Instant Pot Lentil and Sweet Potato Stew for Fiber-Rich Meal Prep

How to Make Instant Pot Lentil and Sweet Potato Stew for Fiber-Rich Meal Prep

1. 1

   Step 1: Prep the ingredients

   Active 15 min

   Peel and dice the sweet potatoes and carrots, finely chop the onion, and mince the garlic. Rinse the brown lentils under cold water and drain; open the canned diced tomatoes and measure the vegetable broth, spice blend, spinach, and lemon so everything is ready.
   
2. 2

   Step 2: Sauté the aromatics

   Active 7 min

   Select Sauté on the Instant Pot and add the olive oil. When hot, add the chopped onion, minced garlic and diced carrots and cook, stirring often, until the onion is translucent and the carrots begin to soften, about 5–7 minutes.

   For this step

   • 1 tbspextra-virgin olive oil
   • 1 mediumyellow onion, chopped
   • 4 clovesgarlic cloves, minced
   • 2 mediumcarrots, peeled and diced
   
3. 3

   Step 3: Add lentils, sweet potato, tomatoes and broth

   Active 4 min

   Add the rinsed brown lentils, diced sweet potatoes, canned diced tomatoes with their juices, vegetable broth, and the spice blend to the pot. Stir thoroughly, scraping the bottom to deglaze so nothing is stuck, and make sure ingredients are evenly distributed.

   For this step

   • 1 1/2 cupsbrown lentils, rinsed
   • 2 mediumsweet potatoes, peeled and diced
   • 1 can (14.5 oz)canned diced tomatoes
   • 4 cupslow-sodium vegetable broth
   • 1 tbspspice blend (ground cumin, smoked paprika, turmeric, salt & black pepper)
   
4. 4

   Step 4: Pressure cook

   Active 3 min · Passive 32 min

   Cancel Sauté, secure the Instant Pot lid and set it to High pressure for 12 minutes. Note the pot will take about 8–12 minutes to reach pressure; after the cook time allow a 10-minute natural release, then carefully quick-release any remaining pressure before opening.
   
5. 5

   Step 5: Finish and adjust seasoning

   Active 3 min

   Stir in the baby spinach and let it wilt into the hot stew, about 1–2 minutes. Mash a few sweet potato pieces against the side of the pot for a thicker texture, then stir in the lemon juice and taste; adjust salt and pepper as desired.

   For this step

   • 4 cup (packed)baby spinach (packed)
   • 1 lemonlemon, juiced
   
6. 6

   Step 6: Portion and store for meal prep

   Active 10 min

   Divide the stew into airtight containers (about 1 to 1 1/4 cups per serving). Cool slightly before refrigerating for up to 5 days or freezing for up to 3 months; reheat in the microwave or on the stove until warmed through.
   

1. Peel and dice the sweet potatoes and carrots, finely chop the onion, and mince the garlic. Rinse the brown lentils under cold water and drain; open the canned diced tomatoes and measure the vegetable broth, spice blend, spinach, and lemon so everything is ready.
2. Select Sauté on the Instant Pot and add the olive oil. When hot, add the chopped onion, minced garlic and diced carrots and cook, stirring often, until the onion is translucent and the carrots begin to soften, about 5–7 minutes.
3. Add the rinsed brown lentils, diced sweet potatoes, canned diced tomatoes with their juices, vegetable broth, and the spice blend to the pot. Stir thoroughly, scraping the bottom to deglaze so nothing is stuck, and make sure ingredients are evenly distributed.
4. Cancel Sauté, secure the Instant Pot lid and set it to High pressure for 12 minutes. Note the pot will take about 8–12 minutes to reach pressure; after the cook time allow a 10-minute natural release, then carefully quick-release any remaining pressure before opening.
5. Stir in the baby spinach and let it wilt into the hot stew, about 1–2 minutes. Mash a few sweet potato pieces against the side of the pot for a thicker texture, then stir in the lemon juice and taste; adjust salt and pepper as desired.
6. Divide the stew into airtight containers (about 1 to 1 1/4 cups per serving). Cool slightly before refrigerating for up to 5 days or freezing for up to 3 months; reheat in the microwave or on the stove until warmed through.