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.
This pressure cooker sweet potato lentil curry requires little preparation. You could almost call it a drop and go recipe!
It’s a quick and easy Instant Pot recipe that does not disappoint – 10-minute prep + 10-minute cooking time (including sautéing and 4-minute pressure cooking). If you add the time needed for the pot come to the pressure and a few minutes waiting time to release its pressure, your dinner will be ready in 30 minutes.
This easy vegetarian Instant Pot dinner recipe can be also turned into vegan if you use vegan curry paste (this easy red curry paste recipe from Minimalist Baker sounds delicious).
What to serve Instant Pot sweet potato lentil curry with?
The optional add-ons can vary but my favorites are avocados, sweetcorn, chilies and parsley.
How to make sweet potato lentil curry in Instant Pot
Turn on the saute function on your Instant Pot and pour in the olive oil. Add finely chopped onion and saute until translucent. Throw in minced garlic and stir for a minute.
At this stage, you can turn off the saute function. Now it’s time to add the rest of the ingredients: lentils, coconut milk, water, curry paste, turmeric, cumin, salt, ginger, tomato pasatta and concentrated tomato paste (some might call it tomato puree) & sweet potato.
It does not matter in what order you decide to add these ingredients as long as you give everything a good stir before locking the lid in its position.
Instant Pot sweet potato lentil curry is cooked under pressure for 4 minutes only! But remember, there is also time that the pot needs to build the pressure and then release its pressure. Check the recipe notes in the recipe card for more information.
Instant Pot lovers! I have more Easy Instant Pot Recipes on my blog. Here is a few you might also like:
- Instant Pot Stuffed Sweet Potatoes
- Instant Pot Chicken Lentil Soup
- Instant Pot Chicken Curry with Pineapple
- Instant Pot Zucchini Mushroom Risotto
- Instant Pot Pasta with Spinach and Mushrooms
Tips for making Instant Pot sweet potato lentil curry
- If you want to add more protein to this dish, I recommend using cooked and drained chickpea. The chickpeas should keep their shape and should not turn mushy (they did when I added them to mine).
- Sweet potato will turn mushy so it is important that you cut it into large chunks. If you don’t like turning the sweet potatoes mushy, I recommend cooking them separately on a stove top and adding them to your at the very end.
- I use extra virgin olive oil in cooking a lot. Now in this recipe, it can be easily substituted with cooking olive oil, vegetable or sunflower oil.
- This Instant Pot sweet potato lentil curry is delicious on its own but I like adding some toppings, if I have some in the pantry. These include sweetcorn (cooked/grilled corn on the cob would work well too), avocado, a few chilies, cooked quinoa, parsley or cilantro. These toppings are completely optional and don’t need to be used at all. Like I have already mentioned, you will fall in love with this Instant Pot sweet potato lentil curry with or without them!
- Lentils – I normally use brown lentils to make this recipe. Green lentils can also be used. I don’t have experience with French green lentils though. As for red lentils, I don’t usually use them in cooking as they are expensive. They also lose the nice color after cooking so I go for the cheaper option – the brown ones. I don’t recommend using split lentils, neither fast-cook lentils.
Want to see how to make Instant Pot Sweet Potato Curry? Watch the video!
Instant Pot Sweet Potato Lentil Curry
- 3 tablespoons olive oil
- 1 onion (large), finely chopped
- 1 garlic clove , pressed (see note 1)
- 1 cup uncooked lentils (see note 2)
- 1 large sweet potato (1 pound/450 grams)
- 13 ounces coconut milk (400 ml)
- 13 ounces tomato passatta (400 ml)
- 3 teaspoons Thai curry paste
- 2 tablespoons concentrated tomato puree
- 1 teaspoons turmeric powder
- 1 teaspoons cumin powder
- 1 teaspoons salt
- 1 teaspoons ginger
- 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.
- 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.
- When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
- Serve warm with rice, quinoa, naan bread or flatbread.
- 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 the time needed for the pot to come to pressure and release its pressure. Count with an extra 22 minutes in this case.
- Extra virgin olive oil can be substituted with cooking olive oil, vegetable oil or sunflower oil.