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