Instant Pot Koshari- Egyptian Comfort Food
Koshari is a popular Egyptian street food, that is made with rice, lentils, elbow macaroni and topped with a tangy tomato sauce and some fried onions. It is absolutely delicious and a wonderful meal for cold winter nights. We tend to serve our koshari with some Shish Tawook and a tomato, cucumber and feta salad with a lemon/EVOO dressing to balance out the carbs.
Servings Prep Time
6people 20minutes
Cook Time Passive Time
20 minutes 10minutes
Servings Prep Time
6people 20minutes
Cook Time Passive Time
20 minutes 10minutes
For the Sauce
  • 3whole Roma Tomatoes
  • 1whole Green Thai finger chilli
  • 1tbsp olive oil
  • 2cloves Garlic, minced
  • 1heaping tbsp tomato paste
  • Salt & pepper to taste
  • 2 tsp Red chilli powder
  • 1/2tsp Cumin
  • 1/4cup White vinegar
For the Pasta
  • 1 . box Elbow macaroni- cooked al dente, drained and tossed with evoo
For the Lentils & Rice
  • 1cup Green lentilssoaked for 20 minutes
  • 2cup White Basmati Rice, rinsed thoroughly but not soaked
  • 1 small Onion, fried until golden brown
  • 1 tbsp Chopped garlic and ginger or 1 heaping tsp ginger/garlic paste
  • Salt & pepper to taste
  • 1tsp Cumin
  • 3cups Water/broth (I use half and half)
The Sauce
  1. Chop the 3 Roma tomatoes into large chunks and add them to your handy Nutribullet with the green chilies and give it a buzz until the tomatoes have liquified. Using a sieve, strain the tomatoes into a clean bowl. Make sure none of the skin etc makes its way into the bowl. You want your sauce to be silky smooth.
  2. Heat a small saucepan on Medium heat and add the olive oil and garlic to it. Once the garlic is fragrant, add the tomato sauce, tomato paste, and all the spices. Make sure to salt it well to really bring out the flavor.
  3. Once the mixture comes to a boil, add the white vinegar and let it cook for about 5-6 minutes. Remove from heat and let sit until it’s ready to be served. The sauce should taste deliciously tangy with a hint of spice.
  4. Tip: The sauce tastes better as it ages so if you can, make it earlier in the day or even the day before and let it sit in the fridge overnight and then bring to a boil prior to serving.
The Paste
  1. Boil the package of elbow macaroni according to the instructions on the box. Once cooked, drain and toss with olive oil and set aside.
  2. Tip: I do this step and the next one concurrently to save time and make sure everything is ready at the same time.
The Rice & Lentils
  1. Turn on the Instant Pot and set it to Saute until the display reads HOT. Add some oil and fry the onions until golden brown.
  2. Once the onions have browned, add the ginger and garlic paste and let saute for a few minutes. Add a 1/4 cup of water/broth to create a paste at the bottom, then add the salt, pepper, and cumin.
  3. Drain the lentils and the rice and add them to the pot. Mix well.
  4. Add the 3 cups water/broth and close the lid. Set the pot to cook for 8 minutes on high pressure, on the manual setting.
  5. Let NPR for 5 minutes and then quick release. Fluff up the rice and the lentils and let sit in the pot with the lid on for another 5 minutes.
  6. To serve, add the lentils and rice base to a bowl with the elbow macaroni on top. Pour a generous amount of tomato sauce over it and top with crispy fried onions. I like to add a tiny bit of Frank’s Red hot sauce to my bowl but my husband hates it. Eat like you haven’t eaten in a month and go back for seconds.