Recipe Category: Chili
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Seafood Chili Pressure Cooker Recipe
Ingredients
SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 6 minutes at HIGH pressure
CHILI
- ¼ cup olive oil
- 1 large white onion, chopped
- 1 medium leek (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced
- 2 slices bacon, cut crosswise into strips
- 3 cloves garlic, chopped
- 2 red bell peppers, seeded and finely chopped
- 1 (28-ounce) can whole plum tomatoes in juice, undrained, cut into small pieces with a knife in the can
- 1 (4-ounce) can diced roasted green chiles, undrained
- 2 cups chicken broth or fish stock, or 1 cup bottled clam juice plus 1 cup water
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- ½ teaspoon cayenne pepper
- 1 (12-ounce) package frozen baby lima beans, thawed, or 1 (15-ounce) can cannellini beans, drained
- 1 pound medium (31-40 count) shrimp, peeled and deveined, or bay or sea scallops, quartered if large
- ½ pound firm white fish fillets, such as halibut, sea bass, or cod, cut into 1-inch pieces
- ¼ cup finely chopped fresh cilantro
- salt and freshly ground black or white pepper
FOR SERVING
- oyster crackers.
- avocado slices.
- sour cream.
- chopped fresh cilantro.
- lime wedges.
Method
- In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat
- Add the onion and leek, then the bacon and cook, stirring occasionally, 8 to 10 minutes
- Add the garlic and bell peppers and cook for 1 minute
- Add the tomatoes and chiles with their juice, broth, chili powder, cumin, oregano, and cayenne and bring to a slow boil over medium heat
- Add a bit more broth or water if needed to thin it out
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Quick Release any remaining pressure
- Be careful of the steam as you remove the lid
- Add water to adjust the thickness if needed
- Return the pot to the burner and bring to a low simmer over medium heat, uncovered
- Stir in the lima beans
- Add the shrimp and fish, stirring a few times
- When the shrimp have turned pink and curled up just a bit (about 5 minutes), stir in the cilantro
- Taste for salt and pepper
- Serve immediately in large shallow bowls with lots of oyster crackers, sliced ripe avocado, sour cream, more chopped cilantro, and lime wedges
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