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Instant Pot Squid with Cauliflower and Spinach – vegetarian recipe
Stav Kogan

Instant Pot Squid with Cauliflower and Spinach

A wonderfully light yet satisfying one-pot meal that brings together tender squid, earthy spinach, and hearty cauliflower in a fragrant, herby broth. This restaurant-quality, low-carb dish is perfect for a busy weeknight, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 serving
Calories: 353
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (450 g) squid rings, frozen
  • 1 lb (450 g) fresh spinach, torn
  • 2 cups (200 g / 7.1 oz) cauliflower, roughly chopped
  • 4 tbsp (60 ml) extra virgin olive oil, divided
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (5 g / 0.18 oz) garlic paste
  • 1 tsp (1 g / 0.04 oz) dried rosemary, crushed
  • 2 fresh thyme sprigs
  • 1 tsp (6 g / 0.21 oz) sea salt, or to taste
  • 1 cup (240 ml) water or fish stock
  • For a spicy kick, add 1/4 teaspoon (20 ml / 0.7 fl oz) of red pepper flakes along with the garlic and rosemary.
  • To prevent rubbery squid, it is crucial to use the quick release method as soon as the cooking time is up. Do not let it natural release.
  • Swap the cauliflower for 1 lb (454 g) of baby potatoes, quartered, for a more traditional pairing. Note that this will increase the carb count.
  • For a richer broth, deglaze the pot with a splash of dry white wine (about 1/4 cup / 960 ml) after sautéing the garlic, scraping up any browned bits before adding the other .

Method
 

  1. Directions
  2. Thaw the squid rings by placing them in a bowl of warm water for 10-15 minutes.
  3. Drain thoroughly in a colander and set aside.
  4. Select the ‘’Sauté’’ function on your Instant Pot.
  5. Add 2 tbsp (30 ml) of olive oil.
  6. Once shimmering, add the garlic paste and rosemary, and stir-fry for 1 minute until fragrant.
  7. Add the spinach and a pinch of salt, cooking for 3-4 minutes until wilted.
  8. Remove spinach and set aside.
  9. Add the remaining 2 tbsp (30 ml) of olive oil to the pot.
  10. Add the chopped cauliflower in an even layer, then top with the squid rings.
  11. Drizzle with lemon juice, sprinkle with salt, add the thyme sprigs, and pour in the water or fish stock.
  12. Secure the lid and set the steam release to ‘’Sealing’’. Pressure cook on HIGH for 9 minutes.
  13. When the cooking time is complete, perform a quick pressure release by carefully moving the valve to the ‘’Venting’’ position.
  14. Once the pin has dropped, open the pot.
  15. Stir the reserved wilted spinach back into the mixture.
  16. Taste and adjust seasoning if desired.
  17. Serve hot and enjoy immediately.

Nutrition

Calories: 353kcalCarbohydrates: 8.9gProtein: 29.3gFat: 21.5g

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