Seafood Chili Pressure Cooker Recipe

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

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and leek, then the bacon and cook, stirring occasionally, 8 to 10 minutes
3. Add the garlic and bell peppers and cook for 1 minute
4. Add the tomatoes and chiles with their juice, broth, chili powder, cumin, oregano, and cayenne and bring to a slow boil over medium heat
5. Add a bit more broth or water if needed to thin it out
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 6 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Quick Release any remaining pressure
13. Be careful of the steam as you remove the lid
14. Add water to adjust the thickness if needed
15. Return the pot to the burner and bring to a low simmer over medium heat, uncovered
16. Stir in the lima beans
17. Add the shrimp and fish, stirring a few times
18. When the shrimp have turned pink and curled up just a bit (about 5 minutes), stir in the cilantro
19. Taste for salt and pepper
20. Serve immediately in large shallow bowls with lots of oyster crackers, sliced ripe avocado, sour cream, more chopped cilantro, and lime wedges

Full List of Chili Recipes
Full List of Seafood Recipes