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Pressure Cooker BBQ Lentils

Recipe created by JOANNA BURRIS LACKEY BBQ Sauce recipe by Mairead and shared on Nutmeg Notebook
A great recipe for buffets, potlucks and picnics. Served over a baked potato or your favorite bun. Yum!
Course Main Course
Cuisine American


  • Pressure Cooker


  • 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 oz. can tomato paste
  • 2 tsp. onion powder
  • 1/2 tsp. allspice optional if desired
  • 2 tsp. liquid smoke
  • 6 oz. Napa Valley Grand Reserve Vinegar – the thick one
  • 2 oz. lemon juice


  • Place lentils in pressure cooker and add water to 10 cup mark.
  • Add diced onion.
  • Put lid on pressure cooker with valve in sealing position.
  • Set timer to 18 minutes.
  • Allow natural pressure release.
  • Make BBQ Sauce while lentils are cooking. Simply mix all of the BBQ Sauce ingredients together until well blended. A blender works well for this.
  • Drain lentils/onions when done and pressure is released.
  • Place lentils/onions back in pressure cooker 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.
  • Recipe created by JOANNA BURRIS LACKEY BBQ Sauce recipe by Mairead
Tried this recipe?Let us know how it was!