Instant Pot Cheesy Mexican Lentils and Rice

Ingredients

• cup schicken broth
• (10 ounce) can diced tomatoes with green chile peppers
• small onion, chopped
• 3/4 cup brown lentils
• 3/4 cup brown rice
• jalapeño peppers, seeded and chopped
• clove sgarlic, minced
• tablespoon taco seasoning
• teaspoon dried Mexican oregano
• teaspoon ground cumin
• cup sshredded Mexican cheese blend, divided
• tablespoon chopped fresh cilantro, or to taste

Instructions

1. Combine chicken broth, tomatoes, onion, lentils, rice, jalapeños, garlic, taco seasoning, oregano, and cumin in a multi functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully using the quick release method according to manufacturer’s instructions. Unlock and remove the lid.
3. Stir in ½ Mexican cheese blend; sprinkle remaining ½ cheese over top. Cover the Pot; set aside for 4 minutes. Garnish with cilantro.