INSTANT POT CURRIED SWEET POTATO LENTILS

Instant Pot Curried Sweet Potato Lentils image

Provided by Kare for Kitchen Treaty

Number Of Ingredients 19

2 tablespoons olive oil
1 cup diced yellow onion (about 1/2 medium onion)
3 medium cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 15-ounce can lite coconut milk
3 cups water (you can use the coconut milk can to measure - 1 1/2 cans of water = 3 cups)
1 medium sweet potato
1 cup split red lentils (rinsed and sorted)
1 cup French green lentils (rinsed and sorted)
1 tablespoon minced ginger (1 pinky-sized piece, peeled)
1 1/2 teaspoons kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
Warm quinoa or rice
Fresh cilantro leaves
Toasted cashews
Red onions
Yogurt (if not vegan; or a vegan plain yogurt might do nicely too)

Steps:

Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions. Saute, stirring occasionally, until tender and beginning to turn golden, about 10 minutes. Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until aromatic, about one one minute.
Pour in the coconut milk and the water. Add the ginger, sweet potato, lentils, salt, and pepper. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 20 minutes.
The Instant Pot will warm up for about 5 minutes and then start cooking. After the 20 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first avoid burns).
Once venting is complete, remove the lid of the Instant Pot. Taste and add additional salt and pepper if desired. Serve with rice or quinoa and toppings if you like.
Keeps in the refrigerator for about 3 days. Freezes well too!