A tray full of lentil tacos made in the instant pot, served inside a tortilla, garnished with lettuce, tomato and avocado.
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4.82 from 32 votes

Instant Pot Lentil Tacos

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. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: instant pot, Vegetarian
Servings: 16
Calories: 97kcal
Author: Lauren Allen


  • 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


  • 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.


*Makes 4 cups, to make about 16 tacos (using 1/4 cup mixture/per serving.) 
Try my other Instant Pot Recipes!


Calories: 97kcal | Carbohydrates: 15g | Protein: 7g | Sodium: 76mg | Potassium: 305mg | Fiber: 7g | Vitamin A: 50IU | Vitamin C: 1.2mg | Calcium: 18mg | Iron: 2mg