Instant Pot Smoky Paprika Rice with Crispy Artichokes and Peppers
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
¼ cup extra-virgin olive oil, divided2 cups jarred whole baby artichokes packed in water, rinsed, halved, and patted dry2 red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips1 onion, chopped fine 2 cups Arborio rice 6 garlic cloves, minced2 tablespoons tomato paste 1 teaspoon smoked paprika Pinch saffron threads, crumbled½ cup dry white wine 2 cups vegetable broth 2 cups water 1 (14.5-ounce) can fire-roasted diced tomatoes, drained¾ teaspoon table salt ½ cup pitted kalamata olives, halved½ cup frozen peas, thawed1 tablespoon lemon juice, plus lemon wedges for serving3 tablespoons chopped fresh parsley
Instructions
- Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Arrange half of artichokes cut side down in single layer in pot. Cook, pressing gently on artichokes with spatula to create good contact between artichokes and pot, until well browned on first side, 3 to 5 minutes; transfer to plate. Repeat with 1 tablespoon oil and remaining artichokes; transfer to plate.
- Add bell peppers, onion, and remaining 2 tablespoons oil to fat left in pot and cook, using highest sauté function, until vegetables are softened and lightly browned, 7 to 10 minutes. Add rice, garlic, tomato paste, paprika, and saffron and cook, stirring frequently, until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, then stir in broth, water, tomatoes, and salt.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir olives, peas, and half of artichokes into rice mixture, cover, and let sit for 5 minutes. Stir in lemon juice and season with salt and pepper to taste. Arrange remaining artichokes on top of rice mixture and sprinkle with parsley. Serve with lemon wedges.
Time
1 hourYield
Serves 4 to 6Ingredients
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
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
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
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 searing jarred artichokes we could achieve a stunning, golden-brown main component. Fire-roasted tomatoes added further smoky notes, while olives and tomato paste offered concentrated umami. Short-grain Arborio rice gave us a satisfyingly chewy texture and cooked in just 1 minute under pressure, making this show-stopping dish a weeknight-friendly one too.
Instructions
- Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Arrange half of artichokes cut side down in single layer in pot. Cook, pressing gently on artichokes with spatula to create good contact between artichokes and pot, until well browned on first side, 3 to 5 minutes; transfer to plate. Repeat with 1 tablespoon oil and remaining artichokes; transfer to plate.
- Add bell peppers, onion, and remaining 2 tablespoons oil to fat left in pot and cook, using highest sauté function, until vegetables are softened and lightly browned, 7 to 10 minutes. Add rice, garlic, tomato paste, paprika, and saffron and cook, stirring frequently, until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, then stir in broth, water, tomatoes, and salt.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir olives, peas, and half of artichokes into rice mixture, cover, and let sit for 5 minutes. Stir in lemon juice and season with salt and pepper to taste. Arrange remaining artichokes on top of rice mixture and sprinkle with parsley. Serve with lemon wedges.
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