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Instant Pot Curried Lentil and Potato Stew

A quick and hearty stew made with lentils, potatoes, and fragrant spices, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Stew Ingredients
  • 1 cup lentils (green or brown) Rinsed and sorted
  • 2 medium potatoes, diced Can substitute with sweet potatoes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk Creaminess is key
  • 3 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • to taste Salt and pepper
  • for sautéing tablespoons Olive oil
  • for garnish Fresh cilantro Optional but recommended

Method
 

Cooking Steps
  1. Turn your Instant Pot to the sauté function and drizzle in olive oil.
  2. Add chopped onion and sauté until translucent, about 4-5 minutes.
  3. Stir in garlic and ginger; sauté for another minute.
  4. Sprinkle in curry powder and turmeric; stir to toast the spices slightly.
  5. Add diced potatoes, lentils, diced tomatoes, vegetable broth, and coconut milk. Mix well.
  6. Season with salt and pepper to taste.
  7. Secure the lid and set Instant Pot to manual high pressure for 15 minutes.
  8. Perform a quick release of the steam and open the lid.
  9. Stir and check seasoning; adjust if necessary. Serve warm with fresh cilantro.

Notes

Leftovers can be stored in the refrigerator for up to 4 days. You can freeze the stew in airtight containers for up to 3 months.