Instant Pot Squid and Rice-Stuffed Squid Rings

Name: Instant Pot Squid and Rice-Stuffed Squid Rings
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) squid tubes, cleaned, tubes left whole, patted dry; 8 oz (225 g) squid tentacles, cleaned, finely minced; ¾ cup (150 g) short-grain rice (bomba or paella rice); 4 clove garlic cloves, minced; 3 tbsp (45 ml) extra-virgin olive oil; ½ medium (85 g) yellow onion, finely diced; 1 can (14.5 oz) (411 g) canned crushed tomatoes; 1 cup (240 ml) unsalted chicken stock; ½ cup (120 ml) dry white wine; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried oregano; 2 leaf bay leaves; kosher salt; freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Tender squid rings filled with a savory mixture of minced squid tentacles, short-grain rice, garlic, and herbs, cooked in a tomato-based braising liquid under pressure. This Spanish-inspired dish becomes incredibly tender in the Instant Pot and is perfect served over crusty bread or with a simple green salad.

Prep: 25 min
Cook: 8 min
Wait: 25 min
Total: 58 min
Makes: 4 servings (12–16 stuffed rings)

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Steps

Before you start

Have all squid cleaned and prepared before starting—keep squid tubes and tentacles separate
Measure rice and stock beforehand to streamline assembly
Read through the stuffing and pressure-cooking steps to understand the timing

1
Prepare the filling
- In a small bowl, combine the minced squid tentacles, uncooked short-grain rice, 1 minced garlic clove, 1 tablespoon of the olive oil, ½ teaspoon salt, and a pinch of black pepper.
- Stir until the rice is well coated and the mixture is evenly combined.
- Set aside.
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Ready when: Filling is combined with rice evenly distributed
Tip: Don't cook the rice beforehand—it will finish cooking in the Instant Pot and absorb the braising liquid.
2
Stuff the squid rings
- Slice the squid tubes crosswise into 1½-inch rings.
- Carefully spoon 2 to 3 teaspoons of the filling into the inside of each ring, using the heel of your hand to gently press the filling in.
- Don't overstuff; leave a small gap.
- Lay each stuffed ring on a clean plate and pat dry with paper towels.
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Ready when: All rings are stuffed and dry
Tip: Pat the rings completely dry so they brown properly in step 3; damp squid will stew rather than sear.
3
Sear the squid
- Set the Instant Pot to 'Sauté' mode on high heat.
- Once the pot is hot, add the remaining 2 tablespoons olive oil.
- Working in batches to avoid crowding, sear the stuffed squid rings 1½ to 2 minutes per side until lightly golden; don't move them around—let them develop color.
- Transfer seared rings to a plate.
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Ready when: Squid rings are lightly golden on both sides
Tip: Brown them quickly so they don't become rubbery; the Instant Pot will finish cooking them gently.
4
Sauté the aromatics
- In the same pot, add the diced onion and remaining 3 minced garlic cloves.
- Sauté for 2 minutes, stirring often, until fragrant and the onion is just starting to soften.
- Add the smoked paprika and dried oregano, stir, and cook 30 seconds more.
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Ready when: Onion is softened and spices are fragrant
Tip: Cook the spices briefly so they bloom and release their flavor into the liquid.
5
Deglaze and build the braising liquid
- Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Simmer for 1 minute, then add the canned crushed tomatoes and chicken stock.
- Stir well to combine.
- Season with ½ teaspoon salt and several grinds of black pepper.
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Ready when: Liquid is combined and simmering
Tip: Deglaze thoroughly to lift all the caramelized squid bits from the bottom—they add flavor and color.
6
Return squid and build the pot
- Gently place the seared squid rings back into the liquid, nestling them in so they're mostly submerged.
- Tuck the bay leaves among the rings.
- If using the trivet, place it in the pot now; you won't need it for this recipe, but you can layer the rings over it if preferred for even cooking.
- Turn off Sauté mode.
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Ready when: Squid rings are arranged in the liquid
7
Pressure cook
- Close the Instant Pot lid and set the valve to 'Sealing.' Select 'Pressure Cook' or 'Manual' mode at high pressure for 8 minutes.
- The pot will take about 8–10 minutes to come to pressure, then cook for 8 minutes under pressure.
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Tip: Don't skip the natural release step—it's crucial for tender squid.
8
Natural release and quick release
- When the cooking time ends, turn off the Instant Pot and allow the pot to depressurize naturally for 10 minutes.
- You'll hear the pressure regulating and the float valve will drop.
- After 10 minutes, carefully switch the valve to 'Venting' to release any remaining pressure quickly.
- Open the lid and check that the squid is very tender and the rice inside is fully cooked.
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Ready when: Squid is very tender and rice is cooked through
Tip: The natural release is essential; a quick release can toughen the squid. The rice should be creamy inside each ring.
9
Finish and serve
- Discard the bay leaves.
- Using a slotted spoon or tongs, carefully transfer the stuffed squid rings to serving plates or a shallow bowl.
- If desired, ladle some of the braising liquid and tomato sauce over and around the rings.
- Garnish with fresh chopped parsley if using.
- Serve warm with crusty bread to soak up the sauce.
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Ready when: Squid is plated and garnished
Tip: The sauce will be flavorful but thin; don't reduce it further, as the squid continues to release moisture as it cools.

Good to know

Tips

Clean the squid yourself if possible—store-bought cleaned tubes are often thinner and may split during cooking. If you buy pre-cleaned squid, choose the thickest ones available.
The uncooked rice inside the squid will absorb moisture and cook perfectly in the 8-minute pressure cycle. This is key to the recipe's success—don't pre-cook it.
Squid is delicious but can become rubbery if overcooked. The 8-minute pressure setting plus the 10-minute natural release keeps it incredibly tender. Trust the timing.
Serve with a simple Albariño or Vermentino white wine from Spain to echo the Spanish flavors of the dish.

Make ahead

Stuff the squid rings up to 4 hours ahead; cover and refrigerate. The braising liquid can be prepared 1 day ahead. Sear the squid and assemble just before cooking.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The squid will be even more tender after a day. Reheat gently in a saucepan over medium-low heat, adding a splash of water or stock if the sauce has thickened. Do not freeze; the texture of the squid will suffer.

Substitutions

short-grain rice (bomba or paella rice) → arborio rice or sushi rice. Both have similar starch content and will create a creamy filling; maintain the same quantity.
unsalted chicken stock → seafood stock or vegetable stock. Seafood stock will enhance the squid flavor; vegetable stock works well for a lighter profile.
dry white wine → extra chicken stock or dry vermouth. If you skip wine, use stock instead to maintain the 1 cup total liquid measurement.
canned crushed tomatoes → fresh tomatoes, crushed (about 1.5 cups / 360 g) or tomato passata. Fresh tomatoes will produce a slightly more delicate sauce; passata is smoother and more traditional in some Spanish regions.