Instant Pot Squid Stew
This Italian traditional recipe known as "calamari in umido" is revisited for a healthier and easier version cooked in the Instant Pot. With delicious squid, peas, tomato sauce, and enriched by fresh garlic, parsley and extra virgin olive oil for a mouthwatering seafood meal!
Equipment
- 1 Instant Pot pressure cooker
Ingredients
- 2 pounds (1 kg) clean squid fresh or frozen
- 1/2 pound (250 grams) green peas
- 2 cups organic tomato sauce
- 2 tablespoons extra vergin olive oil
- Sea salt
- 1 clove garlic optional
- Parsley optional
Instructions
- Prep the Squid. Cut clean squid into rings. Tentacles can be cut into bite-sized pieces as well.
- Start the Sauce. Turn the Instant Pot to sauté. Add tomato sauce, garlic (if using), and sea salt. Stir for a few minutes to let the flavors blend. You can add olive oil here, or wait until the end for a fresher taste.
- Add Squid and Peas. Stir in the squid and peas, coating everything in the tomato sauce.
- Pressure Cook. Close the lid and valve. Set to High Pressure Cook for 20 minutes.
- Release and Adjust. Let the pot sit for 5 minutes before carefully releasing the rest of the steam. If the sauce is too thin, switch back to sauté mode and simmer until thickened.
- Finish and Serve. Garnish with fresh parsley and a drizzle of olive oil. Serve warm