Instant Pot Egyptian Koshari (entree)


This dish we used penne noodles.


Type: entree
Servings: 4
Calories: 300 (approximate)
Prep 20 m

Cook 40 m
Ready In 60 minutes

INGREDIENTS teaspoons oil (your choice)

  • 1.00 cup cooked, Rice
  • 0.50 cup, dry, Chickpeas-dry
  • 0.67 cup, Lentils
  • 3.50 cup (8 fl oz), Water
  • 1 cup, Penne Noodles
  • 1 tsp, Olive Oil
  • 2 clove, Garlic
  • 1 tbsp, Spices, cumin seed
  • 1 tbsp, Spices, paprika
  • 1 tsp, Cinnamon
  • 0.25 tsp, Cayenne Pepper
  • 15 fluid ounce, Tomato Sauce
  • 0.50 medium or 5.65oz, Yellow Union
  • 1.75 ounce, Onion
  • 1 tbsp (14.9g), Distilled White Vinegar (1 Tbsp)


  1. Rinse the lentils and add them to your Instant Pot along with the brown rice, dried chickpeas, and water. Set to high pressure for 22 minutes.
  2. Meanwhile, bring a medium sized saucepan of water to a boil and cook the pasta. Drain, rinse, and transfer the pasta to a bowl. Cover the bowl with a dishtowel to keep the pasta warm.
  3. To make the tomato sauce, heat a saucepan over medium-low heat and add the olive oil. When hot, stir in the onion. Cook for 5 minutes, and then add the garlic. Cook and stir for 30 seconds before sprinkling in the cumin, paprika, cinnamon, and cayenne (if using). Toast the spices for about a minute and then pour in the tomato sauce and vinegar. Stir the sauce, cover the pot, and simmer over low heat for 20 minutes. Adjust seasonings to taste.
  4. When the Instant Pot beeps, allow the pressure to release naturally for 15 minutes; then carefully flip the quick release valve. Once the pressure gauge goes down and there is no more steam coming out, remove the lid and let the mixture sit uncovered for 5 minutes.
  5. Finally, make the crispy onions. Separate the thin layers of sliced onion and arrange them in a single layer on some paper towels. Take another paper towel and gently press down on the onions to remove some of the moisture. Heat a cast iron skillet over medium heat and add the olive oil. When hot, carefully drop the onions into the oil. Cook for 7 to 8 minutes, stirring the onions occasionally at first and frequently towards the end. They should be golden brown and slightly crispy. Keep an eye on them in the last couple of minutes to prevent burning.
  6. To serve, scoop some of the lentil/rice/chickpea mixture onto a plate. Layer on some of the pasta and ladle the tomato sauce on top. Sprinkle with the fried onions and fresh parsley, if desired.
  7. PICTURE NOTE: I forgot to cut crispy onion shape, instead I just diced them and fried them.

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