Winter One-Pot Lentils and Rice


This one-pot lentils and rice recipe can be made on the stove top. But it’s much faster when made in a pressure cooker, and insanely simple when made in an Instant Pot! In fact, the recipe is actually from Kathy Hester’s latest publication, The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time.

Winter One-Pot Lentils and Rice (Pressure Cooker / Instant Pot, Gluten-free, Vegan Recipe)

What is an Instant Pot? It’s a very popular, multi-functional pressure cooker that lets you do everything from slow cooking to homemade dairy-free yogurt!

Instant Pot + Winter One-Pot Lentils and Rice (Gluten-free, Vegan Recipe)

Kathy demonstrates this machine’s versatility with all types of recipes, from mains to desserts. Here is just a sampling of the vegan dishes you will find within The Ultimate Vegan Cookbook for Your Instant Pot:

  • The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the TimeWinter One-Pot Lentils and Rice (recipe below!)
  • Asian Steamed Dumplings
  • Indo-Chinese Corn Soup
  • CSA Layered Indian Dinner
  • Uttapam with Cilantro Coconut Chutney
  • Tomatillo-Poblano White Beans
  • Smoky Pecan Brussels Sprouts
  • Holiday Orange Spice Cake (yes, really!)

Special Diet Notes: Winter One-Pot Lentils and Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • It’s rutabaga – they have a more yellow flesh, that was probably enhanced a little in the photo (I’m guessing!). Sweet potato is a bit softer than most root vegetables – it could work well, but might come out a little mushy. Carrots could be a good option, and turnips or potatoes as mentioned.

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  4. Hi Alisa the lentil and rice dish looks delicious. I am interested in the one pot machine could you tell me how much it cost and is it on Amazon? Thanks for all your beautiful dairy free recipes. Happy New Year to you and family!

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