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Filling, nutritious, and flavorful, Instant Pot ground turkey and lentil taco filling is a great high-protein alternative to traditional taco meat!
I know, I know, you see the word “lentils” and seize up a little on the inside. The word sounds just as bland as they look, but hear me out – combined with ground turkey and some mega-flavorful taco seasoning, these lentils take on a whole new personality, and one that you’re going to LOVE. Plus, this recipe makes a boatload of taco filling, so it’s perfect for a big family, group gathering, or to save and freeze for leftovers.
And the best part is that, with the Instant Pot, your cook time is totally downsized. I’m not sure if I’ll ever get over the beauty and wonder that is the Instant Pot, and this recipe is only feeding my obsession (and my taco-hungry family). It also makes prep and cleanup a breeze because you’re just doing everything right there in one pot! Does it get any better than that?
If tacos are your love language, don’t miss out on this Crispy Sheet Pan Baked Chicken Taco Meat, Instant Pot Chipotle Chicken Taco Meat, and Steak Carnitas Meat in the Crock-Pot either! They’ll fill up your Taco Tuesday roster for at least the next few weeks!
Table of Contents
Why You’ll Love This Recipe
- Healthy and Nutritious: the combination of lentils and ground turkey makes for a hearty filling that is full of all kinds of goodness.
- Time-Saving: The Instant Pot makes this super quick to throw together.
- Budget-Friendly: Ground turkey and lentils are both great ways to stretch your budget but still fill up your family.
Ingredients
- Olive Oil
- Ground Turkey
- Onion
- Garlic
- Homemade Taco Seasoning Mix
- Vegetable or Chicken Stock
- Dried Brown Lentils
- Salt and Pepper
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- You can substitute ground beef if you prefer it to ground turkey.
How to Make Instant Pot Turkey and Lentil Taco Filling
Step #1. Select “Saute” or “Browning” on the Instant Pot. Add the oil to the pot. Once the oil is hot, add the turkey and onion. Cook until the onion is tender.
Step #3. Place the lid on the Instant Pot and close. Select High Pressure and set cook time to 6 minutes. Once the cook time is finished, allow a natural pressure release for 10 minutes, then turn the weight to release the rest of the pressure.
Step #2. Add the garlic and cook for 30 seconds, then add the lentils, taco seasoning, and broth.
Step #4. When the valve drops, carefully remove the lid. Adjust the salt and pepper to taste and serve.
Recipe FAQs
This beautiful recipe is a half-hour meal! It does take a little time for the Instant Pot to release pressure, but all in all, it’s a simple, fast, easy, and tasty meal that you can throw together any night of the week — with minimal ingredients! Score.
Yes, this freezes SO well! And it makes a ton, so you’ll probably want to set some aside to freeze (unless you like tacos multiple nights a week, which, hey, I can’t blame ya). Just let it completely cool, put it in a freezer-safe container, and store frozen for 2 to 3 months.
Of course, this yummy stuff is just perfection wrapped up in your personal favorite tortilla of choice. Add some shredded lettuce, cheese, pico de gallo, tomato, salsa, sour cream, avocado, or jalapenos to really dress it up. You can also use it to top a taco salad, inside of a quesadilla, or even in a soup with some chicken broth and chopped veggies. It’s super adaptable, which are always my favorite recipes!
Expert Tips
- Rinse your lentils and give them a good look before adding them to the Instant Pot. Sometimes you’ll find a stone or bit of plant that you need to take out so it’s worth doing.
- Layer everything in the Instant Pot. Put the ground meat on the bottom, then the lentils, then the liquid and DO NOT STIR. You want the meat on the bottom so that the lentils cook evenly and don’t stick to the bottom.
- Before putting the lid on the Instant Pot, check to make sure the sealing ring/gasket is sitting where it should be. They like to move around and then all the steam escapes instead of letting the Instant Pot pressurize.
How to Freeze
- Put the filling in an airtight freezer container and store in the freezer up to two months.
Serve This Recipe with
- Homemade Hard Corn Taco Shells
- Homemade Taco Seasoning Mix
- Instant Pot Cilantro Lime Rice
- Easy Mexican Black Beans for Tacos
- Creamy Cilantro Lime Dressing (great on tacos)
- Easy Spanish Rice in the Rice Cooker
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Instant Pot Ground Turkey and Lentil Taco Filling
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons Homemade Taco Seasoning Mix
- 3 cups vegetable or chicken stock
- 1 pound dried brown lentils
- Additional salt and pepper to taste
Instructions
- Select “saute/browning” on the Instant Pot, and add the oil to the pot. When the oil is hot, add the turkey and onion. Cook until the onion is tender, about 5 minutes, stirring often.
- Add the garlic, and cook for 30 seconds.
- Add the taco seasoning, broth, and lentils.
- Add the lid and select high pressure with a 6-minute cook time. When the cook time finishes, allow it to natural pressure release for 10 minutes. After 10 minutes, manually release any remaining pressure.
- When the valve drops, carefully remove the lid. Adjust salt and pepper to taste, and serve hot like you would other taco filling.
Notes
- You can substitute beef or chicken in this recipe if you’d like.
- Brown lentils work great for this recipe because some get soft, some keep their texture, and it’s a great middle ground.
- This recipe freezes great. I froze small portions so that I could pull it out for easy taco salad lunches for myself.
- You can make this recipe on the stove top by cooking the turkey and onions in the oil until cooked through. Add the garlic, taco seasoning, broth, and lentils. Bring the mixture to a simmer, cover, and simmer, stirring occasionally until the lentils are tender, about 30 minutes. Adjust salt to taste, and serve hot.
- I don’t feel like this lasts great in the fridge, lentils seem to get funky fast, use it or freeze within 3 days.
