Prep
Ingredients:
2 tbsp olive oil
1 (12 oz) soy chorizo, chopped
1 cup chopped mixed mushrooms
2 tbsp unsweetened tomato puree
1 (4 oz) jarred piquillo peppers, finely diced
1 tsp smoked paprika
½ cup white wine
1/6 cup vegetable broth
2 ½ cups cauli rice
½ cup chopped green beans
½ cup chopped asparagus
½ cup chopped parsley
1 lemon, cut in wedges
Instructions

Set the IP in Sauté mode and adjust to Medium heat.

Heat the olive oil in the inner pot and cook the soy chorizo until brown, 5 minutes.

Mix in the mushrooms and cook until softened, 3 minutes. Stir in the remaining ingredients except for the lemon wedges.

Lock the lid in place; select Manual mode on High Pressure and set the timer to 3 minutes.

After cooking, do a quick pressure to release the remaining steam and open the lid.

Stir and adjust the taste with salt and black pepper.

Dish the paella and serve with the lemon wedges.
Nutrition Facts per Serving
Calories