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–+ servings

Easy Vegan Instant Pot Kitchari (Gluten-Free & Oil-Free)

Easy vegan Instant Pot kitchari in a bowl.
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.
Plant Based Paradise
Prep Time 10 minutes
Cook Time 25 minutes
Time to Come to and Release Pressure 20 minutes
Total Time 55 minutes
Serving Size 6

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)
US Customary - Metric

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.