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Chanty

Instant Pot Lentil Taco Meat

Lentil taco meat filling perfect for tacos, burritos or taco salads. Makes a huge batch for meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Natural releaase 20 minutes
Total Time 38 minutes
Servings: 8 cups
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion diced
  • 2 bell peppers diced
  • 5 garlic cloves minced
  • 8 oz shiitake mushrooms diced or any other mushrooms
  • 1 lb dry brown lentils sorted and rinsed
  • 3 tbsp quinoa
  • 3 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp chipotle powder or cayenne pepper, or smoked paprika
  • 4 tbsp tomato paste
  • 2 1/4 cups water
  • 2 cups low sodium veggie broth
  • 1 1/2 tsp liquid aminos can omit to make salt free
  • 1 tbsp date syrup
After its done cooking
  • 2 tbsp tomato paste

Equipment

  • Pressure cooker

Method
 

  1. 1. Set the instant pot to "saute". Once its heated up add in the onions, peppers, mushrooms and let them cook down for a few minutes to release their flavors. Splash in veggie broth to prevent sticking.
  2. 2. Add in the rest of the ingredients and stir. Press "cancel" on saute and press "manual" or "pressure cook" and set the time to 8 minutes. When the timer goes off do a natural release which takes about 17-20 ish minutes. Stir in another 2 tbsp of tomato paste when done. Serve on corn tortillas, lettuce leafs, in a burrito or a bowl.

Notes

Caloriess- 275 per 1 cup serving
Protein- 18.5 g
Net carbs- 37 g
Fat-  1.6 g
Sodium- 141 mg