Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the coconut oil. Once the oil is hot, add the onion and carrots. Cook, stirring occasionally, until the onions have softened, about five minutes.

Add the garlic, ginger, serranos, and the fresh turmeric (if using) and cook for 90 seconds, stirring frequently to prevent sticking.

Stir in the ground turmeric (if using), curry powder, cumin, garam masala, coriander, red chile powder, salt and black pepper. Add two tablespoons water to prevent burning. Stir the spices into the vegetables to coat evenly, stirring constantly for 30 seconds. Select the Cancel setting.

Pour in the water to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the red lentils, coconut milk, almond butter, and chopped tomatoes, stirring to combine.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.

Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Open the pot and stir in the lemon juice and cilantro. Serve the curry over white basmati rice or with naan bread (or roti) and add a dollop of coconut yogurt on top, if desired.