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I make these lentils in my Instant Pot but they can also be made on the stove or in a slow cooker. The lentils can be used for tacos, burros or on top of rice. They are super yummy! I hope you like them as much as I do! 🙂
Mexican Lentils in the Instant Pot
- 1 cup lentils
- 1/2 cup onion chopped
- 2 garlic cloves peeled and minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 jalapeno seeded and diced
- 1 teaspoon olive oil
- 1 1/4 cups water
- 3/4 teaspoon sea salt optional
Rinse the lentils and place in a bowl. Cover with water and soak for several hours. (You don't have to soak the lentils, but I do because I live at 7000 feet and it would take me forever to cook them if I don't.)
Here's a photo of the soaked lentils.
Drain and rinse the soaked lentils and put them in the stainless steel inner pot of the Instant Pot.
Add all the ingredients except the sea salt. Add as much jalapeno as you want. I use about 1/2 of a large jalapeno. The more you add, the spicier the lentils will be.
Stir. Secure the lid and turn the sealing knob to Sealing. Press the Bean/Chili function and set the time for 7 minutes. (I am basing this time on what Hip Pressure Cooking's Chart suggests. I live at 7000 feet so I cook my soaked lentils for 15 minutes.)
Allow for a natural pressure release. This takes about 15 minutes.
Carefully remove the lid. Add salt to taste and a heaping spoonful of love.
Serve over rice, as tacos or burros with lettuce, tomatoes and avocados as possible garnishes. Here I'm serving the lentils in a rice tortilla with some avocado and tomato.
I add the oil to prevent foaming issues. I really don't like messes..... You can also try making the lentils without soaking them. Just use more water and follow the cooking times in the charts below or in the Instant Pot manual. Hip Pressure Cooking's chart can be found here. Fast Cooking.ca chart can be found here.