Instant Pot Lentil Curry

This dish is the kind of comfort food that comes through when you’re short on time but still want something warm, filling, and packed with flavor.
Instant Pot Lentil Curry is hearty, rich, and just spicy enough to make it interesting—without overpowering the creamy texture of the lentils.

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You throw everything in one pot, let it pressure cook, and by the time it’s done, you’ve got a deeply satisfying curry that tastes like it simmered all afternoon.
It’s budget-friendly, plant-based, and flexible enough to adjust based on what you’ve got in the pantry.

Whether you eat it with rice, scoop it up with naan, or just serve it as-is in a big bowl, this is a no-fuss kind of dinner that keeps us coming back to it week after week.

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Why This Curry Always Works

There’s a reason lentils are a staple in so many cultures—they’re filling, fast-cooking, and they soak up flavor like a sponge.
This recipe leans on simple spices, a creamy finish, and the power of the Instant Pot to make it all happen fast.

• One-pot simplicity – Everything goes in and cooks together
• Fast cook time – Lentils go from dry to tender in about 15 minutes
• Loaded with flavor – Garlic, onion, ginger, and spices carry every bite
• Vegan and filling – Comforting and protein-packed without meat
• Great for leftovers – Tastes even better the next day

This one’s good for dinner and even better the next day for lunch.

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What You’ll Need for This Lentil Curry

The ingredients are pantry-friendly and forgiving. Don’t stress if you don’t have everything exactly as listed—you’ve got wiggle room.

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• Dry Brown or Green Lentils – Hold their shape and cook quickly under pressure
• Onion, Garlic & Fresh Ginger – The flavor base for any great curry
• Crushed Tomatoes or Tomato Sauce – Adds depth and richness
• Coconut Milk – For that creamy, mellow finish
• Curry Powder & Garam Masala – Bring the warm, layered spice
• Turmeric & Cumin – Add color and extra earthy notes
• Vegetable Broth or Water – Keeps it vegan and boosts flavor
• Fresh Cilantro or Lime Juice – Optional, for brightness at the end

It’s bold, creamy, and perfectly balanced with spice and sweetness.

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How to Make It in the Instant Pot

This one’s a true set-it-and-forget-it recipe. The Instant Pot does the heavy lifting while you chill.

• Start with sautéing – Use the sauté function to cook down onions, garlic, and ginger until soft and fragrant. This gives the curry a strong base.
• Add spices and tomatoes – Stir in curry powder, turmeric, cumin, garam masala, and salt. Let it toast briefly, then add tomatoes.
• Add lentils and broth – Pour in dry lentils and vegetable broth. Give it a good stir to combine everything evenly.
• Pressure cook – Seal the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes before opening.
• Finish with coconut milk – Stir in the coconut milk to make the curry creamy and rich. Adjust seasoning as needed.
• Serve warm – Spoon it over rice or with naan, and garnish with cilantro or a squeeze of lime if you like.

That’s it. No fuss. Big flavor.

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Best Sides to Serve With Lentil Curry

This curry is hearty on its own, but these sides help round out the meal and add a little extra texture or freshness.

Side Dish	Why It Works
Steamed Basmati Rice	Soaks up all the flavorful sauce
Garlic Naan or Roti	Soft and chewy, perfect for scooping
Cucumber Raita	Cool and creamy to balance the spices
Pickled Onions	Add sharpness and crunch
Roasted Cauliflower	A golden, toasty veggie side
Mango Chutney	Sweet contrast that pairs beautifully
Simple Green Salad	Lightens up the plate and keeps things fresh

Start with rice and build your plate from there.

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How to Store and Reheat It

This curry holds up really well and even gets better after sitting in the fridge overnight.

Storing Tips

Let the curry cool before transferring to an airtight container. Keep in the fridge for up to 5 days, or freeze for up to 3 months.

Reheating Tips

• Microwave: Reheat in a bowl with a splash of water or broth to loosen it up
• Stovetop: Simmer over low heat, stirring occasionally until heated through
• Instant Pot (Sauté mode): Great for reheating larger portions evenly

The texture stays creamy and the flavor deepens over time.

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Instant Pot Lentil Curry FAQ

Can I use red lentils instead?

Red lentils break down more than green or brown. You can use them, but reduce pressure cook time to 8–10 minutes and expect a softer, stew-like texture.

Do I have to use coconut milk?

It adds creaminess and balances the spices, but you can use cashew cream, oat milk, or regular cream if not vegan.

How spicy is it?

Not very—this version is mild. If you want heat, add chili flakes or cayenne to taste.

Can I add vegetables to the curry?

Totally. Carrots, sweet potatoes, or spinach all work. Add chopped root vegetables before pressure cooking. Stir in leafy greens after.

Does it freeze well?

Yes! Lentil curry freezes great. Just leave out the fresh herbs and lime juice, and add those when you reheat.