Description
These Instant Pot Lentil Tacos are a quick, flavorful, and healthy vegetarian meal option. Made with protein-rich lentils cooked in a blend of spices and broth, topped with your favorite taco fixings, they offer a satisfying twist on traditional tacos that’s perfect for busy weeknights.
Ingredients
Scale
For the Lentils
- 1 1/2 cups (300 g) dried brown or green lentils, rinsed and drained
- 3 1/2 cups chicken or vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon coarsely ground black pepper
- 1 cup red or green salsa (preferably thick and chunky)
To Serve
- 12 to 15 soft or crunchy taco shells
- Taco toppings of choice (e.g., shredded lettuce, cheese, avocado, sour cream, chopped onions, cilantro)
Instructions
- Combine Ingredients: In a 6-quart electric pressure cooker, add the lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, and black pepper, ensuring all ingredients are evenly mixed.
- Pressure Cook: Secure the lid and valve of the Instant Pot. Set it to cook on high pressure for 12 minutes. This allows the lentils to become tender and infused with the spices.
- Release Pressure: Allow the pressure to naturally release for 10 minutes to finish cooking gently, then carefully release any remaining pressure manually.
- Drain and Mix: Open the lid and drain any excess liquid if desired for a thicker texture. Stir in the salsa, and taste to adjust seasoning with extra salt and pepper if necessary for optimal flavor.
- Optional Mash: If preferred, lightly mash the lentils to achieve a creamier consistency, but this is optional based on texture preference.
- Keep Warm and Serve: The lentil mixture will thicken slightly if left warm in the Instant Pot. Serve the warm lentils in taco shells and top with your favorite taco toppings for a delicious meal.
Notes
- You can use either chicken or vegetable broth depending on dietary preferences.
- Adjust the spice levels by increasing or decreasing chili powder and cumin to suit your taste.
- For a vegan version, use vegetable broth and vegan toppings.
- If you prefer less liquid in the filling, drain excess broth after cooking as directed.
- Soft or crunchy taco shells can be used depending on your preference.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 taco (lentils only)
- Calories: 98 kcal
- Sugar: 2 g
- Sodium: 246 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
