If you’re looking for a cozy, flavor-packed dish that’s truly a weeknight game-changer, these Instant Pot Red Curry Lentils are your answer. Creamy coconut milk, zippy red curry paste, and hearty red lentils all meld perfectly in minutes, creating a dreamy, Thai-inspired meal that just happens to be vegan and gluten-free. This one-pot wonder is proof that your pressure cooker can deliver big, bold flavors with very little fuss—perfect for when you crave something nourishing and vibrant without spending hours in the kitchen. Once you taste how effortlessly delicious this recipe is, Instant Pot Red Curry Lentils will become a staple in your dinner rotation!

Instant Pot Red Curry Lentils Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things beautifully simple, using pantry staples and a few fresh heroes to create a symphony of flavors and textures. Each ingredient plays its part, working together to create the creamy, aromatic bowl of Instant Pot Red Curry Lentils we all want to come home to.

Coconut or Olive Oil: Adds richness and helps bloom the spices as your base gets started.
Onion: Gives natural sweetness and depth, softening quickly in the pressure cooker.
Garlic: Infuses essential savory notes; a must in every curry recipe!
Ginger: Provides brightness, spice, and an irresistible warming quality.
Red Curry Paste: Packs every bite with aromatic, zesty Thai curry flavor.
Ground Cumin: Adds subtle earthiness and deepens overall flavor complexity.
Red Lentils: The star protein; they cook fast and break down just enough for a creamy texture.
Coconut Milk: Delivers luscious, velvety creaminess that balances the heat and spice.
Vegetable Broth or Water: The cooking liquid that helps meld all the flavors together.
Soy Sauce or Tamari: Contributes umami depth and a touch of saltiness while keeping the dish gluten-free when using tamari.
Lime Juice: Brightens and balances; a splash at the end wakes up all the flavors.
Salt and Pepper: Essential for seasoning, letting you tailor the taste perfectly.
Fresh Cilantro: Sprinkled on top, it brings a final fresh, herbaceous pop.
Cooked Rice or Naan: Perfect for soaking up every bit of creamy curry sauce.

How to Make Instant Pot Red Curry Lentils

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to sauté mode and drizzling in your oil. Once it’s shimmering, toss in the diced onion and let it cook for 2 to 3 minutes until it turns soft and translucent. This forms the foundation for all those layered flavors in your Instant Pot Red Curry Lentils, so don’t rush this step—it’s worth it!

Step 2: Build Big Flavor

Add the minced garlic, grated ginger, red curry paste, and ground cumin. Sauté everything together for another minute or two, stirring constantly. You’ll start to smell those amazing aromas! This is where the magic happens as the curry paste and spices bloom, deepening the dish’s flavor profile.

Step 3: Add Lentils and Liquids

Now, it’s time to layer in the hearty stuff! Stir in your rinsed red lentils, full-fat coconut milk, vegetable broth (or water), and soy sauce. As you mix, be sure to scrape up any bits that may have stuck to the bottom of the pot—this step prevents unwanted burn notices and ensures all those tasty browned bits become part of your Instant Pot Red Curry Lentils.

Step 4: Pressure Cook

Secure the lid, set your Instant Pot to cook on high pressure for 5 minutes, and let the magic happen. The lentils will soften and absorb all the spices, while the coconut milk creates that dreamy, creamy texture.

Step 5: Natural Release & Finish

When the timer goes off, let the pressure release naturally for 10 minutes, then carefully quick release any remaining steam. Open the lid, stir in the lime juice, and season to taste with salt and pepper. Marvel at that golden, creamy pot of Instant Pot Red Curry Lentils!

Step 6: Serve and Garnish

Ladle those creamy lentils over hot rice or scoop them up with fluffy naan. Sprinkle generously with chopped cilantro for a burst of color and freshness.

How to Serve Instant Pot Red Curry Lentils

Garnishes

Don’t underestimate the power of garnishes! A shower of fresh cilantro adds citrusy brightness, while a squeeze of extra lime or a pinch of chili flakes takes these Instant Pot Red Curry Lentils straight to the next level. Toasted coconut or a swirl of coconut cream can dial up the creaminess and add an extra bit of flair.

Side Dishes

This dish pairs effortlessly with classic steamed rice or warm, pillowy naan for scooping up every last drop. For extra crunch and contrast, serve alongside a crisp cucumber salad or quick-pickled veggies. These sides mellow the curry’s warmth and help balance out your meal beautifully.

Creative Ways to Present

Put a fresh spin on serving by ladling your Instant Pot Red Curry Lentils into roasted sweet potato halves or bell pepper boats. You can also spoon them over baked potatoes or serve as a protein-rich topping for grain bowls. If you’re throwing a party, try serving them as sliders in mini naan bread for a fun appetizer twist!

Make Ahead and Storage

Storing Leftovers

Instant Pot Red Curry Lentils store like a dream. Simply transfer leftovers to an airtight container and pop them in the fridge where they’ll keep for up to 4 days. The flavors deepen and meld even more over time, making leftovers extra satisfying.

Freezing

If you want to stash some away for a rainy day, this recipe freezes beautifully. Portion cooled lentils into freezer-safe containers or bags, leaving a little space for expansion. They’ll keep well for up to 3 months. Thaw overnight in the fridge for best texture.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen things up as the curry tends to thicken in the fridge. Stir well and taste for seasoning—sometimes a squeeze of fresh lime or another touch of salt is all you need to bring your Instant Pot Red Curry Lentils back to life.

FAQs

Can I use green or brown lentils instead of red?

Red lentils are ideal because they break down and get wonderfully creamy, but you can use green or brown lentils in a pinch. Just be aware that they’ll hold their shape more and may need a bit longer to cook—start with an extra 2–3 minutes under pressure and adjust as needed.

Is this recipe spicy?

The level of spice will depend on your red curry paste. Most commercial Thai red curry pastes provide pleasant warmth without being overwhelming, but you can always increase or decrease the paste or add chili flakes to suit your taste. For those who love extra heat, a diced fresh chili added with the aromatics is delicious.

Can I add vegetables to Instant Pot Red Curry Lentils?

Absolutely! Spinach or kale can be stirred in right after cooking to wilt in the residual heat. Diced bell pepper, carrots, or sweet potato cubes can be added with the lentils for extra texture and nutrition—just cut them small so they cook through in the pressure time.

What if my curry is too thick?

Instant Pot Red Curry Lentils naturally thicken as they cool. If things get too thick for your liking, simply stir in a little hot water or broth while reheating until you reach your perfect consistency.

Is this recipe good for meal prep?

Yes! This is one of those magical recipes that tastes even better after a day in the fridge. Make a big batch and portion into containers for quick heat-and-eat lunches or dinners all week long.

Final Thoughts

If you’re ready for a meal that’s comforting, vibrant, and as easy as pressing a button, you can’t go wrong with Instant Pot Red Curry Lentils. The bold flavors and creamy texture make it a dish that truly brightens up even the busiest weeknights. Give this recipe a try and let it win a permanent spot in your weeknight rotation!

Instant Pot Red Curry Lentils Recipe