For the potatoes, scrub the potatoes well, then poke holes in them with a fork or knife. Put the water in the inner pot, set the steamer rack inside, and put the potatoes on the rack.

If you're making your own Barbecue Spice Blend, combine all the ingredients in a small bowl and stir until well blended. Store in an airtight container for up to 2 months.

For the filling, in a stainless-steel container that fits your Instant Pot, combine the onion, mushrooms, carrot, barbecue sauce, water, lentils, garlic, Barbecue Spice Blend, and sugar if using, and salt. Stir to mix well.

Place the container on top of the potatoes. Cover with foil or a lid. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cooking time to 17 minutes. Let the pressure release naturally, then open the lid. Remove the pan with the lentils and stir to mix. The mixture will continue to thicken as it sits. Taste for seasoning, adjusting if needed.

For the sriracha mayonnaise, stir together the mayonnaise and sriracha in a small dish, adding a bit of water, if needed, so it will be easy to drizzle.

When the potatoes are cool enough to handle but still warm, slice open. Brush the melted vegan butter on the cut potatoes and fill them with the barbecue lentil mixture. Drizzle with the sriracha mayonnaise, garnish with parsley and red pepper flakes and serve warm.

VARIATIONS

Soy-free: Use soy-free barbecue sauce or make my Barbecue Sauce (page 40).

This recipe also works well with sweet potatoes instead of potatoes.

To make the barbecue lentil filling separately: Double or triple the ingredient quantities, using ¾ cup (175 ml) of water for a double batch and 1 cup (240 ml) of water for a triple batch. Preheat the Instant Pot by selecting the Sauté setting. Heat oil in the preheated pot for a few seconds, then add the onion and cook for 1 minute. Add the mushrooms, carrot, seasoning, sugar, and salt and mix well. Select the Cancel setting. Add the barbecue sauce and water, and sprinkle the lentils on top. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cooking time to 10 minutes. Let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure, then open the lid. These lentils can be served with sandwiches, in lettuce cups, or as a part of a bowl with slaw.