Instant Pot Vegan Taco Filling

If you’re craving tacos but want something meatless that still feels hearty, this one’s for you.
This Instant Pot Vegan Taco Filling is bold, smoky, and honestly just solid food.

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It’s built from lentils, walnuts, and classic taco spices. The Instant Pot gets everything tender and flavorful without babysitting a pan.
Scoop it into taco shells, pile it onto nachos, or toss it into bowls—you’ve got options.

It’s the kind of recipe that works hard behind the scenes and keeps dinner easy.

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Why This Plant-Based Taco Filling Just Works

This one always delivers—big flavor, zero meat, no stress.
It’s filling, flexible, and ideal for quick weeknight meals.

• One-pot meal – Everything cooks in the Instant Pot, hands-off
• Hearty texture – Lentils and walnuts mimic ground meat without fuss
• Freezer-friendly – Make a double batch and save some for later
• Flexible seasoning – Spice it up, cool it down, totally your call
• Goes with anything – Tacos, burritos, bowls, or nachos

No weird substitutes—just real food, doing what it’s supposed to.

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What You’ll Need to Make It

We’re using pantry staples, plus walnuts for crunch and richness.

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• Brown or Green Lentils – Uncooked; they hold texture after pressure
• Raw Walnuts – Chopped or crushed for that “meaty” bite
• Onion & Garlic – Base flavor, sautéed until golden
• Chili Powder, Cumin, Smoked Paprika – All the taco flavor magic
• Tomato Paste & Diced Tomatoes – Build the sauce
• Vegetable Broth – Keeps it moist and flavorful
• Olive Oil, Salt & Pepper – Round everything out

If you want heat, add chipotle powder or red pepper flakes.

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How to Make It in the Instant Pot

Toss it all in, hit pressure, and dinner’s basically done.

• Sauté the aromatics – Heat olive oil, then cook chopped onion and garlic until soft (about 3–4 minutes).
• Add seasonings and tomato paste – Stir in the chili powder, cumin, smoked paprika, and tomato paste. Cook for another minute to wake up the spices.
• Mix in lentils, walnuts, tomatoes, broth – Stir to combine. Scrape the bottom of the pot to make sure nothing’s stuck.
• Pressure cook – Seal the lid and cook on high pressure for 10 minutes. Let it naturally release for 5.
• Fluff and adjust – Open the lid, stir, and taste. Add salt, pepper, or lime juice as needed.

Use it right away or keep it warm until taco time.

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Best Things to Serve It With

This filling goes beyond just tacos—it’s great across the board.

Serving Option	Why It Works
Corn or Flour Tortillas	Classic taco vessel, warm and soft
Tortilla Chips	For taco “meat” nachos with guac and salsa
Lettuce Cups	Lighter option that still holds up well
Grain Bowls	Over rice or quinoa with toppings galore
Stuffed Bell Peppers	Bake with extra filling and top with cheese (or vegan)
Baked Potatoes	A cozy twist—load them up and serve warm
Taco Salads	Crisp greens + avocado + taco filling = solid lunch

Make it once, serve it five ways.

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How to Store and Reheat It

It keeps well and doesn’t dry out—great for leftovers or meal prep.

Storing Tips

Let it cool before transferring to airtight containers.
Store in the fridge for up to 5 days, or freeze for up to 3 months.

Reheating Tips

• Microwave: Splash in some broth or water and stir every 30 seconds
• Stovetop: Reheat on low with a lid, stirring often
• Instant Pot (Sauté): Great for warming large batches evenly

Tastes just as good, sometimes better, the next day.

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Instant Pot Vegan Taco Filling FAQ

Can I use red lentils?

Skip them here. Red lentils break down too much and turn mushy. Stick with green or brown.

What if I don’t have walnuts?

You can sub with sunflower seeds, chopped pecans, or even rolled oats in a pinch.

Is this gluten-free?

Yes, as long as your broth and seasonings are certified gluten-free.

Can I make this oil-free?

Sure. Just sauté the onion and garlic in a splash of broth instead of oil.

Does it freeze well?

Absolutely. It holds up great—just thaw and reheat with a splash of broth to loosen.