Instant Pot Ayurvedic Kitchari

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Instant Pot Kitchari


  • Author: Lillian Jacobs
  • Prep Time: 5 min
  • Cook Time: 15
  • Total Time: 20

Description

Kitchari is a classic Ayurvedic cleansing recipe that has become one of my favorite meals. Kitchari is lovingly referred to as “ayurvedic chicken soup”. This soupy blend of mung beans and rice provides easy to digest nourishment, gently detoxifies and has a heaping helping of immune boosting spices.  I put on a pot of  kitchari whenever I’m feeling run down, whenever I have over-indulged on sugar, gluten or alcohol or on those days that I just don’t know what to make. 

As you’ve probably guessed, traditional kitchari recipes don’t use the instant pot, but trust me on this one, it’s the way to go! Using this amazing kitchen gadget can make a pot of kitchari in under 30mins and the consistency is perfect every time. Plus, when you pressure cook the beans and rice you don’t need to soak them overnight, saving you even more time!

 

The instant pot is my favorite way to cook kitchari. It’s quick, easy and makes the consistency perfect every time! One of the great things about kitchari is that you can get creative with the spices and veggie add-ins. So feel free to play with spices, herbs and veggies to find your favorite combo!


Scale

Ingredients

1 cup basmati rice 

½ cup split mung beans 

56 cups bone broth or water (6 cups will create a soupy consistency)

2 tbsps ghee or coconut oil 

1 tsp cumin seeds

1 tsp fresh grated ginger

1 tsp fennel seeds

½ tsp himalayan sea salt 

½ tsp turmeric powder

1 tsp coriander seeds

Pinch of black pepper 

Optional toppings: lime, cilantro, avocado, steamed leafy greens (kale, chard, dandelion, spinach, etc)  

Optional add ins: sweet potatoes, green beans, zucchini, broccoli, carrots 


Instructions

Set the instant pot to saute, add ghee and allow it to melt. Once melted add the fresh ginger, cumin seeds, coriander seeds and fennel seeds. Stir constantly until you can smell the spices (about 1-2 minutes). Add the bone broth, mung beans, rice, turmeric powder and any optional add in vegetables. Stir well then set the instant pot on manual high pressure for 15 minutes. Allow the pressure to release naturally. Top with fresh lime, cilantro, salt and pepper to taste.

 

Notes

Don’t be afraid to get creative with this recipe!  Mix up the veggie add-ins, spices or toppings to explore different flavors.

  • Cuisine: Ayurvedic

Keywords: Ayurvedic Cooking

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