Instant Pot Coconut Lentil Soup
This Instant Pot Coconut Lentil Soup is creamy, cozy, and naturally vegan. Red lentils break down into a velvety base, boosted by garlic, ginger, curry spices, and coconut milk—all ready in about 25 minutes.
Equipment
- Instant Pot For pressure cooking the soup
- Wooden Spoon For stirring ingredients
- Measuring Cups To portion liquids and lentils
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 medium carrot diced
- 1 cup red lentils rinsed and drained
- 1 tablespoon curry powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 3 cups vegetable broth or water
- 1 can coconut milk divided
- 1 tablespoon lime juice fresh
- fresh spinach optional, handful stirred in at end
- chopped cilantro for garnish
Instructions
- Turn on Sauté mode in the Instant Pot. Heat olive oil, then add onion, garlic, ginger, and carrot. Cook for 3–4 minutes until softened.
- Add red lentils, curry powder, salt, and black pepper. Stir well to combine and coat the lentils.
- Pour in the broth and half the can of coconut milk. Stir and scrape any bits from the bottom.
- Seal the lid and cook on HIGH pressure for 8 minutes. Allow 5 minutes natural release, then quick release remaining pressure.
- Stir in remaining coconut milk and lime juice. Add spinach, if using, and stir until wilted. Adjust seasoning before serving.
Notes
- To thicken the soup more, mash some of the lentils with a spoon before serving.
- Top with a spoonful of chili crisp or sriracha for a spicy kick.
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