Ridiculously Easy Instant Pot Curry

This recipe is so easy!  I hadn't been grocery shopping in over a week, so I needed something I could make quickly and easily (no nap for my toddler means a super early bedtime).  If I had some veggies on hand, like carrots, celery or red peppers, I might have chopped them up and sautéed them in the Instant Pot as the first step in this recipe. 

This recipe was inspired by a recent trip to Trader Joe's.  My toddler sampled the vegetarian frozen curry and loved it (she ate three servings, yes, I am that mom who let's my kid have multiple samples).  She has not been an adventurous eater lately, so I was excited by her newfound love of curry.  Low and behold, she ate this dish I prepared and loved it.  Until she asked me for yellow rice and I couldn't provide this so she had a major meltdown.  Can any other parents of 3 year olds relate?  Enjoy!  Maybe with a glass or two of wine.



  • 1.5 cups red lentils, rinsed and sorted through

  • 1 can chickpeas, drained and rinsed

  • 1 14.5 oz can chopped or diced tomatoes

  • 1 cup water

  • 2 tsp cumin

  • 2 tsp ground corriander

  • 1 tsp tumeric

  • a dash (or more) chili powder, depending on how you like your spice

  • 1/2-1 cup full fat canned coconut milk (for creaminess)

  • cooked brown rice, quinoa or your favorite grain (I used a bag of frozen brown rice from Trader Joe's for the ease of it)


  1. Add lentils, chick peas, tomatoes and water to Instant Pot

  2. Add spices and mix well

  3. Put lid on pot, switch valve to sealed and cook on high pressure for 10 minutes

  4. Allow natural pressure release for about 8-10 minutes

  5. Remove lid once pressure fully released and add coconut milk

  6. That's it! Enjoy with your favorite grain. Freeze leftovers!