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Instant Pot Spiced Coconut Pumpkin Dahl with Red Lentils

Name: Instant Pot Spiced Coconut Pumpkin Dahl with Red Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Caribbean-Inspired
Ingredients: 1 tablespoon coconut oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1-2 Scotch bonnet peppers, deseeded and finely chopped (optional for heat); 1 tablespoon curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1 1/2 cups red lentils, rinsed; 3 cups pumpkin puree (fresh or canned); 1 (14 oz) can full-fat coconut milk; 3 cups vegetable broth; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1 tablespoon fresh lime juice; Fresh cilantro leaves, chopped for garnish; Cooked rice or warm flatbread, for serving

By PanPotPlates Editorial TeamPublished May 1, 2026 | Updated May 12, 2026

Caribbean-Inspired 30 mins instantpotonepotglutenfreedairyfreeeasymealprepseasonalbudget-friendlycomfortfood

Instant Pot Spiced Coconut Pumpkin Dahl with Red Lentils is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 20 min

Total 30 min

Servings 6

Difficulty easy

Cuisine Caribbean-Inspired

Ingredients

Servings 6

1 tablespoon coconut oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1-2 Scotch bonnet peppers, deseeded and finely chopped (optional for heat)
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/2 cups red lentils, rinsed
3 cups pumpkin puree (fresh or canned)
1 (14 oz) can full-fat coconut milk
3 cups vegetable broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
Fresh cilantro leaves, chopped for garnish
Cooked rice or warm flatbread, for serving

Ingredients for Instant Pot Spiced Coconut Pumpkin Dahl with Red Lentils

Instructions

Press the 'Sauté' mode on your Instant Pot and add the coconut oil.
Once hot, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add garlic, grated ginger, and Scotch bonnet peppers (if using). Cook for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, cinnamon, and allspice. Cook for 1 minute to toast the spices.
Add the rinsed red lentils, pumpkin puree, coconut milk, and vegetable broth. Stir everything together to combine well.
Secure the Instant Pot lid, set the valve to 'Sealing', and select the 'Manual' or 'Pressure Cook' mode. Cook on high pressure for 10 minutes.
When cooking finishes, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and stir the dahl. Season with salt, black pepper, and lime juice to taste.
If the dahl is too thick, you can stir in a bit more vegetable broth or water to reach your desired consistency.
Serve hot, garnished with chopped fresh cilantro alongside cooked rice or warm flatbread.