You catch the smell through the steam vent and suddenly you are starving. Its that earthy, rich aroma wafting outta your pressure cooker that gets you right in the feels. You feel that flutter of excitement when the valve starts to hiss, telling ya the pressure build is just about done cooking the stew.
Inside the pot, those lentils and mushrooms are softening up quick, soaking in all those cozy herbs and broth flavors. You remember how last week it was just you and a tired fridge, but tonight you got a pot full of warmth. You recall how simple the steps were to prep it, nothing fancy, just good ol hearty ingredients coming together for a rainy day.
This stew over mashed potatoes is exactly the kinda meal you wanna wrap your hands around after a long day. When you flick off that sealing ring and open the lid, the steam greets you like a big hug. Youre pumped to taste that tender pull of earthy lentils mixed with the meaty mushrooms, all nestled on top of silky mashed taters. Yeah, youre hungry now.
Why This Recipe Works Every Single Time
- Pressure cooker speeds up the cooking so lentils get tender and mushrooms soft fast. For a different take on speedy cooking, check out our Vegan Sticky Sesame Chickpeas recipe.
- Mash potatoes with skin left on for added texture and flavor. Similar to how we do mashed veggies in our Slow Cooker Garlic Butter Beef Bites & Potatoes.
- Coconut aminos add a subtle umami touch without overpowering.
- Fresh thyme lifts the whole dish with its herby brightness, a nice twist youll find in some herb-forward recipes like Roasted Rack of Lamb.
- Mashing a spoonful of potatoes into the stew helps it thicken just right.
- Simple seasoning lets the natural flavors shine through.
- Perfect balance of creamy base and hearty stew makes it comfort food approved.
Your Simple Ingredient Checklist
- 1 pound yellow potatoes, peeled and quartered evenly (some skin left for texture)
- Sea salt and black pepper to taste
- 1-2 tablespoon olive oil (or add more almond milk or veggie broth if avoiding oil)
- 2-4 tablespoon unsweetened almond milk or vegetable broth (for that creamy mash moisture)
- 1 tablespoon water, or avocado/olive oil for sauteing shallots
- ½ cup chopped shallot to keep it mild but tasty
- 2 cups sliced cremini or button mushrooms
- 1-2 tablespoon coconut aminos for savory umami goodness
- 2 tablespoon fresh thyme chopped (or rosemary, dried if fresh is not on hand)
- ⅔ cup dry green lentils, rinsed and drained (soaking overnight helps digestion)
- 2-3 cups vegetable broth for simmering stew
- 1 tablespoon tomato paste optional for extra depth
- 2 tablespoon mashed potatoes from your batch to thicken stew
- Fresh chopped parsley for garnishing
- Vegan Parmesan cheese if youre feeling fancy
Youre mostly gonna wanna make sure your lentils are good and rinsed and if you got time, soaking overnight makes them easier on the tummy. Mushroom choice kinda sets the tone here. Cremini give you that meaty bite but button mushrooms work just fine too. The almond milk keeps those potatoes creamy but you can swap with broth if youre cutting out oils.
Walking Through Every Single Move
- Place peeled and quartered potatoes in a large pot. Cover with water and bring to a boil. Cook 9em till tender, about 15-20 minutes. Drain and set aside.
- While taters boil, heat 1 tablespoon water or oil in a large skillet over medium heat. Toss in chopped shallots and sauté 9em 9til translucent, around 3 minutes.
- Add sliced mushrooms, pinch of salt and pepper, and coconut aminos. Keep stirring for about 8-10 minutes until mushrooms are browned and tender.
- Stir in fresh thyme and sauté for another 1-2 minutes. Lower heat to keep warm while you mash potatoes.
- Now mash those drained potatoes with olive oil and almond milk or veggie broth. Season with salt and pepper. Keep adding liquid till creamy but still thick enough to hold stew.
- Pressure cooker time: combine sautéed mushrooms, fresh thyme, lentils, vegetable broth, and tomato paste (if using) inside your pressure cooker. Lock the lid and make sure the sealing ring is properly set. Set to high pressure, cook for about 15 minutes till lentils get that tender pull.
- Once the valve hisses and pressures dropped, release carefully. Stir in 2 tablespoon of mashed potatoes to thicken stew. Then serve the stew spooned generously over your creamy mashed potatoes. Garnish with parsley and vegan parm if you want. Enjoy!
Time Savers That Actually Work
- Soak lentils overnight if you can to cut pressure cooking time and make 9em easier on your tummy.
- Use pre-sliced mushrooms or buy 9em sliced to skip chopping time.
- Make mashed potatoes ahead and keep warm while stew cooks in the pressure cooker. Saves you trouble at the end.
This way, your dinners on the table faster and you get less juggling pots. The stew cooks while you chill or prep a simple salad. Easy peasy.
Your First Taste After the Wait
You scoop up that first bite and the stew feels warm and rich on your tongue. The tender lentils melt into a broth thickened with a bit of mashed potatoes that make it downright cozy.
The mushrooms bring a meaty chew that balances the soft taters smothered underneath. Herbs peek through, wigglin in every mouthful without being shouty. That coconut aminos adds a subtle background note that kinda ties it all together.
You feel that contrast: creamy mash base, a savory stew on top, all blending into a hug on your plate. Its just the kinda homey meal that soothes and satisfies, no fuss needed.
Your Leftover Strategy Guide
- Store leftovers in airtight containers in the fridge. Best eaten within 3-4 days for fresh taste.
- Freeze leftover stew in separate freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
- Keep mashed potatoes separate in an airtight container if you want to control the texture when reheating.
- Reheat stew gently on the stove or microwave, adding a splash of broth or water to loosen if needed.
If you wanna meal prep, portion stew and mash in single servings before storing. Saves you mess later.
Everything Else You Wondered About
- Can I use other lentils besides green? You can but cooking time might change since red or brown lentils cook faster.
- What if I dont have fresh thyme? Dried thyme works too. Use about one-third of fresh amount since dried is stronger.
- Can I skip tomato paste? Yep, its optional. It adds depth but stew still tastes great without it.
- Do I have to peel potatoes? Nope. Leaving some skin adds nice texture and nutrients.
- How do I know when the stews done in the pressure cooker? When the valve hisses and you get that tender pull from the lentils, its ready.
- What if my pressure cooker wont seal? Check the sealing ring and make sure its properly set and clean. Replace if worn out.
Lentil Mushroom Stew Over Mashed Potatoes
Equipment
- 1 Mixing bowl for mashed potatoes
Ingredients
Main ingredients
- 1 pound yellow potatoes peeled and quartered evenly, some skin left for texture
- Sea salt and black pepper to taste
- 1-2 tablespoon olive oil or more almond milk or veggie broth if avoiding oil
- 2-4 tablespoon unsweetened almond milk or vegetable broth for mashed potatoes moisture
- 1 tablespoon water or avocado/olive oil for sautéing shallots
- ½ cup chopped shallot
- 2 cups sliced cremini or button mushrooms
- 1-2 tablespoon coconut aminos for savory umami
- salt and pepper pinch, to taste
- 2 tablespoon fresh thyme chopped, or rosemary/dried if not available
- ⅔ cup dry green lentils rinsed and drained, soaking overnight helps digestion
- 2-3 cups vegetable broth for simmering stew
- 1 tablespoon tomato paste optional, adds flavor depth
- 2 tablespoon mashed potatoes from batch, to thicken stew
- Fresh chopped parsley for garnish
- Vegan Parmesan cheese optional, for garnish
Instructions
Instructions
- Place peeled and quartered potatoes in a large pot. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
- While potatoes cook, heat 1 tablespoon water or oil in a skillet over medium heat. Add chopped shallots and sauté until translucent, around 3 minutes.
- Add mushrooms, a pinch of salt and pepper, and coconut aminos. Stir for about 8-10 minutes until mushrooms are browned and tender.
- Stir in fresh thyme and sauté for another 1-2 minutes. Set aside on low heat to keep warm.
- Mash drained potatoes with olive oil and almond milk or veggie broth. Season with salt and pepper. Add more liquid if needed for creaminess while keeping them thick enough to hold stew.
- In pressure cooker, add sautéed mushrooms, fresh thyme, lentils, vegetable broth, and tomato paste if using. Cook on high pressure for 15 minutes. Release pressure carefully. Stir in mashed potatoes to thicken the stew. Spoon over mashed potatoes. Garnish with parsley or vegan parmesan and enjoy.
