Instant Pot Lentil and Vegetable Curry
🕒 35 min total Prep 15 min Cook 20 min 6 servings Dinner Indian
A fast, deeply spiced lentil curry loaded with anti-inflammatory turmeric, ginger, and colorful vegetables — ready in under 40 minutes with the Instant Pot.
Ingredients (20)
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Instructions (5 steps)
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1
Sauté the aromatics: Set the Instant Pot to Sauté mode. Heat olive oil, add onion, and cook until softened, about 5 minutes. Add garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne. Stir for 1 minute until fragrant. Press Cancel.
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2
Add the base: Add rinsed lentils, diced tomatoes, coconut milk, vegetable broth, sweet potato, salt, and black pepper. Stir to combine.
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3
Pressure cook: Lock the lid, set the valve to Sealing, and cook on Manual/Pressure Cook (High) for 10 minutes. When done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
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4
Finish: Open the lid, stir in baby spinach and lemon juice. Let sit 5 minutes until spinach wilts. Taste and adjust salt.
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5
Serve over quinoa, topped with fresh parsley.