Instant Pot® Cheesy Mexican Lentils and Rice

Ingredients

• 3 cups chicken broth
• 1 , 10 ounce
• 0.75 cups brown lentils
• 0.75 cups brown rice
• 1 small onion , chopped
• 2 jalapeño peppers , seeded and chopped
• 2 cloves garlic , minced
• 1 tablespoon taco seasoning
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 2 cups shredded Mexican cheese blend
• 1 tablespoon chopped fresh cilantro , or to taste

Instructions

1. 1

   Combine chicken broth, tomatoes, lentils, rice, onion, jalapeños, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®).

2. 2

   Close and lock the lid. Select HIGH pressure according to the manufacturer's instructions. Set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes.

4. 4

   Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over top. Cover and let sit for 4 minutes. Garnish with cilantro.