Print
Vegan Instant Pot Lentil Walnut Taco Meat

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

Vegan Instant Pot Lentil Walnut Taco Meat

Instant Pot Walnut Lentil Tacos

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 tacos 1x
  • Category: dinner, main, instant pot
  • Method: Instant Pot
  • Cuisine: healthy, vegan, vegetarian
  • Diet: Vegan

Description

Instant Pot Lentil Walnut Tacos! You’ve gotta try these vegan tacos. Lentil and walnut taco filling cooked in the Instant Pot, the perfect weeknight dinner!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 tacos 1x
  • Category: dinner, main, instant pot
  • Method: Instant Pot
  • Cuisine: healthy, vegan, vegetarian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 tacos 1x
  • Category: dinner, main, instant pot
  • Method: Instant Pot
  • Cuisine: healthy, vegan, vegetarian
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced white or yellow onion
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups vegetable broth
  • 1/2 cup finely chopped walnuts
  • 1 cup dried brown lentils
  • Taco toppings of choice: shredded lettuce, tomato, jalapenos
  • Flour or corn tortillas, warmed

Instructions

  1. Turn the Instant Pot on and press the sauté button. Add the olive oil, onion and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
  2. Add the spices and stir together. Hit cancel and add the vegetable broth, walnuts and lentils and stir to combine.
  3. Place the top on, move valve to sealing and cook on high manual 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.
  4. Open lid and gently stir, seasoning with more salt and pepper as desired. 
  5. Serve lentils warm on tortillas of choice with toppings.

Notes

For the stove-top: Sauté the onion in olive oil until soft, then add in the spices. Cook another 1-2 minutes until fragrant. Add in vegetable broth, lentils and walnuts and increase to a boil. Reduce heat to medium and cook until lentils are tender, about 20-25 minutes.

 

This recipe was updated in July 2021. Previous recipe is here:

  • 1 white onion, diced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/4 cups vegetable broth
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 3/4 cup chopped walnuts
  • 1 cup dried brown lentils
  1. Turn on Instant Pot and press the sauté button. Add the olive oil, onion, garlic clove and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
  2. Add the spices and stir together. Hit cancel then add the vegetable broth, tomatoes, walnuts and lentils and stir to combine.
  3. Place the lid on and cook on high manual pressure for 15 minutes. Let pressure come down naturally for 4 minutes, then quick release. Remove the lid and stir lentils, seasoning to taste if needed.
  4. Serve lentils on tortillas of choice with toppings. The lentil mixture will thicken as it cools.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard