Ingredients

• 3 tablespoons butter
• 2 stalks celery , finely chopped
• 1 onion , finely chopped
• 1 green bell pepper - stemmed , seeded, and finely chopped
• 3 cloves garlic , minced
• 0.33 cups all-purpose flour , divided
• 2.25 cups chicken broth , divided
• 6 ounces beer , such as Abita Turbodog®
• 1.33 cups water
• 0.75 cups uncooked white rice
• 0.5 pounds medium shrimp , peeled and deveined
• 0.33 pounds cod , cut into 1-inch pieces
• 0.33 pounds scallops
• 2 teaspoons Cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1.5 teaspoons salt
• 0.25 teaspoons dried thyme
• 0.25 teaspoons cayenne pepper , or to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.
2. 2 Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.
6. 6 Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.

Nutrition per serving