Instant Pot Cheesy Mexican Lentils and Rice

This Instant Pot cheesy Mexican lentils and rice recipe works as a side, main, or taco bowl filling, or mash for a bean dip and serve with tortilla chips.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 339 Calories

Ingredients

• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 jalapeno peppers, seeded and chopped
• 2 cups shredded Mexican cheese blend
• 1 teaspoon dried Mexican oregano
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 tablespoon taco seasoning
• 0.75 cup brown lentils
• 0.75 cup brown rice

Recipe Instructions

Step 1

Combine chicken broth, tomatoes, onion, lentils, rice, jalapeños, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.

Step 3

Stir in ½ Mexican cheese blend; sprinkle remaining ½ cheese over top. Cover the Pot; set aside for 4 minutes. Garnish with cilantro.