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Instant Pot Lentil Mushroom Stew with Easy Mashed Sweet Potatoes. 1 Pot 30 Minute. Upside down Lentil Shepherds Pie! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option Jump to Recipe
If you all loved the Mushroom Bourguignon, you’ll love this easy lentil mushroom stew too. Similar ingredients, process to use just 1 Pot, and just 15 mins active time! Serve it as Upside down Lentil Shepherd’s pie! It is Much easier in the instant pot. No baking required.
You can bake if you wish. Spread the cooked lentil mixture in a baking dish, top with mashed sweet potato or potato, then top with minced garlic, olive oil, herbs and breadcrumbs. Bake at 425 def F for 15 mins to heat up and brown the top and done! The stew and the mashed potatoes can be made ahead, so assemble, top and bake the day of.
Change up the herbs to preference. Use potatoes or cauliflower or celeriac or combination instead of sweet potatoes in the veggie mash. Use flour for thickening the stew if needed, or just blend up a portion of the stew. Lots of options! Stove top instructions in the recipe notes.
This Lentil Stew is Easy, 1 Pot, Make ahead, Freezer friendly, and uses Pot in pot (PIP) in the Instant Pot. Short Active time and all the flavor like lentil shepherds pie!
More 1 Pot Holiday Meals
- IP Lentil Chili. GF
- IP Mushroom Wild Rice Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
- More Instant Pot Recipes!
Other mains to try
- Lentil Quinoa Loaf can be SF,NF and GF
- Mushroom Lentil Shepherd’s Pie. NF, GF, SF option
- Mushroom Bourguignon GF NF
- Marinated Portobello Mushrooms with Garlic Sauce. GF , NF option
- Vegan Lentil Mushroom Walnut Wellington.
Tips to cook flavorful stews in the Instant Pot.
- You want to use less liquid when pressure cooking as the moisture doesnt evaporate out like in a saucepan. You can add more broth later while simmering after pressure cooking
- It is ok if some of the liquid from the stew comes into the steamer. More flavor in the mash1!
- Change up the fresh herbs for variation
- This recipe is easily doubled, with or without the pip, with or without sweet potato. Just add 2 more mins of cooking time when doubling.
Instant Pot Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes
Ingredients
Lentil Mushroom Stew:
- 1 tsp oil, , or 1/4 cup broth
- 1/2 medium onion chopped
- 4 cloves of garlic finely chopped
- 10 oz of sliced mushroom, (mix of cremini, white and portabello)
- 1/4 cup red wine, (or whiskey or 1 tbsp balsamic + 1 tbsp soy sauce/coconut aminos for soy free)
- 3/4 cups sliced carrots, , or other veggies such as zucchini, celery, or a mix
- 1 tsp fresh thyme , or 1/2 tsp dried
- 1/2 tsp ground sage
- 1/4 tsp onion powder
- 3/4 cup uncooked brown lentils
- 2 tsp tomato paste
- 3/4 tsp salt
- 2 cups of water, or veggie broth
Sweet potato mash:
- 12 oz cubed sweet potato, (2 medium sweet potatoes), or use regular potatoes
- 2 tsp extra virgin olive oil
- 1/4 tsp or more salt
- 1/4 tsp garlic powder
- black pepper, dried/fresh thyme to taste, , additional flavors: chives, chopped parsely
Instructions
- Start the instant pot on sauté. Add oil, when hot add onion and garlic and cook for a minute. Then add the mushrooms and a good pinch of salt and cook for 3 minutes, add the wine and mix well and continue to cook for 2 more minutes.
- Cancel sauté, add the carrots, dry lentils, salt, herbs, tomato paste, water or broth and give it a good mix. (additional flavors: add 1/2 tsp fresh rosemary or dried oregano. Add a tbsp of Worcestershire sauce)
- Place a steamer basket over the lentil mixture and add cubed sweet potato to the basket. Close the lid. Pressure cook for 11-14 minutes, longer for older, green lentils (Stove top instructions in the notes).
- Let pressure release naturally. Open the lid, remove the steamer basket. Transfer the steamed sweet potatoes to a bowl and mash with a fork.
- Add the salt, garlic, thyme, pepper and extra virgin olive oil and mix well. Taste and adjust the flavor if needed. (If using regular potatoes, add a few tbsp of non dairy milk)
- Taste and adjust the lentil stew in the instant pot and add salt if needed, add a good dash of black pepper. You can also fold in some baby spinach and 1/3 cup green peas at this point.
- Serve the stew over mashed sweet potatoes. Garnish with fresh herbs and black pepper. You can also add toasted breadcrumbs and olive oil garnish.
Video
Notes
Stovetop: Follow steps 1 and 2 in a saucepan over medium heat. Add lentils and 2.5 cups of water/broth. Partially cover and bring to a boil. Reduce heat to medium low and continue to simmer for 25 mins or until the lentils are tender to preference. Steam or boil the sweet potatoes separately until tender (7 to 10 mins). Mash and mix the rest of the ingredients. The stew is freezer friendly for upto a month. Refrigerate potatoes and stew separately for upto 3 days. Nutrition is for 1 serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this mushroom-lentil combination! You are a genius to find a way to cook the potatoes together, but separately!! Thanks Richa.
pot in pot is an old technique, i am just revisiting it in the instant pot 🙂
My husband & I are slowly adapting to a plant based diet & it was a pleasure finding your blog & recipes. Tonight we made this recipe for our dinner; it was delicious, full of flavor & very filling.
I must admit, your beautiful photography really makes a person want to make the recipe 🙂
Thats awesome! so glad you found me!
I am always trying g to find recipes that combine vegetable protein while uping the veggies. I made this tonight for the family. It was delicious! Everyone cleaned their plates and hubby wanted seconds. He is not a huge fan of sweet potatoes but the flavor combo was perfect together. I will be adding this into my go to recipes list for sure. Thank you. 🙂
awesome!
We loved this! Used a mix of sweet potato and regular potato. So easy. I was amazed by how toothsome the mushrooms were after hanging out in the instant pot all that time.
I’m also really loving your Everyday Kitchen cookbook. You’re a genius!
awesome!
I’m wondering where in the sequence the carrots come in? They’re listed in the ingredients but not in the instructions.
in the order they are listed. with the lentils, i’ll update it
Thank you! It was delicious! Two of us scarfed the entire recipe!
I never imagined as a vegetarian that I would find a way to enjoy a shephard’s pie. I have a bag of brown lentils in pantry that will finding their way into a pot.
I made this last night, along with your soft whole wheat dinner rolls and Mary McDougall’s corn butter. It was fabulous. My husband ate 5 rolls and 2 bowls of stew and sweet potatoes, lol.
wow awesome!
Sweet potatoes with stir-fried lentils and mushrooms–sounds like a wondrous combination to me! I definitely have to create a recipe like this sometime. Do you know if this recipe would also work on the stovetop?
yes. see recipe notes
LOOKS AMAZING! can’t wait to make it!
thanks!
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Always love her recipes! The wonderful combination here is excellent. We need more lentil and sweet potato recipes, they are great this time of year.
thanks!