Easy Instant Pot Curry

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When you’ve had a long day and don’t have fresh food on hand, cooking dinner can seem like a pain. It might just be easier to order something. But wait! If you keep a few staples in your freezer and pantry, you can always have an easy meal in the time it would take to have food delivered.

This Easy Instant Pot Curry is so simple, it takes less than 5 minutes of prep time. Just pull some veggies out of the freezer along with some lentils, split peas, and spices from the pantry and dump it in the Instant Pot. Then while it cooks take some time to do something for yourself! Take a walk, or a nap, anything you need!

Plus this is great for batch cooking. This recipe will serve 6 to 8, and it tastes better the next day, so leftovers are great! Or make a batch and freeze individual portions so you have an even faster and easier meal next time.

Watch this week’s video to see just how easy it is to put together and find the full written recipe below.

Looking for more Instant Pot tips and ideas? Check out these Instant Pot recipes.

Easy Instant Pot Curry
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Easy Instant Pot Curry

Servings

6

servings
Prep time

5

minutes
Cooking time

55

minutes

Ingredients

  • 1 cup red lentils, sorted and rinsed

  • 1 cup yellow split peas, sorted and rinsed

  • 1 bag frozen carrots, celery, and onion (10 or 12 ounces)

  • 1 bag frozen riced cauliflower (10 or 12 ounces)

  • 1 bag frozen sweet potatoes (10 or 12 ounces)

  • 1 tablespoon curry powder

  • ½ tablespoon garlic powder

  • ½ tablespoon onion powder

  • ¼ teaspoon black pepper

  • 1 box vegetable broth (32 ounces)

  • 1 can diced tomatoes (15 ounces)

  • Optional: Juice of one lemon or a splash of rice vinegar

  • Optional: fresh herbs such as parsley, cilantro, or chives sprinkled on top

Directions

  • Add everything except the tomatoes and lemon juice to the inner liner of your 6 or 8 quart Instant Pot.
  • Mix the ingredients well and then pour the tomatoes on top without mixing in*.
  • Secure the lid, set to sealing, and select Pressure Cook. Turn off “keep warm,” set the time to 15 minutes, then press start. It takes up to 30 minutes to pressurize if using frozen veggies.
  • After the cook time ends, allow the Instant Pot to natural release for about 10 minutes before manually releasing the remaining pressure.
  • If using, stir in lemon juice or vinegar just before serving. Eat over brown basmati rice or other whole grain, and if using top with fresh herbs.

Notes

  • Tomatoes tend to cause a burn warning, but adding them last and not mixing them in will help to prevent this.
  • You can use fresh veggies instead of frozen, but the frozen are very convenient to keep on hand for times when you don’t have fresh or when you don’t feel like chopping.
  • Feel free to add or swap veggies. Add spinach or kale, green peas, broccoli, or anything else you like!