Have you noticed that pressure cooking is all the rage these days? Well that and Air Fryers! Today though we are talking pressure cooking. My Friend Joanna Burris Lackey from Chef AJ’s Ultimate Weight Loss Program is a dynamite cook. She has created so many wonderful recipes that she has generously shared with our group on the private UWL facebook page. Joanna graciously gave me permission to share her BBQ Lentils recipes here on the blog. Joanna cooks for a large family so her recipes feed a crowd. You can cut this recipe in half if you want to but I like to make the full recipe and then freeze some in two serving containers. This way you always have an easy meal to put together even if you don’t have time to cook.
This is my favorite way to eat the BBQ Lentils. I take a pre-baked Japanese Sweet potato cut it in half and heat it up in the Breville Smart Oven Air at 400 degrees for about 20 minutes. If you don’t have an air fryer try putting your pre-baked potato under the broiler to brown it just a little. Put a layer of fresh spinach on the bottom of the serving dish, add the hot potato and the hot BBQ Lentils. I love how the BBQ flavored lentils contrast with the sweetness of the sweet potato. I can’t even describe to you how delicious this is. You can also serve the lentils over the top of a baked Yukon Gold potato, a baked yam, quinoa, brown rice, your favorite greens or oven fries.
Pressure Cooker BBQ Lentils
Equipment
- Pressure Cooker
Ingredients
- 2 pounds dry brown lentils sorted & rinsed
- 2 large onions diced
- 3-15 oz. cans no salt added diced tomatoes drained
- fresh spinach leaves torn into small pieces, as desired
- Mairead’s BBQ Sauce
- 12 oz. can tomato paste
- 2 tsp. onion powder
- 1/2 tsp. allspice optional if desired
- 2 tsp. liquid smoke
- 6 oz. Napa Valley Grand Reserve Vinegar – the thick one
- 2 oz. lemon juice
Instructions
- Place lentils in pressure cooker and add water to 10 cup mark.
- Add diced onion.
- Put lid on pressure cooker with valve in sealing position.
- Set timer to 18 minutes.
- Allow natural pressure release.
- Make BBQ Sauce while lentils are cooking. Simply mix all of the BBQ Sauce ingredients together until well blended. A blender works well for this.
- Drain lentils/onions when done and pressure is released.
- Place lentils/onions back in pressure cooker to keep warm.
- Add tomatoes, spinach to your liking and BBQ Sauce.
- Stir until well mixed.
- Serve as is, wrapped in lettuce leaves or over potatoes, rice, quinoa or non-starchy veggies.
- Recipe created by JOANNA BURRIS LACKEY BBQ Sauce recipe by Mairead
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Hi Tami, I just ordered the Napa Valley Grand Reserve Balsamic vinegar so that I can try this delicious-sounding recipe. I think my family will love it!
I think they will too Charlotte! It is a delicious recipe and makes enough to feed a crowd and still have leftovers!
Great post, nice photo. IP is indeed a dream machine – main objective at first was to reduce heat and cooking time in my Phoenix, AZ kitchen! So versatile, makes great nondairy yogurt, best rice ever, not to mention simmering all those beans in less than half the time. Soups seem to have deeper flavors, too.
Re: BBQ recipe…admit to a vinegar hack since Napa Valley $$, but still super tasty over kombacha squash I finally roasted per your rec!
Thanks for sharing
Hi Bonnie, thank you so much for your comments! The IP is indeed a lifesaver during hot weather – I love mine and now own two of them. Enjoy your healthy easy cooking! Tami
Hi Tami.
Will this recipe feed 14 people? I am going to a “girls weekend” soon and would like to make this for dinner one evening. Most are not WFPB and will likely eat it as a sloppy joe on a bun as opposed to over a potato.
Hi Roxanne – Yes this would make 14 plus sloppy joe type sandwiches!
I don’t have a Instant Pot. Can this be made on the stove?
I’m sure you can although I haven’t tried it. I would bring it to a boil then turn it to a simmer and simmer until the lentils are tender.
Happy Cooking! Tami
It’s just me at my house. Is this recipe still okay if I half it? Times are the same? Or do they freeze well. Thank you!
You could cut the recipe in half – cooking time is the same. They freeze really well – which is what I do.