Instant Pot Mexican Lentils

I've made these Instant Pot Mexican Lentils a couple of time, so I needed to post the recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 cup diced carrots
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt, or to taste
• 1 teaspoon smoked paprika
• 1 teaspoons cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 4 - 8 ounces green chilis
• 2 cups water (I used chicken broth)
• 1 cup dry lentils, picked over and rinsed
• 1 can of drained diced tomatoes, and 1 handful of diced cilantro
• optional - 1 cup frozen corn (or up to 1 can drained canned corn)
• optional - 10 - 16 ounces frozen chicken breast
  
• juice from 1–2 limes
• 1 cup shredded cheddar cheese

Instructions:

1. Sauté onion, bell peppers, and carrots in olive oil in Instant Pot for 5-8 minutes, stirring frequently.
2. Add the garlic and sauté for another minute, stirring frequently.
3. Stir in rest if the spices, cook for 30 seconds.
4. Add 1 cup of chicken broth/water and stir to scrape up any brown bits from the bottom of the pot.
5. Stir in the green chilis.
6. Stir in the lentils and rest of chicken broth.
7. If using, nestle frozen chicken on top.
8. Seal Instant Pot, set for pressure cook on high pressure for 15 minutes.
9. Let the pressure release naturally.
10. Once the pressure is released, stir in the drained diced tomatoes and the lime juice.
11. If you used chicken, cut into bite-size pieces and stir back into lentils.
12. Sprinkle with the cheddar, cover for a couple of minutes to melt the cheese.

Carole's Notes:

 We liked this!

The recipe is adapted from https://carolelikesroundfood.blogspot.com/2020/05/smoky-lentils-and-sausage.html and  https://www.platingsandpairings.com/instant-pot-cheesy-southwestern-lentils-brown-rice/