Description

Instant Pot Curried Lentil & Potato Stew is a warm, comforting, and wholesome dish made quickly in the Instant Pot. This hearty stew combines tender lentils and soft potatoes simmered in a fragrant curry sauce, creating a rich and satisfying meal perfect for vegans, vegetarians, and anyone craving a flavorful, nourishing stew.

Ingredients

Scale

Main Ingredients

1 cup brown or green lentils, rinsed
2 medium potatoes, diced evenly
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth
1/2 cup coconut milk (optional)
Salt and pepper, to taste

Garnish

Fresh cilantro, chopped

Optional Variations

Red pepper flakes or chopped chili (for extra heat)
Diced sweet potatoes or carrots (for natural sweetness)
Chickpeas or tofu cubes (for added protein)
Fresh spinach or kale (added near the end)
Toasted cashews or a dollop of yogurt (for nutty flavor and creaminess)

Instructions

Sauté Aromatics: Set your Instant Pot to the sauté setting and heat a bit of oil. Add finely chopped onion and garlic, cooking until softened and fragrant to form the flavorful base of the stew.
Add Spices: Stir in the curry powder, turmeric, and cumin, letting the spices toast for about a minute. This intensifies their aroma and deepens the stew’s flavor.
Combine Lentils, Potatoes, and Liquids: Add the rinsed lentils and diced potatoes to the pot, then pour in the diced tomatoes and vegetable broth. Stir everything well to combine all ingredients evenly.
Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for 15 minutes. This allows the lentils and potatoes to cook perfectly tender and meld with the spices.
Quick Release and Finish: Once the cooking cycle is complete, carefully perform a quick release of the pressure. Stir in coconut milk if using, season with salt and pepper to taste, and let the stew sit for a few minutes to thicken slightly.

Notes

Rinse lentils thoroughly to remove excess starch and prevent the stew from becoming overly thick or gummy.
Cut potatoes evenly to ensure uniform cooking and avoid some pieces becoming mushy while others remain underdone.
Toast spices before pressure cooking to unlock essential oils and maximize flavor intensity.
Adjust liquid levels depending on your preferred consistency: add more broth for soupier stew or reduce for thicker texture.
Use quick pressure release to keep vegetables firm; natural release can be used for deeper flavor development but takes longer.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 5 g
Sodium: 400 mg
Fat: 7 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: Fifty g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: Instant Pot, curry, lentil stew, potato stew, vegan, gluten free, quick dinner, healthy, one-pot meal