Instant Pot Sabudana Khichdi – Sago Khichdi

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This Instant Pot Sabudana Khichdi – Sago Khichdi is a quick and simple recipe that can be ready in under 20 minutes! In essence, the key to this recipe is that the sabudana needs to be soaked for 4 hours.

Sabudana khichdi is timeless and typically consumed during religious fasts (Shivratri, Navratri) in the Indian culture. It is a common street food in Maharashtra.

Did you grow up enjoying Sabudana Khichdi? My mom made it often on weekends for breakfast, but I never realized how easy mom’s Sabudana Khichdi recipe was to make!

sabudana khichdi

What is Sabudana?

Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca sago pearls). Sago is a produce, prepared from the milk of Tapioca Root. It is easily available in Indian grocery stores.

How do I make the Instant Pot Sabudana Khichdi – Sago Khichdi?

Firstly, rinse the sabudana well a few times. Next, place the sabudana in a medium mixing bowl along with 1.5 cups water, cover, and let stand for 4 hours. Importantly, the water should be just enough to cover the sabudana. Also, if you put too much water, then the sabudana will be mushy. Typically for 2 cups sabudana, I use 1.5 cups water.

soaked and washed sabudana

When you are ready to cook, peel, rinse and chop the potatoes into ½ inch cubes. Place them in a microwave safe bowl, add ½ tsp salt, and ½ tbsp oil. Mix well. Cover the potatoes and cook them in the microwave for 3 minutes. Take them out, stir, mix well and cook them again for an additional 2 minutes.

Additionally, roast the peanuts in the microwave for 1 minute. Take them out, mix them and roast them again for an additional minute. If they are still raw you can cook them for another 30 seconds. Using a grinder, grind the peanuts coarsely for about 5 to 8 seconds. Make sure they are not ground super fine.

Drain water from the sabudana in a colander. Make sure there is no water residue and it is completely drained. In a mixing bowl, whisk together the drained sabudana, 1 tsp salt, roasted peanuts, and potatoes.  

add dry spices and potatoes to sabudana

Instant Pot Sabudana Khichdi – Sago Khichdi – Cooking steps:

When you are ready to cook, first, select sauté on the Instant Pot and adjust to normal. Secondly, add oil.

Further, when the oil is hot add in cumin seeds and serrano peppers.

saute green chili and cumin in instant pot

Next, when the cumin seeds splutter add in the sabudana, potato and peanut mix. Furthermore, add in 1.5 tbsp water. Mix well and make sure nothing in stuck to the bottom.

Press cancel. Close the lid and select manual/high pressure for 0 minutes. When done quick release the pressure and open the lid right away. Garnish with lemon juice and cilantro.

Finally, transfer it to a serving bowl and serve hot.

transfer sabudana khichdi to serving bowl

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Aloo Poha

Instant Pot Dalia Upma / Bulgur Wheat

Instant Pot Vermicelli Upma

 

Instant Pot Sabudana Khichdi – Sago Khichdi

This Instant Pot Sabudana Khichdi – Sago Khichdi is a quick and simple recipe that can be ready in under 15 minutes! In essence, the key to this recipe is that the sabudana needs to be soaked for 4 hours.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: Indian
Keyword: Easy Sabudana Khichdi, Fast Sabudana Khichdi, Instant Pot Sabudana Khichdi, Instant Pot Sago Khichdi, Pressure Cooker Sabudana Khichdi
Servings: 4
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

  • 2 cups sabudana

    (rinsed and soaked in 1.5 cups water for 4 hours)
  • 1/2 cup raw or roasted unsalted skinless peanuts  (ground in a blender)
  • 2 yukon gold potatoes (diced into 1/2 inch cubes, approximately 2 cups chopped)
  • 1 and 1/2 tsp salt (divided)
  • 2 and 1/2 tbsp oil (divided)
  • 1 tsp cumin seeds (jeera)
  • 6 serrano peppers (small) (1 tbsp chopped hari mirch)
  • 1/2 cup fresh cilantro leaves finely chopped (dhainya ke patte)
  • 1 tbsp lemon juice
  • 1.5 tbsp water

Instructions

Prep

  • Rinse the sabudana well a few times. Next, Place the sabudana in a medium mixing bowl along with the 1.5 cups water, cover, and let stand for 4 hours.
  • When you are ready to cook, peel, rinse and chop the potatoes into ½ inch cubes. Place them in a microwave safe bowl, add ½ tsp salt, and ½ tbsp oil. Mix well. Cover the potatoes and cook them in the microwave for 3 minutes. Take them out, stir, mix well and cook them again for an additional 2 minutes.
  • Additionally, if you dont have roasted peanuts, roast the peanuts in the microwave for 1 minute. Take them out, mix them and roast them again for an additional minute. If they still smell raw you can cook them for an additional 30 seconds. Using a grinder, grind the peanuts coarsely for about 5 to 8 seconds. Make sure they are not ground super fine. If you are using roasted peanuts, just grind them directly.
  • Drain water from the sabudana in a colander. Make sure there is no water residue and it is completely drained. In a mixing bowl, mix together the drained sabudana, 1 tsp salt, potatoes, and crushed roasted peanuts.  

Cook

  • Select sauté on the instant pot and adjust to normal. Add 2 tbsp oil.
  • When the oil is hot add in cumin seeds and serrano peppers.
  • When the cumin seeds splutter add in sabudana, potato, and peanut mix. Furthermore, add in 1.5 tbsp water. Mix well and make sure nothing in stuck to the bottom.
  • Press cancel. Close the lid and select manual/high pressure for 0 minutes. When done quick release the pressure and open the lid right away. Garnish with lemon juice and cilantro.
  • Finally, transfer it to a serving bowl and serve hot.
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