Tres‌ ‌Mariscos‌ ‌Mixtos‌ ‌(Seafood‌ ‌Trio)‌ ‌

  • by

I love everything about water – swimming in it, floating, checking out the fishlife, and of course, eating fish and seafood! When we go on vacation, I take every opportunity I can to enjoy the local seafood. In fact, one vacation I ate seafood at almost every meal (including breakfast)! And if you’re thinking shrimp and eggs is kind of weird, trust me, when it’s fresh from the ocean – it’s amazing! If I had to live on seafood as my protein for the rest of my life, I would totally be ok with that. 

One problem with cooking seafood (particularly shrimp) is overcooking to the point it’s either tough, or starts to disintegrate (of which I have first hand knowledge. FYI – you cannot cook shrimp in the crockpot. Yuck. I learned this the hard way when I got the brainy idea to do shrimp fajitas in the crockpot. We came home to shrimp that had totally fallen apart – not good at all). 

When developing this recipe, which is pretty simple, I made sure to watch the Instant Pot carefully to prevent excessive cooking (while on warm) and also chose thinner pieces of salmon so they wouldn’t be underdone. The seafood mix is one I bought at Aldi’s, but I’ve seen similar mixes (sometimes called paella mix) at Sam’s Club and other grocery stores. Originally I thought I’d have to cook in stages, or cook the salmon a bit longer, but three minutes for everything worked just perfectly!  

I kept the seasoning rather simple – I don’t like a lot of fancy sauces or flavors so the natural fish flavor comes through – but you can dress this up however you’d like. And these servings are rather large – this recipe can probably feed three. 

I’ve cooked grains before in the inner liner, under the baskets, and next time I do this recipe, I will experiment with starting the grains first, then adding the baskets with the seafood. Stay tuned! 


  • ½ lb salmon filets (2 pieces)
  • ½ lb seafood mix (shrimp, scallops, mussels, crabmeat)
  • ½ lb large shrimp


  1. Pour 1 ½ cup water and 3 TB lemon juice into inner liner of Instant Pot.
  2. Season salmon with dill weed. Layer with lemon slices, if desired, into one section of divided basket steamer.
  3. Pour seafood mix into second basket, and shrimp into the third. Season as desired (cajun, Old Bay, whatever you like!)
  4. Lower baskets into Instant Pot and set on high pressure for 3 minutes.
  5. Use natural release for 5 minutes, then quick release. 
  6. Be careful not to leave on ‘warm’ too long or shrimp will overcook.
  7. Serve with rice and a green vegetable. Enjoy!