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The Best Jambalaya Ever - (Makes 6 servings)

Ingredients:

2 teaspoons olive oil

1 lb. chicken breasts, boneless & skinless, cubed

1 cup smoked sausage, chopped

3/4 lb. prawns

1 teaspoon Creole seasoning

Sea & ground black pepper, to taste

1/2 cup onion, chopped

2 cloves garlic, minced

2 bell peppers, chopped

1 habanero pepper, chopped

1 stalk celery, chopped

2 ripe tomatoes, pureed

2 cups vegetable stock

1 tablespoon fresh lemon juice

1 tablespoon fresh cilantro, chopped

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the olive oil.  Cook the chicken and sausage until no longer pink.

2.  Add prawns and cook for 2 minutes more;  season the meat with Creole seasoning, salt, and black pepper and reserve.

3.  Add the onion, garlic, peppers, celery, tomatoes, and vegetable stock.

4.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 9 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

5.  Add the reserved chicken, sausage, and prawns.  Seal the lid and allow it to sit for 6 to 7 minutes.

6.  Drizzle fresh lemon over each serving and garnish with fresh cilantro.

Creamed Seafood Chowder with Bacon - (Makes 6 servings)

Ingredients:

1/4 lb. meaty bacon, chopped

1/2 cup leeks, diced

1 serrano pepper, minced

1 celery stalk with leaves, diced

1 carrot, diced1 1/2 lbs. halibut fillets, cut into 2-inch pieces

10 oz. clams, minced, juice reserved

2 garlic cloves, pressed

Sea salt & ground black pepper, to taste

2 sprigs fresh thyme

2 sprigs fresh rosemary

3 cups fish stock

1/2 cup Rose wine

2 cups double cream

2 tablespoons fresh chives, chopped

1.  Press the "Saute" button to heat up the Instant Pot.  Cook the bacon until it is nice and crisp;  Reserve.

2.  Cook the leeks, pepper, celery and carrot in pan drippings.  Continue to sauté an additional 3 minutes or until softened.

3.  Stir in the fish, clams, garlic, salt, black pepper, thyme, rosemary, stock, and wine.

4.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 7 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

5.  Stir in the double cream.  Press the "Saute" button again and let it simmer until heated through.

6.  Ladle into soup bowls; top with the reserved bacon and fresh chopped chives, and serve immediately.

Easy Scallops with Parsley & Wine - (Makes 3 servings)

Ingredients:

1 tablespoon sesame oil

3/4 lb. scallops

2 garlic cloves, crushed

Sea salt, to taste

1/3 teaspoon ground black pepper

1/2 teaspoon paprika

1 cup broth

1/4 cup dry white wine

2 tablespoons fresh parsley, chopped

1 tablespoon fresh lemon juice

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil and sauté the scallops for 1 to 2 minutes.

2.  Add the garlic and continue to sauté for 30 seconds longer.  Add the salt, black pepper, paprika, broth, and wine.

3.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 2 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Toss the scallops with fresh parsley and lemon juice.

Aromatic Mahi-Mahi Fillets with Peppers - (Makes 3 servings)

Ingredients:

1 cup water

2 sprigs fresh rosemary

1 sprig fresh thyme

2 sprigs dill, tarragon

1 lemon, sliced

3 mahi-mahi fillets

2 tablespoons coconut oil, melted

Sea salt & ground black pepper, to taste

1 red bell pepper, sliced

1 green bell pepper, sliced

1 serrano pepper, seeded & sliced

1.  Add water, herbs, and lemon slices to the Instant Pot; add a steamer basket.

2.  Place the mahi-mahi fillets in the steamer basket.

3.  Drizzle mahi-mahi with melted coconut oil; sprinkle with salt and black pepper.

4.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

5.  Arrange the peppers on the top of fish fillets.  Press "Saute" button and let it cook for just 1 minute or so.  Serve immediately.

Rainbow Trout with Buttery Mixed Greens - (Makes 4 servings)

Ingredients:

1 1/2 lbs. rainbow trout fillets

4 tablespoons butter

Sea salt & ground black pepper, to taste

1 bunch scallions

1 lb. mixed greens, trimmed & torn into pieces

1/2 cup chicken broth

1 tablespoon apple cider vinegar

1 teaspoon cayenne pepper

1.  Start by adding 1 cup water and a steamer basket to the Instant Pot.

2.  Add the fish to the steamer basket.  Drizzle 1 tablespoon of the melted butter over them and sprinkle with the salt and black pepper.

3.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 12 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Wipe down the Instant Pot with a damp cloth; then, warm the remaining 3 tablespoons of butter.  Once hot, cook the scallions, greens, broth, vinegar and cayenne pepper until the greens start to wilt.

5.  Serve the prepared trout fillets with the sautéed greens on the side.

Hangover Seafood Bowl - (Makes 6 servings)

Ingredients:

1 1/2 lbs. shrimp, peeled

1/2 lb. calamari, cleaned

1/ lb. lobster

2 bay leaves

2 rosemary sprigs

2 thyme sprigs

4 garlic cloves, halved

1/2 cup fresh lemon juice

Sea salt & ground black pepper, to taste

3 ripe tomatoes, pureed

1/2 cup olives, pitted & halved

2 tablespoons fresh coriander, chopped

2 tablespoons fresh parsley, chopped

3 tablespoons extra-virgin olive oil

3 chili peppers, deveined & minced

1/2 cup red onion, chopped

1 avocado, pitted & sliced

1.  Add shrimp, calamari, lobster, bay leaves, rosemary, thyme, and garlic to the Instant Pot.  Pour in 1 cup water.

2.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

3.  Drain the seafood and transfer to a serving bowl.

4.  In a mixing bowl, thoroughly combine lemon juice, salt, black pepper, tomatoes, olives, coriander, parsley, olive oil, chili peppers, and red onion.

5.  Transfer this mixture to the serving bowl with the seafood.  Stir to combine well;  serve well-chilled, garnished with avocado.

Tiger Prawns with Herbed Butter Sauce - (Makes 6 servings)

Ingredients:

1 1/2 lbs. raw tiger prawns, peeled & deveined

1/4 cup rice wine vinegar

1 stick butter

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon mustard seeds

1/2 teaspoon dried rosemary

1 teaspoon garlic paste

1 teaspoons red pepper flakes, crushed

Salt & ground black pepper, to taste

2 tablespoons dry sherry

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh lemon juice

1.  Toss the prawns and rice wine vinegar into the Instant Pot.  Pour in 1 cup of water.

2.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 2 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.  Drain tiger prawns and reserve.

3.  Wipe down the Instant Pot with a damp cloth.  Press the  "Saute" button to heat up the Instant Pot; then, warm the butter.

4.  Saute the cumin seeds, fennel seeds, mustard seeds, rosemary, and garlic paste for 40 seconds, stirring continuously.

5.  Add the reserved prawns, along with red pepper, salt, black pepper, dry sherry, parsley, cilantro, and lemon juice.  Serve immediately and enjoy!

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