Instant Pot Coconut Curry Lentils

Prepare the vegetables: Peel and finely chop 1 small yellow onion. Peel and mince a 1-inch piece of fresh ginger. Peel and mince 3 cloves of garlic. Peel 1 medium sweet potato and cut it into 1/2-inch cubes. Thoroughly rinse 3/4 cup dry red lentils in a fine-mesh strainer until the water runs clear.

Set the Instant Pot to SAUTÉ mode. Add 1 tbsp vegetable oil. Once hot, add the chopped onion, minced ginger, and minced garlic. Cook for 3 minutes, stirring frequently, until the onion is softened and translucent.

Stir in 2 tbsp curry powder and 1 tsp salt. Cook for 30 seconds to toast the spices and release their aromatics, stirring constantly to prevent burning.

Press CANCEL to turn off the sauté function. Immediately pour in 1 1/2 cups water, using a wooden spoon to scrape up any browned bits stuck to the bottom of the inner pot to avoid a burn warning. Stir in the rinsed 3/4 cup dry red lentils and the diced sweet potato.

Pour 1 cup canned coconut milk directly over the top of the lentil mixture. DO NOT STIR the coconut milk into the liquid; letting it sit on top prevents the thick milk from scorching on the bottom of the pot during cooking.

Lock the Instant Pot lid and set the steam release valve to SEALING. Select PRESSURE COOK (or MANUAL) on HIGH pressure and set the timer for 5 minutes.

Once the cooking cycle finishes, let the pressure release naturally for 5 minutes. Carefully turn the steam release valve to VENTING to release any remaining pressure. Remove the lid.

Stir the curry thoroughly to combine the coconut milk layer. Stir in 2 cups fresh baby spinach and squeeze the juice of 1/2 lime into the pot. Stir for 1 to 2 minutes until the spinach is fully wilted from the residual heat. Season with additional salt to taste and serve warm.