These hearty Instant Pot Lentil Tacos pack a protein-rich punch in just 25 minutes, making them perfect for busy weeknight dinners. The pressure cooker transforms simple lentils into a flavorful, satisfying filling that’s both budget-friendly and nutritious.
With 7 grams of fiber and 7 grams of protein per serving, you’ll love how these plant-based tacos keep you energized without weighing you down. Plus, at only 97 calories per serving, they’re a smart choice for health-conscious taco lovers seeking a delicious meatless option.
Main Ingredients
- Lentils: 2 cups dry green or brown lentils, essential for protein-rich filling
- Broth: 4 cups low-sodium chicken or vegetable broth, adds depth of flavor
- Salsa: 1/2 cup, brings authentic Mexican taste
- Seasonings: Perfect blend of onion powder, garlic powder, chili powder, and cumin
Toppings
- Fresh Elements: Diced tomatoes, chopped avocado, fresh cilantro, green onions
- Dairy: Shredded cheese, sour cream or Greek yogurt
- Extras: Olives, salsa, hot sauce
- Base: Corn or flour tortillas for serving
Cooking Instructions
- Combine: Mix lentils, broth, salsa, and all seasonings in the Instant Pot
- Pressure Cook: Seal lid and cook on high pressure for 15 minutes
- Release: Cover valve with towel and perform quick release
- Rest: Allow mixture to cool slightly while preparing toppings
- Serve: Warm lentils in tortillas with your favorite toppings
Nutrition Highlights
- Per Serving: 97 calories, 15g carbs, 7g protein
- Health Benefits: High in fiber (7g), rich in iron and potassium
Cooking Techniques
Making these lentil tacos in your Instant Pot is super simple! The high-pressure cooking method helps the lentils become perfectly tender while soaking up all those yummy Mexican-inspired spices.
If you’re new to pressure cooking, don’t worry – just make sure the sealing valve is in the right position and always use a towel when releasing the pressure. The steam will be hot!
Easy Variations
Want to switch things up? Try red lentils for a softer, creamier texture (but reduce cooking time to 10 minutes). Add extra spice with diced jalapeños or a dash of cayenne pepper. For a smoky twist, mix in 1/2 teaspoon of smoked paprika. Going meat-free? The vegetable broth option makes these tacos perfectly vegan-friendly!
Serving Suggestions
Set up a fun taco bar with all the toppings! Warm your tortillas in a skillet or microwave, then let everyone build their perfect taco.
The lentil filling tastes amazing with cool, creamy toppings like avocado and sour cream, while fresh cilantro and green onions add a bright pop of flavor. These tacos also taste great in crunchy taco shells or over rice for a hearty taco bowl.
Storage Tips
The lentil filling stays fresh in an airtight container in your fridge for up to 5 days. It actually tastes even better the next day as the flavors mix together! You can also freeze portions in freezer bags for up to 3 months – just thaw overnight in the fridge and warm up in the microwave or on the stovetop with a splash of broth or water.
Instant Pot Lentil Tacos
Equipment
- Instant Pot
Ingredients
Main 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
Toppings
- 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.
