Instant Pot Paella (Easy Vegan Recipe) (2024)

This easy Vegetarian Instant Pot Paella recipe is chock full with colourful veggies like red pepper, artichokes, mushrooms, green pea, green beans and cannellini beans. Honouring the traditional paella recipe, this Vegetable Paella cooked in the Instant Pot pressure cooker becomes a delicious one pot meal perfect for busy weeknights. It’ll be on the table in under 30 minutes and is guaranteed to be a hit with vegans, vegetarians and those who eat meat.

This recipe, with step-by-step instructions, is easy to adapt to suit whichever vegetables you have lying around. I have also included instructions on how to achieve the unique crispy bottom of this traditional Spanish dish.

What is paella?

Valencian paella is a traditional Spanish rice dish made with a mix of meat, seafood and vegetables.

It is distinct from other rice dishes as it is flavoured with saffron which also provides the yellow color.

It originated as a peasant dish and was made with whichever ingredients were available and cooked over an open fire. Cooking over wood fires provided authentic flavour and these techniques are still practiced today.

There are many flavour variations such as seafood paella, chorizo paella, or a mixed paella.

A paella pan (a shallow, large pan) is usually used to cook the paella and I love to make this stove top Vegetable Paella with Halloumi for entertaining.

This version uses the instant pot to speed up the process – all parts of the recipe are cooked inside the inner pot. All you will need to do is part-cook the vegetables, add in the rice and stock and then pressure cook!

It is so easy and there is little mess as this is effectively a one-pot meal.

Why you should make this delicious paella

There are so many reasons to try this recipe.

It is an easy instant pot rice recipe that is made in less time than using a paella pan. You can cook your paella in just 3 minutes pressure cooking on High Pressure with quick release.

You can still achieve the much-coveted socarrat thanks to the bottom of your instant pot. This leads to delicious crispy browned bits that provide bursts of flavour and texture.

Easy to make ahead – the great thing is that it works wonderfully as meal prep.

The recipe is plant-based, naturally gluten-free and nut-free.

You can consider this rice dish to be healthy as it is packed with vegetables and the pressure cooking mode helps to retain the nutrients.

The carbs from the rice provide energy. If served alongside a salad, and eaten at lunch, you can enjoy this vegetable paella as a balanced meal.

Ingredients

(see below for tips and substitutes for the following ingredients. See the recipe card at the bottom of the post for full measurements and method instructions)

The rice

I have used Spanish Bomba Rice which is usually sold as Spanish Paella Rice in grocery stores. This rice is also round rice.

The type of rice commonly used for paella is short grain rice as these are the traditional varieties grown and eaten in Spain.

An alternative is to use arborio rice which is sometimes more easily available and is labelled as risotto rice on packaging.

Basmati rice is a no-no for paella as it is a long grain rice, and it is only short-grain rice which is used in the traditional version.

I have come across brown rice paella but have never tried it out for myself.

The vegetables

A delicious vegetable paella needs a variety of vegetables – I like to imagine the rainbow when I choose my veggies to ensure I get plenty of variety in flavour, texture and nutrition.

You can add and remove from this list to make your own unique paella.

green peas – I used frozen green beans.

green beans – I used fresh green beans cut into 2 inch lengths.

red bell pepper – alternatively use green, orange or yellow bell pepper

artichokes – I used jarred artichokes but you can also use fresh.

carrots – I used fresh carrots

mushrooms – I have used chestnut mushrooms, you could use whole button mushrooms too. If you do not like mushrooms then leave these out.

Be mindful that certain vegetables have different water content which means you may have to adjust the water used.

Vegetables such as aubergine or squash can go mushy in the instant pot, so I recommend sautéing them first in oil in the inner pot and removing when cooked.

Then pressure cook the paella and once the paella is done, add the veggies back in.

The base

You will need white onion, garlic and tomato. The onion and garlic should be finely chopped and the tomato cut into chunks.

Use fresh tomato where possible but an alternative is to use tinned chopped tomatoes but try not to add in too much of the juice.

The protein

I used white cannellini beans to add protein and texture. Using beans are a great way to make the recipe suitable for vegans and vegetarians and are a great alternative to using chorizo sausage or chicken breast.

The broth

I use vegetable stock in replacement of chicken broth or chicken stock. Vegetable stock cubes tend to be vegan, but it is best to check the packaging.

The flavouring

Paprika – I have used smoked paprika but you can also use sweet paprika or hot paprika

Saffron threads – saffron is an expensive spice! These red threads are the dried stigmas of crocus flowers and each stamen has to be hand-picked.

You can find Spanish saffron and Kashmiri saffron online or in specialist supermarkets. Adding saffron provides complex flavours that you can definitely taste in the final dish.

As an alternative, use a pinch of turmeric to add colour to the paella.

Olive oil – I used extra virgin olive oil but you can use any other olive oil. An alternative is to use a flavourless oil such as vegetable oil or sunflower oil that will not interfere with the Spanish flavours.

Seasoning – salt and black pepper. You may not need much salt if the stock is high in salt.

Lemon – use fresh lemon for the best flavour but bottled lemon juice is also fine

Parsley – add freshly chopped parsley to garnish the finished paella just before serving

Optional – add a splash of white wine such as a vegan sauvignon blanc when cooking the vegetables. Ensure that the wine has cooked off before closing the instant pot lid and pressure cooking.

Easy and Quick Alternatives

If you are really short of time, you can also use store-bought vegetable preparations. You can find prepared carrots, cauliflower and broccoli in the vegetable sections or use frozen country mix.

Note that frozen vegetables may have higher water content so you will find that you need a bit less stock.

How to make Instant Pot Vegetable Paella

(see the detailed ingredient list above or scroll down to find the method in the recipe card below)

Some important tips to note before cooking:

Do not wash the rice – washing the rice leads to gelatinization and will make the dish starchy.

Do not stir the rice during cooking – luckily there is less chance of that in this recipe as the IP lid will be closed during the cooking process.

I used the 8 quart Instant Pot Pro Crisp which has similar functions to the Instant Pot Duo to make this delicious dish.

You can use any brand of electric pressure cooker, one such example being the Ninja Foodi.

Firstly, you will need to prepare your ingredients – this requires a little bit of chopping.

Select Sauté function on the display and add oil to the inner pot.

Add oil and tip in the onion and cook until translucent.

Add in the garlic, carrots, tomato and red pepper and sauté for a further few minutes.

Tip in the remaining veggies – the green peas, green beans, mushrooms, artichokes and cannellini beans and mix thoroughly.

Keep deglazing the bottom of the inner pot to ensure nothing is sticking.

Sprinkle over the paprika and crush in the saffron using your finger tips.

Add the rice and the stock. Give everything a thorough mix and again make sure to deglaze the pan fully.

Cancel the sauté mode and close the lid.

Ensure the lid is on the Sealed position.

I would recommend pressure cooking on High Pressure for 3 minutes and use the Quick Release method.

Once the remaining pressure has released, open the lid. You can either serve it here or go a step further to get the socarrat.

Select Sauté mode once again and time for 1 minute. Do not stir the paella but allow the bottom to crisp up.

If you hear popping and crackling before the minute is up, turn off the IP to prevent burning.

Serve with an extra squeeze of lemon juice.

Storage

As this is a rice dish, it needs to be stored safely for later and to prevent food waste.

I like to store mine in an airtight container in the fridge. If I am making it for later, I store it away as soon as it has cooled down.

The paella will keep well in the fridge for up-to 3-4 days.

Alternatively, you can freeze this paella in a freezer-proof container for up to 1 month as this is the ideal time to keep rice in the freezer.

Keep in mind that the vegetables may lose some of their texture on defrosting.

FAQs

Other Instant Pot Rice Recipes

• Easy Instant Pot Chickpea Rice

• Instant Pot Coconut Milk Rice

• Cypriot Style Stuffed Peppers in Instant Pot

• Cilantro and Lime Rice (copycat chipotle)

• Instant Pot Cranberry and Saffron Rice

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