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Instant Pot® Lentil and Rice Soup

Rated as 3 out of 5 Stars

"Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge."
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1 h 25 m servings 161
Original recipe yields 10 servings


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  1. Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
  3. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
  5. Stir in lemon juice. Taste and adjust seasonings. Serve.


  • Cook's Note:
  • You can use pigeon peas instead of yellow lentils.

Nutrition Facts

Per Serving: 161 calories; 1.8 30 6.7 0 368 Full nutrition

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Made exactly as directed to begin with but had to scramble to salvage it as soon as I opened the lid. There was no liquid left in the pot. It had the consistency of oatmeal. Thankfully I had a c...