I’ve been sick for the past few days and that’s no fun at all. But at least having an Instant Pot
You can make this even less hands on by substituting onion powder and granulated garlic so you don’t even have to saute anything. Just dump in all the ingredients and about 1 teaspoon each of the onion powder and granulated garlic and cook on the pressure cooker setting.
The recipe is from my new book, The Ultimate Vegan Cookbook for Your Instant Pot
- 1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
- ½ cup (80 g) chopped onion
- 2 cloves garlic, minced
- 3½ cups (820 ml) water
- 1½ cups (278 g) brown rice
- 1 cup (192 g) brown lentils
- 1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
- 2" (5-cm) sprig fresh rosemary
- 1 tbsp (2 g) dried marjoram (or thyme)
- Salt and pepper, to taste
- For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
- For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
- Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
You don’t have to use rutabagas, but if you’ve never tried them I think you will be amazed at how delicious they are in this dish. You could use any root veggies though, including potatoes.
Get more great Instant Pot recipes by clicking here!
Vegan Instant Pot One-Pot Lentils and Rice
Some winter nights are so cold it’s hard to tear yourself away from the fire to make dinner. This is the recipe you need to make. It’s hearty, filling, and uses staples from your pantry. Plus, there’s only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it’s ready to eat. Not cold where you are? This is still a winner because it takes so little effort to make!
Ingredients
SAUTÉ INGREDIENTS
- 1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
- 1/2 cup (80 g) chopped onion
- 2 cloves garlic, minced
PRESSURE COOKER INGREDIENTS
Instructions
- For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
- For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
- Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
Monica Mahoney says
This looks delicious!! I am a nutritionist and I just started my own blog about healthy and affordable eating, feel free to check it out! 🙂 http://www.onewaytohealth.com
I am looking forward to your next recipes! Monica x
Anita MacKenzie says
This looks yummy! I am new to the Instant Pot way of cooking and heard about you through Chef AJ who has your recipe book (mine is on the way). For this recipe could you substitute basmati rice without having to change the cooking time? Thanks! Anita~
Kathy Hester says
If it’s brown basmati it should work fine!
Michelle Giroux says
How about in a crock-pot?
Kathy Hester says
It would be alot different to make in a slow cooker. Look for a slow cooker jambalaya recipe and sub out the veggies and spices in this recipe.