Ingredients

The following ingredients have 4 Servings
  • 3 cups Water
  • 1 cup brown lentils (dry, rinsed and drained)
  • 1 small onion (chopped)
  • 1/2 cup ketchup (organic preferred)
  • 2 teaspoons molasses
  • 2 teaspoons liquid smoke
  • 2 large potatoes (baked, cut into 6 wedges each)

Instruction

  • Place the water, lentils, and onion in the Instant Pot.
  • Cover with lid, turn clockwise to lock into place. Align the steam release handle to point to “Sealing.”
  • Press "Manual" and use [-] button to adjust cooking time to 10 minutes. When cooking time is finished, press "Keep Warm/Cancel" once to cancel the keep warm mode.
  • Carefully slide the steam release handle to the “Venting” position to release steam until the float valve drops down. Remove lid.
  • Add ketchup, molasses and liquid smoke to the lentils.
  • Press "Sauté", then "Adjust" to decrease heat to “Less”. Simmer until barbecue sauce begins to thicken, about 5 minutes.
  • Press "Keep Warm/Cancel" once to cancel sauté mode. Serve barbecue lentils over baked potato wedges. Enjoy!