These hearty, naturally vegan Instant Pot lentil tacos come together with just five simple ingredients. Use the lentil mixture as a meatless taco filling in warm tortillas, piled on nachos, or spooned over a salad for a quick, protein-rich meal any night of the week.
Lentils are an adaptable plant-based protein (about 15 g of protein per serving in this recipe) and soak up whatever seasonings you pair them with. This simple Instant Pot version requires minimal prep: add the ingredients, pressure cook, and in under 30 minutes you have a flavorful, meat-free taco “meat” that’s perfect for busy weeknights or reinventing Taco Tuesday.
Featured Comment
“My teenage daughter made this for family dinner tonight. It was so easy and delicious! We are trying to be more plant-based and no one in the family missed the meat that would usually be in our tacos.” – Maureen
What is in lentil tacos?
This Instant Pot lentil taco recipe is a simple, satisfying vegetarian alternative to ground beef. You only need five main ingredients:
- Green lentils
- Vegetable broth
- Green chiles (canned)
- Tomato sauce
- Taco seasoning (about 3 tablespoons)
Variations and tips
Easily adapt this recipe to your taste and pantry.
Lentils: Dried green or brown lentils work best here. You can use other lentil varieties, but cooking times and texture may differ.
Heat level: For a spicier result, add a second can of green chiles and increase taco seasoning by 1–2 teaspoons. For a milder version, reduce the chiles and seasoning.
Sauce consistency: Lentils will absorb liquid as they rest. If you prefer a saucier filling, stir in additional tomato sauce one tablespoon at a time until you reach the desired texture.
Seasoning: Homemade or store-bought taco seasoning both work well; total needed is roughly 3 tablespoons.
Other vegetarian taco ideas: Try sweet potato tacos or tofu tacos if you want alternative meatless fillings.
FAQ
If the lentils are slightly firm after pressure cooking, reseal the Instant Pot and cook for an additional 2–3 minutes. Different Instant Pot models and lentil ages can affect cook time.
This recipe has been tested with dried lentils. If you substitute other dried beans or legumes, expect different cook times and liquid needs. Adjust accordingly and test small batches first.
Try these tacos next
Looking for more taco inspiration? Popular options include:
- Chicken tacos
- Ground beef tacos
- Flank steak tacos
- Breakfast tacos
- Shrimp tacos
Storage
This lentil taco “meat” stores well for meal prep. Keep it in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or microwave, or enjoy cold on salads and bowls.
Freezer instructions
To freeze cooked lentil taco meat, portion into freezer-safe containers or cubes and freeze for up to three months. Thaw overnight in the refrigerator and reheat before serving.
Serving suggestions
Top these lentil tacos with classic taco toppings such as fresh tomatoes, avocado or guacamole, shredded lettuce, chopped cilantro, lime wedges, or a dairy-free queso. They also make a great protein-rich topping for nachos or a taco salad, or a flavorful dip for tortilla chips.
Lentil Tacos (in the Instant Pot)
Make these lentil tacos for a quick, meatless version of classic taco meat. They use five ingredients and take under 30 minutes in the Instant Pot.
Prep: 10 mins • Cook: 15 mins • Total: 25 mins • Servings: 4
Ingredients
- 1 cup green lentils
- 2 cups vegetable broth
- 1 (4.5 oz) can green chiles
- 1 (15 oz) can tomato sauce
- 3 tablespoons taco seasoning
Instructions
- Place all ingredients into the Instant Pot and stir to combine.
- Secure the lid, seal the vent, and set the Instant Pot to Manual / High for 15 minutes. It typically takes 5–10 minutes to reach pressure before the timer begins.
- When the timer finishes, perform a quick release by carefully opening the vent to let the steam escape. Once the pressure has released and the lid unlocks, open and stir the lentils.
- Let the filling rest 5–10 minutes to allow the lentils to absorb liquid and thicken slightly. Serve with your favorite taco toppings.
Tips & Notes
- Cook time: If the lentils are still firm after 15 minutes, reseal and cook 2 minutes at a time until they reach your preferred texture.
- Storage: Refrigerate in an airtight container up to 5 days.
- Freezing: Freeze individual portions for up to 3 months; thaw before reheating.
How to freeze the uncooked mix to cook later
- Combine all ingredients except the vegetable broth in a freezer-safe bag or container and seal, removing as much air as possible. Freeze up to 3 months.
- To cook from frozen: run the sealed bag under warm water briefly to loosen ingredients, add contents to the Instant Pot, then add 1.5 cups vegetable broth.
- Pressure cook on Manual / High for 15 minutes, quick release when done, stir, and let rest about 10 minutes before serving.
Nutrition (approximate per serving)
Calories: 208 kcal • Carbohydrates: 25 g • Protein: 15 g • Fat: 1 g • Fiber: 2 g • Sugar: 8 g
Nutrition information is an estimate and should be used for general guidance only.
