Instant Pot Lentil Tacos
Devashish
These hearty Instant Pot Lentil Tacos pack a protein-rich punch in just 25 minutes, making them perfect for busy weeknight dinners. With 7 grams of fiber and 7 grams of protein per serving, you'll love how these plant-based tacos keep you energized without weighing you down.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Servings 16
Calories 97 kcal
Main 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
Toppings
- 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
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.
Calories: 97kcalCarbohydrates: 15gProtein: 7gSodium: 76mgPotassium: 305mgFiber: 7gVitamin A: 50IUVitamin C: 1.2mgCalcium: 18mgIron: 2mg
Keyword meatless Mexican, plant-based protein, pressure cooker meals, quick legume recipes, vegetarian tacos