Can I make Instant Pot Coconut Curry Lentil Soup without coconut milk?

Yes! While coconut milk adds creaminess, you can substitute it with other dairy-free options like almond milk, cashew cream, or oat milk. If you’re okay with dairy, heavy cream or Greek yogurt can also work. Keep in mind that the flavor and texture may change slightly.

How long does lentil soup last in the fridge?

When stored in an airtight container, Instant Pot Coconut Curry Lentil Soup stays fresh in the refrigerator for up to five days . Make sure to let it cool completely before storing to prevent condensation from forming, which could affect the texture.

What are the best lentils to use for this soup?

Green or brown lentils work best because they hold their shape well and provide a hearty texture. Red lentils can be used, but they tend to break down and create a creamier consistency. If using red lentils, consider reducing the cooking time to prevent over-softening.

How do I thicken lentil soup without adding cream?

If you prefer a thicker soup without adding extra coconut milk or dairy, try these simple tricks: Blend a portion of the soup using an immersion blender, then stir it back in. Let the soup sit for 10-15 minutes after cooking, as lentils naturally absorb more liquid over time. Mash some of the potatoes with a spoon to create a creamier texture

delicious Instant Pot Coconut Curry Lentil Soup – Creamy & Flavorful Recipe 2025

Instant Pot Coconut Curry Lentil Soup

Print Recipe

A creamy and flavorful Instant Pot Coconut Curry Lentil Soup packed with protein-rich lentils, coconut milk, and aromatic spices. This easy one-pot meal is perfect for a quick and comforting dinner.

Author: miral
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Pressure Cooking
Cuisine: Indian
Diet: Gluten Free

Ingredients

Scale

1 cup green or brown lentils, rinsed
1 tablespoon coconut oil
1 medium onion, diced
2 large garlic cloves, minced
1 tablespoon fresh ginger, grated
2 large carrots, diced
2 large potatoes, peeled and cubed
1 teaspoon ground cumin
2 tablespoons curry powder
½ teaspoon cayenne pepper (optional)
4 cups vegetable stock
1 cup full-fat coconut milk
1 cup kale or spinach, chopped
Salt and black pepper to taste
Fresh cilantro and lime juice for garnish

Instructions

Set the Instant Pot to Sauté mode. Add coconut oil and heat for 30 seconds.
Sauté onions, garlic, and ginger for 2-3 minutes until fragrant.
Add carrots, potatoes, cumin, curry powder, and cayenne pepper. Stir well.
Pour in the vegetable stock and add rinsed lentils. Stir again.
Lock the Instant Pot lid and set it to High Pressure for 7 minutes.
Once done, allow natural pressure release for 15 minutes.
Open the lid and stir in coconut milk and kale. Let sit for 2-3 minutes.
Season with salt and pepper. Serve hot with fresh cilantro and a squeeze of lime juice.

Nutrition

Serving Size: 1
Calories: 350 kcal
Sugar: 6g
Sodium: 780mg
Fat: 14g
Saturated Fat: 9g
Fiber: 10g
Protein: 12g

Keywords: Instant Pot Coconut Curry Lentil Soup, pressure cooker lentil curry, vegan lentil soup, easy coconut curry soup, healthy Instant Pot recipes

Find it online: https://miralrecipes.com/instant-pot-coconut-curry-lentil-soup/