Instant Pot Lentil Curry

There’s something truly magical about a warm bowl of lentil curry, especially when it comes together in an Instant Pot. Packed with protein, fiber, and an incredible blend of spices, this Instant Pot Lentil Curry is not only delicious but also incredibly easy to make. It’s the perfect cozy meal for busy weeknights or lazy weekends. The best part? It’s a one-pot wonder that minimizes cleanup while maximizing flavor.

Why Instant Pot Lentil Curry is Worth Your Time

This Instant Pot Lentil Curry is a game-changer for several reasons. First, it’s quick and easy. The pressure cooker significantly reduces cooking time, allowing you to enjoy a hearty meal in under an hour. Lentils are naturally nutritious, providing an excellent source of plant-based protein and fiber. The rich and creamy coconut milk combined with a medley of spices creates a flavorful dish that will have your taste buds dancing. Plus, it’s versatile enough to serve over brown rice, quinoa, or even on its own.

Ingredient List

• 1 cup lentils (green or brown)
• 2 tablespoons coconut oil
• 1 cup plus 1 tablespoon water, divided
• 1 small shallot, finely chopped
• 3 tablespoons minced fresh ginger
• 2 tablespoons minced garlic (about 6 cloves)
• 1 tablespoon curry powder
• 1 teaspoon kosher salt
• 1 tablespoon coconut sugar or brown sugar
• 1 teaspoon ground turmeric
• ½ to 1 teaspoon cayenne pepper (use more for extra spice or omit if sensitive)
• 1 can light coconut milk (about 14 ounces)
• 2 tablespoons freshly squeezed lemon juice (about ½ large lemon)
• Cooked brown rice for serving
• Chopped fresh cilantro for serving

Prep & Cook Tools

• Instant Pot – the star of the show, making cooking fast and efficient.
• Measuring cups and spoons – for precise ingredient measurements.
• Cutting board and knife – to chop your shallots, ginger, and garlic.
• Wooden spoon – perfect for stirring ingredients together.
• Bowl – for serving your finished curry.

Instant Pot Lentil Curry — Do This Next

Step 1: Sauté the Aromatics

Begin by turning your Instant Pot to the “Sauté” function. Once it’s hot, add the coconut oil. When the oil is melted, add the finely chopped shallot, minced ginger, and garlic. Sauté for about 2-3 minutes until fragrant and the shallot is translucent.

Step 2: Add the Spices

Stir in the curry powder, ground turmeric, coconut sugar, and cayenne pepper. Let the spices toast for an additional minute. This step enhances their flavors and creates a fragrant base for your curry.

Step 3: Incorporate the Lentils

Add the lentils to the pot and stir to coat them with the spice mixture. This helps to infuse the lentils with all of those delicious flavors.

Step 4: Add Liquid

Pour in 1 cup of water and the can of coconut milk. Add the kosher salt and stir everything together, ensuring the lentils are submerged in the liquid.

Step 5: Pressure Cook

Secure the lid on the Instant Pot, making sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 15 minutes on high pressure.

Step 6: Release Pressure

Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.

Step 7: Final Touches

Open the lid and stir the curry. If it seems too thick, add a little more water to reach your desired consistency. Finally, stir in the freshly squeezed lemon juice to brighten the flavors.

Step 8: Serve

Serve the lentil curry over cooked brown rice and garnish with chopped fresh cilantro for a pop of freshness.

In-Season Flavor Ideas

• Fresh Spinach: Stir in a couple of handfuls of fresh spinach at the end for added nutrients.
• Sweet Potatoes: Add diced sweet potatoes along with the lentils for a heartier dish.
• Cauliflower: Toss in some cauliflower florets before pressure cooking for extra texture.
• Seasonal Herbs: Experiment with herbs like basil or mint for a unique twist.

Slip-Ups to Skip

• Do not skip the sauté step! It’s crucial for building flavor.
• Be cautious with the cayenne pepper; add slowly to control the spice level.
• Make sure to rinse your lentils before cooking to remove any debris.
• Do not overcook the lentils; they should be tender but not mushy.

Cooling, Storing & Rewarming

This Instant Pot Lentil Curry can be stored in an airtight container in the refrigerator for up to 5 days. To cool, let it sit at room temperature for no more than 2 hours before transferring to the fridge. For longer storage, consider freezing it for up to 3 months. When you’re ready to enjoy it again, reheat on the stove or in the microwave, adding a splash of water if it’s too thick.

FAQ

Can I use red lentils instead of green or brown?

Yes, you can use red lentils, but they will cook faster and may result in a creamier texture. Reduce the cooking time to about 10 minutes.

Is this curry vegan?

Absolutely! This Instant Pot Lentil Curry is entirely plant-based, making it a great option for vegans and vegetarians alike.

What can I serve with lentil curry?

This curry pairs beautifully with brown rice, quinoa, or even naan bread for a complete meal.

Can I make this in a regular pot instead of an Instant Pot?

Yes! Simply follow the same steps on the stovetop, but simmer the lentils with the lid on for about 30-40 minutes, or until tender.

What to Make After This

• Instant Pot Chickpea Curry
• Vegetable Biryani
• Instant Pot Coconut Rice
• Creamy Tomato Soup

Let’s Eat

This Instant Pot Lentil Curry is your new go-to recipe for a satisfying meal that’s bursting with flavor. It’s simple, nourishing, and sure to impress anyone at your dinner table. So gather your ingredients, fire up that Instant Pot, and let the aromas fill your kitchen. You’ll be savoring every spoonful and wishing you had made a double batch!