Vegetarian Instant Pot Lentil Curry with Sweet Potatoes is an easy recipe that you can make in minutes in your pressure cooker. Filled with sweet potatoes, onion, garlic, lentils, and coconut milk, this healthy vegan Indian dish will warm you up with its delicious curry flavor.
I have been using my Instant Pot pressure cooker for years now. I love how easy it is to use and how easy cleanup is. For this busy mom, it is the perfect appliance to have for busy weeknight dinners.
We are meat eaters, but lately we have been trying to do Meatless Mondays and have been enjoying delicious vegetarian recipes. This Instant Pot lentil curry is perfect for those nights, not only is it a great vegetarian option, it is also a delicious vegan dish!
Ingredients for Pressure Cooker Lentil Curry with Sweet Potatoes
There are just 10 ingredients in our lentil curry, most of which you probably already have on hand in your pantry. Here is what you will need:
- coconut oil
- a small onion
- garlic cloves
- yellow curry powder
- sweet potatoes
- green or brown lentils
- a tomato
- vegetable broth
- coconut milk,
- Fresh coriander (optional)
How do I make vegetarian curry in my Instant Pot?
- Turn the pressure cook to the saute mode. Melt coconut oil in pot.
- Saute the onions, garlic and curry powder until fragrant, about 3 minutes.
- Add sweet potatoes, lentils and tomato and continue to saute until the onions are translucent, about an additional 4 minutes.
- Turn the saute function off and add vegetable broth.
- Secure the lid to the pressure cooker and seal the valve. Turn the pressure cooker to pressure cook on high for 10 minutes.
- Quick release the pressure when the curry is done cooking.
- Carefully remove the lid and turn the pressure cooker back to the saute function.
- Stir in coconut milk and allow to cook for about 4 minutes.
- Serve in individual bowls and garnish with fresh coriander, if desired.
You can make this curry ahead of time and reheat for 2-3 minutes in a microwave. Store in a sealed container in your refrigerator for up to 4 days. 
- 2 teaspoons coconut oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 teaspoons yellow curry powder
- 2 medium-sized sweet potatoes peeled and cut into one inch cubes
- ¾ cup green or brown lentils
- 1 medium tomato chopped
- 2 ½ cups vegetable broth
- 14 oz. coconut milk full fat
- Fresh coriander for garnishing optional
- Turn pressure cook to the saute mode. Melt coconut oil in pot.
- Saute the onions, garlic and curry powder until fragrant, about 3 minutes.
- Add sweet potatoes, lentils and tomato and continue to saute until the onions are translucent, about an additional 4 minutes.
- Turn the saute function off and add vegetable broth.
- Secure the lid to the pressure cooker and seal the valve. Turn the pressure cooker to pressure cook on high for 10 minutes.
- Quick release the pressure when the curry is done cooking.
- Carefully remove the lid and turn the pressure cooker back to the saute function.
- Stir in coconut milk and allow to cook for about 4 minutes.
- Serve in individual bowls and garnish with fresh coriander, if desired.
You can make this curry ahead of time and reheat for 2-3 minutes in a microwave. Store in a sealed container in your refrigerator for up to 4 days.
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