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Instant Pot Magic Curried Lentil & Potato Stew

A quick and comforting stew made with red lentils, tender potatoes, and a blend of spices, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils, rinsed and drained
  • 2 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth (or chicken broth) Use chicken broth if preferred.
Spices
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 squeeze fresh lime (optional) Adds brightness.
Garnish
  • to taste fresh cilantro For garnish.

Method
 

Preparation
  1. Set the Instant Pot to sauté mode. Add a drizzle of olive oil, then toss in the chopped onion, garlic, and ginger. Sauté until the onions are soft and fragrant.
  2. Stir in the curry powder, turmeric, and cumin. Allow the spices to toast for just a minute.
  3. Add the rinsed lentils, diced potatoes, coconut milk, and broth. Stir gently and season with salt and pepper.
  4. Close the Instant Pot lid, set the valve to sealing, and select the pressure cook setting. Adjust the timer to 15 minutes.
Finishing
  1. Once cooking time is up, carefully perform a quick release and open the pot. Stir the stew.
  2. If too thick, add a splash of broth. Squeeze in fresh lime juice and serve with cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Optionally add spinach or kale for more nutrients. Adjust spice level as desired.