Instant Pot® Coconut-Curry Lentils with Tofu & Vegetables
Prep: 15 minutes plus preheating and standing
Cook: 19 minutes • Serves: 8
2 tablespoons PICS vegetable oil
2 cans (13.66 fluid ounces each) lite unsweetened coconut milk
3 tablespoons PICS light brown sugar
3 tablespoons red curry paste
2 tablespoons fish sauce
1/2cup water
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 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
Chef Tip:
For al dente lentils, in step 2, pressure cook only 10 minutes instead of 12 minutes.