• 1/2 red onion (finely chopped)
• 1/2 red bell pepper (finely chopped)
• 4 garlic cloves (minced)
• 3/4 cup brown rice
• 3/4 cup brown lentils
• 2 1/2 cups vegetable broth
• 1 15-ounce can petite diced tomatoes*
• 1 4-ounce can diced green chiles*
• 1 Tbsp taco seasoning
• 2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp Black pepper
• 2 cups shredded cheddar cheese 
• 1/4 cup chopped fresh cilantro (for topping)

Add all ingredients, except cheese and cilantro, to your Instant Pot. Set to manual and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release remaining pressure. 

Remove cover and stir in half of the cheese. Sprinkle remaining cheese over the top and replace the cover. Allow to stand for 5 minutes. Sprinkle with cilantro and serve.