Instant Pot Red Lentil Curry is lusciously creamy, full of fragrant curry, hearty greens, and silky coconut milk. Ready in 30 minutes, gluten free, and vegan!
No matter how many dinners I cook, no matter how many blog posts I write, I am always on the lookout for my next favorite dinner.
Enter Instant Pot Red Lentil Curry: saucy lentils are coated in a coconut milk broth infused with warming (but not spicy) curry powder, smoky paprika, and an aromatic base of onions and garlic. Cooked until broken down into a magical dahl-like consistancy and perfect for serving over rice to soak up every last bite of sauce. Hearty greens add texture, cilantro adds brightness, and a sprinkling of toasted coconut provides needed crunch and delicate sweetness.
This weeknight wonder curry is the answer to all my dinner questions!
What's not to love about this red lentil curry?
- Ready in 30 minutes for a majorly flavorful weeknight win.
- Hearty and warming but light and healthy.
- Ready at the push of a button thanks to my most reliable kitchen assistant, the Instant Pot.
- A one pot recipe - aka minimal cleanup, maximum after-dinner enjoyment.
- Made almost entirely with pantry and fridge staples.
What lentils are used in curry?
For this recipe, we are using either split red or split yellow lentils. They are the fastest cooking lentils and break down into the perfect consistancy for serving over rice.
Brown, black, or unsplit red lentils will take longer to cook and require a different moisture content than the recipe calls for. For best results, and Instant Pot safety, stick with the recipe as written.
How to make curry lentils in the Instant Pot:
Friends, this recipe could not be simpler. She's earned the title of my favorite weeknight meal and I know that in a pinch, I can always get this recipe on the table.
First, chop an onion and mince some garlic.
Second, add everything except the greens, cilantro and optional coconut to the Instant Pot. Set the pot to high pressure for 5 minutes. That's right, FIVE minutes. One, two, three, four, five!
The instant pot will take 10 minutes to build pressure, 5 minutes to cook, and then wait 10 minutes while it releases pressure naturally. Vent the pot and stir in the greens and cilantro. The residual heat will wilt the greens until they are tender.
Serve it up with extra cilantro, crunchy toasted coconut, and a juicy squeeze of lime!
30 Minute Instant Pot Red Lentil Curry
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Indian
Description
Instant Pot Red Lentil Curry is lusciously creamy, full of fragrant curry, hearty greens, and silky coconut milk. Ready in 30 minutes, gluten free, and vegan!
Ingredients
- 1 cup split red lentils
- ½ onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 15 oz can coconut milk
- 1 cup vegetable broth
- A few handfuls spinach or other greens
- 2 tablespoons chopped cilantro
- Toasted coconut for garnish
- Rice to serve
Instructions
- Add everything, except the spinach and cilantro, to an electric pressure cooker. Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off. Once the timer beeps, let it naturally pressure release for 10 minutes.
- Vent and stir in the greens and cilantro. Let the greens sit for a minute to wilt. Serve and enjoy!
Nutrition
- Serving Size: ¼ recipe without rice or garnish
- Calories: 243
- Sugar: 3g
- Sodium: 713mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: a6g
- Protein: 15g
I needed a quick recipe with ingredients on hand. Unfortunately didn't have the spinach but I imagine it'd be lovely with it. I used almond milk instead of coconut so next time I will try coconut. Insanely good! Will be making this often.
So, so glad you enjoyed the recipe, Laura!
My instant pot kept shutting down with display saying FOOD BURN. This seems more like a recipe that needs to be cooked on saute or slow cooker setting and stirred often. Taste was amazing! I served it over Thai red rice noodles because I was out of rice.
I made your recipe just now! Very tasty! I added some chick peas and green peas along with the spinach to up my intake of veggies! I will use this recipe again! Thank you!
Thank you so much for your review, Carolyn! I am going to have to add in chickpeas and green peas now too. It sounds delicious!
I doubled the recipe, added some ginger, and then coriander and cumin seeds. I sauteed the onion and seeds a bit first - before pressure cooking. Instead of doubling the coconut milk - did one can coconut + 1 can almond milk. I definitely liked the spinach addition! Even though I adjusted it a bit, I think the core recipe would still be just as great as-is. I was extra impressed because both my 4 year old & 1 year old gobbled it up! For that reason alone, I'll be making it again. Thanks!
Amazing recipe! Super easy! Doubled the garlic (cuz love garlic). Added tablespoon of hot Chile powder. Used kale. Had it over brown rice-SO delish!!
Thank you for the review Ione! Love all the additions!
I love this. I want to make a bigger batch, if I double the ingredients do I still pressure cook for 5 minutes?
Hi Simon, I haven't tried this myself but my guess is yes, the time should still work for a double batch. The pressure cooker will take longer to pressurize and will naturally cook the curry for a longer amount of time. If the curry doesn't seem cooked enough, I would continue pressure cooking it for 1-2 minutes. Please let me know how it goes!
Incredibly easy and tasty! Small suggestion: decrease smoked paprika a bit and add i green chili.
Healthy and delicious!
Thank you for the suggestion! Sounds delicious :) So happy you enjoyed the recipe!
Absolutely fantastic recipe, thank you!!! I like the idea of adding chic peas, I'll be sure to do that next time :)
My 14 month old ate 3 bowls!
Thank you so much for the review, Kelsey! My now 3 year old has always loved this one too :)