This Instant Pot lentils and rice recipe for the pressure cooker is easy, delicious and versatile! Both grains cook together in the pot for simple assembly.
Meet a go-to recipe of mine: this Instant Pot lentils and rice recipe! It came about as an accident: I wanted to make a bowl meal with both lentils and rice, and wondered whether both could cook together in the Instant Pot (pressure cooker)! I tried it out, adding some spices to make them taste smoky and meaty. And guess what…
It worked! The Instant Pot lentils and rice cooked perfectly together, and the brown rice cooked much faster than on the stovetop! These lentils and rice are incredibly versatile: you can use them as a taco filling, as a bowl meal, in nachos, or as a side dish. Here’s how to make them!
Video: How To Make Instant Pot Lentils and Rice
Why Instant Pot Lentils and Rice Work So Well
First, a few notes about this Instant Pot lentils and rice recipe!
- This recipe makes a big batch. Since lentils and rice are great as leftovers and incredibly versatile, this makes enough for 10 cups, which is 8 or so servings. You’ll probably find you have leftovers unless you’re making this for a crowd.
- It’s a component, not a finished dish. Think of it as a taco filling, in a bowl meal, or as a side to grilled fish. So, determine how you’d like to use them! Even throwing them over salad greens and topping with cheese crumbles and a few sliced veggies would be perfect. Mu favorite way in these Instant Pot tacos or on Vegan Nachos.
Key Ingredients You’ll Need
A few things to note about the ingredients in our Instant Pot lentils and rice recipe:
- Long grain brown rice. I’ve optimized the timing for long grain brown rice in this Instant Pot rice recipe, so make sure to use this: it’s easy to find at most grocery stores.
- French lentils: French lentils hold their shape better than green lentils, so we’ve used them here. If at all possible try to find French lentils (also called Puy), but you can use green lentils in a pinch!
- Smoked paprika: To make this Instant Pot brown rice and lentils taste smoky, we’ve used smoked paprika. Sometimes it’s called pimentón.
- Fennel seeds: Using fennel seeds brings in a meaty flavor; since fennel seeds are typically used in sausage, the evoke the taste of meat in vegetarian dishes!
How to Cook Instant Pot Lentils and Rice
Here’s the overview of the method (or jump to the recipe):
- Load up the pot. Add everything except the vinegar to the Instant Pot and stir.
- Pressure cook for 16 minutes. Lock the lid, set the valve to Sealing, and cook on high pressure for 16 minutes. Remember that it takes the pot about 5 minutes to come up to pressure first.
- Natural release for 16 minutes. Let the pressure release naturally for 16 minutes (I set a timer). Then carefully vent any remaining steam.
- Finish and season. Open the lid, stir in the apple cider vinegar, then taste and add salt as needed.
Ways to Serve Lentils and Rice
Here are some fun ways to serve this recipe:
- Tacos: Add it to tortillas with pico de gallo and lime crema, or use my Instant Pot tacos recipe.
- Nachos: Throw it onto chips for vegan nachos.
- Burrito bowls: Layer it with salsa and simple guacamole for a quick burrito bowl.
- Salads: Add to any green salad with sliced veggies and crumbled cheese.
- Stuffed peppers: Use it as a filling for stuffed peppers.
- With fish: Serve it as a hearty side dish for baked fish.
- Breakfast: Try leftovers with sunny side up eggs and hot sauce for an interesting savory breakfast!
Dietary Notes
This Instant Pot lentils and rice recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.
Smoky Instant Pot Lentils and Rice (Pressure Cooker)
This Instant Pot lentils and rice recipe for the pressure cooker is easy, delicious and versatile! Both grains cook together in the pot for simple assembly.
- Prep Time: 3 minutes
- Cook Time: 37 minutes
- Total Time: 40 minutes
- Yield: 10 cups (about 8 servings) 1x
- Category: Main Dish, Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican
Ingredients
- 4 cups vegetable broth
- 2 cups long grain brown rice (do not sub short grain or white rice)
- 2 cups French green lentils (also known as Puy; green works if you can’t find French)
- 2 tablespoons smoked paprika (pimentón; do not sub sweet)
- 2 teaspoons fennel seeds
- 2 teaspoons onion powder
- 1 teaspoon granulated garlic powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Instructions
- In the Instant Pot, place all ingredients except the vinegar and give them a stir. Lock the lid and place the vent in the “Sealing” position.
- Cook the lentils: Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 16 minutes. Wait while the Instant Pot cooks. (Note: It takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.)
- Wait for natural release: After the pot beeps, use the Natural Release method and wait another 16 minutes to let the pot cool down naturally (we set a timer so we don’t forget!). Then vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. (Never put your hands or face near the steam release valve when releasing steam.)
- Open the lid and stir in the apple cider vinegar. Taste and add additional salt as necessary (veggie broth does vary in salt content, so you may need to add more salt). Serve warm. This recipe makes quite a bit and leftovers can be re-purposed throughout the week.
- Storage info: Leftovers can be stored in the refrigerator; they do become more dry as they cool, so make sure to reheat them before serving again. Depending on the texture, consider adding a glug of olive oil for moisture.
Mt family loves this recipe and so do I. I will make this often.
Thank you for a wonderful recipe!
I made this recipe using a 3 qt Instant Pot Ultra Mini and improvised with the basic recipe as little as possible. I did halve all the ingredients. I only had Japanese short grain brown rice on hand, which I rinsed/drained and then let it soak in the instant pot for 30 minutes with 2 cups water and 1 large clove chopped fresh garlic (no granulated garlic in my pantry.) I then dumped in the green lentils and dry spices and set my instant pot for 18 minutes at low pressure, per the advice in another review. I let it natural release for 10 minutes after the 18 minute cook time. I then added the apple cider vinegar and an equal amount of EVOO. The rice and lentils were quite dense. It took about a cup of added water to loosen it up.
We paired the rice and lentils with fresh romaine and spinach with croutons and blue cheese crumbles. DELICIOUS! We loved the seasoning in the rice and lentils.
Next time I make this, I will be sure to use long grain brown rice and will cook it for 16 minutes, as recommended in the original recipe, at low pressure. I usually find that food cooks in a little less time in my mini instant pot than is recommended for recipes written for 6 qt pots.