Instant Pot Lentils and Rice

Why You’ll Love This Recipe

This dish is budget-friendly, wholesome, and made entirely in the Instant Pot with no babysitting required. It’s naturally vegan and gluten-free, yet filling enough to serve as a main course. The lentils and rice cook together perfectly under pressure, and the seasonings can be easily adjusted to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

brown or green lentils (uncooked, rinsed)
long-grain brown rice or basmati rice (uncooked, rinsed)
onion, chopped
garlic, minced
olive oil or any cooking oil
ground cumin
ground coriander
paprika
salt
black pepper
vegetable broth or water
optional toppings: lemon juice, chopped parsley, fried onions

Directions

1. Set the Instant Pot to Sauté mode. Add oil and sauté chopped onions until soft, about 3–4 minutes.
2. Add garlic and sauté for another 30 seconds until fragrant.
3. Stir in lentils, rice, cumin, coriander, paprika, salt, and pepper.
4. Pour in the vegetable broth and stir to combine, scraping the bottom to avoid sticking.
5. Cancel Sauté mode. Seal the lid and set the Instant Pot to Pressure Cook (Manual) on High for 15 minutes.
6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid, fluff the lentils and rice with a fork, and adjust seasoning if needed.
8. Serve with optional toppings like a squeeze of lemon, fresh herbs, or crispy fried onions.

Servings and timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Natural Release: 10 minutes
Total Time: 35 minutes

Variations

• Spicy Version: Add chili flakes or cayenne pepper for heat.
• Middle Eastern Style: Add cinnamon and allspice, and top with caramelized onions.
• South Asian Twist: Add turmeric, ginger, and a pinch of garam masala.
• Add Veggies: Stir in spinach, kale, or peas after cooking.
• Protein Boost: Top with a poached egg, Greek yogurt, or grilled tofu.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to restore moisture. This dish also freezes well for up to 1 month—thaw and reheat before serving.

FAQs

What type of lentils should I use?

Use brown or green lentils. Avoid red lentils, as they cook too quickly and will become mushy.

Can I use white rice?

Brown rice works best with lentils due to similar cooking times. If using white rice, cook lentils separately or adjust timing.

Do I need to soak the lentils or rice?

No soaking is needed for this Instant Pot recipe, but rinsing both is recommended.

Is this recipe vegan?

Yes, it’s completely plant-based and dairy-free.

Can I double the recipe?

Yes, double the ingredients but keep the cooking time the same.

Can I use water instead of broth?

Yes, though broth adds more flavor. Add extra seasoning if using water.

Why did I get a burn warning?

Make sure to scrape the bottom after sautéing and add enough liquid before sealing.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I add meat?

Yes, stir in cooked shredded chicken or sausage after pressure cooking.

What can I serve with this?

Serve with salad, steamed vegetables, flatbread, or yogurt-based sauces.

Conclusion

Instant Pot Lentils and Rice is a delicious, healthy, and fuss-free dish that brings together pantry staples and warm spices into a satisfying one-pot meal. It’s easy to make, endlessly adaptable, and perfect for a cozy dinner or nutritious meal prep. Once you try it, it’s sure to become a regular in your recipe rotation.

Instant Pot Lentils and Rice

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Instant Pot Lentils and Rice is a healthy, hearty one-pot vegan meal made with simple ingredients like lentils, rice, onions, and warm spices. Cooked entirely in the Instant Pot, it’s perfect for a quick dinner or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Global
• Diet: Vegan

Ingredients

• 1 cup brown or green lentils (uncooked, rinsed)
• 1 cup long-grain brown rice or basmati rice (uncooked, rinsed)
• 1 onion, chopped
• 2–3 cloves garlic, minced
• 1 tbsp olive oil or cooking oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Salt, to taste
• Black pepper, to taste
• 3.5 cups vegetable broth or water
• Optional toppings: lemon juice, chopped parsley, fried onions

Cook Mode Prevent your screen from going dark

Instructions

1. Set the Instant Pot to Sauté mode. Add oil and sauté onions for 3–4 minutes until soft.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add lentils, rice, cumin, coriander, paprika, salt, and pepper. Stir to combine.
4. Pour in vegetable broth and scrape the bottom of the pot to prevent sticking.
5. Cancel Sauté mode. Seal the lid and set to Pressure Cook (Manual) on High for 15 minutes.
6. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid and fluff the lentils and rice with a fork. Adjust seasoning as needed.
8. Serve warm with optional toppings like lemon juice, fresh parsley, or crispy fried onions.

Notes

• Rinse lentils and rice well to reduce excess starch and improve texture.
• Use broth for richer flavor, or water with extra seasoning if preferred.
• This dish thickens as it sits; add a splash of broth when reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 0mg