Description
Adapted from a family favourite slow-cooker recipe for the Instant Pot and to incorporate some plant based protein! This is my go-to taco recipe when entertaining as it requires minimal prep work, or dishes! Leftovers taste great on top of rice.
Ingredients
3 boneless skinless chicken breasts
½ cup dried green lentils
⅓ cup of water
1 onion, diced
1 can tomatillo (green) salsa (depending on how liduidy the salsa is, you may need to add some additional water for the pressure cooker up to pressure)
8 Corn tortillas
Your favourite taco toppings
Instructions
1. Add the chicken, lentils, onion and water into the instant pot. Add the salsa last so it covers everything.
2. Cook on manual for 15 minutes. Let the instant pot naturally vent for 10-15 minutes, then shred the chicken.
3. Serve on warm corn tortillas with your desired toppings.
- Prep Time: 5
- Cook Time: 35
- Category: Entree
- Method: Instant Pot
- Cuisine: Mexican-Inspired