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Instant Pot® Cheesy Mexican Lentils and Rice

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2 made it  |  0 reviews   |  1 photos

"This makes a good side dish but is also good served as a main dish in a taco bowl. If you have any leftovers, this is also great reheated and lightly mashed with a spoon transforming it into a 'bean dip' and served with tortilla chips."
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45 m servings 339
Original recipe yields 6 servings


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  1. Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot(R)). 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 manufacturer's instructions, about 10 minutes.
  3. Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.


  • Cook's Note:
  • You can also use green lentils, if preferred.

Nutrition Facts

Per Serving: 339 calories; 12 39.8 17.5 36 1109 Full nutrition

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