Set the Instant Pot to sauté mode and heat the vegetable oil. Add the diced onion and sauté until softened, about 3-4 minutes.

Stir in the minced garlic, ginger, and chopped red chili. Cook for another minute until fragrant.

Add the ground turmeric, cumin, coriander, and paprika. Stir well to combine with the onion mixture.

Add the rinsed red lentils, water, and chopped tomatoes to the Instant Pot. Stir everything together.

Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.

Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before manually releasing any remaining pressure.

Open the lid carefully and stir the lentil curry. Season with salt to taste.

Serve the lentil curry hot, garnished with fresh coriander leaves.