Instant Pot Curried Coconut Lentil Soup

  • Such a creamy and delicious soup! Your Instant Pot is going to make this curried lentil soup a breeze to put together!

    Such a creamy and delicious soup! Your Instant Pot is going to make this curried lentil soup a breeze to put together!

    Is this not the prettiest soup that you ever did see?!

    This curried coconut lentil soup is so vibrant and is so creamy delicious! It is packed with flavor from the curry and spices. The coconut milk gives it a luxuriously creamy texture.

    The best part?! It’s all put together in the Instant Pot!

    Such a creamy and delicious soup! Your Instant Pot is going to make this curried lentil soup a breeze to put together!

    I don’t cook with lentils EVER and I don’t know why. They’re so readily available and they’re a great source of protein.

    They’re so versatile because you can basically mix anything together with the lentils and it’ll soak up all the flavor.

    Such a creamy and delicious soup! Your Instant Pot is going to make this curried lentil soup a breeze to put together!

    This soup is my new obsession and I hope it will be yours too. A lot of readers have requested Instant Pot and vegetarian recipes and I think that this combines the best of both worlds!

    Such a creamy and delicious soup! Your Instant Pot is going to make this curried lentil soup a breeze to put together!

    Instant Pot Curried Coconut Lentil Soup
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    This extremely flavorful and creamy soup will be your new favorite to make in your pressure cooker!

    Servings: 4
    Calories: 310 kcal
    Ingredients
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 1 tablespoon ginger paste
    • 1 tablespoon curry powder
    • 1/4 teaspoon crushed red pepper flakes
    • 3/4 cup dried red split lentils
    • 1 13.5- ounce can unsweetened full fat coconut milk
    • 1 1/4 - 1 1/2 cups water
    • Salt and pepper, to taste
    • 1 14.5- ounce can crushed tomatoes
    Instructions
    1. Press sauté on the front of your 6-quart Instant Pot. In the insert, add the onion, garlic, ginger paste, curry powder, crushed red pepper flakes, lentils, coconut milk, water, salt, and pepper. Stir to mix then let it come up to a simmer then press cancel. Immediately add the can of crushed tomatoes LAST and on top of everything else and do not stir it in. Pressure cookers seem to not like tomatoes for some reason and you will often times get a BURN notice. If you don't stir the tomatoes in and just let it sit on top, you should be fine.

    2. Close the lid of the pressure cooker and make sure that the vent is set to sealing.

    3. Using the manual function, use high pressure and set the cook time to 15 minutes.

    4. Once the soup has finished cooking, let sit for 15 minutes before you quick release the pressure. You can choose to either quick release it or let it naturally release, depending on how hungry you are or when dinner is!

    5. Divide evenly into bowls and garnish with parsley or cilantro on top.

    Recipe Notes

    Many have mentioned that they get the BURN notice with lentils in pressure cookers. By bringing the mixture up to a simmer, in step 1, prior to closing the lid helps the pressure cooker heat up so it doesn't have to do as much "heat up work" during the "come to pressure" process. So helping it out before throwing the lid on should help with the burn message.

    After about 15 minutes, my lentils were more on the 'mushy' side. If you don't like your lentils like that, I would reduce the cook time to 12 minutes.

    Inspired by Yotam Ottolenghi

    Nutrition Facts
    Instant Pot Curried Coconut Lentil Soup
    Amount Per Serving
    Calories 310 Calories from Fat 144
    % Daily Value*
    Total Fat 16g 25%
    Saturated Fat 13g 65%
    Total Carbohydrates 31g 10%
    Dietary Fiber 7g 28%
    Sugars 6g
    Protein 10g 20%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    There is an affiliate link within this post.

  • 8 Comments
    Julie Wampler of Table for Two Blog
    Meet The Author: Julie Wampler
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Comments

  • Cyndi says:

    Delicious soup but not good for the Instant Pot. My Pot came to pressure but kept steaming so I opened it up and discovered a very burned bottom. I was able to salvage the soup and finished cooking on the stove.

    • Julie says:

      So sorry to hear that you had a burned bottom! I haven’t had issues with that but I know in other recipes, people have had issues with tomatoes and burnt bottoms with the instant pot. My suggestion: add the tomatoes in last and don’t stir it up. I’m glad you were able to salvage it though!!

  • Whitney says:

    This recipe made my instant pot give me the “burn” message so I opened it and all the rinsed starchy lentils were stuck to the bottom… very annoying to have to deal with this. This recipe should be modified because it is not the tomatoes that are the issue.

    • Julie says:

      That’s interesting you say that because another reader just emailed me this today about this exact recipe: Oh. My. Goodness! I just made your Curried Coconut Lentil Soup in my new Instant Pot (finally broke down on Amazon Prime Day and got one). Second thing I’ve made. It’s SO GOOD! It’s like a big, healthy, warm hug in a bowl. Thanks for sharing that one. Now to learn some more IP recipes!

      So, I’m not quite sure why yours did that. Sorry though.

  • Keira says:

    The recipe itself is delicious, but as others are saying, this is not safe for the instant pot. I followed the directions perfectly and still wound up with a BURN warning less than 10 minutes in once the pot reached full pressure. It was definitely the lentils that were burned, not the tomato. I was able to salvage most of it and cook it on the stovetop covered at medium heat for 30 minutes. While this cooked it down to a less soupy and more stewlike texture, I have to say the end product was quite tasty. I’ll probably make this again on the stove because I like the flavor, but I’ll definitely be looking for a different instant pot lentil soup recipe.

    • Julie says:

      Thanks for your feedback! I did some research on this just now and I’m going to modify the recipe a bit. I think it’s the lack of enough liquid for the lentils to sit in while it comes up to pressure that causes this. I’ve read several other blogs and the comments and I’m going to test it too! Sorry you had to bring it to the stovetop but really appreciate the feedback!

  • Gill says:

    I sauteed the onions and garlic in some olive oil first, then added all the ingredients, and mixed them. I had no problem with burning. Everyone loved it!

    • Julie says:

      Great to hear!

  • Sign-up for Email Updates and Receive a Free E-Cookbook!

    Subscribe to Table for Two