If you’re in the mood for a cozy, comforting meal that’s packed with flavor and comes together in a flash, then Instant Pot Red Curry Lentils is exactly what you need. Imagine creamy lentils simmered in a lush coconut curry sauce, perfumed with ginger and garlic, and finished with a spritz of lime for brightness. This Thai-inspired recipe is not only hearty and filling, but also happens to be vegan and gluten-free, making it a weeknight winner for any table. Whether you’re a seasoned curry lover or just searching for something new to shake up your routine, you’ll fall in love with the bold, balanced flavors simmering away in this foolproof pot of goodness.

Instant Pot Red Curry Lentils Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Instant Pot Red Curry Lentils is refreshingly short, and each item fills an important role in building the vibrant flavors and tempting aroma. With a handful of pantry staples and one or two fresh additions, you’ll have everything you need to create a truly memorable bowl.

Coconut oil or olive oil: Adds richness and helps bloom the spices for a deeper flavor foundation.

Onion: Provides a sweet-savory base that melts into the sauce as it cooks.
Garlic: Brings a pungent kick that beautifully complements the curry paste and ginger.

Fresh ginger: Adds warm, zesty notes and a little brightness to the curry.

Red curry paste: The key to achieving that signature Thai flavor blend of heat, spice, and aroma.

Ground cumin: Introduces subtle smokiness and earthiness to round out the flavors.
Dried red lentils: These cook up quickly and turn creamy, absorbing all those lovely curry spices.

Full-fat coconut milk: Delivers ultra-creaminess and a hint of tropical flavor.

Vegetable broth or water: Helps the lentils cook evenly and soaks up all the flavor from the spices.
Soy sauce or tamari: Adds umami depth and a touch of saltiness for balance.

Lime juice: The secret for a pop of refreshing acidity that lifts everything up.

Salt and pepper: Essential for bringing all the flavors together—taste and adjust as you go.
Fresh cilantro: The perfect herbaceous garnish to finish each bowl.

Cooked rice or naan: Your vessel for scooping up every last drop of curry goodness!

How to Make Instant Pot Red Curry Lentils

Step 1: Sauté the Aromatics

Start by selecting the sauté mode on your Instant Pot. Once it’s hot, add your oil and diced onion. Sauté for 2 to 3 minutes, stirring occasionally, until the onion is soft and translucent. This initial step creates a sweet, flavorful base that forms the backbone of your curry.

Step 2: Add Garlic, Ginger, and Spices

Now, toss in the minced garlic, grated ginger, red curry paste, and ground cumin. Cook these together for another 1 to 2 minutes, letting the spices and aromatics bloom and grow fragrant. Your kitchen will quickly fill with the inviting scent of fresh curry and warm ginger—signs of delicious things ahead!

Step 3: Stir in Lentils and Liquid Ingredients

Pour in your rinsed red lentils, the full can of coconut milk, vegetable broth (or water), and soy sauce or tamari. As you stir, scrape up any flavorful bits stuck to the bottom of the pot so you won’t get a burn notice during pressure cooking. The liquid will look slightly soupy, but don’t worry—it thickens as the lentils cook and release their starches.

Step 4: Pressure Cook

Secure the lid and set your Instant Pot to high pressure for 5 minutes. Make sure the valve is set to sealing. The magic happens during this super-short cooking time; red lentils cook quickly and soak in every ounce of the delicious, spicy liquid.

Step 5: Natural Release and Finish

Once the timer goes off, let the Instant Pot Red Curry Lentils cool down naturally for about 10 minutes. Then, carefully quick-release any remaining pressure. Open the lid, stir in lime juice, and season with salt and pepper to taste. The curry will thicken even more as it cools—perfect for ladling over rice or scooping with naan.

How to Serve Instant Pot Red Curry Lentils

Garnishes

A big shower of fresh cilantro is a must for that green, herbal lift. If you love a bit of crunch or extra freshness, sprinkle on thinly sliced green onions, a few toasted coconut flakes, or even some chopped peanuts for texture.

Side Dishes

Serve your Instant Pot Red Curry Lentils with a generous heap of fluffy jasmine or basmati rice. Crusty naan or roti are wonderful for scooping. If you’re feeling extra, a cooling cucumber salad or a simple plate of roasted veggies rounds out the meal beautifully.

Creative Ways to Present

Try serving these lentils in a hollowed-out roasted sweet potato for an extra-savory twist, or ladle them into bowls and swirl in extra coconut milk or hot sauce for a beautiful touch. Leftovers also make a fantastic filling for wraps or as a hearty base for a Buddha bowl with greens and other veggies.

Make Ahead and Storage

Storing Leftovers

Instant Pot Red Curry Lentils stay just as delicious for days after making. Let leftovers cool completely before transferring to an airtight container. Refrigerated, they’ll keep well for up to four days, making them ideal for weekly meal prep or a quick grab-and-go lunch.

Freezing

This dish freezes exceptionally well! Portion cooled lentils into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator or defrost gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

Reheating

For best results, reheat Instant Pot Red Curry Lentils on the stovetop over low heat, adding a bit of water or coconut milk to bring them back to your desired consistency. Microwave reheating also works—just cover loosely and heat in 1-minute bursts, stirring in between, for even warming.

FAQs

Can I use brown or green lentils instead of red?

You can, but keep in mind that brown and green lentils will need at least twice as much cook time and result in a firmer texture. Adjust liquid and pressure cook time accordingly. Red lentils create the creamiest, coziest texture for this dish.

How spicy are Instant Pot Red Curry Lentils?

The heat mainly comes from the curry paste, so the spiciness depends on your brand and how much you use. Start with two tablespoons, then add more for extra heat or less if you prefer a milder curry. Taste and adjust at the end!

Can I add vegetables to this recipe?

Absolutely! Toss in a few handfuls of baby spinach or chopped kale after pressure cooking for a green boost. You can also add diced bell pepper, carrots, or zucchini before cooking, but keep in mind that soft veggies may become very tender.

What’s the best way to meal prep Instant Pot Red Curry Lentils?

This recipe is a meal prep superstar. Just store in individual containers with rice or naan on the side; they make filling, quick lunches or dinners. The flavor even improves as it sits!

Is this recipe gluten-free and vegan?

Yes, as written, Instant Pot Red Curry Lentils are both gluten-free and vegan. Just double-check your curry paste and soy sauce or tamari for any hidden ingredients if you have allergies or dietary restrictions.

Final Thoughts

There’s nothing quite like a steaming bowl of Instant Pot Red Curry Lentils to brighten up your dinner routine. It’s the kind of easy, flavor-packed meal that nourishes body and soul. Give it a try—you might just find yourself whipping up this curry every week!

Instant Pot Red Curry Lentils Recipe