Instant Pot BBQ Lentils and Baked Potato Wedges

Published on August 14, 2014 by Jill McKeever

Instant Pot Barbecued Lentils and Baked Potato Wedges could be your family's next favorite meal. It has certainly turned into one of ours. Give it a whirl. Let me know what you think. Also, you can use the barbecue lentils to fill hot toasted burger buns and top with a little Chow Chow or Sweet Relish. Oh yeah, it's good!


1 cup brown Pardina lentils (Spanish Lentils)
3 cups water
1 teaspoon Pecan Liquid Smoke

1 small onion, chopped
2 teaspoon molasses
1 teaspoon Pecan Liquid Smoke, again
1/2 cup organic ketchup

3 large Russet potatoes, cut into 6 wedges each

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