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Instant Pot Beef and Red Lentil Stew with Coconut and Turmeric
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Course Soup
Cuisine Indian-Inspired
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound beef stew meat, cubed
  • 1 teaspoon turmeric
  • 2 carrots, sliced
  • 1 cup red lentils, rinsed
  • 4 cups beef broth
  • 1 can (13.5 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for serving)

Instructions
 

  • Set the Instant Pot to sauté and add the olive oil. Cook the onion and garlic for 3 minutes until softened.
  • Add the beef cubes and brown on all sides, about 5 minutes.
  • Stir in the turmeric and carrots, then cook for 1 minute to coat everything.
  • Add the rinsed red lentils and beef broth. Cancel sauté mode, secure the lid, and set to high pressure for 25 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Stir in the coconut milk and season with salt and pepper. Switch to sauté for 3 minutes to warm through.
  • Ladle into bowls and top with fresh cilantro before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of extra broth when reheating. Red lentils break down quickly, so avoid extending the cook time or they will turn to mush. For a brighter flavor, add a squeeze of lime at the table instead of extra salt.
Course: Soup
Cuisine: Indian-Inspired
Equipment: Instant Pot, Cutting Board, Knife