This Instant Pot Lentil Sloppy Joe recipe is a quick, healthy and delicious meal that will remind you of a traditional sloppy joe without all the saturated fat! This vegan as well as meat-loving friendly recipe is filled with proteins, fiber, and iron, and it is so flavorful that you won’t miss the meat. It is plant-based, kid-friendly, and very nutritious. It is a true comfort food!
Let’s find out a bit more about the nutrition in the main ingredient of this recipe – lentils.
Lentils belong to the legume family. They are inexpensive and easy to find and exist in different types: red, green, black, and brown. They are easy to prepare and can stay long on the shelf.
- Calories: 230
- Fat: 0.8g
- Sodium: 4mg
- Carbohydrates: 40g
- Fiber: 15.6g
- Sugars: 3.6g
Lentils are a highly nutritious food. They are low in fat, low in calories, and low-carb. They are also packed with fiber, and complex carbohydrates. They are also rich in protein, but you’ll need to combine them with whole grain or with seeds in order to get a complete protein meal.
*In this recipe, I am matching Lentil Sloppy Joe with whole seed buns, so you are good to go.
Lentils are also rich in thiamin, iron, potassium, copper, and manganese. They are a good source of niacin, vitamin B6, magnesium, and zinc.
Health Benefits of Lentils
- They have low glycemic index values which make them suitable for a diabetic diet
- They are gluten-free
- Can Improve hearth health
- May Help Decrease Cholesterol
- Helps in Cancer Prevention
- Fighting Fatigue
- I usually use brown lentils for this recipe
- This meal is freezer-friendly, so you can prepare a larger portion
- It is great for meal prep
- I like serving it in a bun, but it is delicious in a bowl too
- If you make a sandwich, combine it with lettuce, onion, slaw, arugula, avocado, etc.
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Instant Pot Lentil Sloppy JoeYum
- 12 oz dry lentils
- 1 medium onion diced
- 1 green pepper diced
- 1 tbsp worcestershire
- 28 oz tomatoes canned, drained
- 5 garlic cloves or 2 tsp dried
- 3 tsp mustard
- 1 tbsp brown sugar
- 1 can tomato paste
- 1 tbsp chili powder
- 3 cup vegetable broth low sodium
- Sauté onion, green pepper, and garlic (if fresh) in olive oil on the saute setting of the pressure cooker. Cook until onion begins to turn translucent, ~3 minutes.
- Turn off sauté setting. Add lentils and broth. Do not add anything else yet! Salt will affect the ability for the lentils to cook.
- Close pressure cooker and seal. Cook on high pressure for 10 minutes.
- When finished, release pressure and remove lid. Switch to slow cook setting. Add all of the other ingredients and slow cook for at least ten minutes to bring out flavors.
- Serve on whole wheat hamburger buns and enjoy!