Kitchen notes · a little help before you start
Instant Pot Lentils & Rice (Mujadara)
Instant Pot Lentils & Rice (Mujadara) is made with Brown lentils, Basmati Rice, and Onion.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Primary protein
- Beans & lentils
- Cuisine
- Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
Oil (to saute onions divided)
In the method: Heat the instant pot in saute mode and add 1 tbsp of oil in it.
Onion (sliced about 1 cup)
In the method: Add the sliced onions and saute them for about 5 minutes until they brown and are slightly crisp on the edges.
Onion (diced about 1 cup)
In the method: Add the sliced onions and saute them for about 5 minutes until they brown and are slightly crisp on the edges.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 tablespoon Oil (to saute onions divided)Ingredient note
Source: 1/2 Onion (sliced about 1 cup)Ingredient note
Source: 1/2 Onion (diced about 1 cup)Ingredient note
Source: 1/2 tablespoon Garlic (minced )Ingredient note
Source: 3/4 cup Brown lentils (Whole Masoor Dal)Ingredient note
Source: 2 cups Water (for cooking)Ingredient note
Source: 3/4 cup Basmati RiceIngredient note
Source: 1/4 cup Cilantro (to garnish optional)Ingredient note
Source: 1 teaspoon Ground CorianderIngredient note
Source: 1/2 teaspoon Ground Cumin (Jeera powder)Ingredient note
Source: 1/4 teaspoon Ground CinnamonIngredient note
Source: 1 teaspoon Salt
How to make it
0 of 7 steps completeMake room for Instant Pot Lentils & Rice (Mujadara)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy with a side of yogurt and salad.
A few questions you might have
What should I prepare first?
Set out the instant pot. Start with this step: Rinse and soak the brown lentils for 1 hour in warm water.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What check should I look for as it cooks?
Add the sliced onions and saute them for about 5 minutes until they brown and are slightly crisp on the edges.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Soaking Dal: Soak the whole masoor dal for about an hour, so it gets soft and can cook in the same time as rice. Spice: Adjust the spices to taste. I have kept this recipe to be non spicy. Sautéed onions: Don’t forget the sautéed sliced onions. They are the best part of Mujadara. If you want to save time, you can sauté the sliced onions on the stovetop while the rice & lentils are cooking in the instant pot. Adding veggies: Typically veggies are not added in the original Mujaddara recipe, however similar to khichdi feel free to add veggies to taste. Some veggies that could cook well in the same time are – carrots, peas, potatoes, green beans, squash. Mujadara with Brown Basmati Rice: We can make this Mujadara with brown rice with some minor modifications. Soak brown rice in hot water for about 2 hours. Do not soak the brown lentils. Then follow the recipe, no need to boil the lentils before adding rice. Then change the pressure cooking time to 15 mins on low pressure, followed by a 10 min natural pressure release. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
