Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and brown for 5 minutes. Drain off excess grease. Stir in the salt.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Sprinkle in the lentils. Dump in the corn, cream cheese and taco sauce (don’t stir).
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
5. Stir well. 
6. Serve the filling on top of nachos, wrapped up in a tortilla, plain with a dollop of sour cream and some cheddar cheese on top, on top of rice, etc.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion and brown for 5 minutes. Drain off excess grease. Stir in the salt. Transfer to the slow cooker.
2. Stir in the broth, lentils, corn and taco sauce. 
3. Cover and cook on low for 4 hours (or until lentils are tender) and then stir in the cream cheese until melted.
4. Serve the filling on top of nachos, wrapped up in a tortilla, plain with a dollop of sour cream and some cheddar cheese on top, on top of rice, etc.