You really wont miss the meat in these flavorful, filling, and healthy Instant Pot Lentil Tacos! Ready in 20 minutes, and easily adaptable to use ingredients and toppings you already have, this vegetarian instant pot recipe is a WINNER.

A tray full of lentil tacos made in the instant pot, served inside a tortilla, garnished with lettuce, tomato and avocado.

I’m a big fan of mixing up our dinners with some meatless meals. I’m not a vegetarian (far from it 🙂 ) but I also don’t like my family eating heavy servings of meat every single night.

One of my favorite vegetarian meals is black bean burgers — so dang easy and TASTY! I love that I usually always have what I need to make them. I also really love this Lentil Salad.

I feel like Mexican flavored dishes are even easier to make meatless because of all of the delicious flavor and spices you can add to the dish. These sweet potato and black bean enchiladas, and these black bean and corn quesadillas, for example, always leave us feeling satisfied.

What I really love about these Mexican inspired lentil tacos are how hearty the mixture is–you wont even miss the meat! They are soo flavorful, and delicious, and one of my absolute favorite vegetarian instant pot recipes.

An instant pot filled with the ingredients needed for lentil tacos including lentils, salsa, and spices.

The Instant Pot makes this meal even more genius. Throw everything in the pot, and give it a stir. That’s it! Cook it for 15 minutes on high pressure, and you’re ready to eat. No babysitting the lentils, no stirring the pot. You don’t even need to let the pressure naturally release!

Overhead view of a wood cutting board with parchment paper on it and tacos filled with lentil mixture and topped with lettuce, tomato and avocado.

This Instant pot lentil tacos recipe is also really easily adaptable to what you have on hand.

Substitution Ideas:
Chopped onion for onion powder.

Use the saute function on the instant pot to saute 1 cup chopped onion in a little bit of oil, before adding the rest of the ingredients. 

Water for chicken broth.

You can use water if you don’t have chicken broth. I just like the extra boost of flavor that the chicken broth adds. Or you could add 4 teaspoons/4 chicken bullion cubes to the water.

Tomato sauce instead of salsa. 
Additional veggies:

Try adding corn, diced green chilies (if you like it spicy), or another chopped vegetable, like zucchini.

More great Instant Pot Dinner recipes:

Instant Pot Chicken Taco Bowls

Instant Pot Spaghetti

Instant Pot Beef Gyros

 

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Recipe

A tray full of lentil tacos made in the instant pot, served inside a tortilla, garnished with lettuce, tomato and avocado.
Prep 5 mins
Cook 20 mins
Total 25 mins
Add to Meal Plan

Ingredients
  

  • 2 cups dry lentils , green or brown
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1/2 cup salsa
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin

Topping ideas:

  • corn or flour tortillas , for serving
  • shredded cheese
  • 14.5 ounce can diced tomatoes
  • avocado , chopped (or guacamole)
  • fresh cilantro
  • green onion , chopped
  • olives
  • sour cream (or plain Greek yogurt)
  • salsa , or hot sauce

Instructions
 

  • Add all ingredients to instant pot and stir to combine.
  • Close the lid and move valve to sealing position.
  • Cook on manual (high pressure) for 15 minutes.
  • Once the timer beeps, cover the valve with a towel and switch it to quick release to release all of the pressure.
  • Open lid and gently stir.
  • Allow to cool while you prepare toppings.
  • Serve warm, inside corn or flour tortillas, with desired toppings.

Notes

*Makes 4 cups, to make about 16 tacos (using ¼ cup mixture/per serving.) 
 
Try my other Instant Pot Recipes!

Nutrition

Calories: 97kcalCarbohydrates: 15gProtein: 7gSodium: 76mgPotassium: 305mgFiber: 7gVitamin A: 50IUVitamin C: 1.2mgCalcium: 18mgIron: 2mg

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Recipe adapted from My Plant Based Family.

 

Nutritional label is based off a ¼ cup servings (to fill 1 taco). Does not include toppings.

Nutrition Facts
Instant Pot Lentil Tacos
Amount per Serving
Calories
97
% Daily Value*
Sodium
 
76
mg
3
%
Potassium
 
305
mg
9
%
Carbohydrates
 
15
g
5
%
Fiber
 
7
g
28
%
Protein
 
7
g
14
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
1.2
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Have you tried this recipe?! 

RATE this recipe and COMMENT below! I would love to hear your experience.

 

 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I’ve made this recipe several times and my husband has deemed it “the best tacos he’s ever had.” Thanks for making my life easier with such a ridiculously quick crowd pleaser!

  2. 5 stars
    So tasty and quick!! My favorite companion to lentil taco filling is cubed chipotle roasted sweet potatoes, for that spicy sweet combo. Top with cilantro and pickled purple onions and it is heaven!

  3. I don’t have an instapot nor crock pot. Will there be a problem using my regular, big stock pot?

    Thanks,

    Joan

  4. 5 stars
    I love this recipe but it makes a ton! Can you freeze the leftovers? Or if I wanted to cut the recipe in half would the proportions and cook time be the same?! I’m very new to using my instant pot so wasn’t sure. 🙂

  5. 5 stars
    I still cannot believe how good these lentil tacos taste.
    We are fairly new to the plant based diet; having started it because of my husband’s health. Being Hispanic I knew I’d like the lentils and I could tell the spices were spot on. Besides, it gave me an opportunity to use my Insta Pot for a quick effortless meal.
    My family was amazed! Especially my 80 year old aunt. She really liked the lentejas (lentils). And there is plenty left over for is to use with some potatoes and tortillas on Friday night (meatless Lent meal).
    Thank you for this delicious recipe.

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