Everything goes into the Instant Pot at once: red lentils, diced tomatoes, tomato paste, Worcestershire, mustard, onion, and garlic. Seal the lid, 6 minutes on high pressure, quick release, done. The lentils cook down into a thick, saucy filling that holds together on a bun without falling apart, which is the texture most people get wrong when they try to make this on the stovetop. I make this on weeknights when my kids need dinner in 20 minutes, and I need one pot to clean after. Lentils absorb more seasoning overnight; reheats well with a splash of water.
What happens when you make it right?
Quick release after the timer goes off is the step that separates a thick filling from a watery one. Let it naturally release, and the liquid stays in the pot instead of absorbing. The vegetables need to be diced small so everything cooks evenly in 6 minutes; big chunks come out hard in the middle. If the mixture looks too loose after opening the lid, let it sit for 2 to 3 minutes; the lentils keep absorbing as they cool. When the filling is thick enough to hold on a bun without sliding off, it is ready.
Ingredient Breakdown
- 2 cans red lentils (3 cups cooked, 1 cup dry)
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, pressed
- 2 T tomato paste
- 1 t mustard
- 3 t Worcestershire sauce
- 28 oz (1 large can) diced or crushed tomatoes
- 1-2 t apple cider vinegar (or any other)
- Salt and pepper to taste
- Burger buns
The red lentils are the star here, providing protein and fiber that keep you full. They cook down quickly in the Instant Pot, achieving a great texture when mashed slightly during the cooking process.
The Method
- Add all ingredients, except for the buns, into the Instant Pot.
- Seal the lid and set the valve to “sealing.”
- Cook on the “stew” setting at high pressure for about six minutes.
- Once the timer goes off, use the quick release to vent the steam.
- Open the lid and check the mixture; if needed, let it sit for a few minutes for any remaining liquid to absorb.
- Serve the filling onto burger buns.
You’ll know it’s done when the lentils feel tender, and the mixture smells savory.
Timing & Temperature
- Pressure cook: 6 min at high | lentils tender, mixture bubbling.
- Total: 20 minutes.
The most common mistake is undercooking the lentils.
Where People Get Stuck
- MISTAKE: Skipping the quick release after cooking.
- RESULT: Mixture remains watery.
- FIX: Vent the steam immediately.
- SIGNAL: When the steam stops hissing.
- MISTAKE: Not chopping the vegetables small enough.
- RESULT: Uneven cooking, with hard pieces.
- FIX: Dice onion and pepper finely.
- SIGNAL: Uniform color and texture.
- MISTAKE: Adding too much liquid initially.
- RESULT: Sloppy joes are soupy.
- FIX: Stick to the ingredient amounts.
- SIGNAL: Mixture is thick and cohesive.
Getting the consistency right is key to a solid meal.
Variations That Work
- Red lentils to black beans: You’ll need to adjust the cooking time to about 10 minutes.
- Green bell pepper to red bell pepper: Adds sweetness without changing cooking process.
- Tomato paste to BBQ sauce: Sweetens the dish; add cooking time slightly if using a thicker sauce.
What to Serve With It
- Sweet potato fries: The sweetness contrasts with the savory filling.
- Coleslaw: Adds a crunchy texture that complements the mix.
- Pickles: Offers a tangy bite that enhances the overall flavor of the dish.
A simple side salad really completes the meal with freshness.
Storage
Best eaten fresh same day; lentils absorb more seasoning overnight.
- Fridge: Up to 4 days in an airtight container.
- Freezer: Not recommended, as the texture can deteriorate.
- Reheat: In a pot over low heat for 5-7 minutes, adding a splash of water to keep it moist.
- Next day: Mixture thickens; add a bit of water when reheating.
Yield & Nutrition
- Servings: 8
- Calories: approximately 150 per serving (excluding buns)
- Protein: 9g
- Carbs: 30g
- Fat: 1.5g
- Fiber: 7g
These are estimates. Exact values depend on specific brands and portion sizes.
Final Word
Pressure cooking lentils ensures they’re soft and flavorful, which is essential for a good Vegan Sloppy Joe mix. Try swapping out green bell pepper for roasted red peppers next time for a sweet twist. This recipe makes a comforting meal whenever you need something hearty.
FAQ
Can I make this ahead of time?
You can cook the lentil mixture up to 3 days ahead and store it in the refrigerator. Just assemble on the day you serve.
How long does this keep in the fridge?
It stays good in an airtight container for 4 days. Just reheat it gently on the stove.
Can you freeze this?
Freezing is not recommended, as the lentils can become mushy upon thawing.
What can I substitute for Worcestershire sauce?
You can use coconut aminos or soy sauce for a similar flavor profile without the added sweetness.
For more hearty recipes, check out these delicious lentil dishes.
Print
Vegan Sloppy Joe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A quick and flavorful Vegan Sloppy Joe made in the Instant Pot with red lentils and vegetables, perfect for weeknight dinners.
Ingredients
- 2 cans red lentils (3 cups cooked, 1 cup dry)
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, pressed
- 2 tablespoons tomato paste
- 1 teaspoon mustard
- 3 teaspoons Worcestershire sauce
- 28 oz (1 large can) diced or crushed tomatoes
- 1–2 teaspoons apple cider vinegar (or any other)
- Salt and pepper to taste
- Burger buns
Instructions
- Add all ingredients, except for the buns, into the Instant Pot.
- Seal the lid and set the valve to “sealing.”
- Cook on the “stew” setting at high pressure for about six minutes.
- Once the timer goes off, use the quick release to vent the steam.
- Open the lid and check the mixture; if needed, let it sit for a few minutes for any remaining liquid to absorb.
- Serve the filling onto burger buns.
Notes
Best eaten fresh the same day; lentils absorb more seasoning overnight. Reheat gently with a splash of water to keep moist.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
