Ingredients

• 1 tablespoon olive oil
• 1 large carrot , peeled and sliced
• 1 small onion , chopped
• 1 yellow bell pepper , chopped
• 1 fresh jalapeño chile pepper , seeded and chopped
• 2 cloves garlic , minced
• 5 cups low-sodium chicken broth
• 1 , 16 ounce
• 1.25 cups dry lentils
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• 0.5 cups chopped fresh cilantro
• 1 tablespoon lime juice

Instructions

1. 1 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.
2. 2 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.
3. 3 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 per serving