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Rice and Lentil Porridge -Instant Pot Khichdi

This khichdi recipe is very easy to make, quick and is the perfect comfort food.
Prep Time20 mins
Cook Time30 mins
Soaking time is included in the prep time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot Khichdi, Instant Pot Rice and Lentil Porridge
Servings: 4
Author: Shilpa

Ingredients

Instructions

Prep

  • Rinse the lentils and rice a few times and discard the water.
  • Soak the lentils and rice in 2 cups water for 20 minutes.

Cook

  • Select saut√© on the instant pot and adjust to normal.
  • Add ghee to the pot. When the ghee is hot add asafoetida, cumin seeds, and the bay leaf.
  • When the cumin seeds splutter add rice, lentils, and 5.5 cups water.
  • Then add ground turmeric and salt. Give it a good stir.
  • Press cancel.¬†Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 12 minutes.
  • When cooking is complete, let the pressure release naturally for 6 minutes.
  • After 6 minutes are up use quick pressure release and open the lid. Discard the bay leaf.
  • Serve hot with ghee, yogurt, pickle or chutney.

Notes

Khichdi is best when eaten hot and freshly cooked. If you decide to refrigerate it please make sure to add some extra water (few tablespoons depending on the leftovers) before reheating. Khichdi tends to get clumpy and dry when stored in the refrigerator so adding water and crushing it with a spoon helps it regain its mushy texture.