Instant Pot Seafood Rice

This Instant Pot Seafood Rice is so decadent!

I have been using this frozen Paella Mix from The Tapas Lunch Company and it has been great.

The little Tapita loves this rice and now that she's tried it with that seafood mix, she keeps asking for it that way.

I have a feeling I have spoiled her!

You can, of course, make it with other frozen mixed seafood.

Including the type without shells.

But the shells give it a very intense seafood taste.

It tastes of the sea, which I love.

Pressure cooked rice works a treat.

In fact, it's so quick that you won't even have time to go put your feet up!

I'm not calling it Paella but it is a bit like a paella and, in fact, you can totally use paella rice for it or arborio.

Other Instant Pot Seafood recipes

If you love seafood, you'll love these other recipes:

• Seafood Pasta

• Giant Couscous

• Prawn, Courgette and Mushroom Risotto

All my Instant Pot recipes

You will find all my Instant Pot recipes here, to help you make the post of your electric pressure cooker / multi cooker.

For daily inspiration, join my Facebook group here.

Instant Pot Seafood Rice

Ingredients

• 1 onion, chopped

• 1 chunky garlic clove or 2-3 smaller ones, chopped

• Half a carrot, finely chopped

• A glug of white wine (optional, you can use some of the stock)

• 150 g paella rice or arborio rice (this is for 2 people, use 300 g if feeding 4 and so on, always being mindful of the filling rules, cooking times will remain the same).

• 400 ml hot water + 1 heaped tablespoon of my vegetable stock paste (or 400 ml of stock of your choice). If you’re cooking 300 g of rice, use 800 ml.

• Half teaspoon paprika

• A few strands of saffron, optional

• 300 g seafood mix (you can use less to make it last longer). This weight if your seafood mix has shells, use 150 g or so if it doesn’t. Mine had a lot of clams which add weight. Want lots of seafood with your rice? Use 400 g of seafood mix, want less seafood and more rice, use less than 300 g of the seafood mix. This recipe is very versatile

To serve

• Lemon wedges

Method

1.

Press Sauté, adjust to Less* and add 1 tbsp of extra virgin olive oil. Add the onion, garlic and carrot and stir to coat in the olive oil. Put the Instant Pot glass lid on or a lid that fits. Sauté for about 10 minutes, stirring occasionally.

2.

While it's all sautéing, dilute the vegetable stock paste in the hot water and stir the paprika into it.

Using your own liquid stock, it’s cold and you don’t fancy heating it up? Fair enough, don’t worry, add it cold, your rice just won’t have as much bite at the end. This is about making life easier, not complicating it.

3.

Add a glug of white wine (or a glug of the stock) and stir in the rice, let it all sauté for a couple of minutes, stirring.

Deglaze by adding a splash of stock and scraping the bottom of the inner pot with a wooden spoon to make sure any caramelised bits are removed.

4.

Pour the stock in while you stir.

5.

Stir in the saffron then the seafood mix.

Fancy adding some peas? This is the time to get them out of the freezer and adding them like I did for the version in the photo below.

6.

Make sure the sealing ring is in place and press it down following its circumference a few times as you press it down.

Steam release handle pointing to Sealing (if you don't have a self-sealing lid).

Press Pressure Cook / Manual and use the – and + buttons (or the dial if your Instant Pot has a dial) to programme 5 minutes. Make sure you press Start if your Instant Pot has a Start button (like the Evo and the Crisp do).

7.

At the end of the 5 minutes wait a few seconds for things to settle inside and do a quick release**.

Don't panic if you lose track of time and it's been on keep warm for a couple of minutes, just quick release as soon as you remember so that it doesn't overcook.

8.

Serve with lemon wedges and let each person drizzle juice over their rice.

Note

This rice is meant to have a bit of bite, if you want it softer, put the lid back on whether fully or loosely and the rice will keep cooking in the residual heat.

Instant Pot Seafood Rice

Maria

Delicious paella-style Seafood Rice easily pressure cooked in the Instant Pot

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Recipe Saved!

Course Appetizer, Main Course

Cuisine Spanish

Servings 2 people, can be scaled up

Equipment

• Instant Pot

Ingredients

  

• 1 onion chopped
• 1 chunky garlic clove or 2-3 smaller ones chopped
• Half a carrot finely chopped
• A glug of white wine optional, you can use some of the stock
• 150 g paella rice or arborio rice this is for 2 people, use 300 g if feeding 4 and so on, always being mindful of the filling rules, cooking times will remain the same.
• 400 ml hot water + 1 heaped tablespoon of my vegetable stock paste or 400 ml of stock of your choice. If you’re cooking 300 g of rice, use 800 ml.
• Half teaspoon paprika
• A few strands of saffron optional
• 300 g seafood mix you can use less to make it last longer. This weight if your seafood mix has shells, use 150 g or so if it doesn’t. Mine had a lot of clams which add weight. Want lots of seafood with your rice? Use 400 g of seafood mix, want less seafood and more rice, use less than 300 g of the seafood mix. This recipe is very versatile

To serve

• Lemon wedges

Instructions

 

• Press Sauté, adjust to Less* and add 1 tbsp of extra virgin olive oil. Add the onion, garlic and carrot and stir to coat in the olive oil. Put the Instant Pot glass lid on or a lid that fits. Sauté for about 10 minutes, stirring occasionally.
• While it's all sautéing, dilute the vegetable stock paste or stock cube in the hot water and stir the paprika into it. Using your own liquid stock, it’s cold and you don’t fancy heating it up? Fair enough, don’t worry, add it cold, your rice just won’t have as much bite at the end. This is about making life easier, not complicating it.
• Add a glug of white wine (or a glug of the stock) and stir in the rice, let it all sauté for a couple of minutes, stirring. Deglaze by adding a splash of stock and scraping the bottom of the inner pot with a wooden spoon to make sure any caramelised bits are removed.
• Pour the stock in while you stir.
• Stir in the saffron then the seafood mix.
• Make sure the sealing ring is in place and press it down following its circumference a few times as you press it down. Steam release handle pointing to Sealing (if you don't have a self-sealing lid). Press Pressure Cook / Manual and use the – and + buttons (or the dial if your Instant Pot has a dial) to programme 5 minutes. Make sure you press Start if your Instant Pot has a Start button (like the Evo and the Crisp do).
• At the end of the 5 minutes wait a few seconds for things to settle inside and do a quick release**. Don't panic if you lose track of time and it's been on keep warm for a couple of minutes, just quick release as soon as you remember so that it doesn't overcook.
• Serve with lemon wedges and let each person drizzle juice over their rice.

Notes

This rice is meant to have a bit of bite, if you want it softer, put the lid back on whether fully or loosely and the rice will keep cooking in the residual heat. Or, if you’re in a hurry, use Sauté but keep an eye on it. 

Tip: add frozen peas from the start, make it that bit healthier 

Keyword Instant Pot, Pressure cooker, Seafood