Instant Pot Lentil Curry with Squash & Cashews

Directions

1. Press “sauté” button on Instant Pot and add canola oil. Once hot, add the onion. Cook, stirring often, until onion has softened, 3-5 minutes.
2. Stir in garlic, ginger, curry, cumin, coriander, and red pepper flakes and cook for 2 more minutes.
3. Press cancel to turn off the sauté function. Pour in stock, scraping up any browned bits.
4. Add lentils, coconut milk, squash, potatoes, tomatoes, honey, and salt. Seal the lid, then set to cook on HIGH pressure for 12 minutes. (It will take about 15 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, turn to vent to release the pressure completely before opening the lid.
5. Open the lid and add the greens and cilantro. Stir until wilted. Season to taste with salt and pepper. Portion and garnish with cashews and a dollop of plain yogurt.