Seafood ChiliTag On Instagram: Pressure Cooker Style
A hearty bowl of goodness, filled with fresh crabmeat, scallops, shrimp, beans, corn, and tomatoes, complimented by a blend of spices.
Ingredients
Main ingredients
- 2 teaspoons neutral oil like avocado or olive oil
- 1 medium onion finely chopped (about 1 ½ cups)
- 2 stalks celery finely chopped (about 1 cup)
- 1 large carrot finely chopped (about 1 cup)
- 4 cloves garlic minced
- 1 14.5-ounce can petite diced tomatoes drained
- 1 4-ounce can diced green chiles drained
- 3 cans beans drained and rinsed (great northern, black, red kidney—about 15.5 ounces each)
- 2 cups broth vegetable, chicken, or shrimp stock
- 2 tablespoons tomato paste
- ½ cup corn kernels canned or frozen
- 1 ½ tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound raw peeled deveined shrimp
- 1 pound bay scallops
- 2 tablespoons lemon juice from 1 medium lemon
- 8 ounces fresh crab meat claw, lump, or both
- ⅓ cup heavy cream
- fresh cilantro for garnish
Instructions
Instructions
- Heat oil in pressure cooker over medium heat. Add onion, celery, and carrot, sauté until soft (about 5 minutes).
- Add minced garlic and cook for 1 more minute until fragrant. Add diced tomatoes and green chiles, stir.
- Mix in beans, broth, tomato paste, chili powder, cumin, salt, and pepper. Stir well.
- Seal lid and let pressure build for 10 minutes. Slow release pressure carefully.
- Add shrimp, scallops, and crab meat. Pour lemon juice over, stir gently, close lid again for 3 more minutes on low pressure.
- Quick release pressure, open lid, stir in heavy cream, sprinkle cilantro, and serve hot with toppings.
Notes
Use pre-chopped veggies and canned items to cut prep time.