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Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions. Saute, stirring occasionally, until tender and beginning to turn golden, about 10 minutes. Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until aromatic, about one one minute.
Pour in the coconut milk and the water. Add the ginger, sweet potato, lentils, salt, and pepper. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 20 minutes.
The Instant Pot will warm up for about 5 minutes and then start cooking. After the 20 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first avoid burns).
Once venting is complete, remove the lid of the Instant Pot. Taste and add additional salt and pepper if desired. Serve with rice or quinoa and toppings if you like.
Keeps in the refrigerator for about 3 days. Freezes well too!