Instant Pot Vegan Sloppy Joes
Lentils are a great source of plant protein and the star of the show in these Instant Pot Vegan Sloppy Joes!
As a parent I have struggled so much to find balance between giving my kiddos the foods I loved to indulge in as a kid and feeding them good nutritious food. When we first switched to this lifestyle my kids were the hardest to break, but I am happy to report we are there! This is one recipe I find myself making over and over for them.
Throw everything into the pot, set it, and walk away. This recipe can be prepared hours before dinner or minutes. This is a great go-to recipe when you don’t feel like putting a bunch of effort into cooking and dinner time is right around the corner.
This is a recipe that is easy to make because most of the ingredients are stuff that you will already have in your kitchen. Once you have gathered all your ingredients, then comes the easy part, put all of them in your Instant Pot and then wait for it to beep at you and that means it’s done.
The Vegan Sloppy Joes are perfect to take to parties. They will be the the first food item to be gone, because they are just that good. They are also perfect to be heated up or you can put them in your kids school lunches.
These pair so well with my Homemade Hamburger Buns and cauliflower mash and steamed veggies! The possibilities are endless, this recipe goes well with so many different food combos. This is something I would recommend to everyone not just someone following a Vegan lifestyle. Sit back and enjoy.
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Instant Pot Vegan Sloppy Joes
Ingredients
- 1 small red onion, diced
- 1 cup lentils, rinsed and drained
- 1 green bell pepper, seeded and diced
- 1/2 cup vegetable or chicken stock
- 1 (15-ounce) can tomato sauce
- 2 tablespoons reduced-sodium Worcestershire sauce
- 2 tablespoons 100% pure maple syrup
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon ground black pepper
Instructions
- Add all of the ingredients, in order, to your Instant Pot Pressure Cooker. Do not stir.
- Place the lid on your pressure cooker and make sure the vent valve is in the sealing position.
- Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons until the display says 15.
- When the pot beeps to let you know it's finished let it naturally release the pressure for 5 minutes before moving the vent valve to the venting position.
- Stir well and serve the sloppy joe mixture sandwitched between with my grain free Hamburger Buns!
I am salivating!!!! I want these right now. I am totally making these this week. YUM
Seriously, can’t wait to hear what you think! <3
Are the lentils already cooked?
No.
Just made this! Amazing. So good. I didn’t have any bread to eat it with so I put some on a baked potatoe. Perfection!!
This was amazing! It took some serious self-restraint to not have seconds! We can’t make the buns do to allergies so I just served over mashed potatoes (didn’t have cauliflower on hand). Will definitely make again!!
My family is very picky and changing to more veggies will be difficult… But my life depends on it. With this can you do half lentils and half hamburger meat? Maybe I can slowly introduce change? Would I need to cook hamburger first? Any help would be awesome. Thank you for all you do.
This sounds like a great idea to reduce meat consumption but still get some of that flavor!
Regular Worcestershire sauce isn’t vegan/vegetarian but this recipe sounds amazing! We will be trying this soon. 🙂
Good point as the recipe does not specify. There are vegan Worcestershire sauces available, as well as homemade recipes.
First recipe I’ve made from your site. Very tasty and filling. Enjoyed it with some sweet potatoes.
Hi, is it on low pressure or high pressure? Thanks.
High.
If I want to double this recipe in the instant pot, do I need to adjust anything? I have a big family ☺️
Nope, double away! 🙂
I just made these but I think I have to reduce the cooking time. It looks like mush, no visible lentil shapes like in your picture, and the bottom of the pot was scorched.
I do not think worchestershire sauce is vegan. Otherwise the recipe sounds delicious!
Hello,
Are the lentils cooked or dry and which type red/brown/green?
The type make a huge difference as red cooks a lot faster than green.
Dry, brown.
Just made these tonight and they are excellent! I doubled the recipe and since I had some chopped raw veggies that were a bit wilted I threw those in also. Worked beautifully.
We had this for dinner. It was delicious! It’s going in the meatless rotation. Thanks for the recipe!
I used brown lentils but they were still crunchy.
Is there a way to make this in a crockpot or stove top? Sounds delish!
Can I use red lentils if that’s what I have?
Sure 🙂
How would the recipe change when using ground beef.
Thank You
I was wondering if this could be made using lean ground turkey? any adjustments to the time, etc? thanks!!
The whole recipe would have to be reworked, it’s not an easy swap 🙂
I also would love a meat version of this recipe.🙂
Love this recipe! I make then put on sweet potatoes and add a side of broccoli. So good!! Thank you!
I am wanting to try this recipe tonight but I don’t have any maple syrup on hand. Would honey work?
Hi Roni,
Yes you could use honey instead of the maple syrup in this recipe.
-Sam (Instant Loss Team)
can you use apple cider vinegar instead of red wine vinegar? My son is allergic to grapes and can’t have the red wine vinegar.
Sure!
So I made this with red lentils..it tasted good but the texture came out more like refried beans…when it was naturally releasing pressure I accidentally left it for 7 minutes instead of 5 before fully releasing…did that extra two minutes mess me up or did I make a different mistake maybe?
Hi Chrissy,
Unfortunately, you made a different mistake. So red lentils are completely different than brown lentils and green lentils. Brown lentils and green lentils have a bite to them, where red lentils are completely different and they tend to cook to mush. That’s the nature of red lentils. For example I have a no potato-potato soup recipe where I use red lentils as a substitute for potatoes since they come out the consistency of mashed potatoes. So overall the issue wasn’t your cook time but rather the type of lentils you used. Hope that helps.
Several people mentioned they used or only had the red lentils. I was wondering if the red ones were cooked less if it might work…just a thought.