Indian-Style Skinny Paella with Prawns (Instant Pot)

Set your pressure cooker to “Saute” and add the olive oil. When it’s hot, add the chopped onions and peppers. Cook for five minutes until soft.
4 small large onions
2 tbsp extra virgin olive oil
2 large red peppers
In the meantime, bring 1.25 l water to boil and add it to a bowl or jug. Add the vegetable stock and all the spices. Leave it aside.
2 cubes vegetable stock
¼ tsp ground cinnamon
¼ tsp black pepper
¼ tsp turmeric
¼ tsp cardamom
¼ tsp onion powder
¼ tsp fennel seeds
1 tsp smoked paprika
2 bay leaves
2-3 cloves garlic
In a pan, cook the prawns until there is no more liquid. You can add some salt on them if you want. Take them out of the pan and leave aside.
400 g king prawns
Back to the pressure cooker, add the rice and stir for a minute.
350 g paella rice
Add the peas and stir.
200 g garden peas
Add the vegetable stock and stir.
Seal the pressure cooker and use the risotto setting and a quick release.
When it’s ready, add the prawns and stir.
Serve immediately with lemon.
1 large lemon