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Instant Pot Paella Soup

Instant Pot Paella Soup is my favourite seafood leftover soup. Loaded with leftover mixed paella and an amazing fish stock, you will want to binge on this forever.
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Appetizer, Soup
Cuisine: Instant Pot, Mediterranean
Servings: 4
Calories: 207kcal


Recipe Ingredients:


  • Put your Instant Pot on the sauté setting and let it warm up.
  • Peel and thinly dice your onion and place it into the Instant Pot along with your garlic puree and olive oil.
  • Sauté the garlic and onion with the olive oil until the onions have softened.
  • Add in the white wine and the paella stock and use it to deglaze the inner pot.
  • Cancel the sauté setting.
  • Add in the rest of the ingredients, stir and place the lid on the Instant Pot.
  • Set the valve to sealing and cook for 0 minutes and use QPR (quick pressure release). Stir and serve with warm crusty bread.


Please make sure you read our notes in the how to freeze paella section, as it has some important points when it comes to the safety of reheating rice. If you had seafood with shells on, in your original paella, make sure you remove them before doing the paella soup.


Calories: 207kcal | Carbohydrates: 8g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 371mg | Potassium: 589mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 2mg