Clean Eating Lentil Tortilla Stew Recipe

Instant Pot Lentil Tortilla Stew

A delicious, Mexican-inspired stew that tastes so much like the meat based version, nobody will know the difference!

Course Main Course, Stew
Cuisine Mexican
Prep Time 15 minutes
Cook Time 12 minutes
Pressure time 20 minutes
Total Time 27 minutes
Yield 9 cups (approximate)
Calories 207 kcal
Author The Gracious Pantry


  • 2 tbsp. olive oil
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup chopped red onion
  • 4 cups vegetable broth (no sugar added)
  • 1 cup dry brown lentils (rinsed)
  • 2 cups chopped tomatoes
  • 1 lb. frozen, organic corn
  • 1 tbsp. garlic powder
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 2 cups chopped corn tortillas (chopped or strips, either way)
  • salt to taste after cooking
US Customary - Metric


  1. Put the oil in the IP insert and press the sauté button.

  2. Add in the bell peppers and onions, and sauté until the onions are translucent.

  3. Pour in the broth, dry lentils, tomatoes, corn and spices.

  4. Secure the lid on the IP and press the Manual button. Adjust time to 12 minutes.

  5. Allow a 30 minutes natural release.

  6. When finished, stir in the chopped tortillas and season with salt to your liking.

  7. Delicious served with fresh, chopped avocado and cilantro!

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Instant Pot Lentil Tortilla Stew
Amount Per Serving (1 cup)
Calories 207 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 530mg23%
Potassium 592mg17%
Carbohydrates 34g11%
Fiber 10g42%
Sugar 6g7%
Protein 9g18%
Vitamin A 1515IU30%
Vitamin C 44.6mg54%
Calcium 62mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.