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Instant Pot Lentils And Rice Recipe

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Instant Pot Rice with Lentils Hebrew Roots Mom
Instant Pot Rice with Lentils Hebrew Roots Mom from hebrewrootsmom.com

Description

This Instant Pot lentils and rice recipe is a delicious and nutritious meal that is perfect for busy weeknights. It is a one-pot meal that is easy to make and packed with protein and fiber. The lentils and rice are cooked together in the Instant Pot, which means you don’t have to worry about any extra pots and pans to clean up.

Prep Time

The prep time for this recipe is minimal. You will need to rinse the lentils and rice and chop the onion and garlic. This should take no more than 10 minutes.

Cook Time

The cook time for this recipe is 20 minutes. The Instant Pot will take about 10 minutes to come to pressure and then it will cook for 10 minutes.

Ingredients

  • 1 cup brown or green lentils, rinsed and drained
  • 1 cup brown basmati rice, rinsed and drained
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method

  1. Turn the Instant Pot to sauté mode and add the olive oil.
  2. Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes until the onion is translucent.
  3. Add the cumin and smoked paprika to the Instant Pot and stir to combine.
  4. Add the lentils, rice, vegetable broth, salt, and black pepper to the Instant Pot and stir to combine.
  5. Turn off the sauté mode and put the lid on the Instant Pot, making sure the valve is set to sealing.
  6. Set the Instant Pot to manual mode and cook on high pressure for 10 minutes.
  7. Once the cooking time is up, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  8. Remove the lid from the Instant Pot and stir the lentils and rice.
  9. Serve hot and enjoy!

Notes

This recipe can easily be doubled to feed a larger crowd. You can also add other vegetables, such as carrots or bell peppers, to the Instant Pot before cooking. If you prefer a spicier dish, you can add a pinch of red pepper flakes or a diced jalapeño pepper.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 386
  • Protein: 17g
  • Fiber: 12g
  • Fat: 6g
  • Carbohydrates: 67g

Recipe Tips

To save time on prep, you can use pre-chopped onions and minced garlic. You can also use canned lentils instead of dried, but be sure to drain and rinse them before adding them to the Instant Pot. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months. To reheat, simply microwave or reheat on the stove.

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