Stuffed calamari has been one of my absolute favorite dishes since childhood, but let’s be honest, it is a long, labor intensive process. Sometimes you just want that deep, slow-simmered seafood flavor without the slow part.
If you have only ever eaten calamari quick-fried, you are in for a wonderful surprise. Done right under pressure, the squid becomes incredibly tender and delivers a rich flavor profile you just can’t get from a flash fry.
Instant Pot Calamari
By layering our liquids and avoiding the stir, we can pressure-cook a thick, rich seafood sauce without the "Burn" error. We use the squid’s own juices and a tomato paste finish to create the ultimate linguini-clinging texture.
Ingredients
Calamari & Sauce
- 1 lb Fresh Calamari Tubes cut into 1/2-inch rings, tentacles kept whole
- 2 tbsp Extra Virgin Olive Oil
- 1/2 Large Yellow Onion diced
- 3 cloves Garlic minced
- 1/2 cup Dry White Wine or Chicken Broth — The Bottom Layer
- 1 15 oz can Tomato Sauce The Middle Layer
- 1 15 oz can Crushed Tomatoes The Top Layer
- 4 tbsp Tomato Paste The Final Thickener
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
- Salt/Pepper to taste.
The Pasta
- 1 lb High-Quality Bronze-Cut Dried Linguini
Equipment
- 1 Instant Pot
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden Spoon Set
- 1 Mixing Bowl Set
Method
Sauté & Deglaze:
- Set IP to Sauté. Cook onion and garlic in oil until soft (3 mins). Pour in the wine/broth. CRITICAL: Use a wooden spoon to scrape the bottom of the pot until perfectly smooth.
- The “No-Stir” Layering: * Add the calamari rings/tentacles on top of the wine.
- Pour the Tomato Sauce over the squid.
- Pour the Crushed Tomatoes and spices on top of the sauce.
- DO NOT STIR. Lock the lid immediately.
Pressure Phase:
- Set to High Pressure for 15 minutes.
- The Pasta Gap:
- While the pot runs, boil your linguini in salted water until al dente.
The Release:
- Allow a 10-minute Natural Release, then vent remaining steam.
The “Paste & Sauté” Finish:
- Open the lid. The sauce will be thin. Hit Sauté again. Whisk in the Tomato Paste. Simmer for 3 minutes until the sauce darkens and thickens.
Serve:
- Toss with linguini and a heavy drizzle of fresh, peppery olive oil.
Nutrition
Serving: 1ServingCalories: 509kcalCarbohydrates: 76gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 211mgSodium: 153mgPotassium: 611mgFiber: 4gSugar: 5gVitamin A: 294IUVitamin C: 8mgCalcium: 72mgIron: 3mg
Notes
Quick Notes: Double-Tomato Calamari
- The “No-Stir” Golden Rule: This is the most important step. If you stir the tomatoes into the wine before cooking, the sugars will settle on the bottom and trigger the “Burn Error.” Keep the layers separate!
- Tenderness vs. Time: We are testing 15 minutes for “melt-in-your-mouth” squid. If you prefer a bit more “snap” or bite to your calamari, try 12 minutes next time and let us know which you prefer.
- The “Paste & Sauté” Magic: Don’t panic when you open the lid and the sauce looks like soup. The squid releases a lot of liquid. Adding the Tomato Paste during the final Sauté step is what transforms it into a thick, “Sunday-style” gravy.
- Salt Warning: Between the canned sauce, the crushed tomatoes, and the paste, there is a lot of hidden sodium. Do not salt the sauce until the very end, after the paste has been incorporated and tasted.
- The “Pasta Marriage”: For the best experience, don’t just pour the sauce over the pasta. Toss the Linguini into the pot with the sauce for 30 seconds to let the starch bind everything together.
Storage & Freezing
-
- Fridge: Lasts 3–4 days. It actually tastes better on Day 2!
- Freezer: Freeze the sauce only (no pasta) for up to 3 months.
- Thawing: Thaw in the fridge overnight. Reheat gently on the stove—do not over-boil or the squid will finally turn rubbery.
