optional toppings: lettuce, white onion, pickles, avocado
Press the "saute" function on your Instant Pot. Set to "normal" heat and set the timer for 7 minutes. Add the 1 tablespoon of olive oil.
Saute diced onions and carrots for about 6 minutes, until softened and lightly browned. Add garlic and saute a minute more.
Add all remaining ingredients EXCEPT barbecue sauce: dry lentils, ketchup, mustard, brown sugar, chili powder, Worcestershire sauce, hot sauce, salt, and water or veg broth.
Lock the lid in place and set the pressure vent to "sealing". Press the "high pressure" button and set the timer to 15 minutes. It will take ~10 minutes to come to pressure.
When the timer is up, allow the pressure to release naturally. This will take about 10 minutes. Remove the lid and stir in the barbecue sauce.
Serve on toasted burger buns with lettuce, onion pickles and avocado. Enjoy!
This recipe can easily be doubled. Double all ingredients, including liquid, and cook for the same amount of time.
How to freeze: Add cooled (it should no longer be steaming) lentil sloppy joe filling to a freezer safe container (these are the kind that I use) and freeze for up to 3 months. Let thaw in the fridge before using or heat up in the microwave or stove for quick use.