Instant Pot Lentil and Sweet Potato Soup with Curry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A warming lentil and sweet potato soup infused with aromatic curry spices, perfect for a nutritious and filling vegan meal. This Indian-inspired Instant Pot recipe (vegan, gluten free), ready in about 40 minutes, pairs green lentils, sweet potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed green lentils
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 3, minced garlic cloves
• 1 tbsp fresh grated ginger
• 2 tbsp curry powder
• 1 cup coconut milk
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Turn the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 medium diced yellow onion, 2 diced carrots, and sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp curry powder. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed green lentils, 2 diced sweet potatoes, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Seal the lid and pressure cook on high for 15 minutes. Allow natural pressure release for 10 minutes before quick releasing remaining pressure.
5. Step 5: Stir in 1 cup coconut milk, 1 tbsp lime juice, and 1/4 cup chopped fresh cilantro. Mix well and adjust seasoning before serving warm.