Instant Pot Lentil Curry

Name: Instant Pot Lentil Curry
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 2 medium carrots; 1 bell pepper; 1 garlic clove; 1 inch fresh ginger; 1 tablespoon curry powder; 1 cup water; 1 cup dried green lentils; 1 teaspoon fine sea salt; 1 (15 oz.) can coconut milk; ½ cup fresh cilantro; lemon slices

User Reviews

4.7

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings
4
Calories
236 kcal
Course
Main Course
Cuisine
American

Instant Pot Lentil Curry

Dana Benson

Report

Instant Pot Lentil Curry is an easy weeknight dinner that your whole family will love! It cooks quickly for a meal that's ready to eat in just about 30 minutes.

Share:

I Made This!

108 people made this

Print

30 people printed this

Save this

86 people saved this

Ingredients

Servings

1 tablespoon olive oil
1 small yellow onion , chopped
2 medium carrots , chopped
1 bell pepper , chopped and seeds removed
1 garlic clove , minced
1 inch fresh ginger , minced
1 tablespoon curry powder
1 cup water
1 cup dried green lentils
1 teaspoon fine sea salt
1 (15 oz.) can coconut milk
½ cup fresh cilantro
lemon slices , for serving

Add to Shopping List

Instructions

Press the "Saute" button on the Instant Pot. As soon as it starts to heat up, add in the olive oil, onion, carrots, and bell pepper. Stir until the veggies start to soften, about 5 minutes.
Add in the garlic, ginger, and curry powder and stir for one more minute. Press the "Off/Cancel" button right away, and add the cup of water to prevent the spices from burning to the bottom of the pot. Use a spatula to scrape the bottom, making sure that no veggies or spices are stuck. (This will prevent a burn error later.)
Add in the green lentils, salt, and coconut milk, then secure the lid. Move the steam release valve to "sealing" then use the Manual or Pressure Cook button to cook at high pressure for 5 minutes. It will take roughly 10 minutes for the pot to pressurize, so the screen will read ON until then.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads L0:10, you can move the steam release valve to "venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
Stir in the fresh cilantro and adjust any seasoning to taste. I usually add in an extra ½ teaspoon of salt, and a squeeze of lemon juice to brighten the flavor. Serve over cooked rice with extra cilantro on top, if you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Equipments used:

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.

Nutrition Information

Show Details

Calories 236kcal (12%) Carbohydrates 37g (12%) Protein 13g (26%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 612mg (26%) Potassium 689mg (20%) Fiber 17g (68%) Sugar 5g (10%) Vitamin A 6196IU (124%) Vitamin C 44mg (49%) Calcium 55mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 236 kcal

% Daily Value*

Calories	236kcal	12%
Carbohydrates	37g	12%
Protein	13g	26%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	612mg	26%
Potassium	689mg	15%
Fiber	17g	68%
Sugar	5g	10%
Vitamin A	6196IU	124%
Vitamin C	44mg	49%
Calcium	55mg	6%
Iron	4mg	22%