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!