Description
These Instant Pot Lentil Tacos are a hearty and flavorful vegetarian taco option made with protein-packed lentils and a blend of spices. Prepared quickly in an electric pressure cooker, they offer a convenient and delicious alternative to traditional meat tacos, perfect for a nutritious weeknight dinner or casual gathering.
Ingredients
Scale
Base Ingredients
- 1 1/2 cups (300 g) dried brown or green lentils, rinsed and drained
- 3 1/2 cups chicken or vegetable broth
Spices
- 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
Additional
- 1 cup red or green salsa (preferably thick and chunky)
- 12 to 15 soft or crunchy taco shells
- Taco toppings of choice (e.g., shredded lettuce, cheese, sour cream, avocado, chopped onions, cilantro)
Instructions
- Combine Ingredients: In a 6-quart electric pressure cooker, add the rinsed lentils, chicken or vegetable broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, and black pepper. Stir well to mix all the ingredients evenly.
- Pressure Cook: Secure the pressure cooker lid and set the valve to sealing. Cook on high pressure for 12 minutes to allow the lentils to cook thoroughly and absorb the flavors of the spices.
- Release Pressure: After cooking, allow the pressure to naturally release for 10 minutes to finish cooking the lentils gently. Then, carefully switch the valve to venting to release any remaining pressure.
- Drain and Mix Salsa: Open the lid and check for any excess liquid. Drain off any extra broth if desired. Stir in the chunky salsa to the lentils and taste, adjusting salt and pepper if needed to enhance the flavor.
- Optional Mashing: For a different texture, lightly mash the lentils using a fork or potato masher to slightly thicken the mixture.
- Serve: Keep the lentil mixture warm in the pressure cooker or serve immediately. Spoon the lentil filling into soft or crunchy taco shells and add your favorite taco toppings. Enjoy!
Notes
- Use vegetable broth for a vegetarian version and chicken broth for added flavor if not vegetarian.
- Adjust the seasoning and spice levels according to your preference.
- Leftover lentil taco filling stores well in the refrigerator for up to 4 days.
- Try adding toppings like avocado, shredded cheese, fresh cilantro, or a squeeze of lime for extra flavor.
- You can substitute brown or green lentils with other lentil varieties, but cooking time may vary.
Nutrition
- Serving Size: 1 taco (lentil filling 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
