Instant Pot Lentil Tacos

These Instant Pot Lentil Tacos are quick and easy to make! Whether you serve them mild or spicy (yes please!) they’re sure to rock your weeknight dinner routine and even taste great the next day!

Freeze leftover filling or pop it in the fridge to use in tacos, quesadillas, burritos, and more!

Instant Pot Lentil Tacos

These Instant Pot Lentil Tacos have been rocking our world this week!

I’ve been making stove top lentil tacos for my family for ages now, but the fact that I can just toss lentils and a few extra ingredients in the pressure cooker and have a flavorful taco filling with hardly any effort… hello game-changer!

I don’t have to babysit the pot and can completely walk away or spend the lentil’s speedy cook time prepping my tortillas and taco toppings.

No Instant Pot? No problem! Try my recipe for Vegetarian Lentil Tacos which are made in a pot on the stove. You could also make these IP lentils the conventional way by first cooking/boiling your lentils and then seasoning them after draining.

Instant Pot Tacos

what tortillas should I use for lentil tacos?

Since these Instant Pot lentils are hearty and saucy, plain soft corn tortillas will need a little reinforcement to stay together. You can double up on tortillas or simply use one and sear it first in a hot pain with a spritz of oil. The pan-fried tortillas will be much sturdier and are the option I used for the tacos in the photos.

Craving a crunch? You can 100% use hard crunchy taco shells for these lentil tacos. In fact, I do this for my Chipotle Lentil Tacos and love the combo! The tender lentils pair perfectly the crispity crunch of the tortillas.

As for flour tortillas, they work excellent as well! Warm them up in the microwave or on a skillet and fill them to the brim with your lentils and toppings.

tasty taco toppings

There are so many amazing topping options for these lentil tacos. Choose your favorites or set out a bunch so everyone can build their own taco.

If your vegetarian, feel free to add some cheese and sour cream or keep it vegan with the tasty toppings below!


veggie toppings

Feel free to add tomatoes, jalapeños, pickled jalapeños, lettuce, cabbage, slaw, diced white onion, guacamole, chopped or sliced avocado, minced red onion, pickled red onion, and/or sliced olives.

Easy Instant Pot Lentil Tacos

The lentil taco filling can be made in advance for an easy weeknight taco night or a party/potluck with friends. Not only is it make-ahead, but the taco filling can even be frozen for later! They’re great right away and fantastically flavorful the next day.

While these saucy lentils are great as tacos, you can also use them as a filling for quesadillas, burritos, and more! I even made a lentil crunch-wrap the other day and it was so tasty I ate it straight out of the skillet like an animal.


Instant Pot Lentil Tacos
5 from 3 votes

Instant Pot Lentil Tacos

Course Main Dish
Cuisine Mexican, Vegetarian
Keyword Instant Pot Lentil Tacos
Prep Time 10 minutes
Cook Time 15 minutes
Time to build pressure in IP 5 minutes
Total Time 30 minutes
Servings 16 servings
Calories 98 kcal
Author Jenn Laughlin - Peas and Crayons


  • 2 cups dry lentils (green or brown)
  • 1/2-1 cup finely diced white onion
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1/2 cup salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 cup enchilada sauce (plus extra 1/2 cup if desired)


  • corn or flour tortillas (crunchy or soft)
  • pico de gallo
  • shredded lettuce
  • fresh chopped cilantro
  • sliced avocado
  • sliced jalapeño
  • hot sauce or salsa
  • sour cream or Greek yogurt (skip if vegan)


  1. Add lentils, onion, broth, water, salsa, and spices to your Instant Pot, saving the enchilada sauce for the very end after cooking (to prevent mixture from being to thick/sticking).

  2. Give the ingredients a little stir to combine and lock the lid. Ensure the valve is set to sealed position and set to manual (high pressure) for 15 minutes.

  3. It should take the IP 5-10 minutes to come to pressure, followed by the 15 minutes active cooking time. While you wait, you can either sit back and let your IP do all the work or prep your tortillas and taco toppings.

  4. When the lentils have finished cooking the timer will beep. Carefully switch the sealed valve to venting and step back as the steam releases for a "quick release."

  5. When the pin has dropped, safely remove the lid and stir in enchilada sauce. Give the filing a little taste and add any extra seasoning/spice your heart desires. They're totally customizable and can be made as spicy or as mild as you'd like.

  6. Spoon filling into your choice of tortillas and top with all your favorite vegan or vegetarian taco toppings!

Recipe Notes

The lentils require a set liquid-to-solid ingredient ratio to properly cook in the Instant Pot as there is an auto-shutoff/burn notice for recipes too thick to cook. If you're skipping, swapping, or adding extra ingredients, this will need to be accounted for. If you have questions,- feel free to ask if it'll work beforehand so I can guide you! xoxo

Try the toppings from the list above or see the blog post for a full list of topping options! Add a few, or load 'em up! Anything goes when it comes to toppings.

The filling can be made in advance for an easy weeknight taco night and leftover lentil taco filling can even be frozen for later!

Nutrition Facts below are estimated for the filling using an online recipe nutrition calculator and will vary based on tortilla choice and toppings. Adjust as needed and enjoy!

Nutrition Facts
Instant Pot Lentil Tacos
Amount Per Serving
Calories 98 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 311mg14%
Potassium 267mg8%
Carbohydrates 17g6%
Fiber 8g33%
Sugar 2g2%
Protein 7g14%
Vitamin A 275IU6%
Vitamin C 1.9mg2%
Calcium 19mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Lentil recipe adapted from Tastes Better From Scratch

If you get a chance to try these tasty vegetarian Instant Pot lentil tacos, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Like This? You'll Love These:
· · · · · · · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *


  • Jen

    5 stars
    This is now a regular in my meal prep rotation. Thank you for posting the nutritional information! I can honestly say I now like lentils in my tacos way better than ground beef!! The recipe comes together very quickly. <3!

    • Whoooo! So glad you’re loving the lentils!

  • Kristin

    5 stars
    Super yummy tacos! The lentils give the taco filling the perfect texture, all while being packed with flavor. You will not miss the greasy aftertaste of ground beef or the mushy taste of beans. I’m ruined for ordinary tacos. These will be my go-to for sure!

    • I’m so stoked you loved them! I need to make these again soon — already craving them!

  • These lentil tacos look amazing and I am always looking for new vegetarian recipes to try for my daughter because she doesn’t really like to eat meat.

    • Thanks Scarlet! Hope y’all get a chance to try them soon – we’ve been flipping over the recipe!

  • 5 stars
    You know I adore your lentil tacos, burritos, enchiladas or whatever you can stuff those tasty lentils in. I’ve been cooking them right in the enchilada sauce. Sooo good.

    • Thanks Meghan! I’ve got some more lentil deliciousness up my sleeve for ya soon too! xoxo

What’s For Dinner?

Find out with our free weekly recipe newsletter!