Instant Pot Daal Stew
My Instant Pot Daal Stew is a warm mix of red lentils, potatoes, carrots, celery, beans, onions, and spices.
Equipment
- 6 quart Instant Pot
- Measuring cups
- Measuring spoons
- Sieve
- Knife or food processor with dicing blade
- Cutting Board
- Wooden Spoon
- Canning equipment if jarring
Ingredients
- 2 tbsp coconut oil You can substitute for ghee or extra virgin olive oil
- 1 medium yellow onion diced
- 1 large russet potato diced
- 1/2 cup carrot diced
- 1 cup celery diced
- 1 cup frozen green beans cut
- 1 tbsp ginger/garlic masala
- 1 tbsp thana jeeroo
- 1 1/2 tsp sea salt
- 1 tsp garam masala
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 4 cups water
- 2 cups dried red lentils rinsed
- 2 cups water
Instructions
- Turn the Instant Pot onto sauté. When hot, add the oil and onions. Sauté until the tips are lightly brown, about 2 minutes.
- Add the potato, carrot, celery, and green beans. Sauté until the green beans start to defrost. About 2 minutes.
- Add the ginger/garlic masala, thana jeeroo, sea salt, garam masala, cayenne pepper, and turmeric. Sauté for 2 minutes.
- Press "cancel". Add 4 cups of water and scrape off all the good stuff from the bottom (deglaze). Add the lentils. Put on the lid. Cook at high pressure for 2 minutes. Natural release for 5 minutes then quick release.
- After the pressure has been released, add 2 cups of water. Stir well so that the lentils don't stick to the bottom. Put on the lid. Cook for another 2 minutes. Natural release for 10 minutes then quick release any remaining pressure.
Notes
If you are going to pressure can: 11 pounds of pressure for 1 hour, adjusting for altitude.