Instant Pot Lentil Curry
Let’s talk dinner beauty. One-pot, WOW-flavor, inexpensive, how-can-something-this-easy-taste-this-good? meal gorgeousness. This simple, healthy Instant Pot Lentil Curry could be a dinner pageant queen!
Now, I’m not going to pretend that if every recipe to come out of my kitchen could strut the red carpet, Instant Pot Lentil Curry would be the one to land the cover of Vogue. I’m talking meal inner beauty here.
Lentil Curry is humble. Her appearance is understated. She does not demand attention. Take one bite, however, and you’ll see immediately why this dinner rocketed to the top of the favorites list around here. (See also this humble yet amazing lentil curry: Slow Cooker Red Lentil Cauliflower Curry.)
Don’t be fooled by Instant Pot Lentil Curry’s modest appearance. Every bite is rich and lively, courtesy of fresh ingredients such as ginger and garlic and captivating Indian spices such as turmeric and curry powder.
In addition to its flavor, what I love most about this lentil curry is its indulgent, creamy texture. This is due in part to the addition of coconut milk but even more so to the way the lentils are cooked. I used light coconut milk and was worried the curry wouldn’t be creamy enough. I couldn’t have been more pleasantly surprised! The texture was PERFECT. (Coconut milk is a go-to curry ingredient in this amazing Coconut Curry and this Chickpea Curry! No coconut milk on hand? Kathryn’s Quick and Easy Vegetarian Curry is made without.)
This Lentil Curry was the very first recipe I tried in my Instant Pot. Cooking lentils in an Instant Pot isn’t a huge time saver because lentils are fairly quick cooking already, BUT using the Instant Pot did make an incredible difference in three important ways.
One, TEXTURE. Cooking lentils in the Instant Pot makes them marvelously creamy while maintaining just enough texture so that they do not taste mushy. If you’ve ever cooked lentils (and you definitely should—they are one of the most delicious, healthy, and inexpensive ingredients you can buy), you know this can be a tricky balance to strike. Cooking the lentils in the Instant Pot resulted in textbook creamy lentils, and I never even needed to stir the pot.
Two, ONE POT. Most lentil curry recipes require two pots, one for cooking the lentils and one for simmering the coconut curry sauce. With this recipe, everything happens right in the Instant Pot, so you only have one dish to wash at the end.
Three, HANDS FREE. As soon as the aromatics were sautéed, all I needed to do was stir in the lentils and coconut milk, seal the Instant Pot, and walk away. After 15 minutes of cooking time, our creamy Lentil Curry was ready to serve.
The finishing touch to this recipe is a squeeze of fresh lemon juice after the lentils have cooked. Don’t skip it! Its brightness is needed to balance the coconut curry flavors.
If you don’t yet have an Instant Pot, I do think this recipe could be adapted to the stove. I’ve included my best thoughts in the recipe notes below.
As far as different types of lentils, if you are using an Instant Pot, I’d recommend sticking with green or brown lentils. (I’ve done the recipe both ways and each was delicious.) Red and yellow lentils are more delicate and didn’t hold up as well in the Instant Pot, so I wasn’t *as* smitten with their final texture. That said, if red or yellow lentils are all you have on hand (and you don’t mind a slightly mushier lentil curry), feel free to use them. If you are cooking the curry on the stove, the color of the lentils is less important. Just be sure to adjust the cooking time accordingly.
An Instant Pot Lentil Curry Recipe Update
HAPPY NEWS! This Instant Pot Lentil Curry has become one of my most popular recipes. It turns out you all love curry flavors in the Instant Pot as much as I do ❤. I’ve also added a recipe for Instant Pot Butter Chicken, Instant Pot Chicken and Rice, AND Instant Pot Chicken Tikka Masala. All are super flavorful, easy, and healthy Instant Pot recipes!
Recommended Tools to Make Instant Pot Lentil Curry
- Instant Pot (other pressure/multicooker brands with a similar sauté and pressure cooking function should work too)
Instant Pot Lentil Curry
Easy, creamy Instant Pot Lentil Curry. Amazing Indian flavors, not too spicy, healthy, and vegan! One pot recipe that’s completely hands free.
Yield: about 3 cups (4 to 6 servings)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 1 1/2 cups green or brown lentils
- 1/2 tablespoon coconut oil
- 1 small shallot, finely chopped
- 3 tablespoons minced fresh ginger
- 2 tablespoons minced garlic (about 6 cloves)
- 1 tablespoon plus 1 teaspoon curry powder
- 1/2 tablespoon coconut sugar or brown sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon ground turmeric
- 1/8 to 1/4 teaspoon cayenne pepper (use more for more spice or omit if sensitive to spice)
- 1 (14-ounce) can light coconut milk
- 2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
- Cooked brown rice, for serving
- Chopped fresh cilantro, for serving
- Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
- Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze for 2 to 3 months. Let thaw overnight in the refrigerator. The lentils thicken as they cool, so to reheat, sprinkle with a little water, vegetable or chicken stock, or coconut milk, then rewarm gently in the microwave or on the stovetop, adding more liquid as needed.
- I do not recommend using red or yellow lentils in the Instant Pot, as their texture is more delicate and they tend to fall apart.
- To make on the stove: Cook the lentils (you can use any kind of lentils you like). In a separate large, rimmed shallot, sauté the shallot, ginger, garlic, and spices as directed over medium-high heat. Reduce the heat to low, then add the coconut milk and coconut sugar. Let simmer gently for 4 to 5 minutes, until slightly thickened. Stir in the lemon juice and cooked lentils.
Adapted from Minimalist Baker// All images and text © /Well Plated.
Serving Size: 1/2 cup cooked lentils with 1/2 cup cooked brown rice
- Amount Per Serving:
- Calories: 315 Calories
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 237mg
- Carbohydrates: 59g
- Fiber: 6g
- Sugar: 8g
- Protein: 7g
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