Instant Pot Curry Lentils

6 Servings
40 min

Instant Pot Curry Lentils are healthy, filling, creamy, slightly spicy, and perfect for meal prep. You can feel good about eating these. They’re made with clean ingredients, plant based, vegetarian, and easily made vegan if you omit the butter. This meal is perfect for an easy meatless Monday dinner or for meal prep all week long. Serve with rice, quinoa, or even cauliflower rice for a complete meal.

These Instant Pot Lentils couldn’t get any easier. Just dump the ingredients (except the coconut milk, butter, rice, and cilantro) in the Instant Pot. Give it a stir and cook on High Pressure for 15 minutes. Let the pressure naturally release for 10 minutes (this means you just let it sit), then quick release the remaining pressure.

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Recipe details

  • 6  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 1/2 cups brown lentils
  • 1 medium white or yellow onion (diced)
  • 2 tablespoons red curry paste
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon ground cayenne peper
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons crushed or grated ginger
  • 2 cups water
  • 1 14-oz tomato sauce
  • 1 teaspoon kosher salt
  • 3/4 cup coconut milk
  • 2 tablespoons butter (optional, to finish)
  • 1 1/2 cups white rice (cooked according to package directions)
  • chopped fresh cilantro (for serving)


Place all ingredients except for the coconut milk, butter, rice, and cilantro in the Instant Pot. Stir to combine. Cook on Manual High Pressure for 15 minutes. Allow pressure to Natural Release for about 10 minutes then Quick Release the remaining pressure.
Stir in the coconut milk and butter, if using. Taste and adjust salt if needed and cayenne if more heat is desired.
While the lentils are cooking, cook the rice according to package directions.
Serve the lentils with rice and sprinkle with fresh chopped cilantro.


  • Leftovers can be stored in airtight containers in the fridge for 5 days.

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