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Pressure cooker lentil and cauliflower tostadas are one of my new favorite meatless go-to dinners! Wrap the hearty filling in a soft tortilla or stack it up on a tostada!

Pressure Cooker Lentil and Cauliflower Tostadas

  • Author: Kitschen Cat
  • Total Time: 30 mins
  • Yield: 4 1x


  • 1 teaspoon olive oil (affiliate)
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon cumin (affiliate)
  • 1/4 teaspoon cayenne
  • 1 cup lentils
  • 1/4 cup salsa (affiliate)
  • 1 1/2 cups vegetable broth
  • 2 cups riced cauliflower
  • 8 tostada shells
  • 1 tomato, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup salsa (affiliate)
  • 1/2 cup shredded lettuce
  • 1/4 cup shredded cheddar cheese


  1. Sauté onion and garlic in olive oil in pressure cooker until fragrant, about 2-3 minutes.
  2. Add salt, cumin, cayenne, lentils, salsa, and vegetable broth.
  3. Stir, lock lid, and set to high pressure for 15 minutes.
  4. When time is up, let pressure naturally release for 5 minutes then do a quick release to release all remaining pressure.
  5. Turn pressure cooker onto sauté or browning setting and add riced cauliflower. Cook for 7-9 minutes until all liquid is gone and filling is starting to stick to the inner pot.
  6. Assemble tostada by layering shell with lentil filling, diced tomato, cilantro, salsa, shredded lettuce, and cheese.
  • Prep Time: 5 mins
  • Cook Time: 25 mins