When did the Instant Pot trend start exactly? Maybe you got one as a gift from your mother-in-law for Christmas, and quite possibly it may be collecting dust on the top shelf in your kitchen. Guess what? We’ve got a really tasty excuse to put that gift to use. Not only is this recipe healthy and meatless, but you can also report back and gain those “I used your gift” points as well.
Eating clean, nutritional food is vital for your health, wellness and wellbeing. We want to help these efforts by providing you with wholesome, everyday recipes for the whole family. We’ve teamed up with local nutrition therapist and personal trainer, Marysa Cardwell MS, RDN, CPT, to bring you nourishing, easy-to-make dishes.
Instant Pot Lentil Tacos
Prep time: 10 minutes, Cook time: 10-15 minutes, Makes: 8-10 tacos
Lentils are a versatile meat substitute and can be used in soups, salads, casseroles, etc. They are full of fiber, iron, and complex carbs. They don’t require soaking and are quick to cook for a weeknight meatless dinner. In this taco, they almost pass as ground beef!
-2 cups lentils (red, yellow, or green)
-4 cups vegetable or chicken broth
-1 medium white onion, small diced
-1 tb extra virgin olive oil
-2 garlic cloves, minced. Or, 1tb pre-minced garlic
-4-6 tb taco seasoning (depending on flavor)
-Corn or flour tortillas
-Shredded Mexican cheese
-Sliced red onion
-Put Instant Pot on the sauté function. Add olive oil and diced white onion. Cook until onions are translucent and add minced garlic and taco seasoning.
-Add lentils and broth. Place lid on Instant Pot and make sure valve is closed.
-Pressure cook on HIGH for 9 minutes. Vent the steam following completion of cook cycle. Watch your hands around the steam!!
-Open lid and stir lentils. Serve on tacos. These lentils keep well as leftovers in the freezer or fridge and can be microwaved to reheat.
Follow Marysa for all things nutrition and wellness @allofnutrition, or visit her website to learn more!