Description

This savory seafood soup made in the Instant Pot(R) with calamari rings, squid pieces, shrimp, bell peppers, and brown rice is the perfect hearty meal for winter.

Ingredients

• 4 cups water
• 2 (12 ounce) cans diced tomatoes
• 1 pound calamari rings and squid parts
• 1 pound extra-large shrimp - peeled, deveined, and tails removed
• 1 (15 ounce) can artichoke hearts in water
• 2 zucchini, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow onion, sliced
• ⅔ cup uncooked brown rice
• 3 tablespoons light olive oil
• 4 fat garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon chicken bouillon granules
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 4 tablespoons chopped fresh cilantro (Optional)

Instructions

1. Combine water, tomatoes, calamari, shrimp, artichoke hearts, zucchini, bell peppers, onion, brown rice, olive oil, garlic, chili powder, bouillon, salt, paprika, ginger, and black pepper in a multi-functional pressure cooker (such as Instant Pot®.
2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in cilantro before serving.