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Instant Pot Creamy Coconut Lentils with Spinach

A close-up of Instant Pot Creamy Coconut Lentils with Spinach served in a white bowl on a wooden table.
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Cook red lentils with coconut milk and spinach quickly in your Instant Pot for a creamy, dairy-free meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 cup red lentils, rinsed
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 5 ounces fresh spinach

Instructions

  1. Set your Instant Pot to SAUTÉ mode. Add coconut oil. When hot, add the onion and cook until softened, about 4 minutes.
  2. Add the garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant. Press CANCEL.
  3. Add the rinsed red lentils, coconut milk, and vegetable broth to the pot. Stir well.
  4. Secure the lid and set the vent to SEALING. Select MANUAL or PRESSURE COOK on HIGH for 8 minutes.
  5. When the cooking time is complete, allow a NATURAL PRESSURE RELEASE for 10 minutes, then carefully move the valve to QUICK RELEASE any remaining pressure.
  6. Open the lid. Stir in the salt and pepper.
  7. Stir in the fresh spinach until it wilts completely into the lentils, about 2 minutes.
  8. Serve immediately.

Notes

  • Rinsing the red lentils removes excess starch, which helps prevent foaming during pressure cooking.
  • If you prefer a thicker consistency, cook for an additional 2 minutes on high pressure or simmer uncovered on the SAUTÉ setting after the pressure release.
  • Use brown or green lentils, but adjust the cooking time to 12 minutes on high pressure with a 10-minute natural release.

Nutrition

Find it online: https://cookifyme.com/instant-pot-creamy-coconut-lentils-with-spinach/