Instant Pot® Soup with Lentils and Rice

Ingredients

• 1 cup yellow lentils
• 1 cup uncooked white rice
• 1 tablespoon olive oil
• 2 small carrots, diced
• 1 stalk celery, diced
• ½ onion, diced
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons salt
• 1 teaspoon ground thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon ground black pepper
• ¼ teaspoon chili powder
• 8 cups water
• 1 lemon, zested and juiced, divided

Step 1

Soak the lentils and rice in cold water for at least 30 minutes. Once they’ve soaked, give them a good rinse and drain well, then set them aside.

Step 2

Turn on your Instant Pot and choose the sauté setting. Add a bit of oil, then toss in the chopped carrots, celery, and onion. Cook them until they’re soft and fragrant, about 5 to 7 minutes. Next, stir in the coriander, salt, thyme, rosemary, pepper, and chili powder so the spices can toast a little and release their flavors.

Step 3

Add the drained rice and lentils to the pot, then pour in the water and toss in the lemon zest. Secure the lid, making sure it’s locked in place. Set the pressure cooker to high pressure and cook for 12 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts.

Step 4

When the cooking time is up, let the pressure release naturally for about 5 minutes, then carefully open the lid. Give the soup a good stir and finish it off with some fresh lemon juice. Taste it and adjust the seasoning if needed, then serve warm and enjoy!