Instant Pot® Coconut-Curry Lentils with Tofu & Vegetables
Prep: 15 minutes plus preheating and standing
Cook: 19 minutes • Serves: 8
2 tablespoons vegetable oil
2 cans (13.66 fluid ounces each) lite unsweetened coconut milk
3 tablespoons light brown sugar
3 tablespoons red curry paste
2 tablespoons fish sauce
1 package (16 ounces) brown lentils, rinsed
1 package (16 ounces) carrot chips
1 package (3.5 ounces) sliced shiitake mushrooms
1 medium red bell pepper, cut into 1/4-inch-thick slices (1 cup)
1 tablespoon fresh lime juice
Chopped fresh basil for garnish (optional)
1.Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch cubes.
2.Set 5-quart Instant Pot to Sauté-Normal setting; once hot, add oil and tofu. Cook 5 minutes or until lightly browned, turning once; transfer tofu to plate with slotted spoon. Add coconut milk; cook 2 minutes, scraping browned bits from bottom of Instant Pot with wooden spoon. Whisk in brown sugar, curry paste, fish sauce and 1/2 cup water; stir in lentils, carrots and mushrooms. Place lid on Instant Pot and close pressure valve; pressure cook on high 12 minutes.
3.Quick release pressure; remove lid. Fold in peppers and tofu; replace lid and let stand 5 minutes. Remove lid; stir in lime juice. Serve garnished with basil, if desired.
Approximate nutritional values per serving:
392 Calories, 13g Fat (6g Saturated), 0mg Cholesterol,
733mg Sodium, 48g Carbohydrates, 16g Fiber, 22g Protein
For al dente lentils, in step 2, pressure cook only 10 minutes instead of 12 minutes.