Instant Pot Vegetarian Lentil Tacos
I wanted to make a vegetarian taco filling for my daughter. I found many recipes on the internet, and combined several to get the flavor we liked. I've been amazed at how much the entire family likes this recipe, even my die-hard meat eaters! I love how I can make this recipe entirely from pantry ingredients, and how inexpensive it is. They are gluten-free. Just be sure and serve them with corn taco shells or tortillas to keep them that way! You could cook the lentils in a pot on the stove if needed, 20-30 minutes.
Servings: 16 1/4 cup servings
Cost: $.10 or less per 1/4 cup
- 2 cups lentils
- 4 cups water
- 2 Not-beef bouillon cubes could use broth if meat is not an issue
- 1/2 cup salsa
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Add all ingredients to the Instant Pot and stir. Close lid. Seal. Use the "Manual" button to adjust the time to 20 minutes on high pressure. Once the timer beeps, cover the valve with a towel and let the steam out until the button goes down, and the lid will open. Stir again. Serve with toppings of your choice.
You can serve these lentils on corn or flour tortillas, or crunchy taco shells. We add an assortment that might include lettuce, tomatoes, cheese, salsa, olives, sour cream, cilantro, according to what we have on hand. We have rolled them into flour tortillas with cheese and have frozen them, wrapped in aluminum foil, for quick lunches later on. We have also served them on a plate with cheese and toppings if a shell is not desired. The way we like them is a little bit mushy, so if you want firm ones, cook for a little less time.