This Instant Pot Squid Stew is so tasty and it's amazing how tender the squid goes!

Serve it on its own, with plain rice, with pasta or with quinoa like Alli did below.

Let me know if you enjoy it.

📖 Recipe

Instant Pot Squid Stew

Delicious squid in a tomato sauce

Course Main Course

Cuisine Spanish

Servings people

500 g squid sliced into rings or left whole, works well either way
1 onion peeled and chopped
1 small carrot finely chopped
¼ of a red pepper chopped (mainly because I need to use it up)
3 garlic cloves left whole and unpeeled
250 ml white wine
1 tablespoon of paprika heaped
1 teaspoon parsley dried (ideally I would have added chopped fresh parsley at the end)
1 x 400 g tin of chopped tomatoes
1 heaped teaspoon of my vegetable stock paste super easy to make and you can use it for all these dishes
1 teaspoon salt
Black pepper freshly ground

Press Sauté and fry the onion, carrot, pepper and garlic in extra virgin olive oil for about 5 minutes. Stirring regularly.
Add the squid, stirring, and sauté for a further 5 minutes or so. Add the white wine and once it starts boiling, let it bubble for about 5 minutes to evaporate.
Stir in the paprika and the parsley.
Stir in the chopped tomatoes, veg stock paste, salt and a few twists of the black pepper mill.
Lock the lid in. Steam release handle pointing to Sealing. Press "Manual" or "Pressure Cook", high pressure, and use the - and + buttons to programme 20 minutes. Natural release at the end.
At the end Sauté with the lid off to reduce. Have a taste to make sure all the alcohol has evaporated and not left a strong taste behind. Season further with salt and pepper to taste.
Serve with the chopped fresh parsley and lemon wedges if you fancy! It's lovely without too.

Keyword Instant Pot, Pressure cooker, Seafood, Squid

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