0 from 297 votes
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 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 16
Calories: 97 kcal
Course:
Main Course
Cuisine:
Vegetarian
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.
Cup of Yum
Notes
- *Makes 4 cups, to make about 16 tacos (using 1/4 cup mixture/per serving.)
- Try my other Instant Pot Recipes!
Nutrition Information
Calories
97kcal
(5%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Sodium
76mg
(3%)
Potassium
305mg
(9%)
Fiber
7g
(28%)
Vitamin A
50IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 97
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Sodium | 76mg | 3% |
| Potassium | 305mg | 6% |
| Fiber | 7g | 28% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.