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Instant Pot Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes
5 from 126 votes

Instant Pot Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes

This Instant Pot recipe combines tender brown lentils and a mix of mushrooms sautéed with onion and garlic, simmered with carrots and herbs to create a hearty vegan stew. The lentils cook alongside steamed sweet potatoes, which are mashed with olive oil, garlic powder, and thyme for a creamy, flavorful side. The stew’s deep savory notes from tomato paste and optional red wine or balsamic blend well with the soft, slightly sweet mashed sweet potatoes, offering a comforting meal with varied textures.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 283 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

Lentil Mushroom Stew:
  • 1 tsp neutral cooking oil or 1/4 cup broth, generic cooking oil
  • 1/2 onion medium, chopped
  • 4 cloves garlic finely chopped
  • 10 oz mushroom mix of cremini, white and portabello, sliced
  • 1/4 cup red wine (or whiskey or 1 tbsp balsamic + 1 tbsp soy sauce/coconut aminos for soy free)
  • 3/4 cups carrot or other veggies such as zucchini, celery, or a mix, sliced
  • 1 tsp thyme or 1/2 tsp dried, fresh
  • 1/2 tsp sage ground
  • 1/4 tsp onion powder
  • 3/4 cup brown lentils uncooked
  • 2 tsp tomato paste
  • 3/4 tsp salt
  • 2 cups of water or veggie broth
Sweet potato mash:
  • 12 oz sweet potato 2 medium sweet potatoes), or use regular potatoes, cubed
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt or more
  • 1/4 tsp garlic powder
  • black pepper additional flavors: chives, chopped parsely, dried or fresh; to taste
  • thyme additional flavors: chives, chopped parsely, dried or fresh; to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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)
  3. 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).
  4. Let pressure release naturally. Open the lid, remove the steamer basket. Transfer the steamed sweet potatoes to a bowl and mash with a fork.
  5. 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)
  6. 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.
  7. Serve the stew over mashed sweet potatoes. Garnish with fresh herbs and black pepper. You can also add toasted breadcrumbs and olive oil garnish. 

Notes

  • Simmer lentils on stovetop with extra water until tender, steam sweet potatoes separately before mashing with olive oil and seasoning.
  • Store stew and mashed sweet potatoes separately in the refrigerator for up to three days; stew freezes well for about a month.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 47g (16%) Protein 13g (26%) Fat 4g (6%) Sodium 594mg (25%) Potassium 1014mg (22%) Fiber 15g (60%) Sugar 7g (14%) Vitamin A 16170IU (323%) Vitamin C 9.5mg (11%) Calcium 76mg (8%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 47g 16%
Protein 13g 26%
Fat 4g 6%
Sodium 594mg 25%
Potassium 1014mg 22%
Fiber 15g 60%
Sugar 7g 14%
Vitamin A 16170IU 323%
Vitamin C 9.5mg 11%
Calcium 76mg 8%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.