Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.


Recipe Summary

15 mins
35 mins
35 mins
1 hr 25 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

  • Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.

  • Stir in lemon juice. Taste and adjust seasonings. Serve.

Cook's Note:

You can use pigeon peas instead of yellow lentils.

Nutrition Facts

161 calories; protein 6.7g; carbohydrates 30g; fat 1.8g; sodium 368.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
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 carton of chicken broth on hand and I ended up using all 32 ounces of it. I also felt that the lentil/rice ratio was off. If I were to make this again I'd use half of the rice the recipe calls for which might also solve the lack of liquid problem. Overall good flavor but tweaks are needed with this recipe. Read More