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Instant Pot Cioppino

We took one of Giada's most popular recipes, her Cioppino stew, and made it a little quicker... thanks to the Instant Pot! The Feast of the Seven Fishes just got a whole lot easier - and faster.

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Instant Pot Cioppino

Category

Main Course

Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Calories

332

Author:

The Giadzy Kitchen

Image of Instant Pot Cioppino

Ingredients

  • 2 tablespoons olive oil (plus more to finish)
  • 1 fennel bulb (trimmed and chopped)
  • 1 red onion (peeled and chopped)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 28ounce can Hunt’s San Marzano Style Tomatoes, hand crushed
  • 2 cups clam juice
  • 1 bay leaf
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 pound skinless halibut (cut into 1 1/2 inch pieces)
  • 1 pound large shrimp (peeled and deveined)
  • 1 pound manilla or other small clams (scrubbed)
  • 1/4 cup chopped basil

Instructions

  1. Set the instant pot to the saute function. Add the olive oil, fennel and onion to the pot and stir. Cook stirring often for about 5 minutes or until fragrant and beginning to soften. Season with the salt and stir in the tomato paste for 1 minute. Deglaze with the wine. Add the tomatoes, clam juice, bay leaf and pepper flakes. Secure the lid on the instant pot and cook for 20 minutes under high pressure.
  2. Allow the instant pot to naturally release pressure for 10 minutes. Manually release any remaining pressure. Stir in the halibut, shrimp and clams and replace the lid. Cook under high pressure for 3 minutes. Quick release the pressure. Remove and discard the bay leaf and any unopened clams. Serve with a sprinkle of basil, drizzle of olive oil and crusty bread to soak up the broth if desired.

Nutrition

Nutrition

per serving
Calories
332
Amount/Serving % Daily Value
Carbs
25 grams
Protein
35 grams
Fat
7 grams
Saturated Fat
1 grams
Cholesterol
231 milligrams
Sodium
1814 milligrams
Fiber
5 grams
Sugar
10 grams
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Vegetarian

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