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Instant Pot Red Lentil Curry Soup in black bowl

Instant Pot Red Lentil Curry Soup

Instant Pot Red Lentil Curry Soup is a very flavorful Indian inspired recipe. Using red lentils, it is warm, slightly spicy, and a very comforting vegan soup.

Course Dinner, Soup
Cuisine Indian
Keyword pressure cooker red lentil curry soup recipe
Prep Time 20 minutes
Cook Time 20 minutes
Natural Release 15 minutes
Total Time 55 minutes
Servings 6
Calories 147 kcal
Author Sandy Clifton

Ingredients

  • 2 Tablespoons Olive Oil (or coconut oil)
  • 1 large Onion, diced
  • 2 Bay Leaves
  • 2 Tablespoons Ginger, finely minced
  • 4 cloves Garlic, finely minced
  • 1 Jalapeño, seeded and minced
  • 1 ½ Tablespoons Curry Powder (I prefer Madras)
  • 1 teaspoon Cumin
  • 1 ½ teaspoons Cinnamon
  • ¼ teaspoon Kosher Salt
  • 6 cups Vegetable Broth (or Chicken Broth)
  • 1 ½ cups Red Lentils (Masoor Dal)

Add After Cooking

  • 3 Tablespoons Cilantro, chopped
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Mango Chutney

Garnish

  • Plain Coconut Yogurt Drizzle

Instructions

  1. Turn on the pot's Sauté setting. When it is hot, add the olive oil, onion, and bay leaves. Cook, stirring occasionally, until the onions just start to turn translucent.

  2. Add the ginger and cook, stirring occasionally, for about 4 minutes.

  3. Add the garlic and jalapeño, and cook, stirring constantly, for about 1 minute.

  4. Add the curry powder, cumin, cinnamon, and salt. Stir constantly for about 20-30 seconds.

  5. Add the broth and the red lentils. Stir and scrape the bottom of the pot to be sure nothing is stuck or scorched on the bottom.

  6. Cancel the Sauté setting.

  7. Close the lid and set the steam release knob to the Sealing position.

  8. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. Pot will take several minutes to come to pressure.

  9. When the cook time is finished, let the pot sit undisturbed for 10-15 minutes (natural release), then turn the steam release knob to the Venting position to release the remaining steam/pressure from the pot.

  10. When the pin in the lid drops back down, open the lid and gently stir the soup.

  11. Stir in the cilantro, lemon juice, and chutney. Taste and adjust salt, if needed.

  12. Optional Step:

    Use an immersion blender to make soup extra smooth.

  13. Serve hot with a drizzle of coconut yogurt and more cilantro, if desired.

Recipe Notes

This recipe is vegan as written, but you can use chicken broth, if desired, and regular Greek yogurt.