Instant Pot Lentil Curry, Potatoes & Zucchini

Ingredients

  • 1 cup chicken (or vegetable) broth

  • 1 yellow onion, diced

  • 1 1/2 cups green lentils

  • 1 Tbs minced garlic

  • 1 Tbs curry powder

  • 1 tsp ground ginger

  • 1 tsp turmeric 

  • 1/2 tsp cumin

  • 1/4 tsp coriander

  • 1 tsp salt

  • 1/4-1/2 tsp cayenne (depending on how spicy you prefer)

  • 4 cups Yukon gold potatoes

  • 1 (13.5oz) can coconut milk

  • 1 can (14.5oz) petite diced tomatoes

  • 6 cups diced zucchini (~2 large)

Instructions

  1. Pour all ingredients EXCEPT for zucchini into your Instant Pot in the order listed. Don't stir.

  2. Put the lid Instant Pot on your Instant Pot, making sure the valve is set to “Sealing”.

  3. Cook on manual (high) pressure for 15 minutes. Remember, it will take time for your pot to come to pressure before the timer will begin counting down.

  4. When the cooking time is completely, allow the pressure to naturally release for 10 minutes. Open the valve to release any remaining pressure.

  5. Stir in the diced zucchini, then replace the lid for about 15 minutes, or until zucchini is your desired texture.

  6. Serve.