Instant Pot Sweet Potato Lentil Curry

An easy recipe for Instant Pot sweet potato lentil curry. This comfort food is the perfect weeknight dinner for anyone who loves sweet potatoes, curry or lentils.


  • 3 tbsp Olive Oil
  • 1 Large Onion , finely chopped
  • 1 Garlic Clove , pressed (see note 1)
  • 1 cup Uncooked Lentils (see note 2)
  • 1 large Sweet Potato (1lb/450g)
  • 13 ounces Coconut Milk (400ml)
  • 13 ounces Tomato Passatta (400ml)
  • 3 tsp Thai Curry Paste
  • 2 tbsp Concentrated Tomato Puree
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Salt
  • 1 tsp Ginger

Optional extras:

  • Avocado
  • Parsley
  • Chili


  1. Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
  2. Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
  3. When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
  4. Serve warm with rice, quinoa, naan bread or flatbread.
  5. Optional add-ons: avocado, sweetcorn, parsley, chili.


  • If you don’t have a garlic press, you can finely mince the garlic with a knife.
  • Make sure to use ordinary brown or green lentils and not the quick-cook ones for this recipe.
  • This recipe was developed for a 6-quart/6-liter instant pot.
  • The overall time does not include time needed for the pot to come to pressure and release its pressure. Count with extra 22 minutes in this case.
  • Extra virgin olive oil can be substituted with cooking olive oil, vegetable oil or sunflower oil.

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