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!