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    Home » Instant Pot

    Instant Pot Squid Stew

    Published: Mar 30, 2018 · Modified: Oct 17, 2021 by Maria Bravo · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

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

    Instant Pot Squid Stew

    I'm posting it quickly for Dejanka to have and will make it prettier later on.

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

    If you want a quick method to cook quinoa in your Instant Pot (the best quinoa), just ask.

    LittleT loved it!!

    Let me know if you enjoy it.

    Feisty Tapas Instant Pot Squid Stew - Alli's photo, served with quinoa
    Alli's Squid Stew, thank you for trying it Alli

    Instant Pot Squid Stew

    Ingredients

    Note for Thermomix users: make your life easier by chopping the onion, garlic cloves and carrot for 5 seconds on speed 5 then decant everything into the Instant Pot's inner pot to Sauté.

    - 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

    To serve (both optional but both nice)

    - Fresh parsley, chopped

    - Lemon wedges

    Method

    1.

    Press Sauté and fry the onion, carrot, pepper and garlic in extra virgin olive oil for about 5 minutes. Stirring regularly.

    2.

    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.

    3.

    Stir in the paprika and the parsley.

    4.

    Stir in the chopped tomatoes, veg stock paste, salt and a few twists of the black pepper mill.

    5.

    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.

    6.

    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.

    7.

    Serve with the chopped fresh parsley and lemon wedges if you fancy! It's lovely without too.

    [kofi]

    📖 Recipe

    Delicious close-up of Instant Pot Squid Stew

    Instant Pot Squid Stew

    Maria Bravo
    Delicious squid in a tomato sauce
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
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    Course Main Course
    Cuisine Spanish
    Servings 4 people

    Equipment

    • Instant Pot

    Ingredients
      

    Note for Thermomix users: make your life easier by chopping the onion, garlic cloves and carrot for 5 seconds on speed 5 then decant everything into the Instant Pot’s inner pot to Sauté.

    • 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

    To serve (both optional but both nice)

    • Fresh parsley chopped
    • Lemon wedges

    Instructions
     

    • 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
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

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    Hi, I'm Maria! A food blogger passionate about kitchen gadgets and their power to make life easier and tastier.

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