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Healthy Slow Cooking

September 17, 2017 · 38 Comments

Budget Friendly Spiced Instant Pot Lentils and Rice

Fall· Instant Pot· Main Course· No Added Oil· Quick and Easy· Soy-free· sponsored post· Spring· Thrifty· Winter

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We all need to have a few budget-friendly recipes in our repertoire, and this Spiced Instant Pot Lentils and Rice is also quick and easy too!

Budget Friendly Spiced Instant Pot Lentils and Rice #TeeterTreats, #TeeterRecipes

Note: This post is sponsored by Harris Teeter. All the opinions and the recipe are mine and I hope you enjoy it.

When Harris Teeter asked me to make a meal for 4 under $20, I jumped at the chance. I already use their private label products and love that they’ve expanded their line to include many low-priced HT organic choices as well.

Budget Friendly Spiced Instant Pot Lentils and Rice

Many people seem to think that eating vegan is either expensive or boring and this meal is neither. All you need to elevate inexpensive beans and rice are a few spices that are probably already in your spice cabinet.

Budget Friendly Spiced Instant Pot Lentils and Rice

I knew that I could do better than one meal for that.

Just for this recipe I used 2 kinds of organic lentils, both French green and brown, a large container of organic jasmine rice, and threw in some organic vegetable broth.

All of these came in at under $15 and you could make this recipe at least 4 times if not more.

Budget Friendly Spiced Instant Pot Lentils and Rice

Also, you have enough left over to grab some HT Organics Marinara Pasta Sauce and HT Organics Whole Wheat Penne, plus almost $3 for fresh or frozen veggies to add in.  

I’ve given you 6 meals for 4 for under $20 and all the main ingredients are organic too.

Budget Friendly Spiced Instant Pot Lentils and Rice #TeeterTreats, #TeeterRecipes

You can save even more money by using water instead of vegetable broth, or just use 1/2 broth and 1/2 water.

You can also tone it down a bit and just use all brown or all green lentils instead of buying both kinds at once.

If you don’t have these spices on hand to make my Middle-Eastern inspired version, try buying one blend like a chili powder, Italian seasoning blend, or even garam masala instead.

What I’d suggest is to not add it until the mixture is cooked, then add the seasoning blend of your choice, to taste.

Be sure to pin the recipe and share it with your Facebook friends and groups! Get more vegan Instant Pot recipes on the blog here or in my book, The Ultimate Vegan Cookbook for Your Instant Pot.

Budget Friendly Spiced Instant Pot Lentils and Rice: vegan, easy, and quick too! #TeeterTreats, #TeeterRecipes

If you’d like to give these as a Christmas gift, here are 2 handy recipe cards to choose from for you to download. Just right-click and save image as.

Cook on high pressure for 27 minutes. Let the pressure release naturally.
Table of Contents show
1 Budget Friendly Spiced Instant Pot Lentils and Rice
1.1 Ingredients 1x2x3x
1.2 Instructions
1.3 Notes
1.4 Nutrition

Budget Friendly Spiced Instant Pot Lentils and Rice

Kathy Hester
3.71 from 86 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine American, Instant Pot
Servings 4 servings
Calories 362 kcal

Ingredients
  

  • 3 cups water or vegetable broth
  • 1 cup long grain white rice like basmati or jasmine
  • 1/2 cup brown lentils
  • 1/2 cup green lentils or use all brown lentils
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon ground coriander
  • 1.5 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1/2 teaspoon granulated garlic powder
  • salt to taste
  • 2 tablespoons nutritional yeast

Instructions
 

  • Add all the ingredients to your Instant Pot liner except for the salt. Cook on high pressure for 10 minutes. Carefully release the pressure manually.
  • If you’ve used broth, you may not need to add any salt at all. If you used water, salt to taste and you can even add in 2 tablespoons of nutritional yeast to give it an optional flavor boost.

Notes

Serve with steamed veggies or over a bed a baby kale or spinach.

Nutrition

Calories: 362kcalCarbohydrates: 69gProtein: 17gFat: 1gSodium: 17mgPotassium: 628mgFiber: 17gSugar: 1gVitamin C: 2.5mgCalcium: 70mgIron: 5.2mg
Keyword lentils
Tried this recipe?Let us know how it was!
Previous Post: « Vegan Earl Grey Slow Cooker Steel-Cut Oats w/ Rosewater
Next Post: Vegan Instant Pot Tomatillo-Poblano White Beans »

Reader Interactions

Comments

  1. marge201 says

    September 18, 2017 at 12:30 am

    I cannot wait to try to this. The spices are fabulous! Will balance it out with a ton of sauteed greens. Thank you. Your book is in my shopping cart! Loved your video with Chef AJ!

    Reply
  2. Bethery says

    September 18, 2017 at 10:54 pm

    Can this be done in a crock pot with the same measurements? I don’t have an Instant Pot.

    Reply
    • Kathy Hester says

      September 26, 2017 at 6:03 pm

      I don’t think this would be a good fit for the slow cooker. I’m working on a revised edition of The Vegan Slow Cooker so I’ll see if I can come up with something else.

      Reply
    • Cindy says

      October 5, 2017 at 10:00 am

      I convert a ton of recipes to the crockpot.I think this would be fine. I’d add all the spices in to cook at the same time. If you’re home I’d cook it on high, otherwise low.

      Reply
      • Denise Greene says

        October 17, 2019 at 1:18 pm

        I just made this and am having my first bowl. I’m a bit under the weather, and this was quick, easy, and makes for heavenly comfort food! Thanks for this!

        Reply
        • Kathy Hester says

          October 17, 2019 at 1:26 pm

          I’m so glad the recipe helped! Get better soon <3

          Reply
          • Lisa Klosinski says

            June 21, 2020 at 8:36 pm

            Awesome! Don’t know much about instant pot, 1st trial rice hard and awful! Without directions and recipe your go to recipe kicked butt! I didn’t have brown lentils or coriander used all green little less and set for 12 minutes and let sit 10 minutes on warm! Perfection! Thank you!

    • Jon says

      January 1, 2018 at 10:59 pm

      I do this nearly exact recipe in my microwave for 40 minutes on 70% power (sorry, I forget wattage). Pretty much every day for months at a stretch. Sometimes, I throw a raw (or even frozen) chicken breast in there and chunk it at the end of cooking. Generally, 1/4 cup lentils to 1/4 cup rice, then whatever else you want. Sometimes, I just do lentils, rice, and a little block of gouda or something from the bits-under-5-bucks bucket at Ralph’s. I’ll also occasionally throw in Ortega Mexican Seasoning along with the cheese, then add pepper to taste. It’s hard to overvalue the rice/lentil combo.

      Reply
      • Jon says

        January 1, 2018 at 11:01 pm

        I can double the amounts to 1/2 cup each and just add 20 min to cook time.

        Reply
  3. JoAnn M Lakes says

    September 23, 2017 at 6:22 pm

    Who says eating vegan plant-based whole food is expensive?

    Reply
    • Kathy Hester says

      September 23, 2017 at 6:34 pm

      I hear it from newbies and non-vegans all the time.

      Reply
  4. Debra says

    September 24, 2017 at 7:41 am

    Looks yummy! I want to try it, but would like to use brown rice. Do you think I can do this and just cook about 5 minutes longer? Or would the lentils get to mushy?

    Reply
    • Kathy Hester says

      September 24, 2017 at 11:03 am

      They might get a little mushy, but it’s doable. I would cook 24 minutes though.

      Reply
    • Evelina says

      January 18, 2020 at 2:06 pm

      For brown rice cooked as regular rice on the instant pot: Soak the brown rice for an hour, at a ratio of 1 cup brown rice to one cup water. Add a scant 1/4 cup of water for the pressure cooker. After soaking the brown rice you can cook it at the regular rice setting button, ( or white rice.) I usually use the delay cooking timer and set it to an hour. (I press the rice button, then press the delay timer and set it for an hour. I let the rice cool down on it’s own. I noticed, for my own taste, brown rice needs that steaming/cooldown time for a better texture.)

      To adapt this recipe to using brown rice, (I have not tried this yet, but I do it for other similar recipes): I would wash the 1 cup of brown rice, and soak it in the instant pot in 1 cup of the cooking liquid used in the recipe for an hour. (Set a kitchen timer) Then I would add the rest of the ingredients and the remainder of the cooking liquid, and cook per this recipe’s instructions.

      Notes; I have soaked basmati brown rice for 30 minutes then cooked it under the rice setting. It came out fine, but I prefer an hour unless I am in a rush. Other types of brown rice, even long grain, soak for an hour. The rice setting uses low pressure, btw., and either 10 or 12 minutes of cooking time. I learned the brown rice soaking tip from the tv show Simply Ming. The chef mixes 50/50 brown and white rice for his “house rice” in his restaurant. I just soak the brown rice alone, then mix in the white rice and it’s water in the instant pot and cook using the rice setting. I made this once for a holiday dinner when some family – to be unnamed – didn’t care for plain brown rice. Let me tell you, they ate this “house rice” right up!

      Reply
  5. JoAnn M Lakes says

    October 2, 2017 at 11:31 am

    I’m planning to use brown rice also but quick release after 12 mins and then add the lentils and cook for 13 minutes with a 10-minute natural release. The spices sound just yummy!

    Reply
  6. Carol says

    October 5, 2017 at 2:43 pm

    I just made this and followed what it said and when it was done I had to add a cop of water just to be able to mix it up because it was so dry I couldn’t even mix it…..Next time I will put 4 cups of water instead of three!! I WILL make this again so easy and quick. The flavor was very mild and Im thinking because of the extra water after it was cooked!! Did anyone have this problem?

    Reply
    • Amy says

      October 17, 2017 at 12:39 pm

      Carol, I just made this and didn’t have this problem, but I’m wondering if maybe you used the dry measuring cup you used to measure the rice and lentils to measure the water? I used to make this mistake with recipes and just realized it does make a difference to use the typical glass measuring cup specifically for liquids for the liquid ingredients in the recipe.

      Reply
    • Laura says

      November 3, 2017 at 5:01 pm

      Me. Just now. It’s good, but it definitely needs to be cooked with more water.

      Reply
  7. Carrie Ryan says

    October 9, 2017 at 12:44 pm

    Hello Kathy: Thank you for posting this. How can I use brown rice in this recipe?

    Reply
  8. Amy says

    October 17, 2017 at 12:40 pm

    This was incredibly quick, easy, and delicious, thank you! I didn’t have onion powder so just used a bit more garlic powder. I topped it with some plain whole milk yogurt and some tomatoes and cucumbers that I had marinated in vinaigrette, and also carmalized onions. But it would be fine on it’s own too! My 2 year old loved it too.

    Reply
  9. Heather says

    November 3, 2017 at 10:48 am

    Hi, I made this recipe last night for dinner. I must say the flavors were delicious, but it was just a big pile of mush, not fluffy at all and the lentils completely disappeared. If I didn’t know they were in there, I wouldn’t have been able to tell. I followed the recipe exactly. What do you think went wrong?

    Reply
    • Kathy Hester says

      November 27, 2017 at 8:16 pm

      I’m not sure since more people have found them too dry.

      Reply
  10. Sue says

    May 9, 2018 at 7:13 pm

    When I tried this the lentils were cooked perfectly but the rice was complete mush. I used real basmati rice from India. Any ideas?

    Reply
    • Kathy Hester says

      May 14, 2018 at 12:29 pm

      I have found if it sits on warm for very long it does go to mush. Maybe try manual pressure release?

      Reply
    • Teresa says

      October 21, 2018 at 11:32 pm

      Followed directions exactly. Natural release for 10 minutes and then quick release but I still had mush. Very disappointing!

      Reply
    • Lisa Klosinski says

      June 21, 2020 at 8:39 pm

      Thank h the used white rice too! I’m not sure about perfection, not mush!

      Reply
  11. Maureen says

    June 12, 2018 at 12:32 pm

    I just made a version of this yesterday! I use 2-3tbls cumin, 1tsp gr.coriander, 1tsp gr.cardimom and about 10 pieces of mistika (mistic gum). It was shown to me from my Egyptian neighbor about 40yrs ago. It’s called mujadara. I love this!

    Reply
    • marge201 says

      April 20, 2021 at 4:15 pm

      Pretty sure that it can’t be called mujadara without onions. I even have a quinoa mujadara recipe. grain + lentils + onions = the fabulous mujadara!

      Reply
  12. Shelby says

    September 7, 2018 at 7:34 pm

    I made this with brown rice and loved it! I followed the same instructions. (15 mins on high pressure and natural release) The only other thing I substituted was the brown lentils since I didn’t have any. I used green and black lentils.

    This mix was fantastic stuffed in peppers topped with a bit tomato sauce and melted vegan cheese.

    Reply
  13. Saahil says

    February 14, 2019 at 10:11 pm

    Hi, this recipe didn’t work for me. The rice was sticky, the lentils were hard, and the addition of cinnamon made it sweet (although I may have added a bit too much). Any ideas what went wrong? Should this work on any Instapot?

    Reply
  14. Igor Sandler says

    March 14, 2019 at 9:08 pm

    Lenthil came out hard with this recipe.

    Reply
  15. Annie says

    August 29, 2019 at 8:38 pm

    Recipe came out great. Family loved the dish. Will definitely make again. This was so simple to do. I like the idea of being able to change up the spices to change the flavor profile.

    Reply
  16. Jenny says

    October 20, 2019 at 9:22 am

    The rice was a bit sticky and the lentils slightly hard but not terrible. This was my first instant pot recipe and still edible! I was worried I’d have to throw it out after reading the reviews. Oven baking some fall squash now to go with it.

    Reply
  17. Mary Ann says

    May 27, 2020 at 1:35 pm

    Lunch today was fabulous! I made mine in the instant pot manual-high pressure for 15 minutes cook time and quick release. The rice was well done and the lentils still had some chew. Thanks for the recipe.

    Reply
  18. Lois Reborne says

    July 30, 2020 at 12:40 am

    I made this tonight using a bag of rice and lentil organic mix from Aldi’s. I added two grated carrots after the steam was released, then put the lid back on the pot and let it stay warm. I ate it with sauteed chanterelles from my front yard, some chopped chicken breast, and some chopped fresh peppermint leaves.. The seasoning was perfect! The texture wasdifinitely chewy, but I liked it. Since I’m single, I put a couple servings in the freezer Thanks for a versatile dish and the great mix of seasonings.

    Reply
  19. Leo says

    May 20, 2021 at 4:32 pm

    Great recipe! One thing I would add to this post is the ratios in case someone wants to make more than just a cup. Would double the recipe? How about IP time?
    Thanks for sharing your recipe.

    Reply
    • Kathy Hester says

      May 20, 2021 at 4:42 pm

      I would double or even tripe the recipe and cook the same time.

      Reply
  20. Emmie says

    September 17, 2021 at 11:49 pm

    Just what I was looking for, thank you.

    Reply

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