Instant Pot Lentils and Rice Recipe (Mujadara)
Servings: 8 servings
Calories: 187 kcal
This Instant Pot Mujadara Recipe is a delicious and healthy lentils and rice dish, perfect for anyone looking for a quick and easy healthy meal or side. It combines Middle Eastern spices with tender lentils, fluffy rice, and caramelized onions. Stovetop instructions are also provided.
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Equipment
Ingredients
Lentils and Rice
- 1 cup brown lentils (See Note 1)
- water for parcooking lentils
- 3 tablespoon olive oil
- 1 cup onions chopped
- 2 teaspoon garlic minced
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon allspice
- ½ teaspoon cinnamon powder
- ½ teaspoon black pepper powder
- 1 teaspoon salt or more to taste (I use 1¼ tsp)
- 2¼ cups water or broth (more for stovetop version)
- 1 cup Basmati rice rinsed and drained
- ¼ cup cilantro chopped, for garnish
Instructions
Caramelized Onions (See Note 2)
- Heat a large skillet over medium-high heat. When the pan is hot, add the olive oil. When the oil is hot, add the sliced onions. Once the onions start browning around the edges, stir them every 3 to 4 minutes. Adjust the temperature as needed.
- Saute the onions until they've reached a deep golden brown color. If they stick to the bottom, deglaze with a tablespoon or two of broth or water. The whole process can take 20 to 30 minutes. Make sure the onions don't burn because that can add a bitter taste to the dish.
- Use a slotted spoon to transfer the onions to a paper towel-lined plate. Sprinkle the onions with a dash of salt and set aside.
Instant Pot Instructions
- Rinse the lentils and drain. Add lentils to the Instant Pot. Add enough water to cover the lentils by about an inch.
- Close the lid and pressure cook on High Pressure for 1 minute. Wait for 10 minutes and release pressure using the 10 minute natural release method. Drain the lentils and set aside.
- Press Saute and add olive oil to the Instant Pot.
- Once the oil is hot, add the chopped onions and saute until soft, about 3 minutes. Add the garlic and saute briefly. Press Cancel. The spices in the next step will cook in the residual heat.
- Add the coriander, cumin, allspice, cinnamon, pepper, and salt. Stir until fragrant, about 30 seconds. If anything is stuck to the bottom, deglaze with some water or broth.
- Stir in water or broth, drained rice, and drained lentils.
- Close the lid and pressure cook on High Pressure for 6 minutes. Make sure that Keep Warm mode has been turned off.
- Do a 10 minute natural pressure release. [Read More: The Different Pressure Release Methods]
- Open the Instant Pot and carefully stir the rice by lifting and scooping to fluff it up. Don't overmix as this can lead to mushy rice. Let the rice rest open for 7 to 10 minutes. Garnish with sliced caramelized onions and cilantro.
Stovetop Instructions
- Parboil the lentils: Boil 2 cups water in a large saucepan. Add the lentils, and bring to a boil. Reduce heat to low and simmer the lentils for 7 to 10 minutes. They should be almost cooked, but still firm. Drain and set aside.
- Heat the olive oil in a dutch oven. Once the oil is hot, add the chopped onions and saute until soft, about 3 minutes. Add the garlic and saute briefly. Turn off the heat.
- Add the coriander, cumin, allspice, cinnamon, pepper, and salt. Stir till fragrant, about 30 seconds.
- Stir in drained rice and stir briefly until the grains are coated with oil.
- Stir in 2½ to 3 cups of hot water. Stir in the drained lentils.
- Turn on the heat and bring to a boil. Stir, cover, reduce heat to low, and simmer undisturbed for 25 to 30 minutes or until the rice is cooked through. (If there's too much water, put the lid back on and cook for another 5 minutes.) Turn off the heat and let the rice rest for 5 minutes, with the lid on.
- Serve garnished with caramelized sliced onions and chopped cilantro.
Notes
- NOTE 1: This recipe is for whole brown lentils. If you use another type of lentil, you'll need to adjust the cooking times.
- NOTE 2: The onions can be fried in the Instant Pot or stovetop. I prefer to do it on the stovetop because it's easier to control the temperature, and I can saute the onions while the mujadara cooks in the Instant Pot. The onions can be fried ahead of time, even days ahead. Store the fried onions in the refrigerator.
- The rice may appear wet when you open the Instant Pot lid. Allow it to rest open, and it should dry up.
Nutrition
Serving: 1 serving | Calories: 187 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 325 mg | Fiber: 3 g | Sugar: 1 g
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