Vegan & Gluten Free Quick and Easy Instant Pot Lentil Tacos

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Full of plant based protein and tasty vegetables, this delicious and filling taco recipe is perfect for busy weeknight dinners or large family gatherings. This dish is simple and quick to make in the Instant Pot or pressure cooker, and takes less than 25 minutes from start to finish. My kids enjoy making their own tacos and adding their own additional toppings. This fuss free dinner is sure to be a request of your family often. I hope you enjoy this tasty recipe and much as we do!

Ingredients needed

• Brown lentils
• Taco Seasoning packet: I prefer organic when possible. You could also make your own taco seasoning if you prefer.
• Salsa
• Vegetable broth: water is fine if you don’t have vegetable broth on hand
• Taco Shells: Hard or gluten free soft shell
• Optional toppings: shredded lettuce, diced roma tomatoes, diced red or green onions, sliced avocado, guacamole, additional salsa, vegan cheese shreds, vegan queso, vegan sour cream, etc.

*This makes quite a bit of taco filling, so it’s perfect for a large family or leftovers. If you are looking to make just a small amount then I recommend cutting the recipe in half.

How to Make Vegan & Gluten Free Instant Pot Lentil Tacos

To make this recipe I use my Instant Pot for the taco “filling”. If you don’t already have an Instant Pot or pressure cooker I highly suggest you look into purchasing one. I use it often, and it helps to make meal prep so easy and effortless.

Begin by spraying the inside liner of your pressure cooker with cooking oil. Pour in brown lentils, taco seasoning packet, salsa, and vegetable broth and stir to combine. Seal the lid of your Instant Pot and set to 15 minutes high pressure. While the lentils are cooking prep your optional toppings such as diced tomatoes, sliced avocado, etc. and set aside. Once the lentils are brought to pressure and finished cooking, CAREFULLY, release the pressure. When pressure is released (again carefully), open the lid to your Instant Pot and stir the lentil mixture together. Scoop into taco shells, top with toppings of your choice, and serve. I hope you and your family enjoy this quick and easy taco recipe as much as we do! Leave a comment below and let me know what you think.

Storage

The taco lentil filling lasts for up to 5 days in the refrigerator or feel free to freeze the left overs for up to 2 months.

Looking for other Mexican inspired dishes? Check out these delicious recipes!

• Creamy queso dip
• Mexican lasagna
• Spaghetti squash taco bake
• Salsa verde enchiladas

Vegan and Gluten Free Instant Pot Lentil Tacos

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Mexican

Equipment

• Pressure Cooker

Ingredients

  

• 16 oz. (2 cups) brown lentils
• 1 (1 oz.) taco seasoning packet
• 1/2 cup salsa
• 1-2 packages taco shells (depending on how many people you are feeding)

Optional Toppings:

• shredded lettuce
• guacamole or sliced avacado
• diced roma tomatoes
• diced red onion
• salsa
• vegan cheese shreds
• vegan sour cream

Instructions

 

• Spray the inside liner of your pressure cooker with cooking oil
• Pour in brown lentils, taco seasoning packet, salsa, and vegetable broth and stir to combine.
• Seal the lid of your Instant Pot and set to 15 minutes high pressure.
• While the lentils are cooking prep your optional toppings such as diced tomatoes, sliced avocado, etc. and set aside. 
• Once the lentils are brought to pressure and finished cooking, CAREFULLY, release the pressure. 

  When pressure is released (again carefully), open the lid to your Instant Pot and stir the lentil mixture together.
• Scoop into taco shells, top with toppings of your choice, and serve.