Instant Pot Seafood Marinara Pasta
The Instant Pot steams seafood and pasta to perfection in this classic Italian recipe that is sure to delight.
Servings: 4 people
Calories: 603kcal
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.
Nutrition
Calories: 603kcal | Carbohydrates: 85g | Protein: 37g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 1229mg | Potassium: 1192mg | Fiber: 7g | Sugar: 13g | Vitamin A: 512IU | Vitamin C: 23mg | Calcium: 157mg | Iron: 6mg