instant pot lentil sloppy joes vegan

This easy Instant Pot Lentil Sloppy Joes recipe will have everyone coming back for seconds! It’s full of fiber, protein and iron, not to mention flavor. Grab a napkin or two for this one or just eat outside!

instant pot sloppy joes vegan
Yep, it’s saucy and messy and oh-so yummy!

I’ve been a part of a delightful book club for over a decade. The host always treats everyone with a homemade meal and more than a few bottles of wine. (Did I say “bottle?” I meant “box!” Ha!)

But over the last year we’ve been Zooming instead of meeting and this week we are finally back in person! So I wanted to come up with a simple meal for a crowd that was fun and felt “picnicky.”

Easy Instant Pot Lentil Sloppy Joes it is!

instant pot lentil sloppy joes

After sauteeing the onions, carrots, celery, and garlic with the Brown or Sautee setting in your pressure cooker, you basically just dump the rest of the ingredients in, let it cook for 15 minutes, and let the pressure come down naturally, whenever you are ready to eat.

No more fussing in the kitchen at the last minute instead of hanging out with your guests. Dinner is ready when you are!

vegan instant pot lentil sloppy joes

Carry the pot straight out to the picnic table and let guests serve themselves!

instant pot lentil sloppy joes vegan

Sloppy joes aren’t complete without a few slices of spicy pickles! I may or may have not added an extra squirt of ketchup to mine…

I served the vegan lentil sloppy joes with a side of roasted rosemary potatoes and a lime-tahini kale salad. Delicious!

vegan instant pot lentil sloppy joes

Instant Pot Lentil Sloppy Joes (vegan)

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 180 kcal


  • Pressure cooker


  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • 1 can diced tomatoes
  • 1/2 cup ketchup
  • 1 tbsp vegan Worcestershire sauce or soy sauce
  • 4 tbsp lemon juice
  • 2 cups dried green lentils
  • 2 cups water or vegan broth
  • 1 tsp salt
  • 2 tsp sugar (optional)


  • Sautee onion, garlic, celery, and carrots in the pressure cooker on the sauté or brown setting until soft (3-5 minutes).
  • Add the remaining ingredients and stir to mix.
  • Set on high (manual setting) for 15 minutes and allow the pressure to release naturally.
  • Taste and adjust seasonings. It will thicken a bit as it cools.
  • Serve over buns with pickles or as a side dish.
Keyword instant pot, vegan

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About Claire

Coach Claire has helped hundreds of runners chase their dreams and conquer big goals. Her coaching philosophy combines science-based training, plant-based nutrition, and mindset techniques to unlock every runner's true potential. She's an ASFA certified running coach, sports nutrition specialist, a 2:58 marathoner, mom, and borderline obsessive plant lover.

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