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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.
Can’t wait to make this! Would omitting the potatoes from the instapot change cooking time?
no same cooking time
Can i make the lentil mushroom stew without steaming the potatoes in the instapot?
yes, just dont put the steamer. Same cooking time, maybe a minute less if your lentils generally tend to cook softer
Thanks so much, I tried the recipe today and it is so flavourful! Can’t wait to make it again!
This was absolutely amazing!! I added butternut squash and lemon and had roasted potatoes instead of mashed sweet potatoes. This is definitely going to become a staple for me. Thank you for posting, every recipe i’ve had from you has been astonishing.
awesome!
I can’t seem to find brown lentils. Can I use green lentils instead?
yes, add 2 mins to pressure cooking time
Thank you! This recipe turned out fabulous! Loved it!!!
yay!
Perfect for a wintry day. This can also please meat eaters.
Made this recipe twice already, love the flavour, is it in the book though? Can’t find it 🙂
the book was wrapped up in early 2017. So all recipes posted after that are new. Publishers dont allow all book recipes to be available online. About a third of the book recipes are all popular recipes that are on the blog andthe rest are new.
This recipe started my InstaPot obsession! This recipe is easy and delicious. The lentils give it nice texture and make it very filling.
Suggestion- choose smaller sweet potatoes if you are cooking all together. I found I got smoother results as the potatoes were cooked more thoroughly.
Awesome! yes i chop them pretty small chunks and it works out great.
This. So delicious. One of our new favorites of your recipes. I made it in the Instant Pot. I used organic white wine because that’s all I had. I doubt if it made too much difference. Super easy, quick, flavorful. Thank you!
yay!
Another very good and easy recipe. It is especially good with the orange sweet potato – something special happens with the flavors. We just kept commenting “Wow this is good.” I used the balsamic/tamari because I was out of wine and I think I will just stick with that – really good…and filling.
yay!
This was delicious, flavorful, one-pot so quick and simple, plus healthy and economical! Pretty much the perfect dish in my book. I was surprised how much I liked this and my family (which includes 2 young kids). This is a keeper for sure!
yay!