Easy Vegan Instant Pot Kitchari (Gluten-Free & Oil-Free)
This easy vegan Instant Pot kitchari is cozy, nourishing, and packed with plant-based protein. Made with yellow lentils, brown rice, warming spices, and fresh veggies, it’s a healthy, balanced, and naturally delicious meal.
Why You’ll Love This Easy Vegan Instant Pot Kitchari 💛
- Comforting & nourishing: Kitchari is a classic Indian comfort food known for its balancing qualities. It’s a cozy, complete meal on its own.
- Easy: Just chop and briefly sauté a few ingredients, and the Instant Pot does the rest.
- Healthy: High in protein and fiber, seasoned with immune-boosting spices, and naturally oil-free, dairy-free, and gluten-free.
Ingredients You’ll Need 🛒
- Serrano pepper: Adds moderate heat. Substitute a jalapeño for milder heat, or omit completely.
- Fresh ginger: For spicy warmth. Ginger supports digestion and immunity.
- Water: For cooking the lentils and rice.
- Yellow lentils (moong dal or yellow dal): They take on a soft, creamy texture when cooked and are high in protein, fiber, and iron.
- Brown rice: Brown rice is high in fiber and helps maintain steady blood sugar levels. You can swap it out for basmati or jasmine rice for easier digestion.
- Cauliflower: Adds texture, mellow flavor, fiber, and vitamins. Fresh or thawed frozen will work.
- Ground cumin: Adds an earthy, slighly smoky flavor and helps support digestion.
- Garam masala: A warming spice blend that adds complexity.
- Ground coriander: Adds subtle aromatic brightness.
- Ground turmeric: Turmeric contains curcumin, which has anti-inflammatory and antioxidant properties. It also gives kitchari its warm golden color.
- Ground white pepper: Adds warm, subtle heat. Freshly ground black pepper works too, but use slightly less.
- Ground cayenne pepper (optional): For extra spice.
- Kosher salt (optional): To taste.
- Freshly squeezed lemon juice: Adds brightness and acidity to balance the dish.
- Fresh baby spinach leaves: Adds color and nutrients. I prefer fresh, but frozen works if thawed and drained.
See recipe card for quantities.
How to Make Vegan Instant Pot Kitchari (Step by Step) 🥣
Step 1: Sift through the lentils and rice to discard any debris. Rinse and drain.
Step 2: Place the stainless-steel inner pot in the Instant Pot, select Sauté, and press Start. Let the pot heat for 1 minute, then add a splash of the water, serrano pepper, and ginger. Cook until softened, about 2 minutes. Press Cancel.
Step 3: Add the rest of the water, lentils, rice, cauliflower, cumin, garam masala, coriander, turmeric, pepper, cayenne (optional), and a pinch of salt (optional). Stir well.
Step 4: Lock the lid, select Pressure Cook on High for 23 minutes, and press Start.
Step 5: When the timer beeps at the end of 23 minutes, let the pressure release naturally for at least 10 minutes. Then, quickly release the remaining pressure by setting the Pressure Release knob to Venting (a wooden spoon helps keep your hand free from hot steam). After the float valve drops, remove the lid.
Step 6: Add the lemon juice and stir in the spinach until wilted. The kitchari will have a soft, fluffy porridge-like consistency. Adjust seasoning with more lemon juice, spices, pepper, and/or salt as needed. Serve warm.
Variations & Substitutions 🔄
- White rice: Use white basmati or jasmine rice in place of brown rice for easier digestion. Reduce the cook time to 10 to 15 minutes with a 10-minute natural release.
- Add vegetables: Sweet potato, carrots, zucchini, or peas all work well and add a touch of color.
- Make it creamier: Stir in a splash of coconut milk at the end.
Equipment 🥄
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Colander
- Instant Pot (I used a 6-quart model)
- Spoon
Storage ❄️
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in an airtight container for up to 1 month. Thaw overnight and stir in a splash of water or broth when reheating.
Pro Tip for the Best Instant Pot Kitchari ✨
Don’t skip the natural pressure release. It ensures the rice and lentils are perfectly cooked, giving the kitchari a creamy, porridge-like consistency.
FAQ ❓
Kitchari (also spelled khichdi, khichidi, khichri) is an Indian dish made of lentils, rice, and a blend of warming spices. It’s known for being grounding, balancing, and easy to digest.
Yes! Kitchari is known for its cleansing and restorative properties. It is high in protein, fiber, vitamins, and minerals, and its spices support digestion and immunity.
Absolutely. This version includes cauliflower and spinach, but you can also try it with other vegetables. Sweet potatoes, carrots, zucchini, and peas all work well.
Sure! Simmer the lentils and rice on the stovetop with the same spices, adding extra water as needed. Cook until soft and porridge-like, about 50 to 55 minutes.
Kitchari will naturally thicken as it sits. If it’s too thick, stir in warm water or broth until it reaches your desired consistency. If it’s too thin, simmer it on Sauté in the Instant Pot for a few minutes, stirring constantly, until excess liquid evaporates.
Yes. Yellow lentils and rice are easy to digest and soothing for the gut. While brown rice offers more health benefits, substituting white rice will make digestion easier. The warming spice blend also supports digestion and immunity.
Easy Vegan Instant Pot Kitchari (Gluten-Free & Oil-Free)
Equipment
- cutting board
- sharp knife
- measuring cups and spoons
- colander
- Instant Pot (I used a 6-quart Instant Pot)
- spoon
Ingredients
- 1 serrano pepper seeds and membranes removed, minced
- 1 inch fresh ginger minced
- 6 cups water
- 1½ cups yellow lentils
- 1 cup uncooked brown rice
- 1½ cups cauliflower roughly chopped (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground white pepper or freshly ground black pepper to taste
- ¼ teaspoon ground cayenne pepper (optional)
- 1 to 2 tablespoons lemon juice plus more to taste (I used 2 tablespoons)
- 3 handfuls baby spinach leaves (about 3 cups, loosely packed)
- pinch kosher salt (optional)
Instructions
- Prep lentils & rice: Sift through the lentils and rice to discard any debris. Rinse and drain.
- Sauté: Place the stainless-steel inner pot in the Instant Pot, select Sauté, and press Start. Let the pot heat for 1 minute, then add a splash of the water, serrano pepper, and ginger. Cook until softened, about 2 minutes. Press Cancel.
- Add: Add the rest of the water, lentils, rice, cauliflower, cumin, garam masala, coriander, turmeric, pepper, cayenne (optional), and a pinch of salt (optional). Stir well.
- Pressure cook: Lock the lid, select Pressure Cook on High for 23 minutes, and press Start.
- Pressure release: When the timer beeps at the end of 23 minutes, let the pressure release naturally for at least 10 minutes. Then, quickly release the remaining pressure by setting the Pressure Release knob to Venting (a wooden spoon helps keep your hand free from hot steam). After the float valve drops, remove the lid.
- Finish & serve: Add the lemon juice and stir in the spinach until wilted. The kitchari will have a soft, fluffy porridge-like consistency. Adjust seasoning with more lemon juice, spices, pepper, and/or salt as needed. Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. You may need to stir in a splash of water or broth when reheating, as kitchari thickens over time.
Tried This Recipe? Leave a Review! 📣
I hope you love this vegan Instant Pot kitchari as much as I do! It’s a healthy, comforting plant-based meal that’s perfect for any time you need a reset. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. It helps others find this recipe, and I love hearing how it turns out for you. Don’t forget to save this recipe on Pinterest for the next time you need a healthy Instant Pot meal. 💛
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