Step 1

Turn the Instant Pot on and set to Saute. Add the oil, onions, carrot, ginger, garlic and cilantro and cook for 2-3 minutes. Stir in the red curry paste. Turn the Saute function off.

Step 2

Add the rest of the cooking ingredients, stir and close the lid. Set to Pressure Cook/Manunal, HIGH pressure for 10 minutes. After 3 beeps, the Instant Pot will begin to build the pressure and then the timer will start (note that cooking begins even during the pressure build up).

Step 3

Once cooking time comes to an end, release the pressure naturally for really soft, puree-like lentil soup and do a quick release for more textured, firmer lentils.

Step 4

Open the lid and stir in the coconut milk, baby spinach and lime juice. Set to Saute for 2-3 minutes to cook the spinach.

Step 5

Taste for seasoning and add more salt if you like. If the soup seems too spicy, add more coconut milk.

Step 6

Serve with preferred toppings and extra fresh cilantro.