Instant Pots Oats Khichdi is a great way to strike a balance between taste and nutrition during mealtime!
A mixture of savory whole spices and a colorful blend of vegetables and healthy oats makes it a great way to prepare a quick, wholesome meal in minutes.
I call it a balanced meal because it has a full serving of protein from moong dal and fiber from the vegetables.
I have prepared this with a stovetop pressure cooker and the Instant pot.
The biggest difference between the two is the time it takes. With the Instant Pot, you can prepare this one-pot meal within 20 minutes!
Try this simple yet sumptuous vegetable oats khichdi today!
Why this recipe works
Khichdi is light and easy to digest, making it a popular meal during illness.
It is perfect for those cold winter days when you want something warm and cozy.
It's easy to make and only requires a few simple pantry staples.
It's packed with protein, making it both healthy and satisfying.
Whether you are looking for a quick and easy weeknight dinner or just something comforting to enjoy on a lazy weekend, this Instant Pot oats khichdi is sure to satisfy your craving!
Ingredients note
- Steel-cut oats: Buy and use fresh, good, quality steel-cut oats. Instant oats tend to overcook and would not be a good fit for this recipe.
- Moong dal: This is another key ingredient in this recipe, providing extra protein as well as fiber, vitamins, and minerals.
- Mixed vegetables: Use your choice of vegetables. I added frozen mixed vegetables with green beans, peas, and carrots to get a bright-colored dish.
- Spices: You need just the basic spices for this dish: Cumin seeds, turmeric powder, garam masala powder, and black pepper powder. If you need a spicy dish, add green chilies or red chili powder.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Wash and rinse the oats and moong dal in clean water 2- 3 times. Drain it and place it aside.
Press the saute button and add oil and cumin seeds to the Instant pot.
Once cumin seeds start to sizzle, add chopped ginger, green chilies, and curry leaves. Saute for 30-40 seconds.
Add the chopped onions and saute until translucent. Add chopped tomatoes and stir well.
Add frozen mixed vegetables and spices and saute for a minute.
Add the drained oats and moong dal, and mix everything well. Add water and stir again.
Close the Instant pot with the lid and lock it in place. Set Instant Pot on manual or pressure cook mode for 6-8 minutes under high pressure.
At the end of the timer, use the manual pressure release.
Garnish with chopped coriander leaves (Cilantro).
Enjoy the oats khichdi with a side of Indian pickle or with yogurt.
Storage
You can store the Instant Pot oats khichdi in an airtight container in the refrigerator for up to 5 days.
To reheat, simply microwave or heat over a low flame until warmed through. Enjoy this hearty and delicious meal!
Recipe FAQ
You can use rolled oats instead of steel-cut oats to make Instant Pot khichdi. Just be sure to use a smaller amount of liquid, as rolled oats usually require less cooking time.
Yes, oats khichdi is a healthy and filling meal that can help you lose weight by providing sustained energy and satiety throughout the day. Use the goodness of oats in supporting your weight loss efforts.
No, soaking is not necessary for Instant Pot oats khichdi. You can add the oats and dal directly to the Instant pot and the remaining ingredients. This will save you time and help ensure that your oats cook evenly.
Tips
- If you want a thicker consistency, use less water when cooking the Instant Pot oats khichdi.
- You can add more or fewer vegetables, as desired.
- To add extra flavor and texture to this recipe, toast the steel-cut oats in a dry pan over medium heat before adding them to the Instant pot.
- For a no-onion and no-garlic khichdi, skip the onions. The difference in taste is barely noticeable.
- You could substitute moong dal with masoor dal, with no major change in taste and consistency.
- If the dish turns out too spicy, add a teaspoon of lemon juice to temper it down.
- Adding a bay leaf when the spices are sautéed adds great flavor.
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📖 Recipe
Instant Pot Oats Khichdi
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups steel-cut oats
- 1 cup yellow moong dal
- 1 cup frozen mixed vegetables
- 1 onion chopped
- 1 tomato chopped
- 1 green chili chopped
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ¼ teaspoon black pepper powder
- 5 cups water
- 2 teaspoon coconut oil
- 5 curry leaves
- salt to taste
- 2 teaspoon chopped cilantro
Instructions
- Wash and rinse the oats and moong dal in clean water 2- 3 times. Drain it and place it aside.2 cups steel-cut oats, 1 cup yellow moong dal
- Press the saute button and add oil and cumin seeds to the Instant pot.2 teaspoon coconut oil, 1 teaspoon cumin seeds
- Once cumin seeds start to sizzle, add chopped ginger, green chilies, and curry leaves. Saute for 30-40 seconds.1 green chili chopped, 1 teaspoon grated ginger, 5 curry leaves
- Add the chopped onions and saute until translucent. Add chopped tomatoes and stir well.1 onion chopped, 1 tomato chopped
- Add frozen mixed vegetables and spices and saute for a minute.1 cup frozen mixed vegetables, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ¼ teaspoon black pepper powder
- Add the drained oats and moong dal, and mix everything well. Add water and salt and stir again.5 cups water, salt to taste
- Close the Instant pot with the lid and lock it in place. Set Instant Pot on manual or pressure cook mode for 6-8 minutes under high pressure.
- At the end of the timer, use the manual pressure release.
- Garnish with chopped coriander leaves (Cilantro).2 teaspoon chopped cilantro
- Enjoy the oats khichdi with a side of Indian pickle or with yogurt.
Notes
- If you want a thicker consistency, use less water when cooking the Instant Pot oats khichdi.
- You can add more or fewer vegetables, as desired.
- To add extra flavor and texture to this recipe, toast the steel-cut oats in a dry pan over medium heat before adding them to the Instant pot.
- For a no-onion and no-garlic khichdi, skip the onions. The difference in taste is barely noticeable.
- You could substitute moong dal with masoor dal, with no significant change in taste and consistency.
- If the dish turns out too spicy, add a teaspoon of lemon juice to temper it down.
- Adding a bay leaf when the spices are sautéed adds great flavor.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jan says
Delicious. I make it for breakfast. I like starting the day with a whole grain, protein and vegetables.
Uma Raghupathi says
Thank you, Jan.