80mldry white wineI used prosecco since that’s what I had, decadent I know
130gfrozen mixed seafoodWaitrose, straight from freezer
460mlvegetable stockI make my own, find the recipe here, would be great with fish stock (fumet)
140gmacaroniWaitrose’s to be exact
Black pepperfreshly ground
Fresh lime or lemon juiceoptional
In the Instant Pot, press the Sauté button, add the olive oil and fry the vegetables for 3-5 minutes (in a conventional pressure cooker, sauté over medium heat).
Add the wine, stir and let bubble for a minute or two, lid off. Press Keep Warm/Cancel button.
Add seafood, stock, macaroni, mixed herbs, tomato purée, a pinch of salt and pepper. Stir with a wooden spoon while scraping the bottom to deglaze (remove any caramelised bits).
Press the Manual or Pressure Cook button, programme 5 minutes (in a conventional pressure cooker, bring to high pressure and cook for 5 minutes, in fact you may want to make that 4 as the psi tends to be higher).
Do a quick release after letting it rest for 30 seconds and then remove the lid and let it rest for a couple of minutes, it will be quite liquid to start with but will thicken rather quickly (see photos below). So finish setting the table, pouring a glass of wine or, if you prefer, clearing up.
Tweak the salt and black pepper and drizzle with the lime or lemon juice (if using) before serving.
Deglazing means scraping the bottom with a wooden spoon and the help of some liquid to remove any caramelised bitsShort of time? Add all the ingredients to the inner pot, stir to combine and head straight for step 4.Want to double it up? Feel free. The timings remain the same. Just remember the filling rules, as this a dish with ingredients that expand and foam up, you can only fill up to half way.*TerminologyQuick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, a recipe may say 4 minute NPR followed by QPR. That means that you wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.