Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

Instant Pot Seafood Pasta features shrimp, scallops and mussels in a homemade tomato sauce. This easy recipe comes together in about 30 minutes.

Instant Pot Seafood Pasta Recipe From Val's Kitchen

Instant Pot Seafood Pasta

Looking for a simple seafood dinner recipe that won’t leave you spending hours in the kitchen? Look no further! This Instant Pot Seafood Pasta features shrimp, scallops and mussels nestled in pasta, all covered with a homemade tomato sauce.

This easy recipe comes together in about 30 minutes. Your pressure cooker does all of the work, saving you time and energy. While this recipe is great at any time of the year, it’s especially great during the summer because cooking it this way keeps your house nice and cool on a hot summer day.

Here’s how to make it.

This recipe makes 4-6 servings.

  • Prep Time: 7 min
  • Cook Time: 8 min
  • Total Time: 15 min

Equipment Needed

Ingredients

  • 3 tbsp olive oil divided
  • 1/2 cup onion finely chopped
  • 2 tsp garlic minced
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tsp of oregano
  • 1 tbsp minced basil
  • 1x 28 oz can whole tomatoes, pureed in a blender or food processor
  • 1x 28 oz can crushed fire roasted tomatoes
  • 1 tbsp balsamic vinegar salt and pepper to taste
  • 12 oz linguine
  • 1/2 pound shrimp peeled and deveined
  • 1/2 pound sea scallops
  • 1/2 pound mussels scrubbed and debearded
  • 2 cups water
Instant Pot Seafood Pasta Recipe From Val's Kitchen

Instructions

Plug in the electric pressure cooker.

Select the saute setting.

Add the scallops to the pot and cook them for 2 minutes, turning the scallops every 1 minute to be sure they cook evenly.

Remove the scallops from the pot and set aside.

Add the diced onions to the pressure cooker and cook for 2-3 minutes until they are translucent.

Place the water, all tomatoes and their juices, olive oil, balsamic vinegar, garlic , oregano, salt, and basil
leaves into a mixing bowl and stir together.

Ladle just enough of the tomato mixture into the pot to cover the bottom of the pot.

Break the linguine noodles in half.

Add the uncooked linguine noodles to the pot, working in batches.

Pour the remaining sauce over the linguine.

Place the lid onto the pressure cooker and close to seal.

Set the pressure cooker to cook on high pressure for 6 minutes.

Once the cooking time has finished, do a quick pressure release.

Once you’ve released the pressure, remove the lid and stir the contents of the pot.

Add the shrimp and mussels to the pasta.

Put the lid back on and close to seal once again.

Set the pressure cooker to cook on high pressure for 1 minute.

Once the cooking time has finished, do a quick pressure release.

Add the scallops to the mixture.

Remove the pot from the pressure cooker and set it aside for 3 to 5 minutes to cool and let the sauce thicken slightly. The sauce will thicken even more as it cools.

Serve and enjoy!

Instant Pot Seafood Pasta Recipe From Val's Kitchen

Frequently Asked Questions

Can I cook everything at once instead of adding the seafood in later?

Not in this recipe. While I love making everything all at once, certain recipes need an extra step or two. In the case of this recipe, you have to add the seafood in later because of how quickly it cooks. Were you to cook it all at once, your seafood would be a mushy mess.

What should I serve with this dish?

This dish pairs nicely with salad and garlic bread.

Yield: 4-6 servings

Instant Pot Seafood Pasta

Instant Pot Seafood Pasta Recipe From Val's Kitchen

Ingredients

  • 3 tbsp olive oil divided
  • 1/2 cup onion finely chopped
  • 2 tsp garlic minced
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tsp of oregano
  • 1 tbsp minced basil
  • 1x 28 oz can whole tomatoes, pureed in a blender or food processor
  • 1x 28 oz can crushed fire roasted tomatoes
  • 1 tbsp balsamic vinegar salt and pepper to taste
  • 12 oz linguine
  • 1/2 pound shrimp peeled and deveined
  • 1/2 pound sea scallops
  • 1/2 pound mussels scrubbed and debearded
  • 2 cups water

Instructions

Plug in the electric pressure cooker.

Select the saute setting.

Add the scallops to the pot and cook them for 2 minutes, turning the scallops every 1 minute to be sure they cook evenly.

Remove the scallops from the pot and set aside.

Add the diced onions to the pressure cooker and cook for 2-3 minutes until they are translucent.

Place the water, all tomatoes and their juices, olive oil, balsamic vinegar, garlic , oregano, salt, and basil leaves into a mixing bowl and stir together.

Ladle just enough of the tomato mixture into the pot to cover the bottom of the pot.

Break the linguine noodles in half.

Add the uncooked linguine noodles to the pot, working in batches.

Pour the remaining sauce over the linguine.

Place the lid onto the pressure cooker and close to seal.

Set the pressure cooker to cook on high pressure for 6 minutes.

Once the cooking time has finished, do a quick pressure release.

Once you've released the pressure, remove the lid and stir the contents of the pot.

Add the shrimp and mussels to the pasta.

Put the lid back on and close to seal once again.

Set the pressure cooker to cook on high pressure for 1 minute.

Once the cooking time has finished, do a quick pressure release.

Add the scallops to the mixture.

Remove the pot from the pressure cooker and set it aside for 3 to 5 minutes to cool and let the sauce thicken slightly. The sauce will thicken even more as it cools.

Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 359Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 116mgSodium: 963mgCarbohydrates: 36gFiber: 6gSugar: 8gProtein: 31g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

Did you make this recipe and love it?

I'd love to see it! Please tag me @valmg on Instagram, Twitter or Facebook. Thanks for your support!

Leave a Comment

Skip to Recipe