Instant Pot Lentil Curry

Why Cook Lentil Curry In An Instant Pot?

If you have an instant pot at home, you will know about its many benefits. This kitchen appliance is impressive. Since it is an instant pot, it cooks everything instantly. However, if you don’t have an Instant Pot here is the stovetop version of Coconut Lentil Curry.

Furthermore, it is also versatile. So, if you have an instant pot in your kitchen that you don’t use very often, now is the time to start enjoying its many benefits. Here is why you should make this lentil curry in an instant pot:

It is super quick, takes about 20 minutes to get this scrumptious curry on the plate.
It is convenient. Since it is a one-pot working, it is super convenient to use. You can select the options, and that’s it.

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 4
  • Energy 204 kcal
  • Fat 18.7 g
  • Protein 3.9 g
  • Carbs 8.2 g

Recipe Allergies


  • 1.Select sauté and add olive oil to the instant pot.
  • 2.Once it is heated, add onion, garlic, ginger, thyme and cook stirring until onion softens about 2 minutes
  • 3.Add curry powder, turmeric, cumin, and salt. Cook until fragrant, about 1 minute.
  • 4.Stir in the lentil to coat with the sauteed veggies.
  • 5.Select cancel. Add vegetable broth, coconut milk, Scotch Bonnet pepper, Mix well so that the ingredients are well incorporated.
  • 6.Seal the lid tightly and cook at high pressure for about 10 minutes. Once the timer is up, naturally release the pressure.
  • 7.Take off the lid, stir and serve lentil curry.

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  • 1 cup brown dried lentils, rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 inch ginger, grated
  • 1 sprig thyme
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 1 Scotch Bonnet pepper (whole)
  • 1/2 teaspoon salt