Instant Pot Red Curry Lentils Recipe

If you’re on the hunt for a comforting, flavorful, and super easy recipe that you can whip up in no time, this Instant Pot Red Curry Lentils Recipe is an absolute winner in my kitchen. I absolutely love how creamy and spicy these lentils turn out, plus you get that rich red curry flavor with minimal fuss. Whether you’re new to the Instant Pot or a seasoned pro, you’ll find this recipe both satisfying and downright delicious—perfect for busy weeknights or meal prep. Stick with me, and I’ll walk you through everything so you succeed on your first try!

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Ingredients You’ll Need

The harmony of spices, lentils, and creamy coconut milk is what makes this Instant Pot Red Curry Lentils Recipe so comforting. I always recommend using good quality curry paste because it really shines through in this dish.

• Brown lentils: They hold their shape well and turn creamy without getting mushy in the Instant Pot.
• Onion: Adds sweetness and depth; diced small so it melts into the dish.
• Red curry paste: The star of the show—fresh is best, but store-bought works great too.
• Sugar: Balances the spices; optional depending on your palate.
• Garam masala: Brings warmth and complexity; I like to add a teaspoon for that extra layer.
• Curry powder: Boosts the curry flavor; I often use a mild one to keep things balanced.
• Turmeric: For color and subtle earthiness—you’ll love the vibrant hue it gives.
• Garlic and ginger: Fresh and minced for that aromatic base; these are must-haves.
• Cayenne pepper: Adds a kick; adjust as you like for mild or bold heat.
• Water: Essential for pressure cooking and softening the lentils.
• Tomato sauce: Adds acidity and richness—use a plain one with no added flavors for best results.
• Coarse salt: Enhances all the flavors; always add a bit more if you think it needs it after cooking.
• Coconut milk: Stirred in last for creaminess; full-fat is my favorite.
• Butter or ghee: Optional but so worth it—adds silky richness.
• Cilantro: Fresh garnish that brightens every bite.
• Rice: The perfect base to soak up the curry sauce.

Variations

I love how versatile this Instant Pot Red Curry Lentils Recipe is. Over time, I’ve played around with adding different veggies or protein boosters to keep things interesting and fit different dietary needs—you can easily make it your own.

• Add Veggies: I sometimes toss in diced sweet potatoes or spinach at the end for extra nutrition and texture without complicating the cooking process.
• Make it Vegan: Swap the butter or ghee for more coconut oil or a plant-based butter alternative—you’d hardly notice the difference!
• Boost the Protein: For an extra filling meal, add cooked chickpeas or tofu cubes stirred in after pressure cooking.
• Adjust the Heat: If you prefer mild, reduce the cayenne and curry paste; for spicy lovers, double the amounts and add fresh chilies.

How to Make Instant Pot Red Curry Lentils Recipe

Step 1: Gather and Prep Your Ingredients

First things first—dice the onion finely, mince garlic and ginger, and measure out your spices. Having everything prepped and close by makes the cooking process smooth and enjoyable. I always do a quick taste test of my red curry paste before adding it—there’s such a range in heat and flavor strength!

Step 2: Combine Everything in the Instant Pot

Throw the lentils, diced onion, red curry paste, sugar, garam masala, curry powder, turmeric, minced garlic and ginger, cayenne, water, tomato sauce, and salt right into the Instant Pot. Give everything a good stir to combine. I like to scrape the bottom gently to avoid any seasoning sticking or burning during cooking.

Step 3: Pressure Cook for Perfect Lentils

Seal the lid and set your Instant Pot to cook on high pressure for 15 minutes. When it beeps, resist the urge to open it right away! Instead, let it naturally release pressure for an additional 10 minutes—this step lets the lentils absorb flavor and become perfectly tender without turning mushy. Trust me, this little patience pays off.

Step 4: Finish with Creaminess and Butter

After you release the remaining pressure, open the lid and stir in the coconut milk and butter (or ghee). This is where the magic happens—your red curry lentils take on a silky, creamy texture that’s pure comfort. Give it a taste, and adjust salt or seasonings if needed. I usually add a splash more cayenne here if I want extra heat.

Step 5: Serve and Garnish

Serve the lentils over steaming rice—and don’t forget a generous sprinkle of fresh cilantro on top. That bright herbaceous pop takes this dish to another level, and my family always looks forward to this final touch.

How to Serve Instant Pot Red Curry Lentils Recipe

Garnishes

I’m a big fan of fresh cilantro here—it just brightens up the rich curry beautifully. Sometimes I add a squeeze of lime juice right before serving for a zesty twist, or a few toasted cashews for crunch when I’m feeling fancy. These simple garnishes make each bowl feel special.

Side Dishes

This curry pairs wonderfully with plain jasmine or basmati rice, which absorbs all that luscious sauce. If you want to keep things light, a side of steamed greens or cucumber salad complements the spices perfectly. When I make it for company, I sometimes serve naan or roti alongside for soaking up every last bite.

Creative Ways to Present

For a cozy dinner party, serve the lentils in individual bowls garnished with chopped peanuts and a drizzle of coconut cream. You can also layer the lentils over rice in a decorative platter and sprinkle with fresh herbs, toasted seeds, or even pomegranate arils for a festive look. I love how this elevates an everyday meal into something a little more special.

Make Ahead and Storage

Storing Leftovers

I usually store the leftovers in an airtight container in the fridge for up to 4 days. It thickens up quite a bit when chilled, so I add a splash of water or broth when reheating to loosen it up without losing that creamy texture.

Freezing

This Instant Pot Red Curry Lentils Recipe freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave, stirring occasionally.

Reheating

I reheat leftovers over low heat on the stove, adding a splash of water or coconut milk to bring back the creamy consistency. Stir often to prevent sticking, and once warmed through, finish with fresh cilantro for that just-made freshness.

FAQs

Final Thoughts

Honestly, this Instant Pot Red Curry Lentils Recipe has become one of my go-to meals when I want something cozy, nourishing, and downright tasty without spending hours in the kitchen. It’s the kind of dish where even picky eaters come back for seconds, and leftovers taste just as good the next day. I hope you’ll give it a try and enjoy the warmth and comfort it brings to your table as much as I do. Plus, knowing it’s quick and easy to pull together means more time for the things you love—now that’s a win-win!

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