Delicious Cheesy Mexican Rice and Lentils Made in the Instant Pot®
A flavorful dish combines hearty lentils and fluffy rice with a cheesy, Mexican-inspired twist, all made effortlessly in the Instant Pot®. It’s perfect for a quick, satisfying meal that’s both comforting and packed with delicious spices.
Prep Time10 min
Cook Time20 min
Total Time30 min
Difficulty
Medium
Pro Cooking Tips
Rinse the lentils well before cooking to remove any dust or debris.
Use fresh spices for the best flavor, and toast them lightly if you have time.
Let the pressure release naturally for a few minutes before opening the Instant Pot to keep the rice fluffy.
Ingredients
0/12
What Makes This Recipe Unique
This dish combines hearty lentils with flavorful rice and melted cheese, making it both comforting and nutritious. It’s easy to prepare in one pot, saving time and effort without sacrificing taste. The Mexican spices add a lovely warmth that makes every bite satisfying.
Step 1
Ad the chicken broth, tomatoes, lentils, rice, chopped onion, jalapeños, garlic, taco seasoning, oregano, and cumin into your Instant Pot or any pressure cooker you have. Secure the lid and set it to cook on high pressure for 8 minutes. It will take about 10 to 15 minutes for the pressure to build up before the timer starts.
Step 2
Once the cooking time is up, let the pressure release naturally, which usually takes around 10 minutes. When you can safely open the lid, give everything a good stir and mix in half of the Mexican cheese blend until it starts to melt.
Step 3
Sprinkle the rest of the cheese over the top, then close the lid again and let it sit for about 4 minutes so the cheese can melt nicely. Finish by garnishing with fresh cilantro, and it’s ready to serve!
394
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Plate This Dish
Serve alongside a simple green salad or some guacamole to add freshness. A dollop of sour cream or a squeeze of lime can brighten the flavors even more. This dish also pairs well with grilled vegetables or warm tortillas.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well if you prefer a vegetarian option.
Do I need to soak the lentils or rice before cooking?
No, soaking is not necessary; they cook perfectly together in the Instant Pot.
How spicy is this recipe with the jalapeños?
It has a mild to moderate heat, but you can adjust the number of jalapeños to your taste.
Can I use white rice instead of brown rice?
Brown rice is recommended for texture and cooking time, but you can try white rice—just reduce the pressure cooking time to about 6 minutes.
What can I substitute for the Mexican cheese blend?
Use any melting cheese like cheddar, Monterey Jack, or a mix of both.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or microwave.
Can I make this recipe vegan?
Yes, use vegetable broth and omit the cheese or replace it with vegan cheese.
Is it okay to use canned lentils instead of dry?
It’s best to use dry lentils for this recipe to ensure proper texture and cooking time.
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