Step 1

Set the Instant Pot to the Saute setting. Heat the ghee or coconut oil. Add the onion and ginger. Cook, stirring, until the onion softens, 3 to 4 minutes.

Step 2

Add the garlic, curry paste, coriander and cumin, and cook for 1 minute. Turn off the Instant Pot.

Step 3

Whisk in the coconut milk and vegetable broth, then stir in the red lentils.

Step 4

Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Manual or Pressure Cook setting. Set the time to 8 minutes. It will take about 20 minutes for the Instant Pot to reach pressure.

Step 5

Once the time is expired, wait for 10 minutes (natural release), then carefully use the quick release valve to release the remaining pressure.

Step 6

Season with salt, to taste.

Step 7

Serve or store in the fridge.