Fall is a colorful season, so why not eat a colorful dish to celebrate? This InstaPaella recipe is filled with various vegetables and a combination of spices that will have you asking for more! Vegetables never looked this good!
This recipe has so many nutritional benefits! Tomatoes, red bell peppers, and green bell peppers are high in Vitamin C, which aids immune function and helps with absorbing iron. Carrots are full of beta carotene, which your body converts into Vitamin A; Vitamin A is important for good vision and growth, as well as immune function. Almonds are a great source of both protein and fiber, which aids muscle repair and digestive function. If you’re in the mood for even more protein, feel free to add it in when sautéeing bell peppers and onions! The combination of these ingredients will give you a colorful kick-off to the fall season!
*If you don’t have an InstaPot, you can just substitute in a pan and a pot with a lid to make this recipe.
- 2 tsp olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ tsp cumin
- 1 tsp salt
- 1 tsp red chili pepper
- 1 tsp oregano
- 1 garlic clove, minced
- 4-5 lemon rinds
- 2 bay leaves
- ½ tsp turmeric
- 1 cup cherry tomatoes
- ¼ cup grated carrot
- 1 cup green beans, cut in thirds
- ½ cup peas (either fresh or frozen, but thawed)
- 1 1/2 cup rice (expands to 3 cups when cooked)
- Basmati or Jasmine rice work well especially in terms of accessibility, but if you want a truly authentic Spanish paella, use Bomba rice
- For those who are looking for alternatives to rice, use cauliflower rice!
- 3 cups vegetable broth
- 2 tbsp red wine
- ¼ cup almonds, chopped
- ⅛ cup cilantro, minced
- 1 lemon, cut into wedges
- Dice the onion, red bell pepper, and green bell pepper.
- Heat 2 tsp olive oil in the bottom of the Instant Pot, using the “sauté” setting. Do not cover with the lid.
- Sauté the onion, red bell pepper, and green bell pepper until they start to soften, about 5-7 minutes, then add in the cumin, salt, red chili pepper, and oregano.
- Stir to ensure that the onion, peppers and/or spices don’t stick to the pan.
- Add the garlic, lemon rinds, bay leaves, and turmeric. Continue stirring for about 3 minutes.
- Press the “Keep Warm/Cancel” button to reset the settings.
- Next, add the tomatoes, carrots, peas, green beans, rice, and broth into the pot.
- Seal the lid and make sure that the switch at the top is on sealing, not venting. Press the “Manual/Pressure Cook” button and set the cook time for 9 minutes at high pressure.
- Let the pressure naturally release once the cooking is over, to make sure that the rice completely absorbs the broth. (This takes a few minutes) Then move the switch to venting to ensure all the pressure is fully released.
- Remove the lid, being careful to avoid any steam releasing from the pot. Press the “Keep
- Warm/Cancel” button. Fluff the paella with a fork.
- Cut the lemon into wedges.
- Add in the red wine and squeeze 2 lemon wedges into the rice. Stir, and continue on the “Keep
- Warm” setting for about 2 minutes.
- Chop the almonds roughly and finely cut the cilantro.
- Sprinkle the cilantro and almonds onto the paella and top with the remaining lemon wedges!
Calories per serving: 195.1; Carbohydrate: 32.8 g; Fat: 4.5 g; Protein: 3.9 g