Oil-Free Instant Pot Paella [Vegan]

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This completely oil-free paella is fresh, filling, smoky, and the perfect meal for summer days!

Oil-Free Instant Pot Paella [Vegan]

Calories

783

Ingredients

For the Instant Pot:

1/2 cup diced red onion
1 cup uncooked brown rice
3 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon turmeric powder
3/4 teaspoon salt
1/2 teaspoon black pepper (about 10 turns)
1/8 teaspoon cayenne powder (more if you like spicy)
3 cups sliced cremini mushrooms
1 can diced tomatoes (14.5-ounces)
1 cup low-sodium vegetable broth
1 green bell pepper, diced (seeds and stem removed and discarded)
1 yellow bell pepper, sliced into strips and then cut in half (seeds and stem removed and discarded)
1 can artichoke hearts, drained and rinsed and coarsely chopped (14oz)
1 cup frozen peas
1/4 cup parsley, chopped
1 tablespoon vegan Worcestershire sauce

For the Stove Top:

2 1/2 cups low-sodium vegetable broth, divided
1/2 cup diced red onion
3 garlic cloves, minced
1 cup uncooked brown rice
2 teaspoons smoked paprika
1 teaspoon turmeric powder
3/4 teaspoon salt
1/2 teaspoon black pepper (about 10 turns)
1/8 teaspoon cayenne powder (more if you like spicy)
3 cups sliced cremini mushrooms
1 can diced tomatoes (14.5-ounces)
1 green bell pepper, diced (seeds and stem removed and discarded)
1 yellow bell pepper, sliced into strips and then cut in half (seeds and stem removed and discarded)
1 can artichoke hearts, drained and rinsed and coarsely chopped (14-ounces)
1 cup frozen peas
1/4 cup parsley, chopped
1 tablespoon vegan Worcestershire sauce

Preparation

For the Instant Pot:

Press the saute button on the Instant Pot (IP) and heat for 2 minutes. Add the onion and saute for about 3 minutes, stirring frequently and adding a splash of water when the onion starts to stick.
Turn the IP off and add the rice, garlic, paprika, turmeric, salt, black pepper and cayenne and stir. Add the mushrooms and canned tomatoes and stir again. Add the broth and stir.
Lock the lid into place, making sure the nozzle is in the sealing position. Use the manual setting and set the timer for 23 minutes. Use the natural release method when the timer goes off.
When all of the pressure is out of the pot, carefully remove the lid and then add the green and yellow bell pepper. Lock the lid back into place, making sure the nozzle is in the sealing position. Set the timer for 1 minute using the manual mode. Use the quick release method when the timer goes off and carefully take off the lid when all the pressure is out.
Add the artichoke hearts, peas, parsley and Worcestershire sauce and stir.

For the Stove Top:

Heat a large stockpot over medium heat for about 2 minutes. Add 1/4 cup of the broth (60ml) and the onion and garlic. Cook for about 4 minutes, until all of the broth, is absorbed and the onions and garlic are nice and cooked.
Add the rice, paprika, turmeric, salt, black pepper, cayenne, and stir. Add the mushrooms and canned tomatoes and stir again. Add the remaining broth (2 1/4 cups / 530ml) and bring to a boil. Reduce the heat to very low, cover the pot with a lid, and gently simmer for about 30 minutes.
Add the green and yellow peppers, place the lid back on the pot and cook for another 5 – 10 minutes until the rice is fully cooked and most of the liquid is absorbed.
Turn off the heat, add the artichoke hearts, peas, parsley and Worcestershire sauce and stir. Cover the pot and let rest for 5 minutes.

AUTHOR & RECIPE DETAILS

Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.