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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.