Instant Pot Vegetable Khichdi (Indian Comfort Food)

Instant Pot Khichdi – Indian style porridge made with lentils, rice, vegetables and spices.

This one pot lentil & mixed vegetable dish is an ultimate Indian comfort food and can be easily made in the instant pot or traditional pressure cooker.

There are many variations to how a khichdi or khichri is made in India. Every household has their own spin. Some are made with just dal and rice, while some add vegetables. You can also make it in porridge consistency or not so mushy.

While khichdi is often given for babies and elderly, when done right khichdi is the best comfort food that can be enjoyed by everyone.  Serve with a dollop of ghee and some garlic pickle and devour it.

You will love this Khichdi

• one pot rice and lentil dish

• easily made in the instant pot

• make it vegan by skipping ghee

Ingredient note:

Rice – I used basmati rice, but any kind of white rice will work.

Dals – I used a combination of moong dal and toor dal.

Vegetables – green beams, carrot, green peas and potato are used. You can also add any other veggies of your choice.

Step by Step Instructions:

Wash rice and dal under cold tap water, about two to three times. Drain the water and set aside.

Making Khichdi in the instant pot-

1 -Press saute mode and add oil and ghee to the instant pot. Once the oil gets hot add cumin seeds, black pepper corns and whole spices. Saute for 30 seconds.

Add the chopped onion and green chili cook till onion turn soft. About 3 minutes. Add the ginger and garlic and cook till raw smell goes away, about a minute.

2- Now add in the chopped tomato and cook for a minute. Add all the spices and salt and saute for a minute.

3 -Add the veggies and coat them with the spice mixture and cook for a minute.

4- Add the drained rice and dal and give a mix. Finally add water and mix it well. Taste the water and adjust the salt or spice if required.

5- Cancel the saute mode, close the lid and adjust the vent to the sealing position. Pressure cook on high for 8 to 9 minutes. After the instant pot beeps, wait for 5 minutes before you release the rest of the pressure.

6- Mix the khichdi and add some chopped coriander leaves.

Khichdi thickens as it cools, if serving later add some hot water to bring the khichdi to consistency you like.

Instant Garlic Pickle –

1- To a mortar add pods of garlic few at a time. Slight smash them, and remove the skin. Do with rest of the garlic pods and mash them all as shown in the picture 1.

2 – Heat oil and add mustard seeds. Let the mustard pop and add 5 fenugreek seeds (optional). Add the garlic and saute on low flame.

3- When the garlic starts getting little brown add the salt and kashmiri red chili powder.

4- Cook for another five minutes and turn off the stove. After it cools add little lemon juice ( not too much).

Serving Ideas:

Serve khichdi piping hot with a dollop of ghee, garlic pickle, plain yogurt and papad.

FAQ:

More one Pot Meals –

Instant Pot Vegetable Pulao

South Indian Style Vegetable Pulao

Quinoa Upma

Palak Biryani

If you tried this recipe, don’t forget to give a star rating below.

For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.