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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 120 kcal
Author A Mom's Impression Contributor


  • 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


  1. Turn pressure cook to the saute mode. Melt coconut oil in pot.
  2. Saute the onions, garlic and curry powder until fragrant, about 3 minutes.
  3. Add sweet potatoes, lentils and tomato and continue to saute until the onions are translucent, about an additional 4 minutes.
  4. Turn the saute function off and add vegetable broth.
  5. Secure the lid to the pressure cooker and seal the valve. Turn the pressure cooker to pressure cook on high for 10 minutes.
  6. Quick release the pressure when the curry is done cooking.
  7. Carefully remove the lid and turn the pressure cooker back to the saute function.
  8. Stir in coconut milk and allow to cook for about 4 minutes.
  9. Serve in individual bowls and garnish with fresh coriander, if desired.

Recipe Notes

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.