Print: Instant Pot® Cheesy Mexican Lentils and Rice

This dish works wonderfully as a side but can also be served as a hearty main course or as a filling for taco bowls! For a fun twist, try mashing it slightly with a spoon to create a flavorful 'bean dip' and pair it with tortilla chips.

Prep

20 min

Cook

24 min

Servings

Difficulty

Medium

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/instant-pot-cheesy-mexican-lentils-and-rice