Instant Pot Cheesy Mexican Lentils and Rice
Description
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.
Ingredients
•
3 cups chicken broth
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 small onion, chopped
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3/4 cup brown lentils
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3/4 cup brown rice
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2 jalapeno peppers, seeded and chopped
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2 cloves garlic, minced
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1 tablespoon taco seasoning
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1 teaspoon dried Mexican oregano
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1 teaspoon ground cumin
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2 cups shredded Mexican cheese blend
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1 tablespoon chopped fresh cilantro, or to taste
Directions
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.
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.
3
Stir in ½ Mexican cheese blend; sprinkle remaining ½ cheese over top. Cover the Pot; set aside for 4 minutes. Garnish with cilantro.