Looking for an easy summer recipe that won’t heat up the house? These Instant Pot Lentil Barbecue Sandwiches are easy and will make your mouth water!
If You Can’t Stand the Heat…
Cook with your Instant Pot! If you are like me, I hate turning on the oven in the Summer. Even with the AC blasting, the oven heats up the house and makes it uncomfortable. Cooking with an appliance such as the Instant Pot is a great way to keep your kitchen and house cool during the warmer months. Anything such as a pressure cooker, slow cooker, or air fryer will do the trick! Not only does using an Instant Pot keep your house cool, but IP recipes are generally faster, less work, and perfect for busy days by the pool. That makes this the ultimate Summer recipe!
Healthy Meat Alternative
If you are looking to eat less meat for any reason, lentils are a great substitute. First, they have no distinct flavor. They absorb sauces and adapt to any flavor that you need for your dish. In this recipe the lentils take on the flavor of the barbecue sauce. By cooking the lentils in the Instant Pot, you get the texture of a classic sloppy Joe without using ground meat. I have used lentils to make everything from homemade meatballs to taco meat. Whatever spices and sauces you use, the lentils will adapt to them. Second, lentils are filled with a hefty amount protein and fiber, which makes them a comparable substitute from a nutrition standpoint. The protein and fiber will keep you satisfied for the rest of your day.
Pair your Instant Pot Lentil Barbecue Sandwiches with fresh fruit and a side salad for the perfect Summer meal!
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Instant Pot Lentil Barbecue Sandwiches
Equipment
- Pressure cooker
Ingredients
- 1 onion medium, diced fine
- 3 carrots large, diced fine
- 4 garlic cloves minced
- 2 cups lentils dry
- 1/2 cup ketchup no high fructose corn syrup!
- 4 Tbs maple syrup
- 2 tsp chili powder
- 1 tsp red wine vinegar
- 2 tsp hot sauce
- 1/2 cup barbecue sauce as natural as possible
- 12 whole wheat rolls
Optional
- cheese slices
- fresh fruit
- side salad
Instructions
- Turn the saute function on the IP and set the timer for 7 minutes. Allow the IP to heat up for 2 minutes
- Add the onions, carrots, and 1/4 cup of water to the hot IP
- Saute for the remaining 5 minutes, stirring frequently and scraping down the sides/bottom
- Once the timer ends, add the garlic and stir to combine
- Add the lentils, ketchup, maple syrup, chili powder, red wine vinegar, hot sauce, and 4 1/2 cups of water to the Instant Pot. Stir to mix the lentils with the water. Cover with the lid and seal. Set to High, Normal Pressure, Manual cook for 15 minutes.
- Once the timer goes off and the IP has finished cooking, allow the lentils to naturally release (NR) for 10 minutes. Once the 10 minutes is up, quick release (QR) the knob if the IP remains pressurized.
- Once it is safe to open the IP, add the BBQ sauce and stir to combine.
- Serve the lentils on whole wheat rolls (with an optional slice of cheese) and enjoy!
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!