Instant Pot Cauliflower and Lentils Thai Curry Stew

I love using my Instant Pot more and more! This recipe is cooked in 5 minutes!!

Prep Time: 10 minutes

Cooktime: 5Serves: 6Calories:


  • 1 Tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 1 garlic clove, finely chopped
  • 2-3 Tbsp red curry paste
  • 1 tetra (900 ml) vegetable broth
  • 1 small head chopped cauliflower florets
  • 2 organic peeled and cubed sweet potatoes or half of an organic butternut squash, peeled and cubed
  • 1/4 tsp cayenne pepper
  • 2 dry kaffir lime leaves
  • 1/2 cup uncooked red lentils
  • 1 can (796 ml) diced tomatoes
  • salt and pepper to taste
  • 1 can (398 ml) coconut milk
  • 2 cups finely chopped kale, chard or spinach
  • 1 cup fresh chopped cilantro or basil
  • fresh lime juice


  1. Set the Instant Pot to “Sauté”. Add the olive oil in the pot. Sauté the diced onion and cook until it is translucent. Add the garlic and cook for 1 more minute.

  2. Combine the curry paste to the Instant pot. Stir for 30 seconds.

  3. Switch the setting to « Soup/Broth », set the pressure to « High »
    and reduce the time to 5 minutes.

  4. Add the veggie broth and all the other ingredients, except the
    coconut milk and kale.

  5. Cover and turn the pressure to “Sealing”.

  6. When the time of the Instant Pot is completed, turn the pressure to “Venting” and wait until there is no more steam coming out before opening the lid.

  7. Set up again the Instant Pot to “Sauté”. Add coconut milk and kale. Stir until the kale is cooked (2-3 minutes).

  8. If the texture is too thick, add more broth or filtered water.

  9. Add the cilantro or basil on top of the stew. Add fresh lime juice.

  10. Turn off the Instant Pot and let the soup cool off before transferring to glass containers. Keep in the fridge for up to 4 days.

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