There's a special pride in creating the perfect "Pongal" that has the perfect golden brown hue and smooth porridge-like consistency.
That's what I want to teach you today with this recipe for Instant Pot Pongal.
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What started as a celebration of seasonal rice harvest (Pongal festival) morphed into a great south Indian breakfast recipe.
It's traditionally a stovetop pressure cooker recipe, and I am sharing the tips and tricks to ace it with the Instant Pot or your electric pressure cooker.
There are two versions of Pongal: the savory version (Ven Pongal or Khara Pongal) and the sweet version (Sakkara Pongal).
The savory version is by far the popular one for breakfast and let's get into the details of that recipe.
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Why this recipe works
This Instant pot Ven Pongal is simple to make and makes a delicious breakfast.
Served with a side of coconut chutney or a hot cup of sambar, this dish makes up a balanced and sumptuous meal.
It is protein-packed! A small plate of this lentil dish packs a full serving of protein.
It is 100% vegan and also gluten-free!
This is especially popular during Makara Sankranti, a harvest festival celebrated in January.
This is a wonderful ven Pongal recipe to share some stories if you are entertaining an exotic crowd.
So, if you have an instant pot, try this recipe out! You will not be disappointed. And if you do not have one, no worries!
I will share a stove-top version of this Khara Pongal recipe soon. Stay tuned!
Ingredients notes

Rice: I used both sona masoori rice and jasmine variety. Both work equally well. I have also tried this dish with brown rice and found that it is not a good option because it does not create a creamy consistency.
Moong dal: I like to use the split and skinned moong dal for this recipe. You can find it in any Indian grocery store. Look for packs with no black spots.
Vegan Ghee: I use store-bought vegan ghee for this recipe. You can find it online. Other alternatives for vegan ghee are vegan butter, avocado oil, or olive oil.
Curry leaves: I always use curry leaves, but my store went out of stock this time, so I skipped them. Curry leaves add a ton of flavor when you dry roast them with cashews or black pepper.
Asafoetida (hing): This is optional, but I like to add it for the flavor. If you do not have it, feel free to skip it.
Cumin seeds will enhance the flavor and the secret behind the authentic aroma and flavor. So be sure not to skip it.
Black peppercorns: I like to use whole black peppercorns, but you can also use ground black pepper if you need a mix of peppercorns.
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
Soak the rice and dal in enough water for 10 minutes. (optional)

Add oil to the inner pot and press saute.
As the oil heats on saute mode, add cumin seeds, and stir for about 30 seconds.
Add curry leaves, ginger, turmeric, and black pepper, and cook for another 30 seconds.

Add washed and drained rice, yellow moong dal, salt, and six cups of water. Stir well, close the lid and bring to a sealing position.

Press the manual and cook for 8 minutes on high pressure.
Let the pressure release naturally, and then open the lid.

Add dry roasted cashew nuts and vegan ghee to the cooked rice. You could also temper the cashews with vegan butter or vegan ghee.
Mix well and serve hot with coconut chutney or sambar. Try this Instant pot Pongal recipe today!
Recipe FAQs
No, they are not the same. Pongal is a rice and dal dish, while khichdi is rice, spice powder, and lentil. Both are delicious and nourishing, but they are not the same.
Yes, this Pongal recipe is vegan. I used vegan ghee instead of real ghee with no compromise in taste or flavor.
You can reheat Pongal in the microwave or on the stovetop. To reheat on the stovetop, add a little water and cook over medium heat until heated.
Expert tips
- Add vegan ghee: This step is optional, but I highly recommend it, as it adds a nice richness to the dish.
- Add roasted cashews: This is also optional, but I like to add it for the flavor and crunch.
- Instead of ghee, you can also use vegan butter, olive oil, avocado oil, and coconut oil.
- You can also add sliced green chilies while sauteing.
- Always use yellow moong lentils for authentic Tamil Nadu-style ghee Pongal.
- Adjust the cooking time depending on the type of rice used for the recipe.

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📖 Recipe

Instant Pot Ven Pongal
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup sona masoori rice - you can also use jasmine rice
- 1 cup yellow moong dal
- 2 teaspoon cumin seeds
- 2 tablespoon roasted cashews
- 3 tablespoon vegan ghee - or use avocado oil, olive oil
- 1 strand curry leaves
- 1 tablespoon ginger grated
- ¼ teaspoon turmeric powder
- 3 teaspoon crushed black pepper
- Salt to taste
- 2-3 green chilies - optional
- 6 cups water - add ½ cup extra for porridge consistency
Instructions
- Soak the rice and dal in enough water for 10 minutes.(optional)
- Add oil to the inner pot and press saute.3 tablespoon vegan ghee
- As the oil heats on saute mode, add cumin seeds, and stir for about 30 seconds.2 teaspoon cumin seeds
- Add curry leaves, ginger, turmeric, and black pepper, and cook for another 30 seconds.1 strand curry leaves, 1 tablespoon ginger grated, ¼ teaspoon turmeric powder, 3 teaspoon crushed black pepper
- Add washed and drained rice, yellow moong dal, salt, and six cups of water. Stir well, close the lid and bring to a sealing position. (check above for step by step pictures)1 cup sona masoori rice, 1 cup yellow moong dal, Salt to taste
- Press the manual and cook for 8 minutes on high pressure.
- Let the pressure release naturally, and then open the lid.
- Add dry roasted cashew nuts and two teaspoons of vegan ghee(extra if you desired) to the cooked rice. You could also temper the cashews with vegan butter or vegan ghee.2 tablespoon roasted cashews
- Mix well and serve hot with coconut chutney or sambar. Try this Instant pot Pongal recipe today!
Video
Notes
- Add vegan ghee: This step is optional, but I highly recommend it, as it adds a lovely richness to the dish.
- Add roasted cashews: This is also optional, but I like to add it for the flavor and crunch.
- Instead of ghee, you can also use vegan butter, olive oil, avocado oil, and coconut oil.
- You can also add sliced green chilies while sauteing.
- Always use yellow moong lentils for authentic Tamil Nadu-style ghee Pongal.
- Adjust the cooking time depending on the type of rice used for the recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Maria says
I love savoury breakfasts and this bowl of spicy pongal looks so inviting and comforting. The idea of chutney on the side is making me very very hungry! 😋
Uma Raghupathi says
Yes chutney and pongal is very good combination! Thank you 😊
Freda @ Aromatic essence says
I only recently tasted pongal on my trip to Chennai, and I loved it! Your IP version sounds great 🙂
Uma Raghupathi says
You must make this using IP or without it:) Thank you!
Jagruti says
I only made savoury pongal last year and we loved it. Such an easy and delicious dish.
Uma Raghupathi says
Thank you! I like savory one more than sweet version:)
Jolly says
Yum yum! What a delicious way to make traditional recipe of Pongal. Very inviting and tempting one pot meal.
Uma Raghupathi says
Thank you 🙏🏻
Priya Suresh says
Thats an interesting and easy way to make pongal. It came out extremely delicious. Looks like instant pot is a must in our kitchen.
Uma Raghupathi says
Very true! Thank you Priya:)
Vidya Narayan says
Show a bowl of pongal and chutney on the side to a south indian, we get all excited and happy after all its comfort food and something we have grown up eating and still enjoy. Great share and instant pot is certainly good.
Uma Raghupathi says
Well said! Thank you Vidya:)
Drashti Dholakia says
This is such a quick and easy-to-make recipe. It would go very well with plain curd or raita.
Sujata Roy says
This pongal sounds super tempting. I can enjoy it in my every meal. Fried cashews on the top looks so attractive. Lovely share.
Shobha Keshwani says
Pongal is my favourite.. Love it . Your post reminds me to make it now. It has been a long time since I had it.
Mayuri Patel says
If a pongal dish looks anything like yours then I don't mind having it for breakfast, lunch and dinner. Superb and looks very appetizing.
Poonam Bachhav says
I have only had a sweet version of Pongal so far..this Savory versions sounds flavorful..would love to give it a try some time
Renu says
This looks so inviting and perfect for breakfast.
Soma Mukherjee says
Pongal is my all time favourite for breakfast love the hint of spice in it, this recipe sounds so easy , quick and yum, lovely share .
Rafeeda - The Big Sweet Tooth says
I seem to like pongal a bit more smashed up, so that you can't make out the dal and the rice... 🙂 That's the beauty of this dish, right? You can make it in the consistency that you like and it would still taste great!
Kimberly says
Made this yesterday. It was so good!!! Looking forward to more posts.
Uma Raghupathi says
That is great Kimberly! Thank you 🙏🏻
Suchi says
Hi Uma,
Thanks for the guidance to use instant pot for pongal! Was really helpful. Also,just wanted to check whether there is any reason behind using coconut oil for this recipe because the authentic recipe of Pongal does not include this oil.It totally changes the taste and aroma of this recipe. And mustard seeds are not used for this dish either.
Uma Raghupathi says
Hello Suchi.
We are vegan so I used oil instead of ghee. You can use ghee or any other oil. Yes you can also skip the mustard seeds. My kids likes mustard seeds so I added up 🙂
Suchi says
Good to know 😊 I don't use ghee either. I use vegetable/sunflower oil for tadka