Instant Pot Curried Lentil Stew
A hearty and fragrant lentil stew cooked in the Instant Pot, featuring warm curry spices and tender vegetables for a comforting meal. This indian-inspired instant pot (vegetarian) ready in about 30 minutes pairs dry red lentils, yellow onion, diced, carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry red lentils
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp curry powder
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Set the Instant Pot to 'Sauté' mode and add 2 tbsp olive oil. Once hot, add 1 diced medium yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Cook for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1 tbsp curry powder. Sauté for 1 minute until spices are aromatic.
- Step 3: Add 1 cup dry red lentils, 3 cups vegetable broth, 1/2 cup coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Step 4: Secure the Instant Pot lid and set to 'Manual' high pressure for 10 minutes. Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Step 5: Open the lid carefully, stir the stew, and adjust seasoning if needed. Sprinkle 2 tbsp chopped fresh cilantro on top before serving.
Frequently asked questions
How long does Instant Pot Curried Lentil Stew take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Curried Lentil Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red lentils from drying out.
Can I substitute ingredients in Instant Pot Curried Lentil Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Curried Lentil Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Curried Lentil Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My wife and I have been making this every other week. It's become a staple in our house.
- ★★★★★
This was so easy and flavorful! My whole family loved it, especially the kids who usually hate lentils.
- ★★★★★
Perfect for a busy weeknight! The Instant Pot made it so quick and the flavors are amazing.
