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!
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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).
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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.
- 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:
- Step 1: Chop the onions and carrots.
- Step 2: Clean and quarter the mushrooms.
- Step 3: Chop the potatoes.
- Step 4: In the instant pot, sauté the onions and carrots.
- Step 5: Add the mushrooms, garlic, and tomato paste, and stir.
- Step 6: Stir in the flour until everything is evenly coated.
- 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.
- 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).
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
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:
Pairing
These are my favorite dishes to serve with Instant Pot Irish Stew:
📖 Recipe
Instant Pot Irish Stew with Lentils and Mushrooms
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
*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.
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
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