We’ll show you how to make a super simple, inexpensive dish that’s full of flavor – whatever flavor you choose! This is truly a “choose your own adventure” meal. It can be made in the Instant Pot and we show you how to make it Mexican, but we also like Italian – what other flavors might you try?
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This recipe is part of our Instant Pot SkillLab. For slow cooker instructions or Italian seasoning instructions join here!
Instant Pot Mexican Lentils and Rice Recipe
Ingredients
- 3/4 c. dry green lentils
- 1/2 c. uncooked rice, white or brown
- 3 tsp. taco seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 3 1/2 c. water OR homemade chicken stock
- 1 c. tomato sauce (8 oz. can)
- 3 Tbs. dry minced onion
- 1 c. chopped green or red pepper
- 1-2 carrots, sliced or shredded
- 2 c. cooked, shredded chicken
- A few handfuls of greens, like spinach
- Any other veggies, like zucchini or green beans, frozen broccoli or peas, etc.
- 1 c. grated cheese (sharp cheddar is great or a Mexican blend)
Directions
- Measure the lentils into a mesh colander and rinse well under cold water.
- Pour the lentils into the Instant Pot or slow cooker.
- Add the rice.
- Add the taco seasonings, garlic powder, salt.
- Pour the water or stock on top.
- Add all the veggies and meat, then stir to combine, especially to make sure the dried onion and peppers are in the liquid.
- Lock in the lid and close the valve.
- Turn the Instant Pot on to the “Chicken” setting, which is 15 minutes on high pressure. (It will also take about 20 minutes for the IP to get up to pressure).
- When the 15 minutes are up, you can use either a quick release by opening the valve (often an adult job) or a natural release by letting it sit for 15 minutes or more. The Instant Pot will keep your meal warm as long as you need it to.
- Add the cheese and close the lid for 5 minutes or so to let it melt on warm, OR stir the cheese in and it will melt within about a minute.
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Recipe Notes
- Optional extra toppings: salsa, avocados, sour cream, fresh cilantro or chives, guacamole, a squeeze of lime, or lettuce.
- If you like to soak the rice and lentils, just soak overnight with 1 cup of water in the Instant Pot. Drain into a mesh colander, pour back into the appliance, and decrease the liquid by 1 cup. (So you’ll be using 2 1/2 cups of broth or water.)
- If you don’t have tomato sauce, you can use one 6-oz. can of tomato paste + an extra ½ c. stock or water instead
- A double recipe will still fit in the Instant Pot, as long as you don’t add TOO many extra vegetables.
Jump in With Your Instant Pot!
When I first got an Instant Pot it sat in its box for over 6 months because I was so intimidated to open it and use it! Now, I 😍 LOVE my Instant Pot…or rather Instant Pots because I have two of them. That’s how much I love them!
Let me help you get comfortable using your Instant Pot so that you can feel confident using it right away!
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About Katie Kimball
Katie Kimball, CSME, creator of Kids Cook Real Food™ and CEO of Kitchen Stewardship®, LLC, is passionate about connecting families around healthy food. As a trusted educator and author of 8 real food cookbooks, she’s been featured on media outlets like ABC, NBC and First for Women magazine and contributes periodically on the FOX Network.
Since 2009, busy moms have looked to Katie as a trusted authority and advocate for children’s health, and she often partners with health experts and medical practitioners to stay on the cutting edge. In 2016 she created the Wall Street Journal recommended best online kids cooking course, Kids Cook Real Food™, helping thousands of families around the world learn to cook. She is actively masterminding the Kids’ Meal Revolution, with a goal of every child learning to cook.
A mom of 4 kids from Michigan, she is also a Certified Stress Mastery Educator, member of the American Institute of Stress and trained speaker through Bo Eason’s Personal Story Power.