Instant Pot Lentil and Sweet Potato Soup with Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten free) ready in about 40 minutes pairs rinsed green lentils, medium, diced yellow onion, medium, diced carrots 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 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.

Prep: 10 min Cook: 30 min Serves 6 Indian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Instant Pot Lentil and Sweet Potato Soup with Curry take to make?

Total time is about 40 minutes (10 min prep + 30 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 Lentil and Sweet Potato Soup with Curry?

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 rinsed green lentils from drying out.

Can I substitute ingredients in Instant Pot Lentil and Sweet Potato Soup with Curry?

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 Lentil and Sweet Potato Soup with Curry for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lentil and Sweet Potato Soup with Curry vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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