Instant Pot Smoky Paprika Rice with Crispy Artichokes and Peppers

Name: Instant Pot Smoky Paprika Rice with Crispy Artichokes and Peppers
Yield: Serves 4 to 6
Ingredients: ¼ cup, extra-virgin olive oil, divided; 2 cups, jarred whole baby artichokes packed in water, rinsed, halved, and patted dry; 2 , red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips; 1 , onion, chopped fine; 2 cups, Arborio rice; 6 , garlic cloves, minced; 2 tablespoons, tomato paste; 1 teaspoon, smoked paprika; Pinch , saffron threads, crumbled; ½ cup, dry white wine; 2 cups, vegetable broth; 2 cups, water; 1 , (14.5-ounce) can fire-roasted diced tomatoes, drained; ¾ teaspoon, table salt; ½ cup, pitted kalamata olives, halved; ½ cup, frozen peas, thawed; 1 tablespoon, lemon juice, plus lemon wedges for serving; 3 tablespoons, chopped fresh parsley

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We wanted to make a hearty vegetarian recipe that was heavily inspired by paella, the saffron-infused rice dish from Valencia, minus the eponymous pan over an outdoor fire.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4 to 6

TIME1 hour

Instant Pot Smoky Paprika Rice with Crispy Artichokes and Peppers

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

Paella often has a couple of “hero” ingredients, such as smoky sausage or seafood, to boost its flavor, and we wanted to take the same approach but with plants. Artichokes are a traditional addition, and we found that by first carefully sea...

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