Instant Pot Lentil Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Additional Time
10 mins
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Servings
12 to 15 tacos
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Course
Main Course
Instant Pot Lentil Tacos
Description
In this recipe, dried brown or green lentils are pressure cooked with chicken or vegetable broth and a mix of chili powder, cumin, paprika, garlic and onion powders, salt, and pepper. The pressure cooker tenderizes the lentils in a fraction of the time stovetop methods require, ensuring a consistent texture. After cooking and natural pressure release, excess liquid can be drained if needed.
Chunky red or green salsa is stirred into the lentils for additional flavor and moisture. The lentils can be lightly mashed for a thicker, more cohesive filling suitable for tacos. The dish simmers briefly if desired to meld flavors before serving.
The lentil mixture is spooned into taco shells and finished with toppings of choice, providing a plant-based alternative to traditional meat fillings. This filling has a rich, smoky and mildly spicy spice profile from the seasoning blend.
The recipe notes include a stovetop variation, which involves simmering lentils in broth with spices until tender, then adding salsa and mashing if preferred. Flavorful broth and salsa choices impact the final taste. Lentil fillings store well refrigerated or frozen, with flavor improving after resting.
Ingredients
- 1 ½ cups dried brown lentils or green lentils, rinsed and drained
- 3 ½ cups chicken broth or vegetable broth, see note
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ½ teaspoon paprika smoked or sweet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper coarsely ground
- 1 cup red salsa or green salsa, preferably thick and chunky vs thin and watery
- 12 to 15 to 15 soft taco shell or crunchy taco shell
- Taco toppings of choice
Instructions
- In a 6-quart electric pressure cooker, combine the lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder and pepper.
- Secure the lid and valve and cook on high for 12 minutes. Let the pressure naturally release for 10 minutes before releasing remaining pressure.
- Drain off any excess liquid, if desired. Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).
- Optional: lightly mash the lentils, if desired.
- The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.
- Serve the lentils warm in taco shells with your choice of toppings.
Notes
- You can cook lentils on the stovetop by simmering with broth and spices for 40-45 minutes until tender.
- Choose broth and salsa varieties that you enjoy, as they influence the filling's flavor significantly.
- The cooked lentil filling keeps well in the refrigerator for several days, and flavor improves after resting.
- Leftover lentils can be frozen and reheated for future meals without losing quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 15 tacos
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 taco (lentils only) | |
| Calories | 98kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 246mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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