Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is BURSTING with flavor! This seafood stew is rich and loaded with seafood and veggies. It’s very filling with a small serving, while still being light.
You’ve probably searched for seafood recipes you can make in your pressure cooker. You will find so many people tell you that you can’t, or shouldn’t cook seafood in your Instant Pot . I disagree wholeheartedly. Once you make this Cioppino Recipe , you’ll agree with me.
Seafood can be tricky, but once you know how to cook it in your Instant Pot, you’re going to LOVE how easy it is, how quick it cooks, and how much flavor it infuses.
To be honest, though, the thing I love most about cooking seafood in the Instant Pot is that my whole house doesn’t smell of fish when I’m done. This is very important to me. So if I can find some way to get the fish smell out of my house, while also making something delicious, you can bet I’m going to do it.
Enter this Instant Pot Cioppino Seafood Stew . It will be sure to be one of your new favorite Instant Pot Recipes . And the fact that it’s low carb is an added bonus for me.
If you’re reading this, I’m going to assume you’re either a big fan of seafood, or you’re planning to make this for someone who is. This Instant Pot Cioppino recipe is going to make any seafood lover very happy.
Why You’ll Love This Spectacular Seafood Stew
- Quick and Convenient . The Instant Pot drastically cuts down cooking time while infusing deep, complex flavors.
- Restaurant-Quality at Home . Delivers the same rich, briny taste of traditional cioppino without hours on the stove.
- Full of Fresh Seafood . A mix of shrimp, scallops, fish, and mussels creates a luxurious texture and flavor.
- Rich, Savory Broth . The combination of tomatoes, white wine, and aromatics produces a perfectly balanced, hearty base.
In short, you’ll love Instant Pot Cioppino because it’s a fast, flavorful, and satisfying seafood stew that feels like a special occasion in every bowl.
What Does It Taste Like?
Cioppino seafood stew has a rich, savory flavor with a perfect balance of tangy tomato, aromatic herbs, and the natural sweetness of fresh seafood.
The broth is infused with layers of depth from garlic, wine, and fennel, giving it a slightly briny, ocean-inspired taste that’s both comforting and vibrant.
Each bite combines tender shrimp, flaky fish, and shellfish in a bold yet balanced tomato-wine base that’s hearty, fragrant, and utterly satisfying.
What Is The Difference Between Cioppino and Bouillabaisse?
There aren’t a ton of differences in these two dishes, but there are a few things that separate the two.
First off, you will notice a difference in the broth. In Cioppino you will notice the liquid in the stew is a smooth tomato sauce made from tomato paste and broth. In Bouillabaisse you will have a broth with chopped tomatoes added for a similar flavor, but different texture.
There is also a difference in the spices added to the dish, as they originated in different countries. Bouillabaisse has the addition of saffron whereas Cioppino does not.
What’s In This Instant Pot Seafood Stew?
- 1/4 cup Vegetable Oil - Used to sauté the aromatics and build the base of flavor for the soup.
- 14.5 ounces Fire Roasted Tomatoes - Adds depth, smokiness, and a slightly tangy flavor to the broth.
- 1 cup Onion - Provides sweetness and savory depth, creating a flavorful foundation for the seafood stew.
- 1 cup Carrots or 1 cup Bell Pepper - Adds natural sweetness and texture; carrots give earthiness while bell peppers contribute brightness.
- 1 cup Water - Helps thin the broth to the right consistency without overpowering the seafood flavors.
- 1 cup White Wine, or Broth - Adds acidity and complexity to the broth; wine enhances the seafood’s natural sweetness, while broth offers a milder alternative.
- 2 Bay Leaves - Infuse the stew with a subtle herbal aroma and depth of flavor, balancing the acidity of the tomatoes.
- 1 tablespoon Tomato Paste - Concentrates the tomato flavor, thickens the broth slightly, and adds a touch of richness.
- 2 tablespoons Minced Garlic - Provides a pungent, aromatic flavor that complements the tomatoes and seafood beautifully.
- 2 teaspoons Fennel Seeds - Adds a warm, slightly sweet, and licorice-like note that’s traditional in cioppino and enhances the seafood’s natural flavor.
- 1 teaspoon Dried Oregano - Lends an earthy, Mediterranean flavor that ties together the herbs and spices in the stew.
- 2 teaspoons Salt - Enhances and balances all the flavors in the broth, especially important with the natural saltiness of seafood.
- 1 teaspoon Red Pepper Flakes – Adds gentle heat and depth without overpowering the delicate seafood.
- 4 cups Mixed Seafood (fish chunks, shrimp, bay scallops, mussels, calamari rings) - The star of the dish, this combination adds texture and a range of ocean flavors.
- 1–2 tablespoons Lemon Juice - Brightens the final dish with a touch of acidity.
Traditionally, Cioppino is made with whatever fresh catch a fisherman has left over from their day of fishing. For me, it’s whatever I can find at the grocery store.
Realistically, you don’t have to use every single one of these if you don’t have them, or if you don’t want to. Customize the seafood stew with what you want to use.
How Do You Make Instant Pot Cioppino Seafood Stew?
- Make the stew base. Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant Pot. Stir well.
- Cook. Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let the pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
- Finish. Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
- Serve. Plate with crusty bread to mop up all the delicious, savory broth you’ve just created.
Does This Seafood Stew Need Refrigerated Before I Eat It?
In the recipe, I tell you that after this Ciopinno Seafood Stew recipe cooks, that you need to leave it in the fridge so the flavors in the stew can meld.
However, if you’re starving, and you don’t want to wait, or don’t have the time to wait, then you can certainly eat it right away. The flavors won’t be as yummy as if you’ve left it in the fridge, but it will absolutely still be delicious!
How Do I Reheat Seafood Stew?
The way to reheat this seafood stew is to do it over low heat and let it come to a gentle simmer. Once it’s warm, you may need to remove the seafood from the broth and let the broth keep heating on its own. Nothing is worse than overcooked, rubbery seafood.
I find that microwaves are terrible for heating seafood since the likelihood that it will overcook is high. The difference of 1 extra minute of heating in the microwave is the difference between tasty, bouncy shrimp and overcooked rubbery shrimp.
The good thing about this recipe is that it only makes 4 servings, and it cooks very quickly. So there shouldn’t be many leftovers. It’s also easy to make up another batch quickly in the Instant Pot .
Tips And Tricks
Making Instant Pot Seafood Stew is a simple way to achieve deep, restaurant-quality flavor in a fraction of the time. Here are some helpful tips and tricks to ensure it turns out perfectly every time:
- You CAN cook seafood in the Instant Pot!
- Yes, this can be reheated the next day. Heat over low heat on the stovetop.
- IF you have the time, make it ahead the day you want to serve this dish for an intense marrying of flavor.
- You can use stock or water instead of the wine.
- For Macros, I used bell pepper instead of carrots, and shrimp for the seafood. Please calculate your own depending on what you put in.
Variations
Instant Pot Cioppino is a versatile seafood stew that can be customized to suit your tastes, dietary needs, or the ingredients you have on hand. Here are some delicious variations to try:
- Creamy Cioppino - Stir in a splash of heavy cream or coconut milk at the end for a rich, velvety texture.
- Mediterranean Twist - Add olives, capers, and fresh basil for a bright, briny flavor variation.
- White Cioppino - Omit the tomatoes and use a clear broth with lemon, garlic, and herbs for a lighter, broth-based seafood stew.
What Goes With Seafood Cioppino?
This Instant Pot seafood stew is so hearty, you would likely be satisfied without plating anything else with it. Sometimes to make a dish feel like a full meal, you might want to serve something else with it. If that’s the case, here are a few things that will accompany your seafood stew well:
- Crusty bread
- Salad
- Add in pasta
- Steamed vegetables
How Long Does It Last?
Instant Pot Cioppino will stay fresh in the refrigerator for up to 3 days when stored in an airtight container. Allow the stew to cool completely before refrigerating to preserve its flavor and texture.
When reheating, warm it gently on the stovetop over medium heat to avoid overcooking the delicate seafood, as shellfish and fish can become tough if reheated too quickly.
Can You Make It Ahead Of Time?
If you’d like to prepare it ahead, you can make the broth base in advance and refrigerate it for up to 3 days or freeze it for up to 2 months, then add fresh seafood when ready to serve for the best flavor and texture.
More Instant Pot Seafood Recipes
- Instant Pot Clam Chowder with Shrimp - This is a lovely chowder recipe that is so quick to make in your Instant Pot!
- Nigerian Fried Rice - I love how easy the Instant Pot makes this traditional Nigerian Dish!
- Fish Saag - This is a house favorite for us, and turns out beautifully in the Instant Pot!
If you think this Cioppino seafood stew recipe was as delicious as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Cioppino Recipe | Instant Pot Seafood Stew
Equipment
- INSTANT POT DUO 6 QUART
- Good set of Kitchen Knives
Ingredients
For the Stew Base
- ▢ 1/4 cup ( 54.5 ml ) Vegetable Oil
- ▢ 14.5 ounces ( 1 ) Canned Fire Roasted Tomatoes
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 1 cup ( 128 g ) Carrots , chopped, or 1 cup chopped bell pepper
- ▢ 1 cup ( 250 ml ) Water
- ▢ 1 cup ( 240 ml ) white wine , or broth
- ▢ 2 ( 2 ) Bay Leaves
- ▢ 1 tablespoon ( 1 tablespoon ) Tomato Paste
- ▢ 2 tablespoons ( 2 tablespoons ) Minced Garlic
- ▢ 2 teaspoons ( 2 teaspoons ) fennel seeds , toasted and ground
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Red Pepper Flakes
For Finishing
- ▢ 4 cups ( 946.35 g ) mixed seafood such as fish chunks, shrimp, bay scallops, mussels and calamari rings
- ▢ 1-2 tablespoons ( 1 tablespoons ) Lemon Juice
For serving
- ▢ toasted, crusty bread
Instructions
For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
Serve with crusty bread to mop up all the delicious, savory broth you’ve just created.
You can use stock or water instead of the wine
For Macros, I used bell pepper instead of carrots, and shrimp for the seafood. Please calculate your own depending on what you put in
You CAN cook seafood in the Instant Pot!
Yes, this can be reheated the next day. Heat over low heat on the stovetop.
IF you have the time, make it ahead the day you want to serve this dish for an intense marrying of flavor.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is BURSTING with flavor! This seafood stew is rich and loaded with seafood and veggies. It’s very filling with a small serving, while still being light.
You’ve probably searched for seafood recipes you can make in your pressure cooker. You will find so many people tell you that you can’t, or shouldn’t cook seafood in your Instant Pot . I disagree wholeheartedly. Once you make this Cioppino Recipe , you’ll agree with me.
Seafood can be tricky, but once you know how to cook it in your Instant Pot, you’re going to LOVE how easy it is, how quick it cooks, and how much flavor it infuses.
To be honest, though, the thing I love most about cooking seafood in the Instant Pot is that my whole house doesn’t smell of fish when I’m done. This is very important to me. So if I can find some way to get the fish smell out of my house, while also making something delicious, you can bet I’m going to do it.
Enter this Instant Pot Cioppino Seafood Stew . It will be sure to be one of your new favorite Instant Pot Recipes . And the fact that it’s low carb is an added bonus for me.
If you’re reading this, I’m going to assume you’re either a big fan of seafood, or you’re planning to make this for someone who is. This Instant Pot Cioppino recipe is going to make any seafood lover very happy.
Why You’ll Love This Spectacular Seafood Stew
- Quick and Convenient . The Instant Pot drastically cuts down cooking time while infusing deep, complex flavors.
- Restaurant-Quality at Home . Delivers the same rich, briny taste of traditional cioppino without hours on the stove.
- Full of Fresh Seafood . A mix of shrimp, scallops, fish, and mussels creates a luxurious texture and flavor.
- Rich, Savory Broth . The combination of tomatoes, white wine, and aromatics produces a perfectly balanced, hearty base.
In short, you’ll love Instant Pot Cioppino because it’s a fast, flavorful, and satisfying seafood stew that feels like a special occasion in every bowl.
What Does It Taste Like?
Cioppino seafood stew has a rich, savory flavor with a perfect balance of tangy tomato, aromatic herbs, and the natural sweetness of fresh seafood.
The broth is infused with layers of depth from garlic, wine, and fennel, giving it a slightly briny, ocean-inspired taste that’s both comforting and vibrant.
Each bite combines tender shrimp, flaky fish, and shellfish in a bold yet balanced tomato-wine base that’s hearty, fragrant, and utterly satisfying.
What Is The Difference Between Cioppino and Bouillabaisse?
There aren’t a ton of differences in these two dishes, but there are a few things that separate the two.
First off, you will notice a difference in the broth. In Cioppino you will notice the liquid in the stew is a smooth tomato sauce made from tomato paste and broth. In Bouillabaisse you will have a broth with chopped tomatoes added for a similar flavor, but different texture.
There is also a difference in the spices added to the dish, as they originated in different countries. Bouillabaisse has the addition of saffron whereas Cioppino does not.
What’s In This Instant Pot Seafood Stew?
- 1/4 cup Vegetable Oil - Used to sauté the aromatics and build the base of flavor for the soup.
- 14.5 ounces Fire Roasted Tomatoes - Adds depth, smokiness, and a slightly tangy flavor to the broth.
- 1 cup Onion - Provides sweetness and savory depth, creating a flavorful foundation for the seafood stew.
- 1 cup Carrots or 1 cup Bell Pepper - Adds natural sweetness and texture; carrots give earthiness while bell peppers contribute brightness.
- 1 cup Water - Helps thin the broth to the right consistency without overpowering the seafood flavors.
- 1 cup White Wine, or Broth - Adds acidity and complexity to the broth; wine enhances the seafood’s natural sweetness, while broth offers a milder alternative.
- 2 Bay Leaves - Infuse the stew with a subtle herbal aroma and depth of flavor, balancing the acidity of the tomatoes.
- 1 tablespoon Tomato Paste - Concentrates the tomato flavor, thickens the broth slightly, and adds a touch of richness.
- 2 tablespoons Minced Garlic - Provides a pungent, aromatic flavor that complements the tomatoes and seafood beautifully.
- 2 teaspoons Fennel Seeds - Adds a warm, slightly sweet, and licorice-like note that’s traditional in cioppino and enhances the seafood’s natural flavor.
- 1 teaspoon Dried Oregano - Lends an earthy, Mediterranean flavor that ties together the herbs and spices in the stew.
- 2 teaspoons Salt - Enhances and balances all the flavors in the broth, especially important with the natural saltiness of seafood.
- 1 teaspoon Red Pepper Flakes – Adds gentle heat and depth without overpowering the delicate seafood.
- 4 cups Mixed Seafood (fish chunks, shrimp, bay scallops, mussels, calamari rings) - The star of the dish, this combination adds texture and a range of ocean flavors.
- 1–2 tablespoons Lemon Juice - Brightens the final dish with a touch of acidity.
Traditionally, Cioppino is made with whatever fresh catch a fisherman has left over from their day of fishing. For me, it’s whatever I can find at the grocery store.
Realistically, you don’t have to use every single one of these if you don’t have them, or if you don’t want to. Customize the seafood stew with what you want to use.
How Do You Make Instant Pot Cioppino Seafood Stew?
- Make the stew base. Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant Pot. Stir well.
- Cook. Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let the pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
- Finish. Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
- Serve. Plate with crusty bread to mop up all the delicious, savory broth you’ve just created.
Does This Seafood Stew Need Refrigerated Before I Eat It?
In the recipe, I tell you that after this Ciopinno Seafood Stew recipe cooks, that you need to leave it in the fridge so the flavors in the stew can meld.
However, if you’re starving, and you don’t want to wait, or don’t have the time to wait, then you can certainly eat it right away. The flavors won’t be as yummy as if you’ve left it in the fridge, but it will absolutely still be delicious!
How Do I Reheat Seafood Stew?
The way to reheat this seafood stew is to do it over low heat and let it come to a gentle simmer. Once it’s warm, you may need to remove the seafood from the broth and let the broth keep heating on its own. Nothing is worse than overcooked, rubbery seafood.
I find that microwaves are terrible for heating seafood since the likelihood that it will overcook is high. The difference of 1 extra minute of heating in the microwave is the difference between tasty, bouncy shrimp and overcooked rubbery shrimp.
The good thing about this recipe is that it only makes 4 servings, and it cooks very quickly. So there shouldn’t be many leftovers. It’s also easy to make up another batch quickly in the Instant Pot .
Tips And Tricks
Making Instant Pot Seafood Stew is a simple way to achieve deep, restaurant-quality flavor in a fraction of the time. Here are some helpful tips and tricks to ensure it turns out perfectly every time:
- You CAN cook seafood in the Instant Pot!
- Yes, this can be reheated the next day. Heat over low heat on the stovetop.
- IF you have the time, make it ahead the day you want to serve this dish for an intense marrying of flavor.
- You can use stock or water instead of the wine.
- For Macros, I used bell pepper instead of carrots, and shrimp for the seafood. Please calculate your own depending on what you put in.
Variations
Instant Pot Cioppino is a versatile seafood stew that can be customized to suit your tastes, dietary needs, or the ingredients you have on hand. Here are some delicious variations to try:
- Creamy Cioppino - Stir in a splash of heavy cream or coconut milk at the end for a rich, velvety texture.
- Mediterranean Twist - Add olives, capers, and fresh basil for a bright, briny flavor variation.
- White Cioppino - Omit the tomatoes and use a clear broth with lemon, garlic, and herbs for a lighter, broth-based seafood stew.
What Goes With Seafood Cioppino?
This Instant Pot seafood stew is so hearty, you would likely be satisfied without plating anything else with it. Sometimes to make a dish feel like a full meal, you might want to serve something else with it. If that’s the case, here are a few things that will accompany your seafood stew well:
- Crusty bread
- Salad
- Add in pasta
- Steamed vegetables
How Long Does It Last?
Instant Pot Cioppino will stay fresh in the refrigerator for up to 3 days when stored in an airtight container. Allow the stew to cool completely before refrigerating to preserve its flavor and texture.
When reheating, warm it gently on the stovetop over medium heat to avoid overcooking the delicate seafood, as shellfish and fish can become tough if reheated too quickly.
Can You Make It Ahead Of Time?
If you’d like to prepare it ahead, you can make the broth base in advance and refrigerate it for up to 3 days or freeze it for up to 2 months, then add fresh seafood when ready to serve for the best flavor and texture.
More Instant Pot Seafood Recipes
- Instant Pot Clam Chowder with Shrimp - This is a lovely chowder recipe that is so quick to make in your Instant Pot!
- Nigerian Fried Rice - I love how easy the Instant Pot makes this traditional Nigerian Dish!
- Fish Saag - This is a house favorite for us, and turns out beautifully in the Instant Pot!
If you think this Cioppino seafood stew recipe was as delicious as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Cioppino Recipe | Instant Pot Seafood Stew
Equipment
- INSTANT POT DUO 6 QUART
- Good set of Kitchen Knives
Ingredients
For the Stew Base
- ▢ 1/4 cup ( 54.5 ml ) Vegetable Oil
- ▢ 14.5 ounces ( 1 ) Canned Fire Roasted Tomatoes
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 1 cup ( 128 g ) Carrots , chopped, or 1 cup chopped bell pepper
- ▢ 1 cup ( 250 ml ) Water
- ▢ 1 cup ( 240 ml ) white wine , or broth
- ▢ 2 ( 2 ) Bay Leaves
- ▢ 1 tablespoon ( 1 tablespoon ) Tomato Paste
- ▢ 2 tablespoons ( 2 tablespoons ) Minced Garlic
- ▢ 2 teaspoons ( 2 teaspoons ) fennel seeds , toasted and ground
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Red Pepper Flakes
For Finishing
- ▢ 4 cups ( 946.35 g ) mixed seafood such as fish chunks, shrimp, bay scallops, mussels and calamari rings
- ▢ 1-2 tablespoons ( 1 tablespoons ) Lemon Juice
For serving
- ▢ toasted, crusty bread
Instructions
For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
Serve with crusty bread to mop up all the delicious, savory broth you’ve just created.
You can use stock or water instead of the wine
For Macros, I used bell pepper instead of carrots, and shrimp for the seafood. Please calculate your own depending on what you put in
You CAN cook seafood in the Instant Pot!
Yes, this can be reheated the next day. Heat over low heat on the stovetop.
IF you have the time, make it ahead the day you want to serve this dish for an intense marrying of flavor.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Cioppino Recipe | Instant Pot Seafood Stew
Ingredients
For the Stew Base
- 1/4 cup Vegetable Oil
- 14.5 ounces Canned Fire Roasted Tomatoes
- 1 cup Onion diced
- 1 cup Carrots chopped, or 1 cup chopped bell pepper
- 1 cup Water
- 1 cup white wine or broth
- 2 Bay Leaves
- 1 tablespoon Tomato Paste
- 2 tablespoons Minced Garlic
- 2 teaspoons fennel seeds toasted and ground
- 1 teaspoon Dried Oregano
- 2 teaspoons Kosher Salt
- 1 teaspoon Red Pepper Flakes
For Finishing
- 4 cups mixed seafood such as fish chunks, shrimp, bay scallops, mussels and calamari rings
- 1-2 tablespoons Lemon Juice
For serving
- toasted, crusty bread
Instructions
For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
Serve with crusty bread to mop up all the delicious, savory broth you’ve just created.
You can use stock or water instead of the wine
For Macros, I used bell pepper instead of carrots, and shrimp for the seafood. Please calculate your own depending on what you put in
You CAN cook seafood in the Instant Pot!
Yes, this can be reheated the next day. Heat over low heat on the stovetop.
IF you have the time, make it ahead the day you want to serve this dish for an intense marrying of flavor.
Cioppino Recipe | Instant Pot Seafood Stew https://twosleevers.com/cioppino-seafood-stew/
Yes, you can eat chocolate on the Keto diet! This is one of my favorite things about this diet and why it’s so easy to make a lifestyle change with Keto because it allows you to continue enjoying what you love but approaches it in a different manner. These Chocolate Truffles are so milky and creamy, and you’re going to love them.
But you know me–I’m an overachiever. So it’s not enough that they have to be delicious keto chocolate truffles–I had to ensure that they were also a fat bomb because I’m all about #ruthlessefficiency. And of course, since it’s my recipe, you know it’s easy to make and perfect to keep on hand for when you need a little something sweet, or a bump in your fat macros.
Why You Will Love These Chocolate Truffles
- Few ingredients.
- Low Carb.
- Tasty Snack.
- Easy To Make.
Ingredients You’ll Need
Three ingredients are all you need to make these amazing Keto Truffles. You need sugar-free chocolate chips, butter, and heavy whipping cream. Three ingredients and a few minutes of mixing are all that stands between you and these dreamy Keto Truffles. Best of all? You can eat them without guilt.
This recipe makes 12 small truffles and allows you to eat two truffles per serving. I stick these in the freezer for thirty minutes to set up in the molds, but then just store them in a container in the fridge to eat when I want/need them. Now that I’m thinking about them, I’m gonna go grab a couple out of the fridge now.
Equipment To Make It Easier
So one thing that really helped me was using these truffle molds . They’re small but they’re perfect and they make truffles that are not only the perfect size and shape, but they are also a great way to ensure portion control.
How To Make Chocolate Truffles
- Grease a small 12-cup truffle mold
- Place all ingredients into a heatproof cup with a pouring lip.
- Microwave for 30 seconds. Remove and stir well. You want to let all the ingredients melt in the residual heat rather than overcook this mix.
- Pour into a s mall 12-cavity truffle mold . Freeze for 30 minutes before unmolding and for an hour until the truffles set.
- At this point you can remove and store in a covered container in the fridge. This makes 2 small truffles per serving.
How Long Do They Last?
I love this recipe because it lasts for what seems like forever. Need to meal prep a snack to keep yourself on track? This is the perfect treat!
You can expect these to last between 7-9 days after you make them if you keep them in the fridge or freezer.
Pro tip– they are extra crispy if you keep them in your freezer. I find i enjoy the extra bite when I’m eating low carb.
Other Tasty Keto Candy Recipes
- Keto Peanut Butter Bars
- Milky Bears
- Creamy Truffles
- Peanut Butter Balls
Looking for some good low-carb chocolate chips? Check out my Keto Friendly Chocolate Chips Recipe !
If you’re looking for more fat bomb recipes, check out my Peanut Butter Fat Bombs !
Keto Milky Chocolate Truffles
Ingredients
- ▢ 1/2 cup ( 45 g ) Sugar-Free Chocolate Chips
- ▢ 1 tablespoon ( 1 tablespoon ) Butter
- ▢ 1/4 cup ( 119 g ) Heavy Whipping Cream
Instructions
- Grease a small 12-cup truffle mold (the sort that takes about 1 teaspoon in each cavity).
- Place all ingredients into a heatproof cup with a pouring lip. I find it easiest to do this using coconut oil Pam spray.
- Microwave for 30 seconds. Remove and stir well. You want to let all the ingredients melt in the residual heat rather than overcook this mix. If after vigorous stirring for 30 seconds you have chunks of unmelted butter or chocolate, put it back in the microwave in 10 second increments, stirring between cook cycles.
- Pour into a s mall 12-cavity truffle mold . Freeze for 30 minutes before unmolding and for an hour until the truffles set. At this point you can remove and store in a covered container in the fridge. This makes 2 small truffles per serving.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
