Ingredients
1 ½ tbsp olive oil (or coconut oil/avocado oil)
1 cup diced onion
1 cup diced carrots
1 cup diced bell pepper (any color)
1 ½ cup dry lentils (green or brown; avoid red)
15 oz can tomato sauce
¼ cup barbecue sauce
2 tbsp maple syrup
1 ½ tbsp apple cider vinegar
2 tsp mustard
1 ½ tsp chili powder
2 ½ cups vegetable broth (or chicken broth for non-vegan option)
Salt & pepper, to taste
Instructions
- Press the Sauté button on the Instant Pot and add oil. After 60 seconds, add onion, carrots, and bell pepper. Sauté 4–5 minutes until softened, stirring occasionally. Press Cancel.
- Add lentils, tomato sauce, barbecue sauce, maple syrup, apple cider vinegar, mustard, chili powder, broth, salt, and pepper. Stir well to prevent sticking.
- Close the lid, seal the steam release valve, and set to Pressure Cook on high for 5 minutes. Note: It will take 15 minutes to reach pressure.
- When the cooking cycle ends, allow natural pressure release for 10 minutes. Carefully turn the valve to venting to release any remaining pressure.
- Open the lid, stir, and serve warm on toasted buns, mashed potatoes, riced cauliflower, or over salad.
Notes
- Use brown or green lentils to maintain texture; red lentils get mushy.
- Adjust sweetness and tang with more maple syrup or vinegar to taste.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.
- Prep Time: 15 min
- Cook Time: 40 min