Description
This hearty and flavorful Instant Pot Lentil Tacos recipe offers a quick and nutritious alternative to traditional meat tacos. Using dried lentils cooked to perfection with aromatic spices and salsa, these tacos are packed with protein and fiber, making them a wholesome meal for any day of the week. The lentils are pressure cooked for convenience and served in soft or crunchy taco shells with your favorite toppings for a customizable and delicious taco night.
Ingredients
Scale
Lentil Mixture
- 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)
Additional
- 12 to 15 soft or crunchy taco shells
- Taco toppings of choice (e.g., shredded lettuce, diced tomatoes, cheese, sour cream, avocado, cilantro, lime wedges)
Instructions
- Combine ingredients: In a 6-quart electric pressure cooker, add the rinsed and drained lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, and black pepper. Stir gently to distribute the spices evenly.
- Pressure cook: Secure the lid and close the valve on the pressure cooker. Cook on high pressure for 12 minutes to allow the lentils to soften and absorb the spices.
- Release pressure: Once cooking is complete, let the pressure naturally release for 10 minutes. Then carefully release any remaining pressure manually before opening the lid.
- Drain and season: Drain off any excess liquid if desired to achieve the right taco filling consistency. Stir in the salsa thoroughly and taste to adjust seasoning with additional salt and pepper as needed for perfect flavor balance.
- Optional mash: If preferred, lightly mash the lentils to create a texture similar to refried beans, which can help the mixture adhere better to taco shells.
- Keep warm: The lentil mixture will thicken slightly if left warm in the pressure cooker, making it easier to serve.
- Serve: Spoon the lentil filling into soft or crunchy taco shells. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, cheese, avocado, sour cream, or fresh cilantro. Serve immediately while warm.
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary requirements.
- If you want a thicker filling, drain excess liquid after cooking and mash the lentils slightly.
- The recipe is versatile—feel free to experiment with different salsas or add-ins like chopped onions or jalapeños for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Serve with a wedge of lime for a fresh citrusy finish.
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
