If you’re on the hunt for a delicious, straightforward dinner that’s packed with flavor and comes together in a flash, you’ve gotta try this Instant Pot Lentil Tacos Recipe. I absolutely love how this dish transforms humble lentils into a smoky, spicy taco filling everyone goes crazy for. It’s one of those recipes that feels like a secret weapon in the kitchen—comforting, healthy, and ready faster than you’d expect from a slow-cooked dish. Stick with me here, because once you see how easy it is, this will be the taco night go-to you never knew you needed.
Why You’ll Love This Recipe
- Effortless Flavor: You get bold, well-seasoned lentils without standing over the stove all day.
- Healthy & Hearty: Lentils pack protein and fiber—a perfect taco filling that’s both nourishing and filling.
- Family Friendly: My family goes crazy for this—I love that even picky eaters ask for seconds.
- Versatile & Easy: Whether you like soft or crunchy shells, mild or spicy, it’s easy to customize.
Ingredients You’ll Need
To make this Instant Pot Lentil Tacos Recipe shine, you’ll want quality pantry staples that play well together. The spices bring warmth and smokiness, while salsa adds a fresh tangy punch — simple but so satisfying.
- Dried Lentils: Brown or green work great; just be sure to rinse well to remove any dust.
- Broth (Chicken or Vegetable): Adds deep flavor—using broth instead of water really lifts the dish.
- Chili Powder: The backbone of your taco seasoning, packed with smoky chile goodness.
- Ground Cumin: This earthy spice pairs perfectly with lentils and taco flavors.
- Salt: Essential for balancing flavors—don’t skip it or under-season.
- Smoked or Sweet Paprika: My secret weapon for subtle smokiness without heat.
- Garlic Powder and Onion Powder: For that savory foundation without chopping fresh.
- Coarsely Ground Black Pepper: Adds a little punch and complexity.
- Red or Green Salsa: Thick and chunky is best to add texture and fresh brightness.
- Taco Shells (Soft or Crunchy): Your choice! I’ve tried both and they each bring their own fun vibe.
- Taco Toppings: Think fresh cilantro, shredded cheese, diced avocado, sour cream, or whatever you love on your tacos.
Variations
One of my favorite things about the Instant Pot Lentil Tacos Recipe is how easy it is to make it your own. Whether you want to pump up the heat or keep it mild for the kids, the recipe adapts beautifully.
- Spice It Up: I sometimes add a pinch of cayenne or chopped chipotle peppers in adobo for a smoky kick—my family loves the extra heat!
- Make It Vegan: Use vegetable broth and skip the cheese or sour cream, or swap for cashew cream or vegan cheese for a totally plant-based meal.
- Mild Version: If you’re cooking for little ones, reduce the chili powder and paprika, then add toppings like avocado or mild pico de gallo.
- Add Veggies: Throw in some diced bell peppers or corn before cooking for extra color and nutrition.
How to Make Instant Pot Lentil Tacos Recipe
Step 1: Combine Your Ingredients in the Instant Pot
Start by rinsing your lentils really well. This little prep step makes a noticeable difference in taste and texture. Then pour the lentils into the 6-quart Instant Pot. Add the chicken or vegetable broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, and black pepper. I like to give everything a gentle stir at this stage to evenly distribute the spices before cooking.
Step 2: Pressure Cook the Lentils
Secure the lid and set the valve to sealing. Cook on high pressure for 12 minutes. When the cooking time ends, I always let it naturally release pressure for 10 minutes—it helps the lentils finish cooking gently and keeps them tender without turning to mush. Then, carefully release the remaining pressure.
Step 3: Add Salsa and Adjust Seasoning
After opening the lid, if there’s any excess liquid, you can drain some off to get a nicer texture for the taco filling. Stir in your thick, chunky salsa and taste—this step is so important for flavor balance! Add more salt or pepper as needed. If you like, use a spoon or potato masher to lightly mash the lentils for a creamier filling. I like it a bit chunky, but it’s totally up to you.
Step 4: Serve and Enjoy
Keep the lentil mixture warm in the Instant Pot if you’re not serving right away—the filling will thicken slightly as it sits, which I personally love for that hearty taco mouthfeel. Spoon it into your favorite soft or crunchy taco shells and pile on your toppings. Taco night just got a whole lot easier and tastier!
Pro Tips for Making Instant Pot Lentil Tacos Recipe
- Rinse Lentils Thoroughly: Removing dust and debris ensures cleaner flavor and better texture.
- Natural Pressure Release: I never skip the 10-minute NPR—it really tenderizes the lentils without turning them mushy.
- Taste Before Serving: Adding salsa is a good time to tweak salt and spice levels, so don’t skip tasting.
- Don’t Overcook Lentils: If you see the lentils are too soft, reduce pressure time next round for a firmer texture.
How to Serve Instant Pot Lentil Tacos Recipe
Garnishes
I like to pile on fresh cilantro, diced red onion, shredded cheddar cheese, and a squeeze of lime for brightness. Avocado slices or dollops of sour cream add creamy balance to the smoky lentils. Sometimes I throw on some chopped jalapeños or a drizzle of hot sauce if we’re craving heat. These garnishes make every bite pop!
Side Dishes
For sides, I love serving these lentil tacos with Mexican street corn salad (elote style), a fresh jicama slaw, or simply some tortilla chips with guacamole. A light black bean and corn salad also rounds out the meal beautifully. These sides are colorful, easy, and complement the lentil filling perfectly.
Creative Ways to Present
Once for a casual dinner party, I turned this into a taco bar with all the toppings in separate bowls so guests could customize their own. It’s such a fun way to let everyone enjoy their favorite combos. Or, try stuffing the lentil filling inside lettuce wraps as a fresh, low-carb alternative—surprisingly refreshing and delicious!
Make Ahead and Storage
Storing Leftovers
I keep leftover lentil taco filling in an airtight container in the fridge for up to 4 days. It thickens as it chills, so before reheating, I add a splash of broth or water to loosen it back up. This recipe’s great for meal prep because it stays flavorful and reheat-friendly.
Freezing
I’ve frozen portions of the cooked lentil mixture in freezer-safe bags with great results. Just thaw overnight in the fridge and reheat gently on the stove or microwave. The texture holds up well, making it perfect for quick dinners later on.
Reheating
When reheating, I prefer warming the lentil filling in a skillet over medium heat with a drizzle of water or broth to keep it from drying out. Stirring occasionally prevents sticking and ensures even heat—then it’s ready to scoop into fresh taco shells.
FAQs
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Can I use red lentils instead of brown or green for this recipe?
Red lentils cook much faster and tend to become mushy, so I don’t recommend them for this Instant Pot Lentil Tacos Recipe because you’ll lose the nice texture that holds up well in tacos. Stick with brown or green lentils for the best results.
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How spicy is this recipe, and can I make it milder?
This recipe has a gentle warmth from chili powder and smoked paprika but isn’t overly spicy. You can easily make it milder by reducing the chili powder or swapping it for a mild chili seasoning, and adjust spice levels when adding salsa and toppings.
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Do I need to soak the lentils before cooking in the Instant Pot?
No soaking needed! Lentils cook pretty quickly compared to other dried beans, which is why this recipe is perfect for the Instant Pot—you can skip soaking and jump right into cooking.
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Can I use fresh garlic and onion instead of powders?
You absolutely can! If you want to use fresh garlic and onion, sauté them first using the Instant Pot’s sauté function before adding the lentils and spices. This will add extra depth of flavor, but the powders keep the recipe super simple and hands-off.
Final Thoughts
This Instant Pot Lentil Tacos Recipe is one of those dishes I keep coming back to when I want a meal that’s fast, flavorful, and feels a little special. It’s perfect for busy weeknights when you don’t want to sacrifice taste, and it’s great for impressing guests who might not expect that lentils could be this delicious in tacos. So give it a try—I promise it’ll become one of your favorite easy dinners, just like it did for me and my family. Happy cooking!
Print
Instant Pot Lentil Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 to 15 tacos
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Instant Pot Lentil Tacos are a delicious and nutritious vegetarian alternative to traditional meat tacos. Featuring seasoned brown or green lentils cooked quickly in a pressure cooker and combined with salsa for extra flavor, they are perfect for a healthy, protein-packed meal served in soft or crunchy taco shells with your favorite toppings.
Ingredients
Lentils and Seasonings
- 1 1/2 cups (300 g) dried brown or green lentils, rinsed and drained
- 3 1/2 cups chicken or vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon coarsely ground black pepper
Additional Ingredients
- 1 cup red or green salsa (preferably thick and chunky vs thin and watery)
- 12 to 15 soft or crunchy taco shells
- Taco toppings of choice (such as chopped lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro)
Instructions
- Combine Ingredients: In a 6-quart electric pressure cooker, add the rinsed lentils, broth, chili powder, ground cumin, salt, paprika, garlic powder, onion powder, and black pepper. Stir lightly to combine.
- Pressure Cook: Secure the lid and ensure the valve is set to the sealing position. Cook on high pressure for 12 minutes to allow the lentils to soften and absorb the spices.
- Release Pressure: Let the pressure naturally release for 10 minutes for gentle cooking, then carefully release any remaining pressure manually to safely open the lid.
- Drain Excess Liquid: Check the lentils and drain off any excess liquid if desired to achieve your preferred consistency.
- Add Salsa and Season: Stir in the salsa thoroughly and taste the lentil mixture. Adjust seasoning with additional salt and pepper if needed to enhance the flavor.
- Optional Mashing: For a thicker taco filling, lightly mash some of the lentils with a fork or potato masher to your desired texture.
- Keep Warm and Serve: The lentil mixture will thicken further if kept warm in the pressure cooker. Serve the warm lentils in taco shells topped with your favorite taco toppings.
Notes
- Using vegetable broth keeps the dish vegetarian/vegan; chicken broth adds extra flavor but is not suitable for vegetarian diets.
- Chunky salsa is preferred to avoid a watery filling.
- You can customize this recipe with your favorite taco toppings like avocado, chopped onions, cilantro, or hot sauce.
- If you prefer, soak lentils for 1 hour before cooking to reduce cooking time slightly, although not necessary.
- This recipe makes 12 to 15 tacos depending on shell size and filling amount.
Nutrition
- Serving Size: 1 taco (lentils only)
- Calories: 98 kcal
- Sugar: 2 g
- Sodium: 246 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
