Instant pot cioppino fish stew (boulliabaisse soup)

Cioppino (boulliabaisse) is a healthy stew made with fine
ingredients from the sea and garden.
I've listed the mandatory ingredients and their possible substitutions and the optional items.
Must have ingredients:
one large leek(you can substitute it with a large onion)
8 oz of crab meat
One half stick of butter or you can use instead
2 tablespoons of olive oil.
2-3 garlic cloves
1 quart of seafood stock
1 teaspoon of salt
juice from half of lemon, that's about 10 ml of lemon juice
28 oz of diced tomatoes
half teaspoon of ground pepper
2-3 bay leaves
1 teaspoon of dry parsley
1 teaspoon of basil
1 - 2 pounds of less oily and medium texture fish like:
cod, bass,flounder, halibut, etc
1 pound of small or medium shrimp
1 pound of small or medium scallops
Optional:0.5 pound of soft vegies like
cauliflower, zucchini or broccoli
Optional: 8z of clam juice
1 pound of mussels (not shown in this video)
Optional:3-4 cups of hard root vegetables like
carrots, parsley, parsnips or celery root
Optional: one pinch of saffron
and one cup of chopped fennel(not shown here)
If not using onions, remove the green leaves from the leek
Optionally:chop the fennel
Split it in two by length and thoroughly clean the
trapped dirt between leaves and layers
Peel the optional root vegetables and dice them in 1 inch pieces
Remove the end of the root
Split each half again in two by length
Chop the leeks as fine as possible
If using butter rather than oil, cut the butter stick in half
Press the saute button
If using butter add it to the pot to melt it, otherwise add 2 tablespoons of olive oil
When melting has completed, add the chopped leeks or onions
Stir the leeks/onions for 5-6 minutes or until they start to turn yellow
Cancel the sauteing and add the fish stock
Ad 28 oz of diced tomatoes
Add 1 teaspoon of basil and 2-3 bay leaves
Add one quarter teaspoon of ground pepper
Add 1 teaspoon of dry or fresh parsley
Add 3-4 cloves of minced garlic
Optionally: add 8 oz of clam juice
Optionally: Add the root vegetables and
optionally, 1 cup of chopped fennel
Optionally, add 1 pinch of saffron
Cover and seal for pressure cooking
Set on manual mode, to high pressure
for 10 minutes
When the time elapsed use the quick release method by opening the valve to vent
When the safety pin drops, remove the cover
Add the juice from half a lemon, about 10 ml, or the whole lemon if you like it more sour
Add the optional veggies:
cauliflower, broccoli and zucchini if available
Add the fish fillet cut in bite-size pieces
Cancel and set on saute mode
Stir the content, cover and wait until it starts boiling
After boiling for 2 minutes add the scallops, shrimps and if using, the mussels
Stir it and wait until it starts boiling again
After boiling for 2 minutes add 8 oz of crab meat.
Stir everything and cancel the cooking
To eat, transfer the hot stew in smaller bowls and refrigerate the rest for other days
You can serve it with or without bread
Bon appetit!
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