Set the Instant Pot to the Saute setting. Heat the ghee or coconut oil. Add the onion and ginger. Cook, stirring, until the onion softens, 3 to 4 minutes.
Add the garlic, curry paste, coriander and cumin, and cook for 1 minute. Turn off the Instant Pot.
Whisk in the coconut milk and vegetable broth, then stir in the red lentils.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 8 minutes. It will take about 20 minutes for the Instant Pot to reach pressure.
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the remaining pressure.
Season with salt, to taste.
Serve or store in the fridge.