Instant Pot® Cheesy Mexican Lentils and Rice

Name: Instant Pot® Cheesy Mexican Lentils and Rice
Total time: 45
Yield: 6
Ingredients: 3 cups chicken broth; 1 (10 ounce) can diced tomatoes with green chile peppers; ¾ cup brown lentils; ¾ cup brown rice; 1 small onion, chopped; 2 jalapeno peppers, seeded and chopped; 2 cloves garlic, minced; 1 tablespoon taco seasoning; 1 teaspoon dried Mexican oregano; 1 teaspoon ground cumin; 2 cups shredded Mexican cheese blend; 1 tablespoon chopped fresh cilantro, or to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

6 servings

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3 cups chicken broth
•

1 (10 ounce) can diced tomatoes with green chile peppers
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¾ cup brown lentils
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¾ cup brown rice
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1 small onion, chopped
•

2 jalapeno peppers, seeded and chopped

•

2 cloves garlic, minced
•

1 tablespoon taco seasoning
•

1 teaspoon dried Mexican oregano
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1 teaspoon ground cumin
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2 cups shredded Mexican cheese blend
•

1 tablespoon chopped fresh cilantro, or to taste

Instructions

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®). 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.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
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.