Steam curls up from the valve hiss and your stomach starts talking back real loud. You catch that familiar vibe in your kitchen with the Instant Pot doing its thing. It’s like the whole room smells warmer, cozier cause you know something great is cooking inside.
When that sealing ring locks tight you just lean back a little and wait for pressure build to kick in. You recall that little buzz when steam pushes through the valve, a gentle hiss whispering that hearty flavors are getting ready to meld and get tender real quick. It’s a kinda comfort in sound alone.
You notice yourself getting hungry just watching the timer count down while the curry works its potluck charm inside. You can almost taste those coconut and tomato mingling with spices and lentils all soft and blended. It’s one of those easy dinners you don’t have to babysit but get that flavors-deep reward for sure.
Why Your Cooker Beats Every Other Pot
- You get dinner done way faster without losing flavor depth, which is kinda wild for such a speed.
- The pressure cooks the lentils and soy curls super tender but no mushy mess if you time it right.
- Less pots to wash is a straight-up win, you set it and forget it till it’s done.
- The sauté mode means you can build flavors right in the same pot, no extra pans needed.
- Natural release lets all those spices mellow and settle, boosting taste without any hassle.
Plus, if you’re in the mood for other fast meals, don’t miss my Chicken Broccoli Soup or my Homemade Mounjaro Recipe for great quick dinners.
Your Simple Ingredient Checklist
You gotta a big yellow onion chopped up fine to start things off smooth. Then pile on 4 to 6 garlic cloves minced, cause garlic and curry are kinda best friends. That fresh ginger, peeled and grated real small adds a nice zing that wakes up the whole pot.
Grab a can of light coconut milk for creaminess without heaviness, and a good 28oz can of diced tomatoes, fire-roasted if you wanna go full flavor town or regular works too. Don’t forget 1 and 1/4 cups of dry red lentils rinsed clean, drying them isn’t necessary but rinsing is a must.
If you want some meaty texture, 2 cups soy curls or 1 cup TVP works wonders, but you can totally skip it if that’s not your thing. For the curry vibe, 1 heaping tablespoon mild curry powder and a teaspoon cumin brings in warmth. Then add a splash of tamari or soy sauce for that umami kick, plus a teaspoon fine sea salt, and a pinch of black pepper.
Water’s gotta be 2 and a quarter cups to help everything cook up nice and creamy. When serving, go with cooked rice or potatoes, and sprinkle fresh cilantro and a squeeze of lime to finish it off nice.
Walking Through Every Single Move
First up, set your Instant Pot to sauté mode. Toss in that chopped onion and cook it for 3 or 4 minutes till it’s soft and smells sweet. You’ll notice it’s getting translucent and kinda inviting already.
Then add the minced garlic and grated ginger. Sauté this mix for another minute until your kitchen smells like a curry dream. It’s real important cause that’s when the flavors start waking up.
Next, sprinkle in the curry powder and cumin. Stir and cook for about 30 seconds to toast those spices just right. It’s a little step that makes a big difference in flavor.
Pour in the diced tomatoes and coconut milk. Then dump in your rinsed lentils and, if you’re using, the soy curls or TVP. Splash in tamari or soy sauce and give it a good stir so everything’s combined and ready for the pressure build.
Seal that Instant Pot lid tight making sure the sealing ring is in place so no steam escapes. Set it to manual high pressure for 10 minutes. Now you just wait for the cooker to do its main work, which is where the valve hiss happens and flavors meld fast.
After cooking, let the pressure release naturally for about 10 minutes before you do a quick release to let out any extra. Then open the lid, stir well, and taste. Adjust salt and pepper if you gotta. Let it sit a bit to thicken then serve up with rice or potatoes, adding fresh cilantro and lime to finish.
Time Savers That Actually Work
You can dice your onions and mince the garlic and ginger ahead of time and stash them in the fridge. Having them ready cuts down your cook time a good bit.
Use pre-rinsed lentils from some stores to skip that rinsing step, but if you rinse, it cleans them better for sure.
When you’re in a rush, skipping the soy curls or TVP makes things simpler and faster. Lentils themselves pack plenty of protein so it’s not a big deal.
Double up and freeze leftovers in portion sizes. Just thaw and reheat for a quick meals later on without extra work.
That First Bite Moment
The first spoonful hits your tongue with a warm hug of spices and creamy coconut silk. You feel the slight tang from tomatoes balancing the smoothness just right.
Then the tender lentils soak in all those rich flavors, making you wanna close your eyes and savor each mouthful. It’s comfort food done simple and right.
The soy curls add a chewy bit of texture that tricks your senses into thinking it’s hearty meat without that heaviness. Each bite kinda melts in your mouth.
Fresh cilantro and lime on top bring this brightness that cuts through the curry richness. Your taste buds do a little happy dance and you’re glad you made it.
How to Store This for Later
Let the curry cool down close to room temp before putting it away so you don’t mess with the Instant Pot’s sealing ring later. That’s kinda important for next use.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it in a saucepan or microwave until nice and warm, adding water or broth if it thickened too much.
If you wanna keep it longer, freeze your curry in individual portions using freezer-safe containers or bags. It’ll last a couple of months and thaw quick either overnight in the fridge or in the microwave on defrost.
What People Always Ask Me
- Can I use other lentils instead of red ones? You sure can, but red lentils cook faster and get soft nice. Brown or green lentils will take longer and hold their shape more.
- Is soy curls really necessary? Nope, totally optional. They add texture and a bit more protein, but lentils alone make a filling meal.
- Can I make this curry vegan? Yep, just be sure your soy sauce or tamari is vegan. The recipe is plant-based already so you’re good.
- What’s natural release vs slow release? Natural release means you just wait without doing anything for pressure to drop, slow release is kinda letting out the pressure gently instead of a quick blast.
- Do I have to use coconut milk? Coconut milk adds that creamy richness and balances spices. You can try other plant milks but the flavor and texture might change quite a bit.
- Why do I see liquid sometimes splattering near the valve? That usually means the sealing ring isn’t on tight or something blocked the valve. Always check and clean the sealing ring before cooking to avoid this.
Explore More Delicious Meals
If you love the ease of making hearty lentil dishes in your pressure cooker, you might want to try other crowd-pleasers like my Homemade Mounjaro Recipe or the delicious Chicken Broccoli Soup. These recipes also come together quickly and pack big flavor.
For boosting your energy and keeping meals healthy, check out the Natural Mounjaro Recipe with 4 Ingredients, perfect as a drink to complement your dinner.
EASY Instant Pot Red Lentil Curry
Ingredients
Equipment
Instructions
- Set your Instant Pot to sauté mode. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
- Add the minced garlic and grated ginger. Sauté for 1 more minute until fragrant.
- Sprinkle in the curry powder and cumin. Stir and cook for 30 seconds to toast the spices.
- Add diced tomatoes, coconut milk, red lentils, soy curls or TVP (if using), tamari or soy sauce, salt, pepper, and water. Stir well to combine.
- Seal the Instant Pot lid and set to manual high pressure for 10 minutes.
- Allow pressure to naturally release for 10 minutes, then manually release remaining pressure.
- Open the lid, stir the curry, adjust salt and pepper as needed. Let it sit for a few minutes to thicken. Serve with rice or potatoes and garnish with cilantro and lime.
