Instant Pot squid stew (calamari in umido)
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!
Servings: 4
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
- Cut the clean squid into rings. If you are using the arms tentacles as well, cut them too.
- Turn the Instant Pot on "sauté" mode. At this point, you can add the olive oil, or you can wait until later so that it won't cook (healthier alternative). Add the tomato sauce, garlic (optional), and season with sea salt. Let it cook for a few minutes, stirring.
- Add the green peas and the squid and let it cook for another few minutes stirring in with the tomato sauce.
- Turn off the "sauté" mode. Close the Instant Pot with its lid, close the pressure valve, and turn it on "pressure cook" (high) for 20 minutes.
- At the end of the 20 minutes, let the Instant Pot sit for 5 minutes to naturally release some of the pressure. Safely open the lid. If you want the sauce thicker, you can turn it on "saué" mode and let it simmer for a few minutes, stirring.
- Serve hot and garnish with fresh parsley (optional) and olive oil.
