Instant Pot® Cheesy Mexican Lentils and Rice

Instant Pot® Cheesy Mexican Lentils and Rice
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    13

Embark on a culinary adventure with this vibrant and comforting dish! Cheesy Mexican Lentils and Rice, a harmonious blend of earthy lentils, fragrant rice, and zesty spices, all melded together in a blanket of melted cheese. Perfect as a hearty side, a satisfying main course, or a flavorful taco bowl filling.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    36 mg
  • Fiber
    9 g
  • Protein
    18 g
  • Saturated Fat
    8 g
  • Sodium
    1109 mg
  • Sugar
    2 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a multi-functional pressure cooker (such as an Instant Pot®), combine the chicken broth, diced tomatoes with green chile peppers, brown lentils, brown rice, chopped onion, jalapeños, minced garlic, taco seasoning, dried Mexican oregano, and ground cumin. (5 minutes)

02

Step

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

03

Step

Once the cooking time is complete, release the pressure using the natural-release method according to the manufacturer's instructions (this will take about 10 minutes). (10 minutes)

04

Step

Carefully open the lid. Stir in half of the shredded Mexican cheese blend until melted and well combined. Sprinkle the remaining cheese evenly over the top. Cover the pot and let it sit for 4 minutes to allow the cheese to melt completely. (5 minutes)

05

Step

Garnish generously with freshly chopped cilantro before serving. Enjoy!

For a creamier texture, mash a portion of the lentils and rice with a spoon before adding the cheese.
Adjust the amount of jalapenos to control the level of spiciness.
Serve with your favorite toppings, such as sour cream, guacamole, or salsa.
This dish can be easily customized with other vegetables, such as corn or bell peppers.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Candido Hettinger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (9)
  • Vickie Cartwright

    So good! I'll be making this again and again.

  • Brett Bayer

    The natural pressure release is key to getting the right texture.

  • Muriel Weimann

    My family loves this dish. It's so flavorful and easy to make.

  • Gia Ryan

    I added a can of corn and it was a great addition!

  • Tracey Runolfsdottir

    This is my new favorite Instant Pot recipe.

  • Landen Bauch

    Super easy and tastes amazing!

  • Emelia Hayes

    I like to top it with a fried egg for a complete meal.

  • Darion Smitham

    I'm not a huge lentil fan, but this recipe changed my mind!

  • Jacquelyn Deckow

    This recipe is a lifesaver on busy weeknights!

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