This recipe is my go-to for a quick and satisfying weeknight meal. It’s amazingly versatile; you can easily adjust it based on what vegetables you have on hand—or what you are craving. I often use this recipe as a way to use up leftover veggies, reducing food waste which is always a plus! My friend even makes it with chorizo sometimes...yum!

The beauty of this Instant Pot Vegetable Paella is that it’s ready in under 30 minutes from start to finish—no babysitting required! That’s why I’ve been making it for years, it is perfect for when I’m super busy with work or have a bunch of friends over. But it’s also amazing at any time. Trust me; this is so good, you’ll be wanting to make it on a random Tuesday night!

Instant Pot Vegetable Paella

Name: Instant-Pot-Vegetable-Paella
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Cuisine: Instant-Pot
Ingredients: 1 tablespoon Olive oil; 1/2 cup Onion, chopped; 2 cloves Garlic, minced; 1/4 teaspoon Saffron threads; 1/2 teaspoon Smoked paprika; 1/2 cup Bell pepper (any color), chopped; 1/2 cup Frozen peas; 1/2 cup Artichoke hearts, quartered; 1 1/2 cups Vegetable broth; 1 cup Long-grain rice

This vibrant and flavorful Instant Pot Vegetable Paella is a delicious and easy one-pot meal perfect for busy weeknights. The whole recipe takes about 30 minutes from start to finish!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

📖 Instructions

Sauté the aromatics: Press the 'Sauté' button on your Instant Pot. Add the olive oil, then add the onion and garlic, cooking until softened—about 3-5 minutes. Stir occasionally to prevent burning. Don't worry if it sticks a bit, that's normal!
Add the saffron and paprika: Stir in the saffron threads and smoked paprika. Cook for another minute, just to toast the spices, releasing their incredible aroma. Mmm!
Add the vegetables: Add all of the chopped vegetables (peppers, peas, artichoke hearts, etc.) to the pot. Give it a good stir to combine everything with the lovely oils and spices.
Add the rice: Stir in the rice. Make sure that all of the rice grains are coated with the flavorful oil and spice mixture. This will help the rice cook evenly.
Add the broth: Pour in the vegetable broth. Scrape the bottom of the pot to ensure no bits of deliciousness are left behind! Make sure the liquid level is below the 'Max' line.
Secure the lid and cook: Close the Instant Pot lid, ensuring it's sealed properly. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 8 minutes. Allow for a 10-minute natural pressure release (NPR). This is important for perfect rice!
Quick release if needed: After the 10 minute NPR, carefully quick-release any remaining pressure. If you accidentally let too much pressure out too early, don’t panic; just carefully stir, and if it's too dry, you can add a little more broth
Fluff and serve: Once the pressure has been released, carefully open the lid and fluff the paella with a fork. Garnish with fresh parsley or lemon wedges (or both!) and serve immediately! Enjoy your wonderfully easy and delicious meal!

📝 Notes

Adjust the amount of broth as needed depending on your rice preference. Some like it a bit drier than others.
For a richer flavor, use chicken broth instead of vegetable broth.
Feel free to add other vegetables such as zucchini, carrots, or mushrooms.
If using fresh herbs, add them during the last few minutes of cooking to preserve their vibrant color and flavor.
Don’t overcook the rice or it will turn mushy!