Pot Lentil Tacos: 5 Hearty Ways to Enjoy This Delight

This hearty and flavorful Instant Pot Lentil Tacos recipe offers a quick and nutritious alternative to traditional meat tacos.

Scale

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)
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)

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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.
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.
Once cooking is complete, let the pressure naturally release for 10 minutes. Then carefully release any remaining pressure manually before opening the lid.
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.
If preferred, lightly mash the lentils to create a texture similar to refried beans, which can help the mixture adhere better to taco shells.
The lentil mixture will thicken slightly if left warm in the pressure cooker, making it easier to 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.