1. Sauté the Aromatics

• Turn the Instant Pot to the “Sauté” function and add the olive oil or ghee. Once heated, add the diced onion and cook for 2–3 minutes until softened.
• Stir in the garlic and ginger, cooking for another minute until fragrant.

2. Add the Vegetables and Spices

• Add the chopped carrots, celery, and diced apple to the pot. Stir well.
• Sprinkle in the curry powder, cumin, turmeric, paprika, garam masala, salt, and black pepper. Stir for about 1 minute to allow the spices to toast and release their aroma.

3. Add Lentils (or Rice) and Liquid

• Add the red lentils (or rice) and mix them with the spiced vegetables.
• Pour in the vegetable broth and add the bay leaf. Stir everything together, ensuring nothing sticks to the bottom.

4. Pressure Cook the Soup

• Secure the Instant Pot lid and set the valve to “Sealing.”
• Select the “Pressure Cook” or “Manual” mode and set it to 10 minutes on High Pressure.
• Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release.

5. Blend for a Smooth Texture (Optional)

• If you prefer a creamier soup, use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and pulse until smooth before mixing it back into the pot.

6. Stir in Coconut Milk & Lemon Juice

• Add the coconut milk and lemon juice, stirring well to combine. Let the soup sit for 2–3 minutes to absorb the flavors.

7. Garnish & Serve

• Taste and adjust seasonings as needed.
• Ladle into bowls and garnish with fresh cilantro. Serve warm with naan, crusty bread, or rice.