Hey! Look! An Instant Pot Recipe! Bet you weren’t expecting that one 😉 Alright. Before I even get started on talking about this (deliciousness) I must give credit where credit is due! I first found this recipe a few years ago on Post Punk Kitchen. The recipe is a beautiful Red Lentil Thai Chili < And you should totally go check it out. I made the exact PPK version forever! In fact, when I first found the recipe, I bought some to work to share with my desk-mate (yeah, we literally shared a desk…er…a table!) Megan. We both FELL IN LOVE with it, and I made it about a million times that winter.
I actually had not made it yet this year, but I had a craving for it a few weeks back, and decided to change it up a bit and throw it in the Instant Pot. The result is more of a soup than a chili, but it is certainly delightful. < And the flavor. Wow.
Spicy. Thai. Tiny bites of sweet with the potatoes. Everything cooked perfectly in the Instant Pot. Yep. Love it.
And…because you guys seem to enjoy them, I popped in a video tutorial as well 🙂 Enjoy!
Confession: Yep. I used canned beans in this soup. I know the Instant Pot will cook beans from dried beans just fine. But…we had canned beans in the pantry, and we didn’t have dried beans. Feel free to experiment with some soaked dried beans! I’d love to know how it turns out! 🙂
Here’s the recipe!
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons chili powder
- 1.5 pounds of sweet potatoes, diced (you could certainly add more of these if desired)
- 1 cup of dried brown lentils
- 1 teaspoon sea salt
- 4 cups of vegetable broth
- 2 15 ounce cans of kidney beans (cooked!) - drained and rinsed
- 2 tablespoons red curry paste
- 1 15 ounce can of coconut milk (I use full fat)
- 28 ounces of diced tomatoes, not drained
- 1/2 cup of cilantro - cut into small pieces
- 1 tablespoon lime juice
- 1 can green chilis
- Click the "saute" button to heat the instant pot
- Add olive oil - if desired - for sautéing
- Once the Instant Pot is warm, add the onion and garlic and saute until they begin to soften
- Add the sweet potatoes, and stir them with the onions and garlic for just a bit
- Click "Cancel" to stop the sautéing feature
- Add all of the remaining ingredients to the instant pot
- Close the lid. Put the steam valve to "sealed"
- Click "Manual" and reduce the time to 10 minutes
- Once the cooking cycle is complete, let the pressure release naturally from the instant pot
- After the pressure has released, open the lid and stir well
- Serve warm
- Leftovers of this soup freeze very well! :) Just freeze in individual serving sizes!
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This is the very first thing I made in my new Instant Pot and I love it. Eating it now 🙂
yay! 😀 I hope you loved it!
My most favorite thing to cook. I’ve had m pot less than a year and have made at least 6 times!!!!
Oh YAY! I m so glad you enjoy it!! Now I want a batch myself! P.S. it freezes well too!
I just made your sweet potato and red curry soup and it turned out perfectly. The only things I changed were 1) sauteed veggies in broth rather than oil; 2) omitted salt. It was good and spicy, but not overwhelming — just right for a winter night. It was my first Instant Pot meal, so thanks for the excellent directions!
Question: about how many servings to do you think this makes?
I’m so glad you enjoyed it! Hmm. It is quite a full pot, I’d say it would be a number of servings. I haven’t made this one in a while 🙂