Set the Instant Pot to the Sauté function. Add the vegetable broth, garlic and onions and cook, stirring occasionally, for about 5 minutes or until the onions are starting to soften. Turn the Instant Pot OFF.
Add the entire can of coconut milk, 1 cup water (or vegetable broth), dried lentils, broccoli florets, and curry powder. Stir.
Secure the lid and set the knob to "Sealing". Then set the Instant Pot to 'Pressure Cook' or 'Manual' mode for 10 minutes. The Instant Pot will build pressure, and then cook for 10 minutes. Let sit for an additional 10-15 minutes to release the pressure.
Open the lid, stir and add the salt and peas. Stir again until combined. Adjust salt to taste, and serve with toasted naan bread (with garlic sauce), and rice. Note: the broccoli will be a bit mushy using the pressure cooker option, but it's still delicious!!