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Instant Pot Dhal

In times when we are relying more on pantry essentials, this Dhal made in an Instant Pot, is quicker then ever to cook.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: dhal, dhal and rice, instant pot, instant pot dhal, pantry essentials
Servings: 4 people


  • Instant Pot
  • Pressure Cooker


  • 1 medium Onion finely chopped
  • 1.5 cups red lentils (oil dhal)
  • 1 Medium chicken (cut into pieces)
  • 1 cinnamon Stick
  • 2 cardamom Pods
  • 1 tsp whole cumin seeds
  • 3 grated tomatoes
  • 2 tsp ginger garlic paste
  • 1/2 tsp tumeric
  • 1 tsp chilli powder
  • 1 whole green chilli (slit)
  • 1.5 tsp salt
  • 1.5 tsp cumin/coriander mix


  • Marinade chicken with ginger/garlic masala
  • Switch your Instant Pot onto Saute mode.
  • Braise your sliced onion in oil, with cumin seeds, cinnamon stick and whole slit chilli, cardamom pods
  • Add in your 1.5 cups red lentils
  • Add in your spices : salt, red chilli powder, cumin/coriander mix, tumeric
  • Add in your grated tomatoes
  • Add in your chicken pieces
  • Pour over approx 2.5 cups of water, and make sure there is no dhal stuck on the bottom, otherwise the "burn" function will come up.
  • Set to pressure cook for 25 minutes, with a 5 minute natural release.
  • Open the lid and de-bone any chicken if need be. If you prefer your dhal smoother (we do), you can blend it a little with a hand blender.
  • Serve with some thin sliced, cripsy potatoes (aloo fry), rice and some kachumber (cucumber, onion, tomato and coriander)