Instant Pot lentil tacos are an easy family favourite meatless taco recipe. Flavourful, healthy, easily customizable and only 14 minutes of cook time these lentil tacos will make their way into your meal plan time and time again.
Instant pot lentil tacos are a weekly staple in our house. They are quick and easy, healthy, and an all around family favourite.
I've served these lentil tacos to many picky meat eaters (read: kids) and they have always been met with rave reviews and requests for more. Another excellent meatless Mexican recipe is our portobello fajitas, but my daughter will not eat mushrooms so we don't get to have those as often as we would like.
If somebody asks me for suggestions on how they can start living a more meat free lifestyle, these tacos are the thing I always suggest first. Swapping out ground meats for lentils in classic family loved meals like these is one of the easiest ways to transition to a more plant based lifestyle.
The flavour of these tacos remind me of the 'taco night' taco kit tacos we used to eat growing up, so I love to serve them with the classic toppings: lettuce, cheese and tomato. Ok, I swap out the lettuce for shredded spinach because it is my favourite leafy green, but you can use whatever you like to top them.
How to make instant pot lentil tacos
Just like everything else in the Instant Pot, making these are a breeze.
Simply put the lentils, spice, and water in the Instant Pot, give everything a quick stir, and set it to cook on high pressure for 14 minutes.
When the pot is finished cooking, you can release the pressure by quick release.
These lentil tacos are delicious when served with either hard or soft shells, or even lettuce wraps if thats how you prefer them.
Dietary Considerations
This recipe for lentil tacos is suitable for the following diets:
- vegan and vegetarian
- clean eating
- gluten free, dairy free, nut free, soy free
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Instant Pot Lentil Tacos
Equipment
Ingredients
For the taco filling:
- 3⁄4 cup dried green lentils
- 1⁄2 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoon coarse sea salt - (or 1 teaspoon fine sea salt)
- 1.5 cups water
Topping Ideas
- Spinach
- Tomato
- cheese
- Avocado
- olives
- Onion
- Cilantro
Instructions
- Add the lentils, spices and water to the instant pot and give it all a stir.
- Cook in high pressure for 14 minutes
- Prepare your tortillas and toppings.
- Serve
Nutrition
* nutritional information is calculated by online tools and may not be 100% accurate.
Luci says
This looks so delicious. I wouldn't have thought that it wasn't meat.
Courtney says
Thank you so much 🙂
Sandi says
This looks like a wonderful recipe for Meatless Monday
Noelle says
This is a great idea! I am trying to cut down on eating meat so this would fit perfect into my diet right now 🙂
Courtney says
This recipe is great for that!
Agatha says
What kind of lentils did you use?
Courtney says
Great question! Sorry I didn't note that, I used green lentils.
Maureen says
How long would you cook to make a double batch?
Courtney says
Hi Maureen! The cooking time should remain the same for a double batch.
Kym Pope says
Sorry but 2 tsp sea salt is too much, these lentils were too salty, and I had to throw them out!☹️
RexiPoo says
Yes I agree they were too salty for my taste, but everything else was wonderful. I plan to omit the salt next time.
Alison says
Can you make this in a crackpot?
Alison says
....sorry crockpot (oops)
Courtney says
Hey Alison, this recipe is cooked under pressure so I wouldn't try it in a crock pot.
Mandy says
Hi l don’t have a pressure cooker or a crockpot so can you tell me what to do I’m always looking for something else to cook we are vegetarian thanks
Jane says
I wish I had seen the comment about the saltiness before I made it.
It’s way too salty. I have to throw it away and go with my backup of frozen crumbles