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Instant Pot Red Curry Lentils
This vibrant Thai-inspired dish transforms simple red lentils into a creamy, flavorful curry in just 25 minutes. The Instant Pot does all the heavy lifting, creating layers of aromatic depth without hours of simmering.
I first made these curry lentils during a busy weeknight when I had nothing but basics in my pantry. Now it's become our favorite "forgot to plan dinner" solution that always feels like a special meal.
Ingredients
- Coconut oil or olive oil: adds richness and helps bloom the spices
- Red lentils: cook quickly and break down into a creamy texture
- Thai red curry paste: provides authentic flavor without needing multiple spices
- Full-fat coconut milk: creates the silky base that makes this dish so satisfying
- Diced tomatoes: add acidity and depth
- Fresh ginger and garlic: form the aromatic foundation
- Vegetable broth: thins the curry to perfect consistency
- Soy sauce: adds umami depth
- Maple syrup: balances the acidity with subtle sweetness
- Fresh lime juice: brightens all flavors just before serving
Step-by-Step Instructions
- Sauté Aromatics:
- Heat your Instant Pot on Sauté mode until the display reads "Hot" then add the coconut oil and swirl to coat the bottom. Add diced onion and cook for a full 3-4 minutes until they become translucent and just start to turn golden at the edges. This builds your flavor foundation so resist rushing this step.
- Bloom The Curry Paste:
- Add minced garlic, grated ginger, and red curry paste directly to the softened onions. Stir continuously for 1-2 minutes until everything becomes intensely fragrant. The oil should take on an orange-red hue as the paste blooms and releases its essential oils.
- Combine Ingredients:
- Add the rinsed red lentils first, then pour in diced tomatoes with their juice, coconut milk, vegetable broth, soy sauce, and maple syrup if using. Stir thoroughly, making sure to scrape the bottom of the pot to release any browned bits from sautéing. This prevents the burn notice and incorporates all those flavors.
- Pressure Cook:
- Cancel the Sauté mode, secure the lid ensuring the valve is set to "Sealing" position. Select Manual or Pressure Cook setting for 5 minutes at High Pressure. The pot will take about 10 minutes to come to pressure before the cooking countdown begins.
- Natural Release:
- After cooking completes, allow the pressure to release naturally for 10 minutes. This prevents the curry from sputtering through the valve and allows the lentils to finish cooking gently. Then carefully turn the valve to release any remaining pressure.
- Finish And Serve:
- Once the pin drops, open the lid away from your face. Stir in fresh lime juice and taste for seasoning. The curry should be creamy with lentils that have mostly broken down. If needed, add salt in small increments until the flavors pop.
Red curry paste is the magical ingredient that makes this dish so special to me. On my first trip to Thailand, I took a cooking class where the instructor showed us how each paste is laboriously made by hand with a mortar and pestle. Using store-bought paste saves hours while still delivering authentic flavor.
Perfect Pairings
Serving this curry over jasmine rice creates the perfect vehicle for soaking up the flavorful sauce. The fragrant rice complements the creamy lentils without competing with the bold curry flavors. For a lower-carb option, try cauliflower rice or serve with a side of steamed vegetables.
For a complete meal, I like to add a simple cucumber salad dressed with rice vinegar, a touch of sugar, and fresh herbs. The cool crunch provides textural contrast to the warm, soft curry. A side of store-bought naan bread or roti also works wonderfully for scooping up every last bit.
Making It Your Own
The beauty of this curry lies in its adaptability. For a heartier version, add diced sweet potato or butternut squash with the lentils, increasing pressure cook time to 8 minutes. For more protein, stir in a can of drained chickpeas after cooking.
Green curry paste works beautifully as a substitute for red, creating a brighter, slightly more herbal flavor profile. Yellow curry paste offers a milder, more turmeric-forward taste if you prefer less heat.
If coconut milk is not your preference, substitute with cashew cream for a different but equally creamy texture. Simply blend 1 cup of soaked cashews with 1 cup of water until completely smooth.
Storage Guide
This curry keeps exceptionally well in the refrigerator for up to 5 days. The flavors actually develop and improve over time, making it perfect for meal prep. Store in airtight containers once completely cooled.
For freezing, portion into individual freezer-safe containers leaving some headspace to allow for expansion. Thaw overnight in the refrigerator, then gently reheat on the stovetop or microwave, adding a splash of water or broth if needed to reach desired consistency.
Frequently Asked Questions
- → Can I use green or brown lentils instead of red lentils?
Yes, you can substitute red lentils with green or brown lentils, but note that they take longer to cook and will result in a firmer texture. Cook green or brown lentils for about 12–14 minutes on High Pressure instead of 5 minutes.
- → How can I make this dish spicier?
To increase the heat level, add extra red curry paste or stir in hot sauce such as sriracha or chili crisp after cooking. You can also include fresh chili peppers during the sauté step.
- → What can I serve these lentils with?
These lentils pair wonderfully with steamed white or brown rice, quinoa, or flatbreads like naan. Top them off with fresh cilantro, lime wedges, or a drizzle of chili oil for added flavor.
- → Can I add vegetables to this dish?
Absolutely! After pressure cooking, stir in baby spinach, kale, or any quick-cooking greens. For heartier vegetables, such as diced carrots or sweet potatoes, add them during the pressure-cooking step.
- → Is there a substitute for coconut milk?
If you prefer not to use coconut milk, you can substitute it with heavy cream, cashew cream, or a non-dairy alternative like almond or oat milk for a lighter option.
- → How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat gently in a pot or microwave, adding a splash of water or broth if needed to loosen the texture.