• Kristin Gauthier

Instant Pot Lentils and Brown Rice

Updated: Nov 9, 2020

I love this plant-based dish to make veggie protein bowls, burrito bowls or as a side dish. I make a big batch and use it throughout the week. Tonight it will be the base for my Taco Tuesday Bowl!

8 Servings

1/2 cup finely chopped red onion

1 cup finely chopped white mushrooms

2 tbsp. avocado oil

1 tbsp. garlic powder

2 tsp. ground cumin

1 tsp. curry powder

1 cup brown lentils (dry)

1 1/2 cups brown basmati rice

3 1/2 cups vegetable broth


  1. Put the red onion and mushrooms into the IP insert along with the oil.

  2. Press the sauté button.

  3. Sauté the vegetables until they are wilted and the onions are translucent.

  4. Add in the spices and stir.

  5. Add the lentils and rice and stir well to coat the rice with the spices.

  6. Finally, add in the broth and stir well.

  7. Press the OFF button on your IP. Put your lid on and close the vent, and then press the manual button.

  8. Adjust time to 24 minutes on high pressure.

  9. Allow a 15 minute natural release, then open the vent to release any remaining steam.

  10. Add salt to taste.

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