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Instant Pot Cioppino

December 04, 2017

Instant Pot Cioppino

 

When the weather starts to cool, I crave warming foods, soups and stews are always a go to. With the help of an Instant Pot, this super flavorful Cioppino comes together in about an hour.

Pot Cioppino

What you'll need:

For the soup base:
  • 3 tbsp grassfed butter (i.e. Kerrygold unsalted)
  • 3 tbsp olive oil
  • 1 small onion, small diced
  • 2 medium carrots, small diced
  • 2-3 celery stalks, small diced
  • 1/2 green bell pepper, small diced
  • 1 small fennel bulb, small diced
  • 5-6 large garlic cloves, minced
  • 2 14oz cans of crushed tomatoes
  • 2 8oz bottles of clam juice
  • 2 tbsp tomato paste
  • 2 tsp Worchestershire (I used a glutenfree brand)
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1/4 tsp cayenne powder
  • salt and black pepper to taste
  • a handful of parsley, chopped
For the seafood:
  • 8 large scallops 
  • 1/2 lb  shrimp
  • 1/4 lb Sablefish, cut into 2 inch pieces
  • 1-2 lbs crab legs
  • 1-2 tbsp potato starch
  • pinch of salt
  • pinch of paprika
  • 1/4 cup dry white wine
  • 2 lbs manila clams, scrubbed
What to do:
Find the full recipe on Deni Melon Eats HERE
Pot Cioppino



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