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. Once the Instant Pot reads "hot" 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.
Deglaze the pot with 1-2 tablespoons of vegetable broth. Stir to remove any stuck on pieces of onion or garlic from the Instant Pot.
Add all remaining ingredients EXCEPT barbecue sauce: dry lentils, ketchup, mustard, brown sugar, chili powder, Worcestershire sauce, hot sauce, salt, and remaining water or 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 about 10 minutes to come to pressure.
When the timer is up, allow the pressure to release naturally. This will take about 15 minutes. Remove the lid and stir in the barbecue sauce.
Serve on toasted burger buns with lettuce, onion, pickles and avocado. Enjoy!
Lentils: I recommend brown lentils because they cook more quickly than green. If using green lentils you may need to add an extra 2-3 minutes. Red and orange lentils do not work for this recipe.
If the lentils aren't as tender as you'd like after cooking for 15 minutes, cook them on high pressure for another 2 minutes. Do a quick pressure release. Repeat as needed.
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.