Name: Smoky Instant Pot Lentils and Rice (Pressure Cooker)
Prep time: 3 min
Cook time: 37 min
Total time: 40 min
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

Description

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.

Ingredients

Scale

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

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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.

Category: Main Dish, Side Dish
Method: Pressure Cooker
Cuisine: Mexican