Winter One-Pot Lentils and Rice (for Pressure Cookers!)
Prep time
Cook time
Total time
This easy vegan pressure cooker recipe is reprinted with permissions from The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester.
Serves: 4 servings
Sauté Ingredients
  • 1 tablespoon (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
  • ½ cup (80 g) chopped onion
  • 2 cloves garlic, minced
Pressure Cooker Ingredients
  • 3½ cups (820 ml) water
  • 1½ cups (278 g) uncooked brown rice
  • 1 cup (192 g) dry brown lentils
  • 1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
  • 2-inch (5-cm) sprig fresh rosemary
  • 1 tablespoon (2 g) dried marjoram (or thyme)
  • Salt, to taste
  • Black pepper, to taste
  1. 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.
  2. 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.
  3. Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
Recipe by Go Dairy Free at