Kitchari is a classic Ayurvedic cleansing recipe that has become one of my favorite meals. This soupy blend of mung beans and rice provides easy to digest nourishment, gently detoxifies and has a heaping helping of detoxing spices. This is the main dish used in my Ayurvedic Cleanse programs  but it can be used for so much more than that! 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 mung beans you don’t need to soak them overnight and they’re easier to digest. It’s a win-win!

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! If you’re in midst of a seasonal cleanse pair this with  CCF tea  for extra detoxing benefits. If you love this recipe and want to try a sweet-spin on kitchari try my sweet breakfast kitchari.

Instant Pot Kitchari

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• Author: Lillian Jacobs
• Total Time: 25

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Description

Instant pot kitchari is a quick and easy way to prepare this traditional Ayurvedic dish.

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Ingredients

Scale 1x2x3x

1 cup basmati rice 

1 cup split mung beans 

5–6 cups broth or water (6 cups will create a soupy consistency)

2 tbsps ghee or coconut oil (vegan option)

1 tsp cumin seeds

1 tsp fresh grated ginger

1 tsp fennel seeds

½ tsp himalayan sea salt 

1 tsp turmeric powder

1 tsp coriander seeds

Pinch of black pepper 

Pinch of hing (optional, but suggested for Vata types or those who get bloated from beans)

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

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

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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 20 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.

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• Prep Time: 5 min
• Cook Time: 20
• Cuisine: Ayurvedic

Keywords: Ayurvedic Cooking, Kitchari, Instant Pot