Vegan Spanish Paella

Serves: 4

Beans

1 cup cup chickpeas 

Overnight soak chickpeas in water

1 tsp salt
4 cups water

Cook chickpeas with salt and water in Instant Pot.

1 Tbsp olive oil

1 cup onion, chopped

1 Tbsp garlic cloves, chopped

1" ginger, grated

mint, chopped, if available

1 red bell pepper, chopped
1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 cup tomatoes, chopped
1/2 tsp turmeric powder

1/2 tsp ground black pepper
2 tsp red chili powder
3 and 1/2 tsp salt

14.1 ounce can artichoke hearts, chopped
1 cup green beans, chopped (30 beans)
1/2 cup frozen peas

1 cup rice

3 cups water

Press saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula.

Add onion, sauté for 5 minutes.

Add ginger, garlic, mint and sauce for a minute.

Add bell peppers and sauté for 5 minutes

Add tomatoes, turmeric powder, red chili powder, salt, black pepper powder and cook until tomatoes softens, about 5 minutes.

Add artichoke hearts, green beans, peas and cook for 2 more minutes.

Add rice, cook of 2 more minutes.

Add cooked beans, water mix well.

Close the lid, put the knob on sealing.

Cook in rice mode or on Manual for 12 Minutes.

Let the pressure release naturally.

Garnish with cilantro leaves.

Source: simpleveganblog
Taste Note: Tastes AWESOME.