Step 1

Add the butter to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up with the butter melted, add in the leeks and cook until browned and crispy for about 3-5 minutes (and keep a close eye on it – they will turn from brown to burned very quickly so just as they are getting nice dark, you’ll want to add in the next ingredients)

Step 2

Add the crushed tomatoes, fish broth, sherry, lemon juice, parsley, basil, Old Bay, saffron, bay leaf and stir well

Step 3

Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done (NOTE: The reason we aren’t cooking the seafood while pressure cooking is because they all cook to perfection at various times – so we will simply add it in the next step)

Step 4

Once the lid’s off, “fish” out the bay leaf with a slotted spoon and then hit “Keep Warm/Cancel” again and give the pot some heat by hitting “Sauté” and adjusting so it’s on the “Normal” or “Medium” setting. Stir in the seafood in this order: The cod (or whatever whitefish you’re using) and let it cook for 2 minutes. Then, add in the shrimp and scallops and cook for another 2 minutes. Lastly, add the crab meat and cream and stir for another minute. Then hit “Keep Warm/Cancel” setting so the seafood doesn’t over cook due to the heat

Step 5

Serve into bowls and lap it up with some french bread

Step 6

Enjoy!