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a bowl of sweet potato curry sitting in front of a Pressure cooker

Instant Pot Lentil Curry with Sweet Potatoes

Course Main Dish
Cuisine American, Indian
Keyword Instant pot lentil curry
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 120kcal
Author A Mom's Impression Contributor


  • Pressure Cooker


  • 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.