Instant Pot Brown Lentil Curry With Butternut Squash

This Brown Lentil Stew is uber comforting and nutritious which the whole family can eat.It doubles easily, so you can make a huge batch and freeze if you wish. It goes with everything under the sun!You could eat it however you want, over rice or polenta or as it is.Most ingredients are easily available and substitutable so you wont have trouble with that.

Ingredients for instant pot lentil stew

Dried Brown Lentils- also called french or Puy lentils.You can substitute them with green or red lentils too but French lentils hold their shape better and have a bite to them. Butternut Squash- Use any vegetable available to you. Zucchini, Spinach, Chayote Squash, frozen peas & frozen corn are good substitutions. Curry Powder- Use any store bought curry powder or make your own- 2 part coriander powder,1 part turmeric,½ part paprika,1 part Cumin powder. Coconut Milk- You can use dairy cream if you cant find coconut milk Onion- Any kind of onion would do- red,yellow ot white Tomato Puree- if you can’t find tomato puree, use double the amount of diced tomatoes.

How to make Instant Pot Brown Lentil Curry

This is a dump it all kind of recipe.Here are the detailed instructions

Prep

Wash your lentils under water.Peel and cut the butternut squash into 1 inch pieces.Chop up the onion and the garlic.

Pressure Cook

Close the lid and select PRESSURE COOK for 8 minutes with the pressure valve sealed.The pressure cooker will take 12-15 minutes to come to pressure after which it will cook for 8 minutes. The lentil will hold texture and bite with 8 minutes of pressure cooking.If you like your lentil softer, increase the time to 10 minutes.

Pressure Release

Let the pressure release naturally(on its own) for 10 minutes.This is especially recommended when cooking with large amount of liquid and frothing ingredients. Quick release after and open the lid.Add coconut milk,Give it a good mix and enjoy over rice,grits or polenta or by itself.