THE RECIPE JOURNAL · Main Course
Instant Pot® Cheesy Lentils and Rice with a Mexican Flair
This comforting dish combines creamy lentils and fluffy rice with bold Mexican spices for a quick and satisfying meal. Perfect for busy weeknights, it’s easy to make in the Instant Pot and packed with cheesy goodness.
FROM THE KITCHEN • Instant Pot® Cheesy Lentils and Rice with a Mexican Flair
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding the chicken broth, tomatoes, lentils, rice, onion, jalapeños, garlic, taco seasoning, oregano, and cumin to your Instant Pot or any pressure cooker you’re using. Close the lid and make sure it’s locked securely. Set it to cook on high pressure for 8 minutes. It’ll take about 10 to 15 minutes for the pot to come up to pressure before the timer starts.
02
Step 2
Once the cooking time is up, let the pressure release naturally—this usually takes around 10 minutes. When it’s safe to open, give everything a good stir and mix in half of the Mexican cheese blend until it melts into the lentils and rice.
03
Step 3
Sprinkle the rest of the cheese on top, then close the lid again and let it sit for about 4 minutes so the cheese can melt perfectly. Before serving, sprinkle some fresh cilantro over everything for a bright, fresh touch.
Why you’ll love it
This dish combines hearty lentils and fluffy rice with bold Mexican flavors for a comforting meal. It’s quick to make in the Instant Pot®, making it perfect for busy weeknights. Plus, it’s packed with protein and fiber, keeping you full and satisfied.
How to serve
Serve this dish with a dollop of sour cream or a sprinkle of fresh cilantro to brighten the flavors. Add sliced avocado or a squeeze of lime juice for extra creaminess and tang. It also pairs well with warm tortillas or a simple green salad.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems dry. This recipe also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
