Pour the oil into the instant pot, and turn on the saute function.
Add the onions and bell peppers. Stir well. Add garlic, and stir.
Add in curry powder, cumin, salt, garlic powder, ginger, black pepper, coriander, allspice, turmeric, cardamom, cinnamon, cloves, and nutmeg. Stir well.
Add in tomato paste, and stir to coat. Stir in lentils, coconut milk, water, and sugar.
Cover, making sure to turn the valve to sealing, and turn to high pressure for 15 minutes.
Let rest for 10 minutes then release the steam, and enjoy! Great served alone or over cooked rice.
*Makes 6 cups*To cook in a slow cooker, add all the ingredients into the slow cooker. Stir well, cover, and cook on LOW for 4-5 hours.*Use green lentils in this recipe since they hold up better than red when cooked for long periods of time.
Recipe from Living Well Kitchen https://blog.memeinge.com/instant-pot-lentil-curry/