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.