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  • Rachel

I ❤️ my instant pot

Updated: Mar 1, 2020

If you have been following us on Instagram, you'll know that I purchased an Instant Pot on Black Friday. I had wanted one for a long time, but wasn't totally sure if it would live up to the hype. Sometimes you just don't have room for another massive appliance in your kitchen. Especially if it ends up being mediocre.

So far, I have made countless plant-based soups and stews, and have completely converted all of my veggie steaming and rice making over to this device.

Actually, I'm blown away by it's performance. Somehow it conserves SO much moisture and flavor in the food that I would much prefer to cook with it, rather than on the stovetop.

It was hard to pick a favorite recipe to share, but I've made this one at least three times already so I think that's saying something.

Let me know if you try it!!


P.S. Don't forget to scroll down to the bottom for the amazing vegan Hemp Cheez sauce!!


Instant Pot Vegan Lentil Sloppy Joes



1 tsp oil to saute (or use 1/4 cup broth/water if avoiding oil)

3 cloves of garlic chopped

1/2 bell pepper chopped

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 tsp smoked paprika

1/4 tsp black pepper

1 tsp (or more) chili powder blend or taco seasoning or bbq seasoning

1 cup tomato sauce or crushed tomatoes

1/4 cup tomato paste

1-2 tsp tamari or soy sauce

2 tsp lemon juice

3/4 cup dried green lentils (rinsed)

1 1/4 cup water or broth

1/2 tsp salt

1 tsp sugar

Instructions: 1. Add 1 tsp oil in the Instant Pot on SAUTE function (sometimes this gets really hot. You can manually turn the saute function down to low if that happens).

2. Add the onion, garlic, pepper, celery, carrots and a good pinch of salt. Cook for 3 mins. Deglaze with more broth mid-way.  3. Add the spices, tomato, tomato paste, tamari/soy sauce, lemon juice and mix in.

4. Add salt, sugar, lentils, broth, and mix in. Mix well to pick up any stuck bits 5. Close the lid and pressure cook at manual/pressure cook for 16 minutes (make sure the steam release handle is set to ‘sealing’).

6. Once the time is up, let it naturally release for 10 minutes and switch the handle to ‘venting’ to release the remaining steam.

7. Taste and adjust salt, flavor (the sauce keeps thickening on cooling even if it looks slightly liquidy when opened).

These sloppy lentils are freezer friendly and meal prep friendly. Serve in buns or bread, with coleslaw or onion or crunchy greens.

(**I like serving on top of steamed potatoes with a big salad on the side)


Notes: (if you don't have an Instant Pot)


Rinse the lentils and combine with 2 cups of water in a saucepan over medium heat. Bring to a boil, then reduce heat slightly to medium low, partially cover, and cook for 20 to 25 mins or until al dente. Drain any excess liquid. Follow steps 1,2,3,4 over medium heat in a saucepan. Add only a 1/4 cup broth. Add the cooked lentils and mix well. Reduce heat to medium low, cover and cook for 6 to 7 mins to thicken and develop flavor. Taste and adjust.

I don't create my own recipes. All the credit goes to Vegan Richa!


Hemp Cheez Sauce:


1 small red pepper, deseeded and chopped

1/2 tsp chili powder or cayenne (I put wayyyy less, cos that is just crazy)

1/2 tsp salt

Juice of 1/2 lemon

4 tbsp nutritional yeast

4 tbsp hemp seeds

1 garlic clove

A tiny bit of water

To make the cheez sauce, blend all ingredients in a high speed blender until smooth. You want to use just enough water to get the mixture moving. I usually blend 30-40 seconds and taste. If it's still grainy blend a bit more. Place in refrigerator for a few hours or until it thickens (best to make the day before).

Recipe Credit:

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