Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
• Kosher salt
• 2 garlic cloves, finely grated or minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 1 cup brown or green lentils
• 1 bay leaf
• 1 cinnamon stick
• 3/4 cup long-grain white rice
• 5 ounces baby spinach
• 1 cup plain yogurt

Instructions

1. Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
2. Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
3. Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
4. Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
5. Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
6. Uncover and stir in the spinach. Cover the pot with the lid (but don’t lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
7. In a small bowl, season the yogurt with salt to taste.
8. Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.