Instant Pot Lentil Curry

Creamy lentil curry in a bowl with a whole wheat pita triangle and sprinkle of cilantro

5 from 1 vote

Instant Pot Lentil Curry

This Instant Pot Lentil Curry recipe is naturally vegetarian and vegan, highly nutritious, and packed with warming and flavorful spices. Made with minimal prep time and easy to clean up, this recipe is perfect for a quick, easy, and healthy weeknight dinner!

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: Indian, Vegetarian

Servings: cups

Calories: 280kcal

Equipment

Instant Pot

Ingredients

1 Tablespoon extra virgin olive oil
½ small onion, diced (~½ cup)
3-4 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon chili powder
½ teaspoon ground ginger
15 ounce can crushed tomatoes
1 cup water
1 cup green lentils, rinsed, sorted
½ - 13.5 ounce can full-fat coconut milk (slightly less than 1 cup)
Salt & pepper to taste (¾ -1 teaspoon salt recommended)

Instructions

Turn Instant Pot to sauté setting. Once hot, add oil.
Once oil is shimmering, add the onions and sauté until translucent, ~5 minutes.
Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on HIGH pressure for 12 minutes.
Allow steam to naturally release (let pressure valve drop), then stir in the coconut milk, salt, and pepper. Sprinkle individual servings with desired garnishes. Enjoy!

Notes

Optional Garnishes:

Lemon or lime juice
Chopped cilantro or basil

Any lentil will work for this recipe, but cook times will need to be adjusted.

Brown lentils: 13 minutes
Crimson lentils: 10 minutes
French or black lentils: 8 minutes
Red lentils: 6 minutes

Nutrition