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Ingredients
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1 tablespoon olive oil
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1 large carrot, peeled and sliced
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1 small onion, chopped
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1 yellow bell pepper, chopped
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1 fresh jalapeño chile pepper, seeded and chopped
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2 cloves garlic, minced
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5 cups low-sodium chicken broth
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1 (16 ounce) jar picante sauce
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1 ¼ cups dry lentils
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1 tablespoon taco seasoning
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1 teaspoon cumin
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½ cup chopped fresh cilantro
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1 tablespoon lime juice
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
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Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.
Nutrition Facts (per serving)
173 | Calories |
3g | Fat |
26g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 173 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 3mg | 1% |
Sodium 526mg | 23% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 10g | 37% |
Total Sugars 4g | |
Protein 11g | 23% |
Vitamin C 36mg | 40% |
Calcium 39mg | 3% |
Iron 3mg | 16% |
Potassium 400mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.