• Cook Time: If your lentils are still a little crunchy after 15 minutes in the Instant Pot, close the lid and cook for an additional 2 minutes at a time until they've reached your desired texture. As the lentils sit, they will absorb more moisture and thicken.
• Storage: Store in an airtight container in the fridge for up to 5 days. Enjoy cold or reheat for homemade tacos anytime!
• Freezer Instructions: Transfer individual servings of lentil tacos to freezer cubes or any freezer-safe container you’d like to use. Freeze for up to 3 months, then thaw and reheat before serving.

How to Freeze Individual Components to Cook at a Later Date 

1. Place all ingredients (except the vegetable broth) into a freezer-safe container such as a plastic gallon-size bag, Stasher bag, or glass container and mix.
2. Remove as much air as possible and seal.
3. Freeze for up to 3 months.

To Cook (From Frozen in the Instant Pot)

• 1.5 cups vegetable broth (or any kind of broth or water)

1. Run the frozen bag of lentil taco ingredients under hot water for a few seconds to loosen the lentils from the bag.
2. Transfer all of the contents of the bag into the Instant Pot and add 1.5 cups vegetable broth.
3. Place the lid on the Instant Pot, seal the vent, and set the Instant Pot to manual > high > and set the timer to 15 minutes*. It will take your Instant Pot around 5 to 10 minutes to build pressure before it starts to count down from 15.
4. Once the timer goes off, open the vent to quick release and let the steam pour out. Once the Instant Pot unlocks, open the lid and stir.
5. Let sit for about 10 minutes before serving. Serve with all of your favorite taco fixings.