Press the saute button on the Instant Pot (IP) and heat for 2 minutes. Add the onion and saute for about 3 minutes, stirring frequently and adding a splash of water when the onion starts to stick.
Turn the IP off and add the rice, garlic, paprika, turmeric, salt, black pepper and cayenne and stir. Add the mushrooms and canned tomatoes and stir again. Add the broth and stir.
Lock the lid into place, making sure the nozzle is in the sealing position. Use the manual setting and set the timer for 23 minutes. Use the natural release method when the timer goes off.
When all of the pressure is out of the pot, carefully remove the lid and then add the green and yellow bell pepper. Lock the lid back into place, making sure the nozzle is in the sealing position. Set the timer for 1 minute using the manual mode. Use the quick release method when the timer goes off and carefully take off the lid when all the pressure is out.
Add the artichoke hearts, peas, parsley and Worcestershire sauce and stir.
Heat a large stock pot over medium heat for about 2 minutes. Add 1/4 cup of the broth (60ml) and the onion and garlic. Cook for about 4 minutes, until all of the broth is absorbed and the onions and garlic are nice and cooked.
Add the rice, paprika, turmeric, salt, black pepper, cayenne and stir. Add the mushrooms and canned tomatoes and stir again. Add the remaining broth (2 1/4 cups / 530ml) and bring to a boil. Reduce the heat to very low, cover the pot with a lid, and gently simmer for about 30 minutes.
Add the green and yellow peppers, place the lid back on the pot and cook for another 5 - 10 minutes, until the rice is fully cooked and most of the liquid is absorbed.
Turn off the heat, add the artichoke hearts, peas, parsley and Worcestershire sauce and stir. Cover the pot and let rest for 5 minutes.
Serve with lemon wedges.