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5 from 26 votes

Instant Pot Vegan Lentil Sloppy Joes

Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Recipe
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Gluten-free, Vegan
Servings: 4
Author: Vegan Richa

Ingredients

  • 1/4 cup broth , or use 1 tsp oil to saute
  • 1/2 onion chopped
  • 3 cloves of garlic chopped
  • 1/2 bell pepper chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 tbsp chili powder blend or taco seasoning or bbq seasoning
  • 1 cup finely chopped tomato or tomato sauce
  • 1/4 cup tomato paste
  • 1-2 tsp vegan Worcestershire sauce optional, (or use soy sauce/tamari, or coconut aminos for soyfree),
  • 2 tsp lemon juice
  • 3/4 cup dried green lentils , picked for stones and washed if needed
  • 1 1/4 cup water or broth
  • 1/2 tsp salt
  • 1 tsp sugar
US Customary - Metric

Instructions

  • Add 2 tbsp broth in the Instant Pot on saute. Add the onion, garlic, pepper, celery, carrots and a good pinch of salt. Cook for 3 mins. Deglaze with more broth mid-way.  (See saucepan instructions in Notes below).
  • Add the spices, tomato, tomato paste, vegan Worcestershire sauce, lemon juice and mix in. Add salt, sugar, lentils, broth, and mix in. Mix well to pick up any stuck bits 
  • Close the lid and pressure cook at bean/chili setting for 22 mins or at manual/pressure cook for 16 minutes. Let the pressure release naturally. Taste and adjust salt, flavor. (The sauce keeps thickening on cooling even if it looks slightly liquidy when opened. If you used extra broth, wait for a few mins to see if its thickening enough and then you might have to saute for a few mins to reduce. )
  • Serve in buns or bread with coleslaw or onion or crunchy greens.  or in wraps or over baked potato. 
    These sloppy lentils are freezer friendly and meal prep friendly. Refrigerate for upto 4 days and freeze for upto a month. 

Notes

Saucepan: Rinse the lentils and combine with 2 cups of water in a saucepan over medium heat. Bring to a boil, then reduce heat slightly to medium low, partially cover, and cook for 20 to 25 mins or until al dente. Drain any excess liquid.
Follow steps 1 and 2 over medium heat in a saucepan. Add only a 1/4 cup broth. Add the cooked lentils and mix well. Reduce heat to medium low, cover and cook for 6 to 7 mins to thicken and develop flavor. Taste and adjust. 
 
Flavor variations:
Add 1/2 tsp mustard
Add smoked paprika
Add 1/4 cup bbq sauce
 
Nutrition is for 1 Serve of lentils. Bread not included

Nutrition

Calories: 172kcal | Carbohydrates: 32g | Protein: 10g | Fat: 0.1g | Sodium: 434mg | Potassium: 760mg | Fiber: 13g | Sugar: 7g | Vitamin A: 4485IU | Vitamin C: 33.2mg | Calcium: 53mg | Iron: 3.6mg