Instant Pot Lentil Tacos

• servings: 12 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

1 1/2 cups (300 g) dried brown or green lentils, rinsed and drained

3 1/2 cups chicken or vegetable broth (see note)

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 vs thin and watery)

12 to 15 soft or crunchy taco shells

Taco toppings of choice

Directions

In a 6-quart electric pressure cooker, combine the lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder and pepper.

Secure the lid and valve and cook on high for 12 minutes. Let the pressure naturally release for 10 minutes before releasing remaining pressure.

Drain off any excess liquid, if desired. Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).

Optional: lightly mash the lentils, if desired.

The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

Serve the lentils warm in taco shells with your choice of toppings.

Nutrition

• Serving Size: 1 taco (lentils only)
• Calories: 98 kcal
• Total Fat: 0.4 g
• Saturated Fat: 0.1 g
• Sodium: 246 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 8 g
• Total Sugars: 2 g
• Protein: 7 g