Instant Pot Red Lentil Curry

Name: Instant Pot Red Lentil Curry
Total time: 30 min
Yield: Family
Cuisine: Asian
Ingredients: 250 g red lentils; 400 ml coconut milk; 1 onion, diced; 2 tbsp curry powder; 500 ml vegetable broth

Instant Pot Red Lentil Curry is a warmly spiced, creamy bowl of comfort that comes together with almost no hands-on effort. Red lentils break down into a luscious, naturally thick base infused with ginger, garlic, and fragrant curry spices. Ladle it over rice or scoop it up with warm flatbread for a nourishing plant-based meal.

Asian Indian Vegan Gluten-Free High-Protein Instant Pot Dinner Family One-Pot 30-Minute Freezer-Friendly Lentils

⏱ 30 min
📊 easy
🍽 Family

Ingredients

250 g red lentils
400 ml coconut milk
1 onion, diced
2 tbsp curry powder
500 ml vegetable broth

Instructions

Set the Instant Pot to the saute mode and warm two tablespoons of oil until shimmering.
Add one diced onion and cook for three to four minutes until softened, then stir in minced garlic and grated ginger and cook one minute until aromatic.
Add two teaspoons of curry powder, a teaspoon of cumin, and half a teaspoon of turmeric, stirring for thirty to sixty seconds to bloom the spices in the oil.

Pour in one cup of rinsed red lentils, one can of diced tomatoes, and three cups of vegetable broth, then scrape the bottom well to lift any stuck bits and prevent a burn warning.
Secure the lid, set the valve to sealing, and cook on high pressure for eight minutes.
Allow a natural pressure release for ten minutes, then carefully move the valve to vent and release any remaining steam.
Stir in half a can of coconut milk along with salt to taste, letting the residual heat warm it through into a creamy sauce.
Finish with a squeeze of lime and chopped cilantro, then serve hot over rice or with naan.

💡 Chef's tip

Saute the spices in oil for a minute before adding liquid, as blooming them in fat unlocks far deeper flavor, and stir in the coconut milk only after pressure cooking so it stays smooth and does not split.

Red lentils need no pre-soak and cook to a soft, saucy texture under pressure, which is why they beat brown lentils for a quick weeknight curry.