Being Nutritious

  • All Posts
  • About
  • Services
  • Media
  • Contact
menu icon
go to homepage
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
subscribe
search icon
Homepage link
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
×
Home » All posts » Main Dishes

Instant Pot Irish Stew with Lentils and Mushrooms

Published: Feb 26, 2025 by Laura Yautz · This post may contain affiliate links · Leave a Comment

Jump to Recipe Print Recipe

A delicious, thick and hearty vegetarian stew for your St. Patrick's Day celebration! This Instant Pot Irish Stew comes together quickly, and cooks in record time as we put our pressure cooker to work. There's something for everyone in this pot!

This post may contain affiliate links. See our Disclaimer for more information

Bowl of lentil and mushroom stew, garnished with parsley. Another bowl, and a sliced loaf of bread visible in the background.

Instant pot Irish stew is a vegetarian version of the more traditional beef or lamb Irish stew, using lentils and mushrooms for a filling and meaty meal.

You'll want to make some Irish Wheaten Bread to go with this stew. A match made in Irish heaven! Or pile it on top of Irish mashed potatoes (colcannon).

Jump to:
  • Heart Health Benefits of Instant Pot Irish Stew
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Pro tip
  • FAQ
  • Related
  • Pairing
  • 📖 Recipe
  • Food safety

Heart Health Benefits of Instant Pot Irish Stew

Traditional Irish stew is usually made with either beef or lamb as the protein ingredients, and sometimes includes a bottle of Irish stout (though it seems this tradition is a more American one). Regardless, we swap those ingredients for lentils and mushrooms, a delicious combination that is filling and meaty feeling, without the saturated fat. Lentils and mushrooms also add tons of fiber and antioxidants, in addition to heart healthy plant-based protein.

Mushrooms have an anti-inflammatory effect (1), which makes them an excellent, heart healthy choice. Their fiber content (mostly β-glucan) is helpful in reducing insulin resistance, dyslipidemia, hypertension, and obesity (2, 3), as well as lowering cholesterol (4).

Onions, carrots, and potatoes add to the high fiber content of this stew, as well as the vitamin, mineral, and antioxidant content.

Bottom line: Our stew comes in at just under 300 calories per serving, but it's high in fiber, protein, vitamins B1 through B6, folate, vitamin A, vitamin C, iron, manganese, and potassium! Low fat and low sodium to boot!

Ingredients

Here's what you'll need for this Instant Pot lentil stew.

Ingredients for instant pot Irish stew.
  • Vegetable stock
  • Green lentils
  • All purpose flour
  • Onion
  • Garlic
  • Carrots
  • Potatoes
  • Mushrooms
  • Tomato paste
  • Thyme
  • Worcestershire sauce
  • Olive oil
  • Black pepper

See recipe card for quantities.

Instructions

You'll love how easy this lentil and mushroom stew is! Here's how:

Chopped onions and carrots on a cutting board.
  1. Step 1: Chop the onions and carrots.
Mushrooms, quartered on a cutting board.
  1. Step 2: Clean and quarter the mushrooms.
Chopped potatoes on a cutting board.
  1. Step 3: Chop the potatoes.
Chopped onions and carrots sauteing in the instant pot.
  1. Step 4: In the instant pot, sauté the onions and carrots.
Mushrooms, garlic, and tomato paste added to instant pot.
  1. Step 5: Add the mushrooms, garlic, and tomato paste, and stir.
Flour added to stew.
  1. Step 6: Stir in the flour until everything is evenly coated.
All stew ingredients in the instant pot.
  1. Step 7: Add the rest of the ingredients and stir to combine. Put the lid on the pressure cooker, and set it to cook on high for 10 minutes.
Finished Irish stew in the instant pot.
  1. Step 8: Depressurize naturally for 15 minutes, before depressurizing manually the rest of the way.

Hint: chopping all the vegetables before you start will make this stew practically effortless!

Substitutions

Missing an ingredient? Try a substitution here.

  • Green lentils - try black beluga lentils, or green or yellow split peas
  • Potatoes - use another starchy vegetable, like sweet potatoes, yams, or winter squash (butternut, acorn, etc.)
  • Button mushrooms - any variety of mushrooms can be used, or try an alternative like chopped tofu, zucchini, or extra potatoes
  • Worcestershire sauce - use soy sauce, coconut aminos, or simply omit

Variations

Some variations you might like:

  • Gluten free - use 1 tablespoon cornstarch mixed in 2 tablespoon cold water, and add it with the vegetable stock. Make sure to choose a gluten free Worcestershire sauce.
  • Stove top - use a pot on the stove, and follow the same instructions up to, and including, step 5, then bring the stew to a simmer for 20-30 minutes, until the lentils are tender
  • Irish Guinness stew - if you want to include an Irish stout in this recipe, add a bottle or can of it, and reduce the amount of vegetable stock you use by 1 to 1 ½ cups. Add the stout at the same time you add the stock.

Equipment

You will want to have ready a cutting board and chef knife, measuring cups and spoons, a liquid measuring cup, and, of course, your pressure cooker.

If you're looking for a good pressure cooker, consider this one from Instant Pot (affiliate link).

Bowl of lentil and mushroom stew, garnished with parsley, and slices of bread on the side.

Storage

Cool the stew completely, and store in an airtight container in the refrigerator for up to 5 days.

This dish can be frozen for up to 6 months. Thaw in the refrigerator completely before reheating gently on the stove or in the microwave.

Pro tip

Chop the mushrooms, carrots, and potatoes all to about the same size to make the stew easier to eat and aesthetically pleasing.

FAQ

Should I peel the vegetables before using them?

This is up to you. I don't because I like the texture and added nutrition they provide. If you prefer, peel them before you put them in the recipe.

Related

Looking for other St. Patrick's Day recipes? Try these:

  • Whole, unsliced loaf of bread, sprinkled with oats.
    Irish Wheaten Bread
  • A green smoothie in a tall Mason jar with a metal straw. Cucumber slices and green apple pieces in the background.
    Apple Cucumber Smoothie
  • Pot of vegetable stew with soda bread dumplings.
    Vegetable Stew with Irish Soda Bread Dumplings
  • Stack of cookies on a plate.
    Cherry Pistachio Cookies

Pairing

These are my favorite dishes to serve with Instant Pot Irish Stew:

  • Whole, unsliced loaf of bread, sprinkled with oats.
    Irish Wheaten Bread
  • Bowl of mashed potatoes with a pat of butter on top. Text overlay: Healthy Colcannon (Irish mashed potatoes with kale).
    Healthy Colcannon (Irish Mashed Potatoes)
  • Salad with rainbow colored vegetables, and dressing being poured on.
    Rainbow Salad with Blueberry Vinaigrette
  • Stack of cookies on a plate.
    Cherry Pistachio Cookies
Want to say thank you?

📖 Recipe

Bowl of lentil and mushroom stew, garnished with parsley.

Instant Pot Irish Stew with Lentils and Mushrooms

Laura Yautz
A delicious and hearty vegetarian stew for your St. Patrick's Day celebration! This Instant Pot Irish Stew comes together quickly, and cooks in record time, thanks to using our pressure cooker. There's something for everyone in this pot!
No ratings yet
Prevent your screen from going dark
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Pressurizing and Depressurizing 25 minutes mins
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine Irish
Servings 6
Calories 295 kcal

Equipment

  • Pressure Cooker
  • Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Large cutting board
  • Chef knife

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 medium Onion diced
  • 4 medium Carrots halved and sliced
  • 8 oz Button Mushrooms quartered
  • ¼ cup No Added Salt Tomato Paste
  • 3 cloves Garlic minced
  • ¼ cup All Purpose Flour
  • 5 cups Vegetable Stock
  • 4 cups chopped Gold Potatoes about 4 medium potatoes
  • 1 cup Green/Brown Lentils dry
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoon Dried Thyme
  • ¼ teaspoon Ground Black Pepper

Instructions
 

  • Pour the olive oil in the pressure cooker pot, and set it to sauté or sear. Add the onions and carrots, and sauté for about 5 minutes, until the onions are soft and translucent.
  • Add the mushrooms, tomato paste, and garlic, and sauté another 3-5 minutes, stirring often to prevent burning on the bottom.
  • Sprinkle in the flour, and stir until everything is evenly coated.
  • Pour in the vegetable stock, and add all the rest of the ingredients, and stir to combine.
  • Put on the lid, lock it, and set the pressure cooker to high for 10 minutes. It will take about 10 minutes for the cooker to pressurize.
  • Allow the pressure to naturally release for 15 minutes, then manually release the remaining pressure.
  • Serve hot with crusty bread and a salad, or as desired.

Nutrition

Serving: 2cupsCalories: 295kcal (15%)Carbohydrates: 56g (19%)Protein: 13g (26%)Fat: 3g (5%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 0.6gMonounsaturated Fat: 1.7gSodium: 226mg (10%)Potassium: 1153mg (33%)Fiber: 7.7g (32%)Sugar: 8.9g (10%)Vitamin A: 1163IU (23%)Vitamin C: 26.5mg (32%)Vitamin K: 13µg (12%)Calcium: 59mg (6%)Iron: 4.6mg (26%)Magnesium: 33mg (8%)

*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.

Keyword vegetable stew, vegetarian irish stew
Tried this recipe?Let us know how it was!

Food safety

Safety is our top priority in the kitchen! Always keep these tips in mind.

  • Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
  • Make sure all needed utensils and equipment are clean
  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Be sure the pressure cooker has depressurized completely before trying to open the lid
  • Always open the lid of cooking pots away from your face to avoid scalding burns, including pressure cooker lids

See more guidelines at USDA.gov.

Bowl of lentil and mushroom stew, garnished with parsley. Text overlay: Instant Pot Irish Stew with mushrooms and lentils.

More Main Dishes

  • Grilled tempeh triangles in a line on a plate, topped with peach relish and drizzled with balsamic glaze.
    Grilled Tempeh with Summery Peach Relish
  • Casserole dish with stuffed peppers in it.
    No Bake Chickpea Stuffed Peppers
  • Overhead image of whole eggless quiche in a pie plate.
    Eggless Quiche with Spring Veggies
  • Bowl of white chili, garnished with sliced avocado, a lime wedge, and chopped cilantro.
    White Bean Veggie Chili

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Laura Yautz in her kitchen

Hi, I'm Laura!

I’m a Registered Dietitian and I love food and cooking, It’s my passion to help you discover how delicious and easy heart healthy eating can be! I’m glad you’re here! Take a look around. You’re going to LOVE Being Nutritious!

About Me
Enroll in the FREE EMAIL COURSE to make your kitchen heart healthy!
Want to say thank you?

Seasonal Spring Recipes

  • Three small jars of smoothie, with straws.
    Banana Beet Smoothie
  • Bowl of lentil and mushroom stew, garnished with parsley.
    Instant Pot Irish Stew with Lentils and Mushrooms
  • Two tall glasses of a smoothie, garnished with a fresh strawberry.
    Pink Smoothie
  • Single muffin on a dish. A stack of muffins is visible in the background.
    Cinnamon Raisin Muffins
  • 5 peanut butter cookies with chocolate kisses in them, on a serving plate.
    Healthier Peanut Butter Blossoms
  • Overhead image of a bowl of cooked red cabbage.
    Slow Cooker Red Cabbage (German Style)
  • Overhead image of Halloween pasta salad in a dish.
    Halloween Pasta Salad with Spooky Mushroom Skulls
  • Pumpkin steel cut oats risotto in a heart shaped bowl, garnished with fresh sage leaves and chopped parsley.
    Slow Cooker Pumpkin Risotto with Steel Cut Oats

Footer

Sign up for free emails and updates!

Sign me up →
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Contact
  • Services
  • ↑ back to top

As an Amazon Associate I may earn from qualifying purchases. Your purchase helps me keep the lights on, at no additional cost to you! I never recommend products that I don't love. Thanks for your support!

Copyright © 2025 Being Nutritious. All rights reserved

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsAcceptReject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required