• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Start Here
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Start Here
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home >> Recipes >> Vegan Main Dishes

    Instant Pot Khichdi

    Updated Jun 14, 2023 by Lori · This post contains affiliate links.

    • Share
    • Email it
    image with text to save on Pinterest.

    Khichdi or Kitchari is a traditional Indian dish of rice and lentils or split mung beans. It's a 1-pot meal that is both healthy and comforting. This somewhat non-traditional version offers an option to use quinoa instead of white rice (quinoa khichdi) and is especially nourishing and easy to prepare thanks to the Instant Pot. Stovetop instructions included.

    Two bowls filled with golden quinoa kitchari against a blue-gray background.

    What is khichdi?

    Khichdi, also called kitchari, is a traditional Indian dish often consumed as a simple, comforting, and balanced meal. The word khichdi has roots in Sanskrit and refers to a dish cooked with rice and legumes (source).

    Jump to:
    • What is khichdi?
    • Ingredients
    • How to Make Khichdi in the Instant Pot
    • Stovetop Instructions
    • Serving Suggestions
    • Recipe FAQs
    • Top Tips
    • More Instant Pot Lentil Recipes
    • 📖 Recipe
    • 💬 Comments

    I first learned about kitchari while studying yoga and Ayurveda. In many ways it reminded me of childhood and the simple rice and lentil dishes my mom made when she followed a Macrobiotic diet.

    I forgot about this amazing dish for a while and then re-discovered it thanks to a local tea shop. On that note, if you're ever visiting Asheville, NC, be sure to check out Dobra. In addition to teas from around the world, they have an entirely vegetarian (mostly vegan) menu of light fare and desserts, and the vibe is so lovely.

    Anyway, when it comes to comfort food that's both healthy and delicious, kitchari is hard to beat! The savory spices are just subtle enough to keep you coming back for more, and the lentils create a creaminess that's so pleasing.

    Since my husband and I enjoy kitchari so much, I started experimenting with substitutions to make it more suitable for our daily needs.

    I also started cooking khichdi in the Instant Pot after discovering Vegan Richa's kitchari recipe.

    Since white rice is more refined and my digestive system doesn't love it, quinoa was an easy swap that came to mind.

    You can also prepare kitchari with brown rice, but in order to keep the cook time in the Instant Pot short, and more aligned with vegetables we like to add, we prefer quinoa over brown rice. The texture of quinoa is also softer and blends well with the creamy lentils.

    We also like to bump up the spices and incorporate pretty much any vegetables we have on hand.

    If you've never had kitchari/khichdi, give it a try! I think you'll fall in love with the comforting and nourishing qualities of this ancient dish.

    Ingredients

    A labeled photo of the simple ingredients needed to make kitchari at home.
    • rice or quinoa - use white basmati rice for a more traditional kitchari or white quinoa for a whole-food option with additional fiber and protein.
    • split mung beans or red lentils - kitchari is traditionally made with mung dal (or moong dal), sometimes called yellow lentils, which are split mung beans. Split red lentils also cook quickly and can be used. I usually have red lentils on hand for one of our favorite easy dinners, Instant Pot Red Lentil Curry, so that's my go-to.
    • ginger root - you'll need a thumb-size piece.
    • onion and garlic - these aromatics aren't used in some kitchari recipes, but since we're usually preparing kitchari to enjoy on regular occasions (not to heal the digestive tract), we enjoy the added flavor. If you are sensitive to these foods or following a low FODMAP diet, it's perfectly fine to omit them.
    • spices - adjust the spices to suit your preferences. We love it with cumin seeds, ground cumin, turmeric, and black pepper.
    • oil - khichdi is often made with ghee, but to keep ours vegan we use oil to enhance the flavors of the spices. If you enjoy the taste of coconut oil, it pairs nicely with the other ingredients. Otherwise, any neutral cooking oil you like is fine.
    • vegetables - you can add a wide variety of veggies to kitchari. The main thing to consider is cook time, so that the veggies are done when the rice/quinoa and lentils are done.
      I like to use cauliflower or broccoli plus a sweeter veggie like carrots or corn. Other options: green beans, peas, tomatoes, mushrooms, Swiss chard or kale, peppers, zucchini, and potato. Tender greens like spinach can be stirred into the pot after cooking.

    See the recipe card below for quantities and full instructions.

    How to Make Khichdi in the Instant Pot

    Sauteing onion and garlic in the Instant Pot.

    Using the saute function on the Instant Pot, heat the oil and add the cumin seeds. Stir and cook for 30 seconds, then add the onion, garlic, and ginger and cook for 3 to 4 minutes.

    Adding spices and bay leaf to the kitchari base in the Instant Pot.

    Next, add the spices and bay leaf. Stir frequently and cook for 1 minute. Press cancel to end the saute.

    Adding lentils, quinoa, and vegetables to the Instant Pot.

    Add the vegetables, rice or quinoa, lentils, and salt.

    After adding water to the pot, the kitchari is now ready to be cooked.

    Finally, add the water and stir well. Lock on the lid and set the valve in the sealing position. Cook at high pressure for 4 minutes. Allow the pressure to naturally release for 5 minutes, then manually flip the valve to release the remaining pressure.

    Tip: It takes about 10 minutes for the Instant Pot to come to pressure. Once it does, and you hear a beep, the 4-minute timer will begin.

    Stovetop Instructions

    Of course, you can also prepare kitchari on the stovetop.

    The process begins with a saute similar to the first few steps of the Instant Pot instructions. After adding the water, bring it to a low boil. Partially cover the pot and reduce the heat to maintain a simmer.

    Cook the khichdi for about 25 minutes or until the lentils and rice/quinoa are soft. Keep an eye on the pot and adjust the heat or add water, as needed.

    Serving Suggestions

    Enjoy khichdi as a full meal or side dish. Serve plain or garnished with fresh cilantro. A squeeze of lime juice and/or a dollop of plain non-dairy yogurt are also nice.

    Recipe FAQs

    What does kitchari taste like?

    Kitchari's flavor is determined by the spices and whether you choose to include aromatics like ginger, onion and garlic. Commonly used spices in kitchari are cumin seed, turmeric, coriander, and black pepper. The overall flavor of the dish is more mild than you might expect, due to the amount of spices in relation to the rice and lentils.

    Should the consistency be like porridge or more set?

    Either is fine, so it's up to you. We usually enjoy kitchari for lunch or dinner, so we tend to prefer it more set. To give this recipe more of a porridge-like consistency, increase the water by ½ cup.

    How long does kitchari last in the fridge?

    Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. If desired, add a few tablespoons of water when reheating to create a porridge-like consistency.

    Can you freeze kitchari?

    Yes, kitchari freezes well and is a healthy option to have in the freezer. To freeze: once the kitchari has cooled completely, store in an air-tight, freezer-safe container for up to 3 months. Thaw before reheating.

    Top Tips

    • Always rinse quinoa very well to remove the bitter saponins.
    • Rice and lentils should also be rinsed thoroughly or soaked for 10 - 15 minutes then drained and rinsed.
    • This recipe creates a firm-yet-creamy, "set" kitchari. If you prefer a porridge-like consistency, increase the water by ½ cup.

    More Instant Pot Lentil Recipes

    • overhead view of lentil soup in a pot
      Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)
    • brightly lit photo of colorful cabbage soup in a white bowl.
      Instant Pot Lentil Cabbage Soup
    • close up of lentil tacos dressed with guacamole and cheese.
      Lentil Taco Meat (Stovetop or Instant Pot)
    • Black Lentil Salad

    📖 Recipe

    A red bowl filled with quinoa kitchari that includes carrot and broccoli.

    Instant Pot Khichdi (Quinoa or Rice)

    Author: Lori Rasmussen, My Quiet Kitchen
    Khichdi / Kitchari is a traditional Indian dish of rice and split mung beans or lentils. It's a 1-pot meal that is both healthy and comforting. This non-traditional take offers an option for quinoa khichdi and is especially easy to prepare in the Instant Pot. Add your favorite vegetables and experiment with aromatics and spices as desired.
    Recipe adapted from Vegan Richa's Instant Pot Kitchari.
    Servings: 5 servings
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Time for Instant Pot to come to pressure:: 15 minutes mins
    Total Time: 35 minutes mins

    Equipment

    • 6-quart instant pot - 6-quart or larger

    Ingredients 

    • 1 tablespoon oil such as avocado or coconut
    • 1 teaspoon cumin seed
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 1 thumb-size piece ginger root, grated
    • 1 bay leaf
    • 1 teaspoon ground turmeric
    • scant 1 teaspoon ground cumin
    • 2 teaspoons curry powder, optional
    • ½ teaspoon black pepper
    • approx. 3 cups vegetables such as cauliflower/broccoli florets, peas, or sliced carrot - see Notes
    • 1 ¼ teaspoons sea salt
    • 1 ¼ cups white quinoa, rinsed very well - or long grain white basmati rice
    • 1 cup split red lentils or mung dal (yellow lentils), sorted and rinsed
    • 4 ¾ cups water - for creamier, porridge-like consistency increase by ½ cup
    Prevent your screen from going dark

    Instructions
     

    • In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 3 to 4 minutes.
    • Next, add the spices and bay leaf. Stir and cook for 1 minute. Press cancel to end the saute.
    • Add the vegetables, rice/quinoa, lentils, salt, and water. Stir very well.
    • Twist the Instant Pot lid into the locked position, and set the valve to sealing. Press the manual/pressure cook button, and set it for 4 minutes at high pressure. It will take 10 to 15 minutes for the pressure to build, then the timer will begin. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then flip the valve to manually release the remaining pressure.
    • Carefully remove the lid, and let the khichdi stand for a few minutes. Serve plain or with your favorite garnishes like cilantro, lime juice, or non-dairy yogurt.

    Notes

    Vegetables - you can add a wide variety of veggies to kitchari. The main thing to consider is cook time, so that the veggies are done when the rice/quinoa and lentils are done.
    More options: green beans, peas, corn, Swiss chard or kale, peppers, tomatoes, mushrooms, sweet potato. Tender greens like spinach can be stirred into the pot after cooking.
    Stovetop Instructions -
    Preheat a large pot on the stove, and follow the first few steps of the Instant Pot instructions. After adding the water, increase the heat and bring just to a boil. Partially cover the pot and reduce the heat to maintain a simmer. Cook the khichdi for 25 to 30 minutes or until the lentils and rice/quinoa are soft. Keep an eye on the pot and adjust the heat or add water, if needed.
    Store kitchari in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. If desired, add a few tablespoons of water when reheating to make creamier. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw before reheating.

    Estimated Nutrition (per serving)

    Calories: 350kcalCarbohydrates: 58gProtein: 17gFat: 6gSaturated Fat: 0gFiber: 17g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

    More Vegan Entrees

    • Overhead view of a bowl full of potato stew made with chickpeas, carrot and tomatoes.
      Hearty Potato Stew
    • looking into large pot full of cheesy pasta.
      27 Must-Try Vegan Mac and Cheese Recipes
    • A piece of bread topped with vegan mayo, pickles, and two pieces of Nashville hot tofu drizzled with hot sauce.
      Nashville Hot Tofu
    • Baked vegan frittata in a pan topped with feta, green onion, and parsley.
      Vegan Frittata
    • Share
    • Email it

    Reader Interactions

    Comments

    No Comments

    Share Feedback Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Fall Favorites

    • close up of chili in a pot showing thick meaty texture.
      Best Lentil Chili
    • two bowls filled with creamy mushroom stew garnished with parsley.
      Creamy Vegan Mushroom Stew
    • A slice of vegan gluten-free pot pie on a plate.
      Healthy Vegan Pot Pie
    • baked stuffed mushrooms on a baking sheet.
      Easy Vegan Stuffed Mushrooms
    • healthy and creamy vegetable noodle soup in a white bowl with herbs nearby.
      Creamy Vegetable Noodle Soup
    • close up of mushroom gravy on mashed potatoes
      Vegan Mushroom Gravy
    • a slice of healthy vegan pumpkin pie dusted with cinnamon.
      Vegan Gluten-Free Pumpkin Pie (oil-free, too!)
    • overhead view of crimped unbaked crust in a pie plate
      Vegan Gluten-Free Pie Crust (Easy & Oil Free)

    Popular Recipes

    • close up of oat flour vegan mug cake in a cute smily face mug.
      Healthy Oatmeal Mug Cake
    • close up of vegan tuna sandwich to show texture.
      The BEST Vegan Tuna Salad
    • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
      Oil-Free Italian Salad Dressing
    • Homemade Korean barbecue sauce in a small glass jar.
      Korean BBQ Sauce
    • sliced seitan steaks on a white platter.
      Easy Seitan Recipe (Seasoned, Versatile)
    • different tahini dressing variations with ingredients on marble background.
      Tahini Dressing 5 Ways
    • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
      Vegan Oat Milk Ice Cream (No Coconut)
    • a stack of 4 vegan oil-free banana brownies
      Healthy Vegan Banana Brownies

    Footer

    ↑ back to top

    About

    About Lori
    Privacy Policy
    Accessibility

    Newsletter

    Subscribe to receive free recipes by email.

    Contact/Follow

    Facebook
    Pinterest
    YouTube
    Instagram
    Contact Us

    Copyright © 2023 My Quiet Kitchen