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
Lentil Mushroom Stew:
- 1 tsp oil , or 1/4 cup broth
- 1/2 (0.5) medium onion chopped
- 4 cloves of garlic finely chopped
- 10 oz of sliced mushroom (mix of cremini, white and portabello)
- 1/4 cup (60 ml) red wine (or whiskey or 1 tbsp balsamic + 1 tbsp soy sauce/coconut aminos for soy free)
- 3/4 cups (96 g) sliced carrots , or other veggies such as zucchini, celery, or a mix
- 1 tsp fresh thyme or 1/2 tsp dried
- 1/2 tsp (0.5 tsp) ground sage
- 1/4 tsp onion powder
- 3/4 cup (144 g) uncooked brown lentils
- 2 tsp (1 tsp) tomato paste
- 3/4 tsp (0.75 tsp) salt
- 2 cups (500 ml) 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 (0.25 tsp) or more salt
- 1/4 tsp (0.25 tsp) garlic powder
- black pepper, dried/fresh thyme to taste , additional flavors: chives, chopped parsely
- 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.
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
Great recipe base to layer on more flavors. My wife loves it, and is not a mushroom person. Takes very well to additional strong herbs and aromatics.
Vegan Richa Support
yes! very glad she enjoyed
I am making this savoury dish for the third time today. My hubs and I LOVE this stew, perfect hot meal on a cold winter day. I use brown lentils, veg broth, liquid aminos, balsamic and Worcestershire. Thank you for this recipe Richa😊
Vegan Richa Support
Haha so happy to hear, Kathi! Thank you. 🙂
I really want to make this but am confused about which type of steamer basket to use. Can you describe what it’s like or post a link? Thanks.
I use this kind https://www.amazon.com/Stainless-Steel-Expandable-Steamer-Basket/dp/B08D75LFT5/ref=mp_s_a_1_18?crid=1G12FVS3N0DEH&keywords=steamer+instant+pot&qid=1656308816&sprefix=steamer+instant+pot%2Caps%2C133&sr=8-18
Was thinking about doing some of the recipes you have on your site, and finally decided on the lentils. I skipped the red wine, but added vegetable broth instead. Did the sweet potato together with the lentils, and all I can say, is wow, just wow. Fantastic burst of flavors!!!
Thank you for the recipe.
Vegan Richa Support
That’s great !! Thank you so much 😊
can you use green lentils instead of brown?
Yes. Add 1-2 mins to cooking time
Vegan Richa Support
Awesome! Please do add a rating when you make again!
This was delicious. I used the balsamic and soy option and on the stovetop. I will use this recipe routinely.
Vegan Richa Support
Great recipe with tons of flavour. Super easy to make.
Vegan Richa Support
I’ve never liked lentils and haven’t had them in 20 years. I decided it was time to try them again… It was yummy!
One question… It doesn’t say how much a serving size is. One cup? Two cups?
Vegan Richa Support
Excellent … it makes 4 servings – each about 1-1/2 cups each, depends if it’s an appetizer or how hungry everyone is.
Could I use red lentils?
Hi! Ive made this several times both on the stove and in the IP and absolutely love it, however the last time I made it, I overcooked it and now it is just a mushy grey sludge. It tastes ok, but I am having trouble getting past the texture, where it is almost like runny mashed-potatoes. Any suggestions on how I can make more appealing? I would hate to throw it out.
Vegan Richa Support
sorry it turn out for you. just try not to overcook it and it should turn out nicer.
Blend it up and add a bit of non dairy milk to make a creamy soup of the mix
So delicious! I’m a carnivore and this is the best!
This is the first vegan recipe my newly-trying-to-be-vegetarian mom has made and she loves it. So nutritious, delicious, and easy, even though she is not a good cook. Stovetop version works great. Thank you!
I love it when it’s easy to make and turns out to be scrumptious. I used balsamic and soy sauce instead of wine, it was just fine. I also was too lazy to make mash so I just chucked chunks of sweet potato in the stew.
Amazing flavors, so good! Reminds me of my grandma’s pot roast.
Vegan Richa Support
Thanks! that’s sweet
This was great, thanks!
I made it tonight – OMG so delicious!!! I used dryed mushrooms and they gave the whole dish a very nice flavour. I accompanied this stew with some red wine. 😉
Made this tonight and it was great! I love mushrooms, lentils and potatoes so I was so happy to find it all together in one recipe! I used some random red wine I had open and this is the only flavor that didn’t work quite as well for me, but I’m guessing it was the type of wine- would probably work better with a milder blend, or cooking wine. I had a variety of mushrooms in my fridge and used the all. My lentils were on the older side so I pressure cooked x 13 mins with a natural release that took about 22 minutes or so. Next time I may just use plain white mushrooms sliced and the balsamic/soy instead of wine or a milder wine. Thanks for another amazing recipe
yes use soy sauce or broth for mildr rflavor
I made this on the stove top but ended up having too much liquid actually when I added more per instructions. I think either simmer uncovered or don’t add more liquid while keeping it partially covered. Ended up being less flavorful as a result :/ but I know you make awesome recipes!
you can cook it out with uncovered medium-high heat for a few minutes and also add more of the spices and herbs. it depends on the stove, pan etc as well.
I have never been a big fan of brown lentils…until now. This was so delicious! Will make again, and again. Thanks!
Made this and it was delicious!. I used red wine and a mix of carrots, zucchini and celery. The flavor combo was great. It would be delicious over rice or with cornbread instead of the sweet potatoes. Although I love the sweet potato in tandem with the stew, I thought of trying other options when taking some stew out of the freezer for a quick meal. thank you for sharing.
yes the stew goes well with rice, grains,cornbread, garlic bread or soupy with additional broth as well!
Delicious! Sauteed in vegetable broth. Used what I had on hand – so brown lentils and (shocking to me) didn’t have red wine so used the balsamic and soy substitute. I made it in the IP but cooked the sweet potatoes on the cook top.
Used the 14 minutes in the IP since I know those brown lentils can take a bit longer. Threw in your suggestion of frozen peas at the end for a little green. Your recipes are truly excellent.
Thank you for that advice. I’ll try that next time. We’ve just finished eating our “leftovers” of this dish and it’s just as good.
I made this last night in my Instant Pot. However, after 14 minutes the lentils – I used puy-style – were not cooked enough so I did it again for another 14 minutes and then they were perfect. The whole dish was perfect. Delicious, in fact. Thanks.
Sometimes the lentils are too old. I usually soak them for half an hour before using as that ensures a more predictable cooking time. I am glad it worked with the extra time! you can try 20 mins cook time next time for these lentils after a soak
The recipe shown in the video and the recipe given on the website are different. So which recipe to use ?
I made this tonight for dinner, another amazing recipe Richa! I was slapdash in measuring the ingredients and it was a very forgiving recipe. The combo of balsamic, soy and tomato paste really enhanced the mushies and took the lentils to the next level. I cooked this stovetop and the lentils were still al dente after about 35 mins and I enjoyed the bite. Next time I will use non dairy butter for the mash instead of olive oil as I don’t love that flavour. Thanks!
awesome! yes the lentils can take some few mins here and there depending onthe stove, the age of the lentils etc
so delicious! Loved it! Thanks, Richa!
If I only have canned brown lentils how would that change the recipe/cooking time? I would love to make this for dinner but wanted to ask your recommendations if subbing canned brown lentils for dried!
pressure cook just the mushrooms first with just quarter cup of water, rest of the ingredients and half the salt. Pressure cook for 9 mins, quick release, thena dd the lentils and more water if needed and salt and mix in. Simmer for 5 mins or pressure cook for a minute.
Make this with traditional white potatoes now as I find the sweet potatoes go too soft, and add peas as well as carrots, it looks just like standard ‘meat’ shepherds pie. Hubby loves it. Was out of wine this week so did 1 tbsp each of soy sauce, balsamic, and vegan Worcester Sauce. For our tastebuds the Worcester Sauce made a big difference. When I get a bigger freezer I’m definitely going to double this. This is our regular Sunday dinner now.
Awesome! yes the worcestershire sauce adds a nice deep umami flavor
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.
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!!!
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!
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.
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!
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. 🙂
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!
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.
Danielle Ste. Just
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.
Cassie Autumn Tran
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!
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.