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Instant Pot BBQ Lentils

Nutmeg Notebook
This recipe will remind you of those yummy Sloppy Joe's mom used to make.


  • -2 pounds dry brown lentils sorted & rinsed
  • -2 large onions diced
  • -3-15 oz. cans no salt added diced tomatoes drained
  • -fresh spinach leaves torn into small pieces, as desired

Mairead's BBQ Sauce

  • 12 ounce tomato paste
  • 2 teaspoons onion powder
  • 1/2 teaspoon allspice, optional
  • 2 teaspoons liquid smoke
  • 6 ounces Napa Valley Naturals Grand Reserve Balsamic Vinegar
  • 2 ounces lemon juice


  • Place lentils in Instant Pot and add water to 10 cup mark.
  • -Add diced onion.
  • -Put lid on Instant Pot with valve in sealing position.
  • -Press Bean/Chili function and set timer to 18 minutes.
  • -Allow natural pressure release.
  • -Make BBQ Sauce while lentils are cooking.
  • -Drain lentils/onions when done and pressure is released.
  • -Place lentils/onions back in Instant Pot to keep warm.
  • -Add tomatoes, spinach to your liking and BBQ Sauce.
  • -Stir until well mixed.
  • -Serve as is, wrapped in lettuce leaves or over potatoes, rice, quinoa or non-starchy veggies. Or serve with whole grain or sprouted buns.


Recipe created by JOANNA BURRIS LACKEY