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Instant Pot Lentil Tacos
You really wont miss the meat in these flavorful, filling, and healthy Instant Pot Lentil Tacos! Ready in 20 minutes, and easily adaptable to use ingredients and toppings you already have, this vegetarian instant pot recipe is a WINNER.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
instant pot, Vegetarian
Servings:
16
Calories:
97
kcal
Author:
Lauren Allen
Ingredients
2
cups
dry lentils
, green or brown
4
cups
low-sodium chicken broth
(or vegetable broth)
1/2
cup
salsa
1
teaspoon
onion powder
1
teaspoon
garlic powder
1
teaspoon
chili powder
1/2
teaspoon
cumin
Topping ideas:
corn or flour tortillas
, for serving
shredded cheese
14.5
ounce can
diced tomatoes
avocado
, chopped (or guacamole)
fresh cilantro
green onion
, chopped
olives
sour cream
(or plain Greek yogurt)
salsa
, or hot sauce
Instructions
Add all ingredients to instant pot and stir to combine.
Close the lid and move valve to sealing position.
Cook on manual (high pressure) for 15 minutes.
Once the timer beeps, cover the valve with a towel and switch it to quick release to release all of the pressure.
Open lid and gently stir.
Allow to cool while you prepare toppings.
Serve warm, inside corn or flour tortillas, with desired toppings.
Video
Notes
*Makes 4 cups, to make about 16 tacos (using 1/4 cup mixture/per serving.)
Try my other
Instant Pot Recipes
!
Nutrition
Calories:
97
kcal
|
Carbohydrates:
15
g
|
Protein:
7
g
|
Sodium:
76
mg
|
Potassium:
305
mg
|
Fiber:
7
g
|
Vitamin A:
50
IU
|
Vitamin C:
1.2
mg
|
Calcium:
18
mg
|
Iron:
2
mg
Recipe Link
Recipe Video