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Red lentil and spinach dal in a red bowl with a green chile

Photo: Miansari66 / Wikimedia Commons · CC0

Instant Pot Family Dinners

Instant Pot Red Lentil Coconut Curry

Red lentils, tomatoes, mild spices, coconut milk and spinach make a creamy meatless curry from inexpensive pantry staples.

Developed for DishGal · Updated 2026-09-20

Instant Pot Family Dinners
Prep10 min
Cook25 min
Total35 min
Cost$1.35

Directions

  1. Bloom the spices

    Select Sauté, add oil and onion, and cook 4 minutes. Add garlic, ginger, curry powder, cumin and turmeric; stir for 30 seconds.

  2. Deglaze and layer

    Pour in 1 cup broth and scrape the base clean. Stir in rinsed lentils, remaining broth and salt. Pour tomatoes over the top and do not stir.

  3. Pressure cook

    Lock the lid and cook on High Pressure for 4 minutes. Allow a 10-minute natural release, then carefully vent the remaining pressure.

  4. Stir smooth

    Open only after the float valve drops. Stir firmly from the bottom; the lentils will continue thickening as they stand.

  5. Add coconut milk and spinach

    Select Sauté-Low, stir in coconut milk and spinach, and cook 2 to 3 minutes until hot and wilted. Do not bring to a hard boil.

  6. Finish

    Cancel heat, add lime juice and adjust salt. Serve with rice or naan and put chile flakes or hot sauce on the table.

Why this works

Why it worksRed lentils break down naturally, creating a creamy curry without blending.
Why it worksTomatoes sit above the lentils so their solids cannot settle and scorch.
Why it worksCoconut milk goes in after pressure, preserving flavor and reducing burn risk.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Stainless electric multi-cooker with a locking lid and digital controls Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →

Swaps & notes

Easy swaps

  • Use light coconut milk for a thinner, lower-fat curry.
  • Replace spinach with chopped kale and simmer 3 to 5 minutes after pressure.
  • Add a drained can of chickpeas with the coconut milk for extra texture.

Cook notes

  • Red lentils foam and expand, so keep the pot below the half-full line.
  • Rinse until the water is mostly clear to reduce excess foam.
  • The curry should look slightly loose when first opened; it thickens within minutes.
  • Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
  • Never force the lid. Open only after pressure is fully released and the float valve has dropped.

Storage

Refrigerate up to 5 days or freeze up to 3 months. Lentils thicken in storage; add water or broth while reheating until steaming hot.

Questions

Why did I get a burn warning?

The base may not have been fully deglazed or tomatoes were stirred to the bottom. Add thin broth first and keep tomatoes on top.

Can I use green or brown lentils?

Not with this timing. They hold their shape and need a longer pressure cycle and different liquid ratio.

Is this spicy?

Mild curry powder makes a gentle family base. Add fresh chile, cayenne or chili oil only to individual portions.

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Instant Pot Red Lentil Coconut Curry
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1. Bloom the spicesSelect Sauté, add oil and onion, and cook 4 minutes. Add garlic, ginger, curry powder, cumin and turmeric; stir for 30 seconds.
2. Deglaze and layerPour in 1 cup broth and scrape the base clean. Stir in rinsed lentils, remaining broth and salt. Pour tomatoes over the top and do not stir.
3. Pressure cookLock the lid and cook on High Pressure for 4 minutes. Allow a 10-minute natural release, then carefully vent the remaining pressure.
4. Stir smoothOpen only after the float valve drops. Stir firmly from the bottom; the lentils will continue thickening as they stand.
5. Add coconut milk and spinachSelect Sauté-Low, stir in coconut milk and spinach, and cook 2 to 3 minutes until hot and wilted. Do not bring to a hard boil.
6. FinishCancel heat, add lime juice and adjust salt. Serve with rice or naan and put chile flakes or hot sauce on the table.