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Instant Pot Lentil Tortilla Stew
A delicious, Mexican-inspired stew that tastes so much like the meat based version, nobody will know the difference!
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Pressure time
20
minutes
mins
Total Time
27
minutes
mins
Course:
Main Course, Stew
Cuisine:
Mexican
Servings:
9
cups (approximate)
Calories:
207
kcal
Author:
Tiffany McCauley
Ingredients
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
Instructions
Put the oil in the IP insert and press the sauté button.
Add in the bell peppers and onions, and sauté until the onions are translucent.
Pour in the broth, dry lentils, tomatoes, corn and spices.
Secure the lid on the IP and press the Manual button. Adjust time to 12 minutes.
Allow a 30 minutes natural release.
When finished, stir in the chopped tortillas and season with salt to your liking.
Delicious served with fresh, chopped avocado and cilantro!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
207
kcal
|
Carbohydrates:
34
g
|
Protein:
9
g
|
Fat:
5
g
|
Sodium:
530
mg
|
Potassium:
592
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
1515
IU
|
Vitamin C:
44.6
mg
|
Calcium:
62
mg
|
Iron:
4
mg