Instant Pot Potato Curry with Red Lentils
Easy, healthy, and comforting Instant Pot Red Lentil & Potato Curry! This delicious Indian-style pressure cooker meal is gluten-free, vegan, and packed with delicious warming spices ready to complement your favorite grain and/or bread!
As you’ve probably noticed by now, I am a huge curry fan. It is my ultimate ideal comfort food. And, I’ve also grown quite fond of my Instant Pot. And what do ya know!? The two combine absolutely perfectly.
The Instant Pot has definitely become my preferred way of cooking a curry as all of the ingredients tend to come out wonderfully tender, with a delightfully creamy texture, and in much less time than conventional methods. Win!
Now on to that curry …
This curry is heavenly. I wanted to add a little extra creamy and filling goodness to my red lentil base; and potatoes worked beautifully!
Why This Curry Works
- It’s easy to make.
- It’s creamy and comforting.
- It’s packed with rich, delicious flavors.
- It’s filled with nutrient-dense ingredients.
- It’s naturally gluten-free, dairy-free, vegan, nut-free, soy-free.
How-to Make Instant Pot Curry
Step 1: Sauté onion and garlic. Step 2: Add remaining ingredients apart from vinegar and salt. 
Step 3: Mix well. Step 4: Cook on manual high pressure for 15 minutes. Step 5: Add apple cider vinegar. Step 6: Salt to taste. Step 7: Stir well… Step 8: ..like so. Step 9: ..like so.
Top Tips:
- I do not recommend replacing the red lentils with any other type of lentils. Red lentils are a large part of the delightfully creamy texture in this curry and other types of lentils would need a greater time adjustment to be successfully cooked.
- In a pinch, cilantro can be replaced with parsley.
- Not a fan of a touch of spicy? Omit or cut down on the red pepper flakes in this recipe.
- Canned diced tomatoes can replace the crushed tomatoes OR 2 fresh tomatoes, chopped.
- I’ve made this recipe with russet, gold and red potatoes — all result in a very similar dish.
- Though it will not be as creamy or flavorful, the full fat coconut milk can be replace with any dairy or non-dairy milk of choice, in a pinch!
- The apple cider vinegar can be replaced with lemon juice, or omitted altogether if you do not have either.
- In true curry fashion, this lentil and potato dish only has a tendency to develop bolder, deeper, more complex flavors in time. Simply put: this makes an excellent leftovers dish or meal planning addition!
- Store in an airtight container in the refrigerator for up to one week. Reheat on the stove top over medium-low heat until warmed throughout; or in an Instant Pot on saute mode (stirring frequently).
FAQ
Yes, you can, but it will change the texture of the curry. Red lentils add additional creaminess to this curry. If you choose to use green lentils, the curry will have more of a ‘bite’, but will still be delicious. Pressure cook for 20 minutes rather than 15 if using green.
Sometimes despite best efforts, you’ll get a burn notice on your Instant Pot. Here’s what to do when your Instant Pot says burn.
There is a subtle hint of spice to this recipe thanks to the red chili flakes. It isn’t super spicy, but if you are sensitive to spice, you can omit or halve the amount. And, if you love spicy, you can increase the red chili flakes.
More Delicious Instant Pot Curries
Sweet Potato Curry with Chickpeas and Pumpkin
If you’re in need of a bit of healthy and delicious comfort food, whip this up and serve alongside some rice, quinoa or naan bread and you will not be disappointed with its perfectly spiced goodness.
Instant Pot Red Lentil and Potato Curry (Vegan, Gluten-Free)
Ingredients
- 1 tbs coconut or olive oil
- 1/2 yellow or white onion chopped
- 3 garlic cloves minced
- 1/4 cup fresh cilantro finely chopped
- 1 tbs curry powder
- 1 bay leaf
- 1 tsp ground turmeric
- 1/2 tsp ground paprika
- 1/2 tsp red chili flakes
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups water
- 1 cup dry red lentils
- 1 cup crushed tomatoes
- 2 large or 3 medium potatoes peeled, cubed
- 2 tbs unsweetened shredded coconut optional
- 1 can 14 oz full fat coconut milk
- 1 large handful fresh mixed greens
- 1 tsp apple cider vinegar
- to taste sea salt
Instructions
- Turn your Instant Pot on to sauté mode.
- Add in oil, onion, and garlic. Sauté, stirring frequently, for 5-7 minutes or until onions are turning translucent.
- Stir in remaining ingredients apart vinegar and salt. Stir well.
- Cook on Manual High Pressure for 15 minutes.
- When finished – press cancel, quick release pressure, then remove lid.
- Stir in vinegar. Salt to taste.
- Serve and enjoy!
This sounds delicious but I don’t have an instapot. What other way would you recommend cooking?
Hi, Kari! Yes. You can basically follow the same steps with the same ingredients, by sauteeing over medium heat in a pot on the stovetop, except you will be simmering for approximately 30 minutes, or until the potatoes are tender and the curry has thickened some. I hope this helps!
FABULOUS. Doubled the potatoes for my crew but otherwise made as written (added a good bit of salt at the end). Did not have issues with burn notice. THANK YOU! Great recipe. Next time might add a can of chickpeas and maybe some roasted cauliflower just for variety. DELICIOUS!
I’m so happy to hear that! Thank you for taking the time to share. 🙂
Amazing! I didn’t have any issues with sticking in my Instant Pot. I made barley to serve with the curry and my spouse and kids said it was a delicious combination. I was in a hurry so I added everything at once and skipped the saute step but it still turned out perfect. Thanks for another great recipe.
I’m so happy to hear that! Thank you for taking the time to stop by and share. 🙂
Delicious! Have you tried freezing it? I’m getting mixed messages on the internet about freezing coconut milk curries.
I’m so happy to hear that! Yes, you can freeze it. It all comes together just fine once heated. I usually thaw it/heat it frozen with no issue. I hope this helps. 🙂
Deliciously creamy and spicy. Loved it!
I’m so happy to hear that! Thank you for sharing. 🙂
Tasty, but still flawed in execution.
It’s not the potatoes sticking. It’s the lentils. These lentils are so soft and immediately sink to the bottom, making it easy to stick. Red lentils aren’t the best for instant pot cooking.
I went through the process of trying to cook this twice before being successful. What worked for me: Scraping the absolute heck out of the bottom of the pot after it burned, switching the heat to low (keeping the pressure on high), and letting it go for a bit longer.
After that, it worked fine, and it’s honestly delicious, though I substituted curry powder for the cloves. (I was apparently out without knowing it.) I’m looking forward to making it again…just with those modifications.
Hi Erin – I appreciate the helpful feedback and I’m happy you find the recipe tasty! I’ve tried to duplicate this problem but for some strange reason, I’ve yet to encounter any burn message or issue with this recipe despite making it for my family probably 50 times now haha! I can only guess it has to do with the model of IP used or ingredient brands or something, as well. I appreciate you taking the time to stop by and share. 🙂
Very tasty, but I had same problem. It kept going into burn mode and sticking at the bottom a lot. It eventually cooked even though it never achieved pressure because of the sticking and burning.
I’m sorry you encountered that! I truly haven’t been able to duplicate that issue with my own Instant Pot. I’m glad it was still tasty!
This looks tasty. Thank you so much for the recipe.
Same issue. After the first phase of cooking, the IP wouldn’t initiate cooking the potatoes, but rather ended up in burn mode. The solution was to release pressure/cancel and open the IP, stir and deglaze, let the bottom cool off, and then add some water that had evaporated, and restart after cooling. The potatoes with coconut milk did eventually cook.
Tastes great. Be patient.
Terri
After the first time making this recipe, it quickly became a family favorite! We’ve made it probably 5 times since and it’s delicious every time. Thank you for sharing!!
I’m so happy to hear that! Thank you for sharing! 🙂
(Not sure why my first reply didn’t post, maybe a glitch? Sorry if it pops up twice. )
I tried to make this recipe a couple of days ago and experienced the same issue as the other two commenters – everything was fine until I added the potatoes and coconut milk, and then the pot never came to pressure so the added ingredients didn’t cook. It also burned on the bottom. I’m using a Duo Plus and have never had issues with it before.
Hi Bianca – I’m so sorry you had this issue! We make this pretty frequently, and I have been unable to replicate this issue on my own, but with seeing that a few of you have experienced this, I’m going to dig deeper and even re-write this recipe if need be. I’m guessing double-cooking doesn’t work in all instances. I greatly apologize for the inconvenience!