I love my Instant Pot! (no, I’m not being paid for saying this). One of the reasons for loving my InstaPot is because I get to make this Indian Inspired Lentil stew or Dhal Makhani in a pinch and still deliver a yummy, hearty, nutritious meal packed with flavor that warms the senses.
One of the benefits of Home Office is that I often get to make dinner during my lunch, it literally takes me 15 minutes to prep, and the InstaPot really does all the work for me. So, Lentil Stew is a regular on the weekday menu.
I’ve melted together several recipes to bring this delicious stew to life. I hope you enjoy it as much as my family does.
You can also make this recipe using a stovetop, it will just take longer.
InstaPot Lentil Stew
- 3 tbsp butter
- 1 medium onion chopped
- 3 cloves garlic minced/pressed
- 1 tbsp ginger finely grated
- 1 tsp garam masala
- 2 tbsp tomato puree
- 1 small sweet potato diced
- 1 cup mung beans and lentils hydrated overnight
- 800 ml water
- 1 can coconut milk
Set the InstaPot to sautee and add the butter once it's warm.
Add onion, garlic, ginger, and garam masala, and let everything saute while you peel and dice the sweet potato.
Add the sweet potato and tomato puree and mix everything together until the sweet potato is evenly coated and the tomato puree well blended in.
And the lentils and mung beans into the pot.
Add water and stir gently
Put the lid on and set the InstaPot to Pressure cook for 20 minutes
Once the time is up and pressure has been released and the coconut milk and cook for 5 more minutes (I like to set the Pot to Sautee to make sure the stew boils up again and the coconut integrates well)
Serve and Enjoy with your favorite Naan or with a side of freshly cooked rice.