This Instant Pot Southwest Lentils and Rice Bowl has become one of my favorites! It comes together quickly and is an easy and healthy meal to add to your weekly rotation. The best part is you can make it in your Instant Pot! So completely hands off, other than a little chopping, you don’t have to heat up your stove! It also makes a lot so it's perfect for weekly meal prep! A win-win!
Ingredients Needed
The lentils and rice is the star of the show, but the veggies and spices is what really makes this recipe come to life!
Green lentils & Brown rice: Be sure to rinse both your lentils and rice before adding to your Instant Pot.
Black Beans: I try to go for the low-sodium canned black beans. Always make sure to drain and rinse your beans.
Red bell pepper: Red bell pepper gives it a lot of flavor and color, but a green bell pepper would work too!
Onion & Garlic: I prefer using a red onion for this dish but a yellow onion would work just fine.
Canned tomatoes: I like using the small “petite” tomatoes for this recipe, but fire-roasted tomatoes would also be really good!
Frozen corn: Frozen sweet corn works best. You can just dump it in! No draining or rinsing and its fresher.
Chicken or Vegetable broth: I like using chicken broth for the extra flavor, but feel free to use vegetable broth if you want to make this vegetarian.
Lots of yummy spices: Lots of spices to really bring this recipe to life!
Step-By-Step Instructions
Full instructions are included in the recipe below, but here’s a quick overview:
Step One: Finely chop your red onion, bell pepper and garlic cloves. Saute all 3 in the instant pot on the saute setting with a little oil for 2-3 minutes.
Step Two: Once vegetables are fragrant, turn the saute setting off. Add the rest of your ingredients including lentils, rice, drained beans, frozen corn, tomatoes, spices and broth.
Step Three: Give everything a big stir. Close the instant pot lid, turn the release valve to sealing and pressure cook for 18 minutes. If you have a newer Instant Pot like this one, then it may come with an automatic sealing valve.
Step Four: Allow instant pot to natural release for 15 minutes. Then enjoy with your favorite toppings!
My Instant Pot
I have the Instant Pot Duo Nova. I've had it for over 2 years and I love it! It is a 7-in-1 appliance and I use the pressure cooker, saute function and rice cooker the most. It also has the Smart lid which is Instant Pot's newer easy to use seal lid that automatically seals your instant pot when you close the lid. My favorite things to cook in it besides this dish are Vegetable Beef Soup, White Chicken Chili and Jasmine White Rice. It really is a game change for me!
Suggested Toppings
This dish tastes great with several different toppings. Below are a few great additions!
- Salsa
- Sour Cream
- Avocado
- Chopped Cilantro
- Lime wedges
- Fresh chopped tomatoes
- Fresh Tortilla chips
- Shredded cheese
More Instant Pot Recipes
- Instant Pot Chicken Tacos
- Instant Pot Apple Cinnamon Oatmeal
- Brown Butter Mashed Sweet Potatoes
- Instant Pot Turkey Chili
INSTANT POT LENTILS & RICE VIDEO
Instant Pot Lentils And Rice Bowl
Ingredients
- 1 red bell pepper chopped
- ½ red onion chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- ½ cup green lentils rinsed
- ¾ cup brown rice rinsed
- 2 ½ cups chicken or vegetable broth
- 1 can black beans drained & rinsed
- 1 can chopped petite tomatoes
- 1 cup frozen corn drained & rinsed
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon adobo seasoning
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Finely chop your red onion, bell pepper and garlic cloves.
- Turn your Instant Pot to saute setting. Add olive oil to the inside of the Instant Pot. Saute onion and bell pepper for 2 minutes. Add minced garlic and saute for additional 30 seconds.
- Turn saute setting off on your Instant Pot.
- Add the rest of the ingredients from green lentils all the way down to black pepper.
- Stir all ingredients together. Close the instant pot lid, turn the pressure valve to sealing and pressure cook on high pressure for 18 minutes.
- After 18 minutes is up, allow the Instant Pot to naturally release its steam for 15 minutes. Quick release any remaining pressure.
- Remove the lid, stir mixture and top with your favorite toppings. Enjoy!
Marilyn says
This is one of my favorite pinned recipes to make! I prepare it almost every week. I sometimes add additional veggies that need to be used up from my crisper, such as a parsnip that I shred, or halve grape tomatoes that are not quite nice enough for a salad. SO delicious! I’ve shared your recipe with many friends. I appreciate your creativity.
Marsha McDougal says
Wow! Thank you so much Marilyn 🙂
Tamia says
I made this and it was delicious! I actually did use veggie broth. But I was out of corn and canned blacked beans I had a frozen Bag of mixed veggies so I threw those in there. I did also use my favorite calrose brown rice medium grain. And I actually loved it. since I used veggie broth instead of chicken broth I did add more of the recommended spices and I added a pinch more salt. It was very delicious and flavorful. Once i have frozen corn and cooked black beans I will try the recipe again in it’s original form. Thanks for this recipe and God bless.
Marsha says
Hi Tamia! I'm so glad you enjoyed the recipe! I think those substitutions worked out great. I plan to use more veggie broth in my recipes next year. I just need to find one that I really like. Thanks so much for sharing.
Jeff says
Easy, delicious
Carolena Emer says
Try the "Better than Bouillon" vegetable paste. It has wonderful ingredients, is delicious, and you just add 1 teaspoon to 8 ozs of water for the equivalent of 1 can of broth.
Marsha says
Oh wow, that sounds really good. Thanks for the suggestion!
Phyllis Williams says
How do you cook, if you do not have a Instant Pot.
Marsha says
Hi Phyllis, you could certainly cook this on the stove if you do not have an Instant pot, but I have not tested the stove version yet.