Instant Pot Irish Stew with Lentils and Mushrooms

Bowl of lentil and mushroom stew, garnished with parsley.

Instant Pot Irish Stew with Lentils and Mushrooms

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!

Course Main Course, Soup

Cuisine Irish

Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 10

Pressurizing and Depressurizing 25

Total Time 50

Servings

Calories 295kcal

Author Laura Yautz

Equipment

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