Set Instant Pot on "SAUTE" and heat EVOO. If using stove top pressure cooker, heat the pot on medium heat until the pot is hot and add EVOO. All the other electric pressure cooker, use the direction to heat the unit hot to add EVOO.
When the oil gets hot, add onions and peppers and saute until onions soften, about 4 minutes.
Stir in the saffron, rice, and seafood and sauté everything together for 2 minutes.
Then add stock, turmeric, salt, and mix well.
Add the seafood and put the shellfish on top and do not mix further.
Close and lock the lid of the pressure cooker.
Cook at HIGH pressure for 6 minutes.
When timer is up, use natural pressure release (NPR) method.
If NPR doesn't release pressure in 15 minutes, release the pressure manually by opening the vent valve.
After the pressure is completely released, open the lid, mix the paella well, cover and let stand for 1 minute before serving.
Notes
Fish Stock: I made my own fish stock in the Instant Pot but you can use vegetable stock if you have. But fish stock it was really simple to make in the Instant Pot before starting this recipe. Rice: I added 2 cups of rice and 1 ¾ cups of fish stock with the seafood to cook in one pot. Then, I made extra rice using the same ratio in another pot (I have two pot liners so I can make two things at once) and added it to the rest of the dish afterwards. The reason being, I didn't want the pot to get too full if I used more rice. But if you don't have another pot liner (I highly recommend getting the accessory setfrom the company's website), you can probably fit 3 cups of rice and add about 2 ⅔ cups of fish stock. EVOO: Sauté setting on Instant Pot does not get very hot so I felt comfortable using EVOO but if you don't, then, you can use Avocado oil.