Instant Pot Oyster Stew (in 15 Minutes!)
a bowl of oyster stew made in the instant pot

Instant Pot Oyster Stew (in 15 Minutes!)

In today’s world, it can be harder than ever to get the nutrition your body needs. Even if you consume a colorful and widely varied diet, today’s soils are severely depleted of nutrients. And that means the foods that come from these soils are nutrient depleted as well.

On top of that, the pollution and stress you face in your daily life taxes your antioxidant defenses and further depletes your body’s stores of nutrients. And don’t forget the winter months, when the sun is low in the sky and vitamin D production is limited.

Nutrient depletion weakens your immunity, hampers your ability to detoxify and increases you risk of chronic disease.

That’s why we are always looking for ways to get the greatest nutritional bang per bite. For example, I often add nutrient-rich heart and liver to meatballs. We buy organic produce, not just to avoid chemicals in our cuisine, but also because struggle makes plants stronger (and more nutrient rich).

Finally, we do our best to include foods that are extremely nutrient dense in our diet. And you might be surprised to learn that…

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Oysters are One of the Most Nutrient Dense Foods on the Planet

Oysters are bivalves – animals that filter nutrients in phytoplankton and then concentrate those nutrients into their meat.

Oysters are especially high in vitamin B12, zinc, and copper. They’re also very rich in omega-3 fats. On an ounce-per-ounce basis, they provide triple the amount of omega-3 fatty acids as you would find in wild salmon!

In fact, the table below shows the power-packed nutrition you’ll find in just one bowl of the Instant Pot Oyster Stew featured at the end of this post. You’ll also see how it stacks up to the nutrients in other foods:

Nutrient One Serving Oyster Stew Equivalent Food Source
Vitamin B12 378% 10 oz. steak
Zinc 158% 7 oz. short ribs
Selenium 156% 7 oz. mackerel
Copper 113% 9 cups of kale
Vitamin A 50% 3.5 oz. tuna
Manganese 48% 3 oz. bass
Iron 41% 5 oz. skirt steak
Phosphorous 33% 4 oz. pork sirloin
Riboflavin 29% 2 hard boiled eggs
Vitamin C 23% 1 cup blueberries
Omega 3 (EPA/DHA) 963 mg 2.5 oz. wild salmon
Cholesterol (learn about the benefits of cholesterol here) 249 mg 5.5 oz shrimp


Because the nutrient density and contaminant levels of oysters can vary according to the environment where they live, it is very important to choose oysters from a clean source. The brand of oysters we trust is Goose Point Oysters, from the Willapa Bay National Wildlife Refuge. They are rated “eco-best” by the Environmental Defense Fund and come from one of the cleanest estuaries in the US. This brand can be found in many supermarkets nationwide.

In today’s quick and delicious recipe, we turn these gifts from the sea into an immune-boosting stew that you can enjoy all winter long! So, let’s get to the step by step and make some oyster stew!

Instant Pot Oyster Stew: A Creamy, Nutrient-Dense Winter Stew in Minutes

For this recipe, I turned to the Instant Pot Electronic Pressure Cooker – my all-time favorite kitchen tool. I already knew how easily and quickly it turned whole chicken (try my pressure cooker whole chicken) and tough cuts of meat (check out my pressure cooker pot roast) to fork tender, and how fast it cooked up delicate seafood like fish and shrimp.

I had a feeling the low pressure setting on the Instant Pot would be ideal for delicate oysters.

Looking at a variety of traditional oyster stew recipes, I decided on the classic ingredients of heavy cream, butter, shallots, celery and garlic, along with some chicken broth, and of course, clean-sourced Goose Point Oysters (and their liqueur – the liquid that they come in).

ingredients for instant pot oyster stew

Add the butter to the Instant Pot and hit the Sauté button to melt…

melt the butter for instant pot oyster stew

Add the shallots, garlic and celery. Cook while stirring for about four minutes…

add veggies to instant pot oyster stew

Now pour in the oysters and their liqueur…

add the oysters to instant pot oyster stew

Top with heavy cream and bone broth…

add cream and broth

Close and lock the lid. Hit the “Manual” button. Then change pressure to “LOW” and set the time for six minutes…

set instant pot to 6 minutes on low

While your oysters cook, whip up a quick salad or warm some Keto Drop Biscuits, and chop some fresh parsley. Your oyster stew will emerge, golden with perfectly tender oysters. Adjust your seasoning – I added ½ tsp. sea salt and ¼ tsp. white pepper. Then ladle into bowls and top with parsley…

golden creamy instant pot oyster stew

Many people who haven’t tried it think oyster stew will be fishy. It’s not – it’s fresh like the ocean, creamy and deliciously addictive. My little one couldn’t get enough!

kids love instant pot oyster stew

You can serve the stew with the oysters whole (which looks beautiful). Or if you prefer, you can snip them up, which will make them a bit easier to eat. However you choose to do it, you’re getting a hefty dose of immune-boosting nutrition in every serving!

If you like oysters, check out my Paleo Fried Oyster recipe for another grain-free riff on this superfood seafood!

3.0 from 1 reviews
Instant Pot Oyster Stew
Prep time
Cook time
Total time
Serves: 4
  • 1 pint organic heavy cream (or full fat coconut milk for dairy free)
  • 1 cup bone broth
  • 1 cup minced celery
  • 2 10 oz. jars shucked oysters with liqueur
  • 2 Tbsp. grass-fed butter (or coconut oil for dairy free)
  • 2 Tbsp. minced shallot
  • 2 cloves garlic minced
  • ½ tsp. sea salt
  • ¼ tsp. white pepper
  • 2 Tbsp. fresh parsley, chopped
  1. Add butter, saute shallot, garlic and celery until soft (about 4 minutes) Add the oysters, cream and broth
  2. Close and lock lid, set to LOW pressure and 6 minutes.
  3. Do a quick release. Stir in the sea salt and white pepper (to taste).
  4. Snip the oysters using kitchen shears, if desired. Ladle into bowls, garnish with parsley and serve.

Nutrition Information Per Serving (1 Bowl Instant Pot Oyster Stew)

597 calories, 53 g fat, 32 g saturated fat, 15 g monounsaturated fat, 3 g polyunsaturated fat, 613 mg EPA, 350 mg DHA, 249 mg cholesterol, 13 g carbohydrate, 12.5 g net carb, 1 g sugar, 1 g fiber, 17 g protein

Macronutrient Ratio: 80% Fat | 12 % Protein | 8% Carbohydrate


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Instant-Pot-Oyster-Stew - PIN

Nutrient Information Per Batch

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Was the Nutrient Information Per batch supposed to be a link? It’s not. Do you buy your oysters in jars? That’s cool. I will have to look for them that way as they are too hard to shuck without cutting your hand.

    • Kelley Herring says:

      Hi Suzanne!
      Thank you for your comments.

      The Nutrient Per Batch is not a link, I’ve posted the nutrition info per serving above. And yes, the Goose Point Oysters are wonderful and come pre-shucked in a bottle – no dangerous knife-wielding required!

      Be Well!

      • What grocery stores do you typically find the oysters? I checked my local Whole Foods and Sprouts but didn’t find any. 🙁 I’m in San Jose, CA.

        • Kelley Herring says:

          Hi Kelly!
          I’m surprised those stores don’t carry Goose Point Oysters since they’re an “eco-best”. We get ours from Smith’s.
          Be Well,

  2. Toni Faught says:

    I don’t see a calorie count in your nutrition information. Can you provide it? Thank you

  3. Toni Faught says:

    I don’t see any calorie count in your nutrition information. Can you provide it? Thank you

  4. Chrissie Hereford says:

    How do you cook this with out ani instant pot?

  5. Followed the recipe however the are curdled. Any ideas on what I did wrong? (For next time)

  6. Lynda Campbell says:

    Something went wrong in your recipe. I followed it to the letter. When I did the quick release a good majority of it came out through the vent spewing all over the counter. It was gross! It was very good tasting but runny.

    • Kelley Herring says:

      A quick release should never cause the contents of any recipe to spew. There was something amiss in your use of the Instant Pot. Please read your manual.


  7. Sherri Marini says:

    Hi Kelley,

    Can you make this recipe dairy free?

    Thank you.

    Sherri Marini

    • Kelley Herring says:

      Absolutely, Sherri! Use coconut cream in place of the heavy cream, and a traditional fat (lard, tallow, coconut oil) for the butter.

  8. Hi Kelley,

    I was very pleased to find this recipe… and here’s a tip for you and your readers. (See Anna’s question above.)

    My model of Instant Pot (6 quart IP-LUX V3, purchased 12/14/17) does not include a Pressure button for choosing low or high pressure — like the one in your photo above).

    I decided to try it anyway, reducing the cook time to 4 minutes. Unfortunately, the pure organic heavy cream I used curdled a bit. It tasted fine, but not a particularly appetizing look with those little lumps of curdled cream.

    I should have realized this might happen. Next time, I’ll wait to add the cream until after quick release, then use the Soup setting to warm it up before serving. I’ll also add another 1/2 cup broth, blended with a tablespoon of arrowroot to thicken while it warms. Corn starch would probably work, too, but I prefer organic arrowroot.

    That should provide better results. Hope this is helpful!

  9. Do you use chicken or beef bone broth?

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