Place the oil in the Instant Pot and select “Sauté”. Then add the paprika and bay leaves and cook for about 15-20 seconds.
Add the tomatoes, bell pepper, onion and garlic and cook for about 3-4 minutes.
Press “Cancel” and stir in broth, salt and black pepper.
Place the shrimp and clams on top and gently, submerge in broth mixture. Arrange cod pieces on top.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 10 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then do a quick release.
Remove the lid and serve hot with the garnishing of parsley.