The sloppy joes have a surprisingly sweet taste that I’m not a fan of, so I won’t be including the brown sugar in the future. If you like having a sweet barbeque flavor then you’ll probably want to include it. Although the recipe calls for simply chopping the veggies, it might be better to dice them to they smoosh together more while they’re in the pressure cooker. The sandwich is somewhat difficult to eat (it is a really sloppy joe); I learned my lesson the hard way not to overfill them! Original recipe from Epic Vegan Instant Pot Cooking.
Servings: 6-8 or so, depending on the level of your sandwiches’ sloppiness
- 1 cup red lentils
- 1 yellow onion, chopped
- 1 rib of celery, chopped
- ½ yellow bell pepper, chopped
- about 4 oz. tomato paste
- 2 tbs. brown sugar (probably optional, I won’t be including it in the future)
- 2½ cups water
- ¼ cup red wine vinegar
- 1 tsp. liquid smoke
- 1 tsp. sea salt
- 3 garlic cloves, minced
- ¼ cup bread crumbs (as always: I use Ezekiel low-sodium bread in a food processor to make the crumbs)
- Optional: 2 tbs. Sriracha
- oil-free, whole wheat hamburger buns (or gluten-free)
Put everything but the bread crumbs (and buns, duh) in the Instant Pot. Make sure the steam release is set to “Sealing” and use the manual button to set it for 15 minutes on High pressure.
Let the pressure release naturally for 10-15 minutes, then turn the steam release to “Venting” to release any extra steam. Remove the lid, add the bread crumbs, and stir to combine.
Serve on hamburger buns and add whatever toppings you like.