Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

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One of the first things I learned to actually cook when I was a kid was pot roast with potatoes and carrots. I clearly remember my Mom calling me from work and telling me what to do to get dinner started. I think I was in 5^th grade and I was so proud that I could make a grown up meal.

While I don’t cook meat any more, occasionally I want a meal that isn’t all mixed together. I know some of you have noticed that most of my meals are soups, casseroles, one-pot type of recipes. Sometimes, I want a main dish and side dishes.

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I used my memories of my first solo cooking experience to create a new Instant Pot recipe. Don’t worry; it’s plant-based, full of fiber and cholesterol free.

I love using lentils in place of beef in my recipes. Like my Lentil Shepherd’s Pie, Lentil Tacos, Instant Pot Lentil Tacos, “Beefy” Lentil Soup and more.

This time I made Lentils, Broccoli Mashed Potatoes and Carrots. They were all cooked at the same time in my Instant Pot. I have the 6 quart IP by the way.

You could definitely cook these separately on the stove if you don’t have an Instant Pot. See why I bought mine!

This recipe requires that you have a steamer basket. I bought this one on Amazon and I’ve been very happy with it. It collapses so it can be stored in a small space.

I wanted to have an easy recipe where I could throw everything in and have it cooked together. The carrots and broccoli do get over cooked with this method. I don’t mind because the broccoli is getting mashed into the potatoes anyway. I feel it’s a small price to pay to avoid having to cook multiple items at different times.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

This easy recipe will feed a family of four with some leftovers. If you love carrots you may want to add extra though. You can make it your own by adding your favorite spices or extra veggies.

Ingredients

• 1 cup dry brown lentils
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 bay leaf
• 2 cups of water
• 5 russet potatoes, peeled if desired and cut in half
• 4 large carrots cut in half (to fit in pot)
• 2 cups of broccoli florets
• 1 teaspoon salt
• ¾ cups rice milk (any unsweetened plant milk is acceptable)
• 2 Tablespoons nutritional yeast

Instructions

1. Pour lentils into your Instant Pot and sprinkle the onion powder and garlic powder on top. Add the 2 cups of water.
2. Place the steamer basket on top of the lentils.
3. Put the potatoes, carrots and broccoli in the steamer basket.
4. Close the lid and make sure the release is in the sealed position.
5. Press the Manual button and use the arrows to bring it down to 10 minutes.
6. Once done, turn off and let the pressure reduce naturally. After 10 minutes you can do a quick release.
7. Sort the food by placing the carrots in a small bowl, the potatoes and broccoli in a large mixing bowl and the lentils can stay in the Instant Pot. Don’t forget to discard the bay leaf.
8. Pour plant-based milk, salt and nutritional yeast over the potatoes and broccoli. Use a potato masher to make mashed potatoes.
9. Salt and pepper to taste.

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