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5.0 from 78 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 Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 172 kcal
Course: Main Course
Cuisine: American , Vegan , gluten-free

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

Instructions

    Cup of Yum
  1. 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).
  2. 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 
  3. 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. )
  4. 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 Information

Calories 172kcal (9%) Carbohydrates 32g (11%) Protein 10g (20%) Fat 0.1g (0%) Sodium 434mg (18%) Potassium 760mg (22%) Fiber 13g (52%) Sugar 7g (14%) Vitamin A 4485IU (90%) Vitamin C 33.2mg (37%) Calcium 53mg (5%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 32g 11%
Protein 10g 20%
Fat 0.1g 0%
Sodium 434mg 18%
Potassium 760mg 16%
Fiber 13g 52%
Sugar 7g 14%
Vitamin A 4485IU 90%
Vitamin C 33.2mg 37%
Calcium 53mg 5%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.