Instant Pot Lentil and Quinoa Chili for Navajo Tacos

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Turn on the sauté function on your Instant Pot. Once hot, add a little olive oil and sauté the diced onion and bell pepper until softened, about 5 minutes.

Step 2

2. Add the minced garlic and sauté for another minute.

Step 3

3. Stir in the lentils, quinoa, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.

Step 4

4. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.

Step 5

5. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.

Step 6

6. Open the lid and give the chili a stir. Taste and adjust the seasoning if needed.

Step 7

7. While the chili is cooking, prepare your Navajo fry bread or warm up your taco shells according to your preference.

Step 8

8. To assemble your Navajo tacos, place a generous scoop of the lentil and quinoa chili on top of each piece of fry bread or in each taco shell.

Step 9

9. Add your favorite toppings such as shredded lettuce, diced tomatoes, sliced black olives, shredded cheese, salsa, sour cream, and avocado slices.