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5.0 from 186 votes

Instant Pot Kitchari

Learn how to make Kitchari in your Instant Pot - a traditional ayurvedic recipe for basmati rice with red lentils that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Stove top option. Vegan kitchari

Prep Time
5 mins
Cook Time
5 mins
release pressure + pressure build up
10 mins
Total Time
25 mins
Servings: 4
Calories: 207 kcal
Course: Side Dish , Main Course
Cuisine: Indian

Ingredients

  • 1/2 cup long grain white basmati rice
  • 1/2 cup quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils)Mung Dal or both
  • 1 tsp oil
  • 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
  • 1/2 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 inch ginger finely chopped
  • 1 green Chili, chopped serrano or birds eye, or use half a jalapeño
  • 1 bay leaf or 6 curry leaves , optional
  • 1 tsp coriander powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala , optional
  • 1/2 tsp Turmeric
  • 1/4 tsp cayenne optional
  • 1 tomato chopped
  • 1 to 2 cups chopped vegetables
  • 1/2 tsp salt
  • 2 cups water 2.5 for saucier

Instructions

    Cup of Yum
  1. Wash the lentils and rice then soak in hot water for 15 minutes. 
  2. Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute. 
  3. Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.
  4. Add ginger and spices and mix in. 
  5. Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
  6. Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits. 
  7. Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins. 
  8. Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.  Store refrigerated for upto 3 days. For brown rice kitchari, try this.

Notes

  • To make it in a saucepan: follow steps 1 to 5 in  a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency.  You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.
  • Make sure not to burn the spices or your kitchari will be bitter. 
  • White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.
  • Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.
  • For a Baked casserole kitchari see here. 

Nutrition Information

Calories 207kcal (10%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 2g (3%) Sodium 448mg (19%) Potassium 455mg (13%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 167IU (3%) Vitamin C 12mg (13%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 207

% Daily Value*

Calories 207kcal 10%
Carbohydrates 39g 13%
Protein 9g 18%
Fat 2g 3%
Sodium 448mg 19%
Potassium 455mg 10%
Fiber 9g 36%
Sugar 4g 8%
Vitamin A 167IU 3%
Vitamin C 12mg 13%
Calcium 64mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.