freshly ground
– Fresh lime or lemon juice (optional)
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 Keep Warm/Cancel button.
3. Add seafood, stock, macaroni, mixed herbs, tomato purée, a pinch of salt and pepper. Stir.
4. Press Manual 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?
|After opening the lid|
|A few minutes later|
*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!*
When I say Thermomix Seafood Lasagna with Beetroot Béchamel the truth is that you can totally do this without it, you just need a powerful blender to make the beetroot milk and then do everything else the conventional way. I just like making it in the Thermomix as it is so much more convenient, fast, clean and well, easy!…