Name: Instant Pot Coconut Curry Lentil Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 tablespoon coconut oil; 1 medium onion, diced; 1 large carrot, diced; 2 large garlic cloves, finely chopped; 1 tablespoon fresh ginger, finely chopped or grated; 2 tablespoons medium curry powder; 1/2 teaspoon cayenne pepper; 1 tablespoon fresh thyme, finely chopped; 1 teaspoon ground cinnamon; 2 large potatoes, peeled and cut into 1-inch cubes; 150 g (3/4 cup) green lentils, rinsed; 1 litre (4 cups) vegetable stock; 200 ml (1 cup) coconut milk; 100 g (3.5 oz) black kale, shredded; Salt and pepper to taste

If you’re craving something richly spiced, creamy, and comforting, you’ll fall head over heels for this Instant Pot Coconut Curry Lentil Soup. It’s packed with warm curry spices, velvety coconut milk, vibrant veggies, and hearty green lentils—making it a weeknight favorite you’ll want to make again and again!

Why You Should Make This Recipe

Quick & Easy: Let your Instant Pot do the heavy lifting, so dinner is ready with minimal effort and hardly any cleanup.
Full of Flavor: A blend of curry powder, ginger, and coconut milk gives every spoonful a truly unforgettable taste.
Hearty & Healthy: Lentils, kale, and vegetables ensure this soup is as nourishing as it is filling, perfect for cozy nights in.
Make-Ahead Friendly: Tastes even better the next day, so you can meal prep like a pro for effortless lunches or dinners!

Instant Pot Coconut Curry Lentil Soup Recipe - Recipe Image

Ingredients & Substitutions

This Instant Pot Coconut Curry Lentil Soup relies on a handful of pantry staples and fresh ingredients that each bring something special—creamy coconut milk for richness, robust lentils for heartiness, and a rainbow of veggies for color and nutrition. Every element works in harmony to make this soup so satisfying!

Coconut oil: Adds a lovely hint of coconut flavor and makes your sautéed veggies extra luscious. Sub olive oil or avocado oil if needed.
Onion: Sets the savory base while gently sweetening as it softens.
Carrot: Brings a pop of color and subtle natural sweetness to balance the spices.
Garlic: Infuses the soup with classic aromatics—use fresh for best flavor.
Fresh ginger: Adds a zesty, warming kick; grate it finely for the best texture.
Medium curry powder: The heart of the recipe; use your favorite blend, or try hot curry powder for extra heat.
Cayenne pepper: Gives this soup just the right amount of spice. Adjust up or down to suit your heat preference.
Fresh thyme: Earthy and fragrant, it brightens up the deeper curry flavors.
Ground cinnamon: Just a touch helps round out the spices and adds surprising warmth.
Potatoes: Creamy russets or Yukon Golds work best; they help thicken the soup with a naturally silky texture.
Green lentils: They hold their shape beautifully when pressure cooked and give the soup its signature heartiness.
Vegetable stock: A flavorful foundation—use homemade or store-bought low-sodium stock.
Coconut milk: The secret to silky, creamy soup—full-fat coconut milk yields the best texture.
Black kale: Also known as cavolo nero or lacinato kale; it’s hardy and holds up perfectly but baby spinach or Swiss chard would work in a pinch.
Salt and pepper: Essential for bringing all the flavors together—season to your liking at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Instant Pot Coconut Curry Lentil Soup

Step 1: Sauté the Aromatics

Set your Instant Pot to “Sauté” mode and add the coconut oil. When it’s melted and shimmering, toss in your diced onion, carrot, garlic, and ginger. Sauté for 4-5 minutes, stirring occasionally, until the veggies are soft and fragrant—it’s the promise of flavor to come!

Step 2: Spice it Up

Next, sprinkle in your curry powder, cayenne pepper, thyme, and ground cinnamon. Stir constantly for about a minute; you’ll catch the intoxicating aroma as the spices bloom and infuse the veggies with flavor.

Step 3: Add the Bulk

Turn off the “Sauté” function, then tip in your cubed potatoes, rinsed green lentils, and vegetable stock. Give everything a good stir to incorporate all the beautiful spices, making sure to scrape up any browned bits from the bottom for extra depth.

Step 4: Pressure Cook

Lock the lid in place and set your Instant Pot to High Pressure for 7 minutes. Once the timer beeps, allow the pressure to release naturally for 15 minutes—this ensures perfectly tender lentils without breaking apart—then carefully quick release any remaining steam.

Step 5: Finish with Coconut & Greens

Uncover your Instant Pot and stir in the coconut milk and shredded black kale. The residual heat will gently wilt the kale in 2-3 minutes, infusing the soup with color and even more nutrients. Taste and add salt and pepper as needed.

How to Serve Instant Pot Coconut Curry Lentil Soup

Garnishes

A flourish of fresh cilantro, a swirl of coconut milk, or a spritz of lime juice on top really make this soup pop—each adds a burst of freshness or an extra sheen of decadence that takes your bowl from cozy to company-worthy!

Side Dishes

I adore serving Instant Pot Coconut Curry Lentil Soup with pillowy naan bread or steamed basmati rice on the side. Either option soaks up that irresistible broth and makes every meal more filling (and fun to eat!).

Creative Ways to Present

For a special occasion or meal prep party, ladle the soup into colorful mugs or bowls, then stack with toppings like chili oil, toasted coconut flakes, or crispy fried shallots. For lunchboxes, jar servings with rice on the bottom for a beautiful layered effect!

Make Ahead and Storage

Storing Leftovers

Allow your Instant Pot Coconut Curry Lentil Soup to cool completely, then store it in an airtight container in the refrigerator for up to four days. The flavors continue to meld, making each bowl somehow taste even richer and more aromatic with time!

Freezing

This soup freezes beautifully—simply portion into freezer-safe containers or bags, leaving a little room for expansion. Thaw overnight in the fridge, and serve within three months for the best flavor and texture.

Reheating

Warm your soup gently on the stovetop over medium heat, stirring occasionally until steaming. If it thickens a bit in the fridge, just add a splash of water or coconut milk to restore that luscious consistency.

FAQs

Can I use red lentils instead of green lentils?

Yes, you can substitute red lentils if needed, but keep in mind they will break down and create a creamier, slightly thicker soup since they cook faster than green lentils.
Is this soup spicy?

The Instant Pot Coconut Curry Lentil Soup has a gentle warmth from the curry and cayenne, but you can easily reduce or omit the cayenne for a milder version—or add more for heat lovers!
Can I make this recipe without an Instant Pot?

Absolutely! Sauté the vegetables and spices in a large pot, then simmer all ingredients (except coconut milk and kale) covered for 25–30 minutes, adding the coconut milk and kale at the end just as you would in the original recipe.
How can I make this soup even more filling?

Add cubed tofu, shredded cooked chicken, or a scoop of cooked rice for an extra-hearty meal. You could also include additional veggies like sweet potatoes or bell peppers.

Final Thoughts

If you’re looking for a nourishing dish that feels like a hug in a bowl, you absolutely have to try this Instant Pot Coconut Curry Lentil Soup—there’s a reason it’s a staple in my kitchen! I hope it brings as much joy and comfort to your table as it does to mine. Enjoy every last flavorful spoonful!

Instant Pot Coconut Curry Lentil Soup Recipe