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These Instant Pot Lentil Tacos are one of my favorite Meatless Monday Recipes! Lentils are a great budget-friendly swap for ground beef tacos and can easily feed a crowd in 25 minutes or less!
If you're looking for the cheapest meatless meals, these lentil tacos should be at the top of the list! At just $3.28 per recipe and $0.21 per taco, they're even cheaper than my Refried Bean Tacos!
These vegetarian and vegan tacos are one of my favorite Instant Pot Lentil Recipes in my recipe binder. They're a hit with meat eaters and freeze like a dream!
For more vegetarian taco ideas, make sure to check out my Tempeh Walnut Taco Meat, Vegan Carne Asada, Jackfruit Carnitas, and vegan ground beef!
Ingredients
- Green lentils: A nutritious, budget-friendly plant-based protein and fiber that has a nice and hearty texture.
- Low-sodium vegetable broth: Adds depth and keeps the lentils moist during cooking. You can substitute with water or homemade broth if preferred.
- Rotel (10-ounce can): A blend of diced tomatoes and green chilies that adds a bit of heat and a lot of flavor. If you can't find Rotel near you, use 10 ounces of diced tomatoes, plus a 4 ounce can of diced green chilies.
- Taco seasoning: Provides a convenient mix of spices to give the lentils a classic taco flavor. Choose mild or spicy based on your preference. Feel free to use store-bought or homemade taco seasoning
- Tortillas: Any kind of tortillas for serving work. Try corn tortillas, flour tortillas, hard taco shells, etc. You can even go tortilla-less and make a taco salad.
How to Make Instant Pot Lentil Tacos
- Combine Ingredients: Stir the green lentils, vegetable broth, Rotel, and taco seasoning together in the Instant Pot.
- Pressure Cook: Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Quick Release: Once the timer goes off, immediately release the remaining pressure by carefully switching the valve to the “venting” position.
- Serve: Open the lid, give the lentil mixture a good stir, and season with additional salt and black pepper to taste, if needed. Serve immediately with taco shells and your desired toppings.
Taco Toppings to Try
- Salsa: try fresh pico de gallo, tomatillo salsa, or a roasted chili corn salsa
- Chopped white onions or red onion
- Pickled onions
- Fresh cilantro
- Avocado crema
- Cilantro lime sauce
- Crumbled queso fresco, shredded cheddar, or vegan nacho cheese
- Shredded iceberg lettuce or romaine
- Guacamole
- Lime wedges
- Sour cream (try my vegan sour cream recipe)
- Fresh or pickled jalapeños
- Coleslaw or shredded red cabbage
Serving Suggestions
In addition to loading them up with your favorite taco toppings, these lentil tacos are also absolutely delicious paired with the following side dishes:
- Mexican Rice – if you have a second Instant Pot, try this Instant Pot Mexican Rice and cook them at the same time!
- Refried Beans: I love my Refried Black Beans with lentil tacos, but my regular refried beans are great, too.
- Elote: Also known as Mexican Street Corn, you can't go wrong with this juicy, creamy corn on the cob! If desired, try this vegan elote or even this Baked Corn on the Cob!
- Green salad: Something simple like this Everyday Mexican Salad would be great!
Instant Pot Lentil Tacos Recipe
Equipment
Ingredients
- 2 cups green lentils ($0.88)
- 4 cups low-sodium vegetable broth ($0.36)
- 1 (10-ounce) can rotel ($1.50)
- 1 taco seasoning packet mild or spicy ($0.54)
- 16 tortillas or taco shells ($2.72)
Instructions
- Stir ingredients together in the Instant Pot pot.
- Cook on manual high pressure for 10 minutes. Once the timer goes off, immediately release the remaining pressure.
- Serve immediately with taco shells and desired toppings.
Meal Prep Instructions
- Place all of the ingredients, except broth and ingredients for serving, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days.
- When ready to cook, dump contents of bag into Instant Pot, add broth, and cook as usual.
Freezing Instructions
- Place all of the ingredients, except broth and ingredients for serving, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Freeze for up to 3 months.
- When ready to cook, dump contents of bag, frozen, into Instant Pot, add broth, and cook as usual.
Notes
- Recipe adapted from Tastes Better than Scratch.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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Recipe FAQs
Can I use another type of lentil?
Green lentils hold their shape well and are ideal for this recipe, but brown lentils can also be used. Red lentils are not recommended as they tend to become mushy. Same goes for canned lentils or pre-cooked lentils.
If you only have red lentils on hand, try one of these 43 Red Lentil Recipes.
Can I make this recipe on the stovetop?
I have not yet tested a stovetop version of this recipe.
Can I make this recipe in the slow cooker?
I have not yet tested a crockpot version of this recipe.
Why did my lentils turn out mushy?
This can happen if you do not immediately release the pressure once it finishes the high pressure cooking cycle. Additionally, the lentils are soft when served straight out of the Instant Pot. If you prefer them more firm, allow them to cool completely then reheat the next day. Refrigerating helps them firm up considerably!
Storage Instructions
Store any leftover lentil taco filling in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezing Instructions
This lentil taco filling can be frozen for up to 3 months:
- Before Cooking: Combine the green lentils, rotel, and taco seasoning in a freezer bag such as a gallon-sized Ziplock or stasher bag. When ready to cook, add frozen ingredients to Instant Pot along with vegetable broth. Cook as normal.
- After Cooking: Allow the lentil mixture to cool completely, then transfer it to a freezer-safe container. Before reheating, thaw in the refrigerator overnight, or reheat directly from frozen.
Recipe Tips
- Adjust the spice level: If you prefer spicy lentil tacos, add 1/2 teaspoon red chili flakes or 1/4 teaspoon of cayenne pepper. You can also add one 4-ounce can of green chiles.
- Thicken the Filling: If the lentil mixture is too runny for some reason , use the sauté function on the Instant Pot to evaporate some of the excess liquid after pressure cooking.
- Make a large batch: Double (or triple!) the recipe and freeze half for a quick and easy meal later. Cook once, eat multiple times!
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