Instant Pot Chicken and Coconut Red Lentil Dal
A comforting, fragrant red lentil and chicken dal cooked in rich coconut milk with fresh baby spinach. Packed with clean protein and nourishing spices, this gentle Instant Pot meal is ideal for easy digestion and steady energy.
Prep
10 min
Cook
15 min
Total
25 min
Makes
4 servings
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Press the Sauté function on your Instant…
- 01
Press the Sauté function on your Instant…
Press the Sauté function on your Instant Pot and set to high heat. Add 1 tbsp of coconut oil or oil of choice once hot.
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Add 2 garlic cloves (minced) and 1…
Add 2 garlic cloves (minced) and 1 tsp fresh ginger (grated). Sauté for 1 to 2 minutes until fragrant and pale golden.
Look for: fragrant and pale golden
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Add 1 tsp ground turmeric
Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp garam masala, and 1 tsp sea salt. Stir constantly for 30 seconds to bloom the spices without burning.
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Add 0
Add 0.25 cup dry red lentils (rinsed), 0.25 cup canned coconut milk, 0.75 cup vegetable broth, and 120g diced cooked chicken breast. Stir thoroughly to combine and scrape up any browned bits from the bottom of the pot to prevent a burn notice.
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Secure the Instant Pot lid and lock…
Secure the Instant Pot lid and lock it. Set the pressure release valve to Sealing. Cancel Sauté mode, select Manual/Pressure Cook on HIGH pressure, and set the timer for 5 minutes. The Instant Pot will take about 8 to 10 minutes to reach pressure before counting down.
Allow: 5 minutes
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Perform a quick pressure release by carefully…
When the 5-minute cook cycle finishes, perform a quick pressure release by carefully turning the valve to Venting. Wait for the steam to fully release and the float valve to drop before opening the lid.
Tap card to mark done - 07
Stir in 1
Stir in 1.25 cups fresh baby spinach. The heat of the dal will wilt the spinach within 1 to 2 minutes.
Allow: 1 to 2 minutes
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Ladle into a bowl and serve warm
Ladle into a bowl and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
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