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A bowl of Instant Pot oats vegetable khichdi

Instant Pot Oats Khichdi Recipe

Oats khichdi is savory oats moong dal vegetable porridge. Serve it for breakfast or a light meal.
Course Breakfast, Brunch, Light Meal
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Release 15 minutes
Total Time 45 minutes
Author Usha Rao


  • Instant Pot or Electric Pressure Cooker


  • ¼ cup soaked Moong Dal
  • 1 ½ tablespoon Oil
  • ¼ – ½ teaspoon Cumin Seeds
  • 2 – 4 Curry Leaves
  • ½ small Onion chopped
  • 1 teaspoon 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 teaspoon Turmeric
  • ½ cup Steel Cut Oats can use old fashioned oats. Check notes below
  • ¾ teaspoon 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 fashioned 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 tablespoon as well if one doesn’t like too much dal.