vegetarian instant pot recipe

The Best vegetarian instant pot recipe

Instant Pot Creamy Coconut Lentil Curry

4.6 from 1325 votes

A rich and flavorful vegetarian curry made with red lentils, coconut milk, and aromatic spices. This Instant Pot recipe is quick, easy, and perfect for a comforting weeknight meal.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

Main Ingredients

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium carrot, diced
• 1 bell pepper, diced

Spices & Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper

For Serving

• Fresh cilantro, chopped
• Cooked basmati rice or naan bread
• Lime wedges

👨‍🍳Directions

1. 1
   Set the Instant Pot to ‘Sauté’ mode. Add 1 tbsp of oil and sauté the onion for 3-4 minutes until softened.
2. 2
   Add the garlic, ginger, and diced carrot and bell pepper. Sauté for another 2-3 minutes.
3. 3
   Stir in the curry powder, cumin, turmeric, garam masala, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
4. 4
   Add the rinsed lentils, diced tomatoes (with juice), and coconut milk. Stir well to combine.
5. 5
   Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on ‘High Pressure’ for 8 minutes.
6. 6
   Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
7. 7
   Open the lid and stir the curry. Adjust seasoning if needed. If the curry is too thick, add a little water or vegetable broth to reach your desired consistency.
8. 8
   Serve the curry hot over basmati rice or with naan bread. Garnish with fresh cilantro and lime wedges.

🔧Equipment

• Instant Pot (or electric pressure cooker)
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 18g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 14g

📝Notes

Tips: For extra flavor, add a splash of lemon juice or a dollop of yogurt before serving. You can also swap the red lentils for yellow lentils or chickpeas for variation.

❓ Frequently Asked Questions About Instant Pot Creamy Coconut Lentil Curry

1. Can I use dried beans instead of canned beans in vegetarian Instant Pot recipes?

Yes, you can use dried beans, but they require soaking and longer cooking times. Soak them overnight (or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour). Dried beans typically take 25–40 minutes on high pressure in the Instant Pot, depending on the type. Always ensure they’re fully submerged in liquid to cook evenly.

2. How do I prevent my vegetarian Instant Pot meals from turning mushy?

To avoid mushiness, avoid overcooking and use the “natural release” method for delicate ingredients like vegetables or tofu. For grains (e.g., quinoa or rice), reduce the liquid slightly (e.g., 1:1 ratio instead of 1:1.25). Cut vegetables into larger chunks and add them later in the cooking process if they’re prone to overcooking.

3. Can I make vegetarian Instant Pot recipes without oil?

Absolutely! Many recipes work well without oil. Use vegetable broth, water, or a splash of soy sauce for sautéing instead. For recipes requiring browning (like onions or mushrooms), use a nonstick Instant Pot or a small amount of water to deglaze the pot. Some dishes, like soups or stews, won’t need oil at all.

4. Why does my Instant Pot keep burning my vegetarian meals?

The “burn” error often occurs when there’s not enough liquid or thick ingredients (like tomato paste or coconut milk) stick to the bottom. To prevent this, deglaze the pot after sautéing, ensure at least 1 cup of liquid is added, and layer thick sauces on top of other ingredients. Stirring before pressure cooking can also help.

5. How can I adapt stovetop vegetarian recipes for the Instant Pot?

Most stovetop recipes can be adapted by reducing the liquid by about 25% (since the Instant Pot doesn’t evaporate as much). For cooking times, use the “high pressure” setting and halve the stovetop time (e.g., 20 minutes on the stove = 10 minutes in the Instant Pot). Always check for doneness and adjust as needed.