Instant Pot Seafood Stew

Course Main Course
Cuisine American
Keyword cod fillets, Seafood Stew, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 480kcal


  • 3 tbsp olive oil
  • 2 tsp paprika
  • 2 bay leaves
  • 1 1/2 cup tomatoes chopped
  • 1 small green bell pepper seeded and sliced thinly
  • 1 small onion sliced thinly
  • 2 garlic cloves minced
  • 1 cup fish broth
  • Salt and freshly ground black pepper to taste
  • 1 lb shrimp peeled and deveined
  • 12 little neck clams
  • 1 1/2 lb cod fillets cut into 2-inch chunks
  • 1/4 cup fresh cilantro chopped


  • Place the oil in the Instant Pot and select “Sauté”. Then add the paprika and bay leaves and cook for about 15-20 seconds.
  • Add the tomatoes, bell pepper, onion and garlic and cook for about 3-4 minutes.  
  • Press “Cancel” and stir in broth, salt and black pepper.
  • Place the shrimp and clams on top and gently, submerge in broth mixture. Arrange cod pieces on top.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 10 minutes. 
  • Press “Cancel” and allow a natural release for about 10 minutes and then do a quick release.
  • Remove the lid and serve hot with the garnishing of parsley.


Calories: 480kcal