Instant Pot Cheesy Mexican Lentils And Rice Recipes

INSTANT POT CHEESY SOUTHWESTERN LENTILS & BROWN RICE

Steps:

• Add all ingredients, except cheese and cilantro, to your Instant Pot. Set to manual and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release remaining pressure.
• Remove cover and stir in half of the cheese. Sprinkle remaining cheese over the top and replace the cover. Allow to stand for 5 minutes.
• Sprinkle with cilantro and serve. Enjoy!

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE

Steps:

• Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes then add in the brown rice and lentils.
• Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
• Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.
• Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Steps:

• 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.

INSTANT POT CHEESY SOUTHWESTERN LENTILS & BROWN RICE

Steps:

• For complete instructions, visit the original site at https://www.platingsandpairings.com/instant-pot-cheesy-southwestern-lentils-brown-rice/

INSTANT POT® MEXICAN RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

INSTANT POT CHEESY CHICKEN AND RICE RECIPE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Press "saute" button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
• Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
• Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press "manual" button and set timer for 8 minutes.
• Once cooking time is complete, switch the valve on top to "venting" (i.e. a quick release).
• Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn't burn).