Instant Pot Red Curry Lentils Recipe
With its bold Thai-inspired flavors, creamy coconut aroma, and vibrant color, Instant Pot Red Curry Lentils bring maximum comfort and excitement to the table in under 30 minutes. Whether you’re craving something cozy for weeknight dinner or feeding a group of hungry friends, this dish is as easy as it is satisfying. Hearty lentils simmer in a spicy red curry and coconut broth, soaking up all those rich spices and tangy lime—the kind of meal that’s secretly healthy but tastes like pure indulgence. Even on the busiest night, the Instant Pot truly does all the heavy lifting, transforming pantry staples into a big, satisfying bowl of deliciousness.
Ingredients You’ll Need
The beauty of Instant Pot Red Curry Lentils is how a few simple, earthy ingredients bloom into a dish that’s both striking and soul-warming. Each ingredient here plays a starring role, building gorgeous flavor, creaminess, and comfort.
- Coconut oil or olive oil: Adds richness and helps bloom all those fragrant spices from the start.
- Onion: A key base for sweetness and depth—let it soften well to anchor the curry’s flavor.
- Garlic: Minced garlic infuses every bite with familiar warmth; don’t skimp here.
- Fresh ginger: Adds zingy aromatics and a slightly peppery finish.
- Red curry paste: The heart of the dish, bringing spice, color, and Thai flair.
- Ground cumin: A subtle earthy note that keeps the curry well-rounded.
- Dried red lentils: They cook quickly in the Instant Pot and become lusciously creamy and filling.
- Full-fat coconut milk: Lends that classic Thai curry richness, silkiness, and a hint of sweetness.
- Vegetable broth or water: The savory backbone that keeps the lentils from getting too heavy.
- Soy sauce or tamari: A splash of umami and saltiness that deepens every bite—tamari keeps it gluten-free!
- Lime juice: Squeezed in at the end, lime wakes everything up with fresh, tangy brightness.
- Salt and pepper: Finish the dish right and adjust to suit your taste.
- Fresh cilantro: The perfect herbaceous pop for garnish—trust me, it makes the dish sing.
- Cooked rice or naan: Essential for scooping and sopping up all that creamy, curry goodness.
How to Make Instant Pot Red Curry Lentils
Step 1: Sauté the Aromatics
Set your Instant Pot to sauté mode and pour in the oil. Toss in the diced onion and let it cook for two to three minutes, just until softened and translucent. This gentle cooking unlocks the onion’s sweetness, a crucial foundation for everything that follows.
Step 2: Add Garlic, Ginger, and Spices
Next, stir in the minced garlic, grated ginger, red curry paste, and ground cumin. Let these sizzle for about a minute or two—enough for the garlic to mellow and the spices to become fragrant, but not so long that anything sticks or burns. The kitchen starts to fill with an irresistible aroma, hinting at what’s to come.
Step 3: Add Lentils and Liquids
Pour in the rinsed red lentils, full-fat coconut milk, vegetable broth (or water), and soy sauce. With a sturdy spoon, give everything a good stir, making sure to scrape up any bits stuck to the bottom—this helps prevent the dreaded burn notice once you start pressure cooking.
Step 4: Pressure Cook
Lock the lid in place, set your Instant Pot to high pressure, and cook for just five minutes. Trust the magic of pressure cooking—those humble lentils only need a moment to turn perfectly creamy while soaking up every ounce of spicy, coconut-rich flavor.
Step 5: Natural and Quick Release
Let the Instant Pot naturally release pressure for ten minutes (enough time for the flavors to mingle), then carefully quick-release any remaining steam. Pop off the lid and give your Instant Pot Red Curry Lentils a gentle stir—the dish will look outrageously creamy already.
Step 6: Finish with Lime and Seasonings
Right before serving, add fresh lime juice and season with salt and pepper to taste. That final squeeze of lime is what lifts everything, balancing the richness and adding a sunny zing.
Step 7: Serve and Garnish
Spoon your Instant Pot Red Curry Lentils over fluffy rice or scoop up with warm naan. Scatter with fresh cilantro and get ready for everyone at the table to dig in.
How to Serve Instant Pot Red Curry Lentils
Garnishes
Fresh cilantro is the classic topping—its pop of green and herbal flavor are wonderful atop the warm, spicy lentils. If you love a little added crunch or heat, sprinkle with sliced green onions, crispy shallots, or even a pinch of chili flakes. A wedge of lime on the side lets everyone add that extra bit of tang to their own bowl.
Side Dishes
Instant Pot Red Curry Lentils are spectacular simply served over steamed jasmine rice or fluffy basmati. For an even more luxurious spread, add warm naan or roti on the side for scooping. A crisp cucumber salad or quick pickled veggies can also balance out the rich flavors for a full, vibrant meal.
Creative Ways to Present
For parties or lunchboxes, portion the lentils into small bowls or jars layered with rice, then top with herbs for a colorful grain bowl. They’re fantastic spooned into lettuce cups for a fresh, unexpected twist, or rolled up in a soft flatbread for an easy hand-held snack.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Red Curry Lentils will keep beautifully in the refrigerator for up to four days. Store in a tightly sealed container and let the flavors mingle—they become even more deeply delicious by day two. The lentils will thicken as they sit, so give them a good stir and add a splash of water before serving if needed.
Freezing
To freeze, let the lentils cool completely, then pack into freezer-safe containers or zip-top bags. They’ll keep well for up to three months. Defrost overnight in the fridge or gently heat from frozen in a saucepan with a splash of water until steaming and creamy again.
Reheating
For best results, reheat in a saucepan over gentle heat, thinning with a little water or broth to reach your desired creaminess. Stir often and taste for seasoning, adding a fresh squeeze of lime or a handful of greens if you like. They’re just as comforting reheated as freshly made!
FAQs
Can I use green or brown lentils instead of red?
Red lentils work best for Instant Pot Red Curry Lentils because they cook quickly and become beautifully creamy. Green or brown lentils hold their shape more and require a longer cook time, so if you substitute, be prepared for a different texture and adjust the cooking time as needed.
Is red curry paste very spicy?
Red curry paste does have a gentle heat, but it’s more about the deep, aromatic spices and complexity than burning spice. If you’re sensitive to heat or serving kids, start with a little less and add more to taste.
Can I add extra vegetables?
Absolutely! After releasing pressure, stir in a big handful of spinach or baby kale until wilted. You can also add cooked cauliflower, peas, or roasted sweet potatoes for an even more filling meal—this recipe is very flexible.
What’s the best way to make this gluten-free?
Instant Pot Red Curry Lentils are naturally gluten-free if you use tamari instead of soy sauce. Always check labels on your curry paste as well, just to be sure.
Can I double the recipe?
Yes, you can easily double Instant Pot Red Curry Lentils—no need to increase the cooking time. Just be mindful not to fill your Instant Pot above the maximum fill line, and give everything a good stir before and after pressure cooking.
Final Thoughts
Instant Pot Red Curry Lentils are the kind of dish you’ll come back to again and again for their comfort, flavor, and colorful simplicity. I hope you’re tempted to try them soon—each bowl is sure to bring big smiles and possibly a new favorite to your weeknight recipe rotation!
Print
Instant Pot Red Curry Lentils Recipe
- Total Time: 25 minutes (including pressure build/release)
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These Instant Pot Red Curry Lentils are a flavorful and comforting dish that comes together quickly for a satisfying meal. The creamy coconut milk, spicy red curry paste, and earthy lentils create a delicious Thai-inspired curry that pairs perfectly with rice or naan.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 cup dried red lentils, rinsed
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice (plus more to taste)
- Salt and pepper, to taste
For Serving:
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add oil and cook onion for 2–3 minutes until softened.
- Add Flavors: Add garlic, ginger, red curry paste, and cumin. Cook for 1–2 minutes until fragrant.
- Cook Lentils: Stir in red lentils, coconut milk, broth, and soy sauce. Scrape up any bits on the bottom to prevent a burn notice.
- Pressure Cook: Lock the lid and set to cook on high pressure for 5 minutes.
- Release Pressure: Allow natural release for 10 minutes, then quick release any remaining pressure.
- Season and Serve: Stir in lime juice and season with salt and pepper to taste. Serve over rice or with naan, and garnish with fresh cilantro.
Notes
- Add a handful of spinach after cooking for extra greens.
- For extra heat, stir in chili flakes or a chopped chili with the aromatics.
- This dish thickens as it sits—add a splash of water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
