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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.
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 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.
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!
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
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Instant Pot Lentil Tacos
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Has anyone tried freezing this? It’s just me and my 7 year old so I like to freeze have of something and then have it to thaw for the next time. Just wondering if it would get too mushy?
I haven’t tested freezing this one but I think it would work great!
Love this recipe! Instant favorite in our house.
I used veggie broth and tomato sauce. Was delicious.
Very tasty. I used a taco seasoning mix instead but adding salsa makes it so flavorful.
This is easy and tasty! I like mine spicy so I add some crushed red pepper. It is even better when you serve it with refried beans! I am a vegan and other taco meat alternatives I don’t like much….this is great! I use lots of fresh cilantro when I serv it too. So yummy!!!
Came out too watery/soupy. I sautéed for an extra 10 minutes to reduce the liquid and it’s still too watery to put into tacos. Flavor is good though
**UPDATE**
It was my fault due to being watery. This dish is fantastic!
Excellent! My daughter might actually learn how to use the instant pot so she can make this for herself.
Five stars due to how easy this is and it’s pretty darn good. And this is coming from a family that is heavy meat eaters and looking for vegetarian alternatives. Toppings and seasoning are key (which is the case more meat tacos). Better texture than black bean tacos we’ve been making for years (for occasional meatless options).
These were amazing! Have you tried adding rice to it? Not sure if white or brown and if liquid would need to be increased.
Yes, for every one cup of white rice, add 1 cup of water. For brown rice add 1 1/4 water cup per cup of rice.
I love this recipe! We’ve officially converted from ground beef tacos to these lentil tacos. They taste so much better!
I love hearing that! Thanks Linda!