Remember those Instant Pot cookbooks I co-wrote? It’s been a while, right? To be honest, after the quick turn around on both manuscripts and the intense testing, teaching and promoting of said Instant Pot appliance and the cookbooks, I hit a point of burnout. These last few months, I’ve barely used my Instant Pot. Not even for my much-loved yogurt. Shocking, I know! Recently though, Stephanie Weaver from Quarantine Kitchen reached out about being a guest on her Facebook video series. Stephanie has been highlighting different cookbooks and authors and making great recipes during this Covid-19 Quarantine. I was honored to represent our cookbook (shameless Amazon affiliate link HERE). These Lentil Sloppy Joes were featured in her video. Here’s a link to Stephanie’s VIDEO on YouTube!
They look good, right? I’d forgotten how much I love these sloppy joes! The pictures are from “The Food Poet” Annelies Zijderveld. She made this recipe when she did a review of our cookbook! I appreciate her letting me use them to share this recipe with you.
These Lentil Sloppy Joes are not only gluten-free, they’re dairy-free, nut-free and vegetarian! Perfect for Meatless Monday. Plus, this is a dump and go recipe. Everything goes into the inner pot and cooks for 15 minutes on high pressure. After a natural pressure release, open the lid, stir and serve. Ohhh man, I love it when it’s simple!
Lentil Sloppy Joes
- April 17, 2020
- Print this
- 1 tablespoon (15 ml) vegetable oil
- 1 large yellow onion, peeled and diced
- 5 cloves garlic, minced
- 2 carrots, peeled and diced small
- 1 green bell pepper, seeded and diced
- 2 cups (380 g) brown or green lentils, rinsed
- 1 cup (235 ml) water or gluten-free vegetable broth
- 1 (14.5oz can or 406 g) fire-roasted diced tomatoes (including juices)
- 1 (15 oz can or 420 g) tomato sauce
- 3 tablespoons (45 g) tomato paste
- 2-3 tablespoons (30-45 g) brown sugar (to taste)
- 2 tablespoons (30 ml) worcestershire sauce (Lee & Perrins Brand is gluten-free)
- 2 teaspoons (4 g) ground cumin
- 1 tablespoon (6 g) chili powder
- 2 teaspoons (4 g) smoked paprika
- Step 1
- Step 2
- Step 3
- Press Sauté or Browning on your electric pressure cooker. When the inner pot is hot, add the oil.
- Step 4
- Add onion and sauté until just beginning to soften, 3 minutes.
- Step 5
- Add garlic and cook an additional 30 seconds until fragrant.
- Step 6
- Add all remaining ingredients to the pot and stir well.
- Step 7
- Close and lock the lid, making sure the steam release knob is in the sealing position.
- Step 8
- Cook on high pressure for 15 minutes. When the cook time is finished, allow a full natural pressure release (about 20 minutes). When the float pin has dropped, unlock the lid and open it carefully.
- Step 9
- Taste and adjust seasonings as needed. Add more chili powder or cumin for spice and smokiness, brown sugar for a sweeter sloppy joe, or a little more Worcestershire for deeper flavor.
- Step 10
- Serve with Gluten-Free Hamburger Buns or if you want to skip the bread altogether, this mixture is great in lettuce cups or served over rice.
Are you interested in more Gluten-Free Instant Pot Recipes? Here are a few from the book I think you’d enjoy.
If you want even more, you should go buy the book! :-)
Thank you for the trip down memory lane, Stephanie! I guess it’s time to break out the Instant Pot and get cooking again. Enjoy friends!