Pressure Cooker Seafood Bouillabaisse

Image of Caitlin Greene
Rated 5.0 based on 1 customer reviews
Pressure Cooker Seafood Bouillabaisse
Pressure Cooker Seafood Bouillabaisse


  • 3 tablespoons olive oil
  • 1 onion, chopped into ½-inch pieces
  • 1 fennel bulb, chopped ½-inch pieces
  • 2 garlic cloves, minced 
  • 2 tomatoes, cut into ½-inch pieces
  • 2 Yukon gold potatoes, chopped into 1-inch pieces
  • 2 pinches saffron 
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper 
  • ½ pound swordfish, cut into 1-inch chunks 
  • 6 cups seafood stock 
  • ¾ pound cod fillet 
  • 1 pound medium shrimp - thawed, peeled, and tail on


For best results, we recommend using:


  1. Heat olive oil in pressure cooker set to Sauté on Normal. Add onion, fennel, and garlic and sauté until soft, about 3 minutes.
  2. Add tomatoes, potatoes, saffron, bay leaves, salt, and pepper to onion mixture and stir using a wooden spoon.
  3. Add swordfish and stock to tomato mixture and press Cancel. 
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.
  5. Set steam vent handle to Venting to quick-release pressure and remove lid. Press Cancel.
  6. Turn pressure cooker to Sauté mode on Normal and add cod, carefully stirring for about 1 minute, allowing the cod to break into large chunks. 
  7. Stir shrimp into tomato-cod mixture until shrimp is cooked through, 1 to 2 minutes. Press Cancel. Remove bay leaves. Cool bouillabaisse for 2 minutes.
Mealthy tip:

Use any other meaty fish in place of the swordfish, such as salmon or halibut. Use any other white fish in place of the cod, such as haddock. Serve with a slice of whole grain bread for dipping if you wish.


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Image of Alli Shircliff

Alli Shircliff says:

The pressure cooker is definitely key to making this recipe... it cuts the time down so much that this can be a quick weeknight meal!