Instant Pot Seafood Pasta is a quick and flavorful Italian dinner featuring a mix of shrimp, scallops, and mussels over tender linguine in a tomato-based sauce.
Cooking with an Instant Pot makes this meal both easy and fast, letting anyone prepare a seafood pasta with minimal effort.
The recipe uses both regular and fire-roasted crushed tomatoes, garlic, fresh basil, and a splash of balsamic vinegar to deliver rich flavor in every bite.
For best results, fresh seafood is recommended, but thawed frozen can work too. This method keeps the seafood from overcooking, so it stays tender, not rubbery.
Attention to cleaning the seafood and using a good-quality sauce will improve your final dish.
This Instant Pot seafood dish is perfect for a weeknight dinner or when you want a meal that feels a bit more special.
Ingredients
This recipe uses a variety of fresh and flavorful ingredients to create a rich seafood pasta dish.
The main ingredients include:
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tablespoons, divided |
| Onion | 1 medium, finely chopped |
| Crushed tomatoes | 28 ounces |
| Crushed fire-roasted tomatoes | 28 ounces |
| Water | 2 cups |
| Garlic | 2 cloves, minced |
| Fresh basil | 1 tablespoon, chopped |
| Balsamic vinegar | 1 tablespoon |
| Oregano | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Crushed red pepper flakes | 1/4 teaspoon |
| Linguine (gluten-free or regular) | 12 ounces |
| Shrimp | 1/2 pound, peeled and deveined |
| Scallops | 1/2 pound |
| Mussels | 1/2 pound, scrubbed and debearded |
A blend of seafood like shrimp, scallops, and mussels boosts the flavor and offers great texture.
Fresh basil and oregano, along with crushed and fire-roasted tomatoes, give this pasta a savory, aromatic sauce.
Make sure all seafood is cleaned well before cooking for the best results.
How to Make Seafood Marinara Pasta
Set the Instant Pot to the sauté setting.
Pour in 1 tablespoon of olive oil and add the scallops.
Let them cook for about 2 minutes, turning them halfway, then remove and set aside.
Add another tablespoon of olive oil with the diced onions. Cook for about 2–3 minutes, and stir occasionally, until the onions turn translucent.
In a separate bowl, combine the crushed tomatoes, fire-roasted tomatoes, water, 1 tablespoon olive oil, balsamic vinegar, garlic, basil, oregano, salt, pepper, and red pepper flakes. Mix well.
Add some of this tomato mixture to the Instant Pot, enough to completely cover the bottom.
Break the linguine noodles in half and lay them over the sauce.
Pour the rest of the tomato mixture over the pasta, making sure everything is covered.
Close the Instant Pot with the lid. Set it to high pressure for 6 minutes. Perform a quick release when the time is up, then open and stir.
Add the shrimp and mussels on top.
Close the lid again and cook for 1 minute on high pressure, then do another quick release.
Return the scallops to the pot. Allow the pasta and seafood to sit for a few minutes so the sauce thickens.
Carefully stir the mixture and serve while hot.
Properly cleaning and prepping seafood before cooking helps prevent unwanted grit and results in better flavor.
| Tip | Details |
|---|---|
| Water | Use 2 cups to help the pasta cook and prevent burning. |
| Quick Release | Always do a quick release after pressure cooking to avoid overcooking the seafood. |
How to Store Leftover Seafood Marinara?
Leftover seafood marinara should be cooled quickly and placed in an airtight container in the refrigerator. It is best to use within three days.
To reheat, place the mixture of linguine, shrimp, scallops, and mussels in a sauté pan over medium heat until steaming hot.
Reheating thoroughly helps reduce food safety risks.
Tips Table
| Storage | Maximum Days | Reheating Method |
|---|---|---|
| Fridge | 3 | Sauté pan, medium heat |
Always check that the seafood is heated through before serving.
Can I freeze leftover Seafood Marinara?
Leftover Seafood Marinara can be frozen for up to three months if stored properly. To keep the flavors of the shrimp, scallops, and mussels fresh, make sure the dish cools completely before freezing.
When ready to eat, thaw the marinara overnight in the fridge. Then gently reheat on the stovetop or in the microwave.
Key tips:
- Clean seafood well before cooking to remove sand and debris.
- Avoid overcooking the seafood to keep the texture from turning rubbery.
- Using high-quality crushed tomatoes and fresh basil makes the sauce more flavorful.
Ingredients included:
| Seafood | Sauces & Spices | Pasta |
|---|---|---|
| Shrimp | Crushed tomatoes | Linguine |
| Scallops | Fire-roasted tomatoes | |
| Mussels | Garlic, basil, vinegar |
Frequently Asked Questions
How do you adjust cooking time for pasta in an Instant Pot?
Cooking pasta in an Instant Pot requires a shorter cook time than traditional boiling. For regular or gluten-free linguine, they should cook under high pressure for 6 minutes.
Always use a quick release to stop the cooking right away, which helps prevent mushy noodles. For smaller or thinner pasta shapes, consider reducing the cook time by 1-2 minutes.
If your pasta is very thick, you can add 1 more minute.
What are the steps to make creamy seafood marinara in an Instant Pot?
For a creamy seafood marinara, follow these steps:
- Sauté scallops in 1 tablespoon of olive oil for 2 minutes. Remove and set aside.
- Sauté chopped onions in another tablespoon of olive oil until translucent.
- Mix crushed tomatoes, water, olive oil, balsamic vinegar, garlic, basil, oregano, salt, pepper, and red pepper flakes in a bowl.
- Add some sauce to the Instant Pot, then place halved linguine noodles on top.
- Pour the rest of the sauce over the noodles. Cook on high pressure for 6 minutes.
- Do a quick release. Add shrimp and mussels.
- Set on high pressure for 1 minute and quick release. Return the scallops to the Instant Pot.
- Let everything sit for 3–5 minutes so the sauce thickens.
For extra creaminess, add a splash of heavy cream or a few tablespoons of cream cheese after cooking. Stir gently.
Can you use jar sauce for seafood marinara pasta in an Instant Pot?
Yes, a jarred marinara sauce can be used for convenience. Replace the crushed tomatoes and fire-roasted tomatoes with an equal amount of good-quality jarred sauce.
Add water to the sauce (about 2 cups) to prevent burning, as thick jar sauces can trigger the burn warning. Taste and adjust seasonings if the jarred sauce is too bland or too salty.
Are there any ingredients that should not be used in an Instant Pot when making seafood pasta?
Avoid ingredients that can scorch or burn easily in the Instant Pot, such as:
- Thick cheese sauces or cream (add after pressure cooking)
- Delicate fresh herbs (like basil or parsley, stir in after cooking)
- Thin glass containers (never use jars inside the appliance)
- Large quantities of dairy during pressure cooking
Do not use shellfish that hasn’t been cleaned, as sand or grit can spoil your dish.
What is the difference between marinara sauce and seafood sauce?
Marinara sauce is a basic Italian tomato sauce made with tomatoes, garlic, onions, and herbs. It does not include any seafood or cream.
Seafood sauce, or “frutti di mare,” is usually marinara sauce combined with a mixture of seafood, including mussels, shrimp, and scallops.
Some versions of seafood sauce are finished with a splash of cream or seafood stock for extra flavor.
| Marinara Sauce | Seafood Sauce (Frutti di Mare) |
|---|---|
| Tomatoes, garlic, herbs | Marinara + shrimp, scallops, etc. |
| No seafood | May have cream, seafood stock |
How can you ensure seafood is cooked properly when making Instant Pot seafood marinara pasta?
Start with cold, fresh seafood. Add the shrimp and mussels only after cooking the pasta.
Pressure cook everything for just 1 minute. Remove from heat quickly and stir, letting the residual heat finish cooking the seafood.
Always clean seafood well before using. Let the mixture sit for a few minutes after the last pressure cook so the sauce can thicken.
Don’t leave seafood in the hot pot too long. Avoid cooking seafood from frozen unless it’s been thawed in the fridge.
Instant Pot Seafood Marinara Pasta
Equipment
- 1 pressure cooker
Ingredients
- 3 tbs olive oil
- 1 onion medium
- 28 oz crushed tomatoes canned
- 28 oz crushed fire-roasted tomatoes canned
- 2 cups water
- 2 cloves garlic minced
- 1 tbsp basil fresh, chopped
- 1 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 12 oz linguine
- 1/2 lb shrimp
- 1/2 lb scallops
- 1/2 lb mussels scrubbed and debearded
Instructions
- Turn the Instant Pot to sauté. Heat 1 tablespoon of olive oil and add the scallops. Cook for 2 minutes, turning once, then remove and set aside.
- Add 1 tablespoon olive oil. Add the finely chopped onions and cook until translucent, about 2-3 minutes.
- In a medium bowl, mix both types of tomatoes (do not drain), water, remaining olive oil, balsamic vinegar, garlic, basil, oregano, salt, pepper, and red pepper flakes.
- Ladle some tomato mixture into the Instant Pot to cover the bottom.
- Break the linguine in half and place on top of the sauce. Pour in the rest of the sauce to cover the linguine well.
- Seal the lid and cook on high pressure for 6 minutes. Do a quick release. Open the lid and stir everything together.
- Add the shrimp and mussels straight into the pasta. Close the lid and set the Instant Pot to high pressure for 1 more minute. Perform a quick release.
- Add the cooked scallops to the mixture. Let stand for 3–5 minutes. The sauce will thicken a bit upon standing.
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