Comforting, quick, and forgiving — this Instant Pot Lentil Curry is the kind of weeknight dinner I make when I want something nourishing without babysitting a pot. It builds flavor fast: sauté the aromatics, add curry powder and coconut milk, pressure-cook the lentils, finish with cilantro and lemon. Simple steps, bold results.

I love this recipe because it scales easily and tolerates substitutions. It’s plant-based, stores well, and sits between a thick stew and a saucy curry — which means it’s great over rice, with flatbread, or spooned into bowls for lunches all week.

Below you’ll find exactly what to buy, the step-by-step Instant Pot directions, and practical tips to avoid common missteps. Read through once, then cook once. You’ll come away with a reliable, flavorful lentil curry that practically cooks itself.

Gather These Ingredients

1 tablespoon olive oil — for sautéing the onions and vegetables; helps bloom the spices.
1 small yellow onion, chopped — foundational aromatics; softens and sweetens with sautéing.
2 medium carrots, chopped — adds natural sweetness and body to the curry.
1 bell pepper, chopped and seeds removed — color, texture, and mild flavor; seed removal prevents bitterness.
1 garlic clove, minced — small but powerful aromatic; add with ginger for depth.
1 inch fresh ginger, minced — bright, warming counterpoint to the coconut milk and curry powder.
1 tablespoon curry powder — main spice note; toasting it briefly in the pot sharpens the flavor.
1 cup water — the cooking liquid that, together with coconut milk, hydrates the lentils.
1 cup dried green lentils — hold their shape well and provide heartiness and protein.
1 teaspoon fine sea salt — seasons the whole pot; you can adjust after cooking if needed.
1 (15 oz.) can coconut milk — adds creaminess and balances the spices.
½ cup fresh cilantro — stirred in at the end for a fresh, herbal lift.
lemon slices, for serving — squeezed over at the table to brighten the curry.

Step-by-Step: Instant Pot Lentil Curry

Press the “Sauté” button on the Instant Pot and wait until it starts to heat. Add 1 tablespoon olive oil, the chopped yellow onion, chopped carrots, and chopped bell pepper (with seeds removed). Stir and cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic, minced ginger, and 1 tablespoon curry powder. Stir continuously for about 1 minute.
Press “Off” or “Cancel” to stop Sauté. Pour in 1 cup water and use a spatula to scrape the bottom of the pot so no vegetables or spices are stuck (this helps prevent a burn warning).
Add 1 cup dried green lentils and 1 teaspoon fine sea salt, then pour in the 15 oz can of coconut milk. Stir once to combine, making sure the lentils are submerged in the liquid.
Secure the lid and move the steam release valve to “Sealing.” Select Manual or Pressure Cook on high pressure and set the cook time to 5 minutes. The display will read “ON” while the pot comes to pressure (about 10 minutes).
When the cooking cycle ends, allow the pressure to naturally release for 10 minutes.
After 10 minutes of natural release, carefully move the steam release valve to “Venting” to release any remaining pressure. Wait until the floating valve drops before opening the lid.
Open the lid and stir in ½ cup fresh cilantro. Taste and adjust seasoning as desired.
Serve portions with lemon slices for squeezing and additional cilantro if you like.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

The Upside of Instant Pot Lentil Curry

This curry is fast without feeling cheap. Active hands-on time is mostly limited to chopping and the sauté stage; the Instant Pot handles the rest. The total time is short because lentils cook quickly under pressure, and the coconut milk creates a creamy texture without cream.

Nutrition-wise, it’s a solid plant-based dinner: lentils offer protein and fiber, carrots add beta-carotene, and ginger and turmeric-forward curry powder contribute antioxidants. The recipe is also budget-friendly — dried lentils and a can of coconut milk stretch a long way.

Finally, it’s forgiving. Slightly overcooked lentils still taste great here because the curry is meant to be saucy. That makes it a reliable option if you’re feeding picky eaters or planning meals ahead.

If You’re Out Of…

Bell pepper — increase the carrots and onion by a small amount to preserve volume and sweetness.
Fresh cilantro — use the lemon slices a bit more liberally for brightness, or add a sprinkle of any fresh herb you have.
Green lentils — other dried lentils will work, but expect differences in texture and cook time (red lentils will break down more).
Coconut milk — thin coconut milk will thin the curry; if you only have a light version, you may want to reduce it slightly after cooking to concentrate flavor.

Tools of the Trade

Instant Pot or electric pressure cooker — key for the short cook time and hands-off finish.
Heatproof spatula — for scraping the pot bottom after adding water and stirring without scratching.
Chef’s knife and cutting board — for chopping the onion, carrots, bell pepper, ginger, and cilantro.
Can opener — for the coconut milk.
Measuring cups and spoons — to ensure the water, lentils, salt, and curry powder are correct.

Easy-to-Miss Gotchas

Burn warnings: scraping the bottom after adding water is not optional. Any browned bits or stuck spices can trigger the Instant Pot’s burn detection. Use a spatula and make sure the lentils are submerged.

Sealing the valve: confirm the steam release valve is set to “Sealing” before you start the pressure cycle. If it’s not sealed, the pot will not pressurize.

Natural release matters: the recipe calls for a 10-minute natural release. That short interval lets the pressure drop slowly and finishes the lentils gently. Skipping this step can lead to fileshot splatter or uneven texture.

Salt adjustment: 1 teaspoon fine sea salt is a good starting point, but taste after cooking and adjust. Coconut milk can mute saltiness, so don’t oversalt early.

In-Season Flavor Ideas

Spring: add fresh peas near the end for a pop of sweetness and color. They only need a couple of minutes off-heat to heat through if you’re stirring them into the finished curry.

Summer: stir in chopped ripe tomatoes when sautéing the aromatics for a brighter, tangier base.

Fall/Winter: fold in chopped kale or spinach after pressure cooking so the residual heat wilts the greens without overcooking them.

Flavor Logic

Curry powder provides a complex spice backbone — a mix of warmth, earth, and a touch of heat. Toasting it briefly in oil releases essential oils and deepens the aroma. Garlic and ginger are the classic aromatic pair; garlic offers savory depth while ginger adds brightness and a little heat.

Coconut milk supplies fat that carries flavor and softens the heat and acidity. The lentils soak up this aroma and develop a creamy texture. Fresh cilantro and lemon at the end reintroduce freshness and lift the overall profile, preventing the dish from feeling heavy.

Save for Later: Storage Tips

Cool the curry to near room temperature (no more than an hour at room temp), then transfer to an airtight container and refrigerate. It keeps well for up to 5 days as the original directions note. Reheat on the stove over low heat with a splash of water if it has thickened, or microwave in short bursts, stirring between intervals.

Freezing: this curry freezes acceptably. Portion into freezer-safe containers, leaving headspace, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: coconut milk texture can change slightly after freezing; stirring and gentle reheating restore a pleasant consistency.

Questions People Ask

Will the lentils overcook? The timed pressure cook is short (5 minutes) because lentils pressurize quickly. If you prefer firmer lentils, reduce the natural release time slightly, but the 10-minute natural release helps texture and flavor melding.
Can I make this on the stove? Yes. Simmer the lentils in the covered pot with the same liquid until tender, about 25–30 minutes, stirring occasionally and adding more water if needed.
Is this recipe spicy? Not inherently. If you want heat, add cayenne or crushed red pepper when you add the curry powder.
How do I serve it? Spoon over rice, quinoa, or with flatbread. A wedge of lemon on the side brightens each bowl.

Ready to Cook?

You have everything you need: a short prep, a faithful Instant Pot sequence, and a pantry-friendly ingredient list. Follow the steps as written, pay attention to the key gotchas (scrape the bottom and seal the valve), and finish with cilantro and lemon. This Lentil Curry is designed to be dependable and delicious on repeat. Cook it once and keep the notes — it will become one of the recipes you reach for when you want nourishing food without stress.

Print Recipe Save it for later

Instant Pot Lentil Curry

A quick, creamy lentil curry made in the Instant Pot with coconut milk, cilantro, and a squeeze of lemon.

Prep Time28

Cook Time47

Total Time1 25

Servings: 4 servings

Ingredients

1 tablespoonolive oil
1 smallyellow onion chopped
2 mediumcarrots chopped
1 bell pepper chopped and seeds removed
1 garlic clove minced
1 inchfresh ginger minced
1 tablespooncurry powder
1 cupwater
1 cupdried green lentils
1 teaspoonfine sea salt
1 15 oz. cancoconut milk
1/2 cupfresh cilantro
lemon slices for serving

Instructions

Press the "Sauté" button on the Instant Pot and wait until it starts to heat. Add 1 tablespoon olive oil, the chopped yellow onion, chopped carrots, and chopped bell pepper (with seeds removed). Stir and cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic, minced ginger, and 1 tablespoon curry powder. Stir continuously for about 1 minute.
Press "Off" or "Cancel" to stop Sauté. Pour in 1 cup water and use a spatula to scrape the bottom of the pot so no vegetables or spices are stuck (this helps prevent a burn warning).
Add 1 cup dried green lentils and 1 teaspoon fine sea salt, then pour in the 15 oz can of coconut milk. Stir once to combine, making sure the lentils are submerged in the liquid.
Secure the lid and move the steam release valve to "Sealing." Select Manual or Pressure Cook on high pressure and set the cook time to 5 minutes. The display will read "ON" while the pot comes to pressure (about 10 minutes).
When the cooking cycle ends, allow the pressure to naturally release for 10 minutes.
After 10 minutes of natural release, carefully move the steam release valve to "Venting" to release any remaining pressure. Wait until the floating valve drops before opening the lid.
Open the lid and stir in ½ cup fresh cilantro. Taste and adjust seasoning as desired.
Serve portions with lemon slices for squeezing and additional cilantro if you like.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Equipment

Instant Pot

Notes

Notes
Nutrition information is for 1 of 4 servings, or roughly 1 cup of curry without the rice. This information is automatically calculated, and is just an estimate, not a guarantee.
Need to use another variety of lentil?
Brown lentils will work just as well as green lentils in this recipe, and if you need to use red lentils just keep in mind that they will give this recipe a mushier texture. (More like a pureed soup.)
Update Note:
This recipe was updated in October 2023 to use green lentils and a whole can of coconut milk for a better texture & flavor. You can
find the original recipe here
.