Instant Pot Lentil Curry Recipes

INSTANT POT RED CURRY LENTILS

Steps:

• Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.
• Stir in the coconut milk and butter. Taste and adjust seasonings.
• Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

INSTANT POT LENTIL CURRY

Steps:

• Turn Instant Pot to sauté setting. Once hot, add oil.
• Once oil is shimmering, add the onions and sauté until translucent, ~5 minutes.
• Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
• Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on HIGH pressure for 12 minutes.
• Allow steam to naturally release (let pressure valve drop), then stir in the coconut milk, salt, and pepper. Sprinkle individual servings with desired garnishes. Enjoy!

INSTANT POT LENTIL CURRY

Steps:

• 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.

INSTANT POT LENTIL CURRY

Steps:

• Peel and dice your onion. Load into the instant pot with extra virgin olive oil and sauté until the onion starts to change colour.
• Cancel sauté and add in and stir ginger and garlic.
• Peel, dice, and load into the instant pot your carrot and celery.
• Rinse and add in your green lentils.
• Add the rest of the ingredients, stir, and place the lid on the instant pot.
• Set the valve to sealing and cook for 15 minutes on manual.
• Use natural pressure release and wait until the natural pressure is complete.
• When you open the instant pot, it will be liquid free and you can fluff it up with a fork.
• Then load into bowls with brown rice.

INSTANT POT LENTIL CURRY

Steps:

• Press the 'saute' button (medium) and add oil. As the oil heats up, add cumin seeds. Add crushed cloves. And saute for a few seconds.
• Add chopped garlic, grated ginger, and chopped onions. Saute until the onions turn translucent. Add the chopped tomatoes and saute until it turns soft.
• Add salt and all the spices like bay leaf, cayenne, garam masala, and coriander powder.
• Saute for 2- 3 minutes. Add the washed and rinsed lentils. Add water and stir well.
• Press cancel to stop sautéing and close the lid.
• Press the 'pressure cooker' setting and set the timer for 15 mins on high pressure.
• When the instant pot beeps let the pressure release naturally. It is safe to open the lid only after the pin drops down. Add chopped cilantro and a little lemon juice and mix well. Enjoy the lentil curry with rice or quinoa.

RED LENTILS CURRY (MASOOR DAL)

Steps:

• Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
• When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
• Add tomato and spices. Stir and sauté for another 2 minutes.
• Add the lentils, water and stir well.
• (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
• Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
• After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
• Open the pot. Add the lime juice and stir the dal.
• Garnish with cilantro. Serve dal with roti, naan or rice.

VEGAN RED LENTIL CURRY

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
• Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
• Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
• Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
• Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
• Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

INSTANT POT LENTIL CURRY

Steps:

• Sauté onions and carrot in the oil for about 5 minutes, using the Saute function of the Instant Pot
• Stir in the garlic, garam masala, curry powder and chilli powder and sauté for a further minute, then press Off to stop the saute function.
• Stir in the lentils, water, canned tomatoes and tomato puree.
• Secure the lid on the Instant Pot (turn the knob to 'sealing' if you don't have a self-sealing model) and Pressure Cook for 10 minutes at high pressure.
• Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.
• Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.
• Taste and season with salt and pepper and add more chilli powder if desired.

30 MINUTE INSTANT POT RED LENTIL CURRY

Steps:

• 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!

INSTANT POT SWEET POTATO LENTIL CURRY

Steps:

• Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
• Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
• When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
• Serve warm with rice, quinoa, naan bread or flatbread.
• Optional add-ons: avocado, sweetcorn, parsley, chili.

EASY INSTANT POT RED LENTIL CURRY

Steps:

• Note: to avoid a burn warning from the Instant Pot it's important to measure accurately and stick closely to the recipe as written.
• Combine all ingredients in the Instant Pot and stir well (if using soy curls/TVP, these go in dry; no need to soak first). Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
• Carefully quick release the pressure. Stir, serve and enjoy!Lentil curry is great with potatoes, rice, or quinoa, plus your choice of cilantro, lime, avocado, and/or plain vegan yogurt.