These nutritious, naturally vegan lentil tacos come together in the Instant Pot with just five simple ingredients. Use this flavorful meatless taco filling in tortillas, on nachos, or over a salad for a quick weeknight meal or a fresh take on Taco Tuesday.
We love cooking with lentils — they’re an adaptable, protein-packed plant-based option (about 15g protein per serving) that take on whatever flavors you add. Lentils work well in many dishes, and here they become a satisfying taco “meat” that makes this recipe a favorite for vegetarian and vegan households alike.
This recipe requires only five ingredients and takes less than 30 minutes from start to finish in the Instant Pot. Add everything to the pot, set it, and while it cooks you can prepare toppings. The result is hearty, flavorful filling that pairs perfectly with warm tortillas and your favorite garnishes.
What is in lentil tacos?
Lentil tacos are a reliable vegan or vegetarian substitute for ground beef. For this Instant Pot version you only need five main ingredients:
- Green lentils
- Vegetable broth
- Green chiles
- Tomato sauce
- Taco seasoning
Variations of lentil tacos
This recipe is easy to adapt to your taste and pantry. A few simple variations:
- Lentil type: Dried green lentils are recommended for texture, but brown or French lentils also work.
- Heat level: For more spice, add an extra can of green chiles and 1–2 additional teaspoons of taco seasoning. For milder flavor, reduce the chiles or use mild taco seasoning.
- Sauciness: If the cooked lentils seem dry, stir in extra tomato sauce a tablespoon at a time until you reach the desired consistency. As the mixture rests it will absorb liquid and thicken.
- Seasoning: Use your favorite taco seasoning — homemade or store-bought — 3 tablespoons total gives a well-balanced flavor.
FAQ
Why are my lentils still crunchy?
If lentils remain slightly firm, simply close the lid and cook for an additional 2–3 minutes at a time until they reach the texture you prefer. Instant Pot models and lentil age can affect cooking time.
Can you use any dried legume for these tacos?
This recipe has been tested with dried lentils. Other dried beans will have different cook times and may require soaking or a different pressure-cooking time; adjust accordingly if you experiment.
Try these tacos next
If you enjoy lentil tacos, try other taco variations such as chicken tacos, ground beef tacos, steak tacos, breakfast tacos, or shrimp tacos — each offers a different flavor profile and can keep Taco Tuesday interesting.
Storage
This lentil taco filling stores well for meal prep. Keep it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, or enjoy it cold in salads or bowls.
Freezer instructions
To freeze cooked lentil taco meat, portion into freezer-safe containers or ice cube trays and freeze for up to 3 months. Thaw in the refrigerator and reheat before serving. You can also freeze the dry ingredients (minus the broth) to cook later from frozen — see notes below for full instructions.
Serving suggestions
Top lentil tacos with fresh tomatoes, guacamole, shredded lettuce, diced onions, cilantro, or vegan queso. They also work well served over a salad, in a grain bowl, or as a warm dip with tortilla chips.
Lentil Tacos (in the Instant Pot)
Make these lentil tacos for a quick, meatless taco filling. They use five ingredients and cook in under 30 minutes in an electric pressure cooker.
By: Linley Hanson
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 and seal the vent. Set the Instant Pot to high pressure (manual) and cook for 15 minutes. Allow 5–10 minutes for the pot to come to pressure before the timer counts down.
- When the cook time ends, perform a quick release by opening the vent carefully. Once the lid unlocks, open the pot and stir the lentils.
- Let the lentils sit for 5–10 minutes to thicken and absorb flavors before serving. Serve with your preferred taco toppings.
Tips & Notes
- Adjust cook time: If lentils are still slightly firm after 15 minutes, reseal and cook 2 minutes longer as needed. Texture varies by Instant Pot model and lentil age.
- Sauciness: To loosen or moisten the filling, stir in additional tomato sauce or a splash of broth, a tablespoon at a time.
- Make ahead: Store in the refrigerator up to 5 days or freeze up to 3 months in portioned containers.
Freezing components to cook later
- Combine all ingredients except the vegetable broth in a freezer-safe bag or container and remove excess air.
- Freeze for up to 3 months.
- When ready to cook from frozen, add the contents to the Instant Pot and add 1.5 cups vegetable broth (or water).
- Cook on high pressure for 15 minutes (it may take longer to come to pressure). Quick release, stir, and let sit about 10 minutes before serving.
Nutrition (per serving, approximate)
Calories: 208 kcal • Carbohydrates: 25 g • Protein: 15 g • Fat: 1 g • Fiber: 2 g • Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.