You really wont miss the meat in these flavorful, filling, and healthy Instant Pot Lentil Tacos! Ready in 20 minutes, and easily adaptable to use ingredients and toppings you already have, this vegetarian instant pot recipe is a WINNER.

I’m a big fan of mixing up our dinners with some meatless meals. I’m not a vegetarian (far from it 🙂 ) but I also don’t like my family eating heavy servings of meat every single night.

One of my favorite vegetarian meals is black bean burgers — so dang easy and TASTY! I love that I usually always have what I need to make them. I also really love this creamy pesto tortellini.

I feel like Mexican flavored dishes are even easier to make meatless because of all of the delicious flavor and spices you can add to the dish. These sweet potato and black bean enchiladas, and these black bean and corn quesadillas, for example, always leave us feeling satisfied.

What I really love about these Mexican inspired lentil tacos are how hearty the mixture is–you wont even miss the meat! They are soo flavorful, and delicious, and one of my absolute favorite vegetarian instant pot recipes.

The Instant Pot makes this meal even more genius. Throw everything in the pot, and give it a stir. That’s it! Cook it for 15 minutes on high pressure, and you’re ready to eat. No babysitting the lentils, no stirring the pot. You don’t even need to let the pressure naturally release!

This Instant pot lentil tacos recipe is also really easily adaptable to what you have on hand.

Substitution Ideas:

Chopped onion for onion powder.

Use the saute function on the instant pot to saute 1 cup chopped onion in a little bit of oil, before adding the rest of the ingredients.

Water for chicken broth.

You can use water if you don’t have chicken broth. I just like the extra boost of flavor that the chicken broth adds. Or you could add 4 teaspoons/4 chicken bullion cubes to the water.

Tomato sauce instead of salsa.

Additional veggies:

Try adding corn, diced green chilies (if you like it spicy), or another chopped vegetable, like zucchini.

More great Instant Pot Dinner recipes:

Instant Pot Chicken Taco Bowls

Instant Pot Spaghetti

Instant Pot Beef Gyros

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Instant Pot Lentil Tacos You really wont miss the meat in these flavorful, filling, and healthy Instant Pot Lentil Tacos! Ready in 20 minutes, and easily adaptable to use ingredients and toppings you already have, this vegetarian instant pot recipe is a WINNER. 4.83 from 35 votes Print Pin Add to My Meal Plan Go to Meal Plan Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 16 Calories: 97 kcal Author: Lauren Allen Ingredients 2 cups dry lentils , green or brown 2 cups dry lentils , green or brown

4 cups low-sodium chicken broth (or vegetable broth) 4 cups low-sodium chicken broth (or vegetable broth)

1/2 cup salsa 1/2 cup salsa

1 teaspoon onion powder 1 teaspoon onion powder

1 teaspoon garlic powder 1 teaspoon garlic powder

1 teaspoon chili powder 1 teaspoon chili powder

1/2 teaspoon cumin 1/2 teaspoon cumin Topping ideas: corn or flour tortillas , for serving corn or flour tortillas , for serving

shredded cheese shredded cheese

14.5 ounce can diced tomatoes 14.5 ounce can diced tomatoes

avocado , chopped (or guacamole) avocado , chopped (or guacamole)

fresh cilantro fresh cilantro

green onion , chopped green onion , chopped

olives olives

sour cream (or plain Greek yogurt) sour cream (or plain Greek yogurt)

salsa , or hot sauce 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. Notes *Makes 4 cups, to make about 16 tacos (using 1/4 cup mixture/per serving.) Try my other Instant Pot Recipes! Nutrition Calories: 97 kcal | Carbohydrates: 15 g | Protein: 7 g | Sodium: 76 mg | Potassium: 305 mg | Fiber: 7 g | Vitamin A: 50 IU | Vitamin C: 1.2 mg | Calcium: 18 mg | Iron: 2 mg Did you make this recipe? Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch

Recipe adapted from My Plant Based Family.

Nutritional label is based off a 1/4 cup servings (to fill 1 taco). Does not include toppings.

Nutrition Facts Instant Pot Lentil Tacos Amount Per Serving Calories 97 % Daily Value* Sodium 76mg 3% Potassium 305mg 9% Carbohydrates 15g 5% Fiber 7g 28% Protein 7g 14% Vitamin A 50IU 1% Vitamin C 1.2mg 1% Calcium 18mg 2% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

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