• Holly Heximer, RD

Easy 5-Ingredient Instant Pot Chicken and Lentil Taco Recipe

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.

Did you get an instant pot over the holidays and are looking for some recipe inspiration? My instant pot has been a staple in my kitchen since Christmas 2013.

An Instant Pot is essentially an electric pressure cooker that uses pressure to cook your food faster as the water boils above 100 degrees Celcius. There are many neat functions and uses from the sauté function to brown vegetables to using the slow cooker function which turns your instant pot into the traditional slow cooker. During university, it was a lifesaver and put to use daily. It's great for keeping budgets in check as you could often put together a meal in the time you could get takeout. 

Chicken lentil tacos was the first recipe I converted from a family favourite slow cooker recipe for the instant pot. To incorporate more plant based proteins into my diet I've played around with the ratio of meat and lentils and this is the winning combo that adds a bit more fibre from the lentils and helps to stretch your meat budget.

This recipe is really simple. It calls for only 5 ingredients, and minimal prep, making it the perfect quick and easy recipe for your weeknight dinner.

Easy 5-Ingredient Instant Pot Chicken and Lentil Taco Recipe


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

How to make it:

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.

Makes 4 servings

Prep time: 5 minutes

Total Time: 40 minutes

More taco recipes:

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