Instant pot oats khichdi is a savory Indian oats lentils vegetable porridge prepared in Instant Pot. It is a healthy, wholesome breakfast and a light meal.
Every New Year my resolution is to eat healthy and this year, apart from eating healthy, I made some resolutions for my blog as well. Apart from posting healthy recipes, one of them is to put all the appliances I own to good use, including the ones I bought this Thanksgiving. One of those appliances is Instant Pot (IP). I bought one during 2016 Thanksgiving sale and another one during 2017 Thanksgiving.
My first IP from 2016 is a 6 qt and it is a bit too big for a family of two, hence ended up sitting in my pantry for most of the year. Recent purchase is a mini, 3 qt IP and so far, I think I am putting it to good use. One of my posts last month is also an IP recipe!
Why I am talking about appliances and New Year resolutions? Well, my theme for this week is New Year Challenge. The challenge for myself this year is to use my IP a lot more and therefore, the first recipe of this year is an IP recipe, Instant Pot oats khichdi.
Khichdi is a one pot meal prepared with rice and lentils with or without vegetables. Oats are a good alternative to rice in khichdi and addition of vegetables makes it a wholesome and a healthy meal. If you do like khichdi, check out my other khichdi recipes. Though khichdi is suppose to be mushy, most of my rice khichdi recipes are not mushy and that is how we prefer at home.
Instant Pot Oats Khichdi Recipe
Total Time: 30 – 45 minutes
Preparation: 5-10 minutes
Cooking Time: 15 – 20 minutes
Pressure Release: 10 – 15 minutes
- ¼ cup soaked Moong Dal
- 1 ½ tbsp Oil
- ¼ – ½ tsp Cumin Seeds
- 2 – 4 Curry Leaves
- ½ small Onion chopped
- 1 tsp Ginger Garlic Paste
- 3 small Green Chilies, chopped (adjust to taste)
- ½ small Potato, peeled and cut into ½” pieces, about ¼ cup
- 3 strings of Green Beans, cut into ½” pieces
- 2 Baby Carrots, cut into ½” pieces
- 4-6 small Florets of Broccoli
- ¾ cup loosely packed chopped Spinach
- ½ Tomato, chopped, about ¼ cup
- ¼ tsp Turmeric
- ½ cup Steel Cut Oats (can use old fashioned oats. Check notes below)
- ¾ tsp Salt (adjust to taste)
- 1 ½ cups Water
- Chopped Cilantro
- Pinch of Garam Masala or Roasted Coriander Powder (opt)
- Wash and soak moong dal for 15 – 30 minutes. If you do not have time, wash it before beginning the prep work for khichdi.
- Chop vegetables and keep aside.
- Plug the instant pot, press saute mode and make sure the heat level is on ‘more’.
- Heat oil in the instant pot container, add cumin seeds and curry leaves.
- When seeds change color, add onions and saute until soft.
- Next goes in ginger garlic paste, green chilies, potatoes and saute until raw ginger smell dissipates.
- Add beans, carrots, broccoli, spinach, tomatoes and, saute until spinach wilts and tomatoes are soft.
- Add turmeric, moong dal and saute for a minute.
- Throw in oats, salt and mix well.
- Pour water, stir, sprinkle chopped cilantro, little bit of roasted coriander powder or garam masala (if using).
- Press ‘Cancel’ to stop saute mode. Close the lid, set the vent to sealing.
- Cook on high pressure, 3 minutes manual and do a natural pressure release (npr) – press manual/pressure cook, make sure the pressure is high, adjust time to 3 minutes. This step of cooking will take 10-13 minutes. Once the cooking is done, let the pressure release natural, or open after 10 -15 minutes.
- Open the lid, serve hot with some pickle and chips. Khichdi was spicy hence I served with just chips, lemon wedges on the side and some yogurt.
- I used steel cut oats and liked the texture of steel cut oats compared to old fashioned oats. Old fashion oats taste equally good but become mushy and do not have the grainy texture.
- Use vegetables of choice and add more or less depending on preference.
- I used ¼ cup (4 tbsp) moong dal but can use 3 tbsp as well if one doesn’t like too much dal.
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