Instant Pot Kitchari
When chilly weather and flu season get you down, turn to this cozy and nourishing Instant Pot kitchari. Packed with protein and immune-boosting ingredients, this oil-free dish is a great choice for when you need a self-care moment.
Equipment
- cutting board
- sharp knife
- measuring cups
- measuring spoons
- colander
- Instant Pot (I used a 6-quart Instant Pot)
- spoon
Ingredients
- 1 serrano pepper membranes and seeds removed, minced
- 1 inch fresh ginger minced
- 6 cups water
- 1½ cups yellow lentils
- 1 cup uncooked brown rice
- 1½ cups cauliflower (fresh or frozen), roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground white pepper (or freshly cracked black pepper, to taste)
- ¼ teaspoon ground cayenne pepper (optional; for more spice)
- 1 to 2 tablespoons freshly squeezed lemon juice plus more to taste (I used 2 tablespoons total)
- 3 handfuls baby spinach leaves (about 3 cups), loosely packed
- 1 pinch kosher or fine sea salt (optional)
Instructions
- Spread out the lentils and rice, searching for and discarding any rocks. Rinse and drain the lentils and rice in a colander.
- Make sure the stainless-steel inner pot is in the Instant Pot. Select Sauté and press Start. Let the Instant Pot heat up for a minute, then add a splash of the water, the serrano pepper, and the ginger. Cook until softened, about 2 minutes. Push Cancel.
- Add the rest of the water to the Instant Pot, along with the lentils, rice, cauliflower, cumin, garam masala, coriander, turmeric, white or black pepper, and cayenne pepper (if using). Stir well.
- Put the lid on the Instant Pot and lock it in place by turning it to the right until you hear a beep.
- Select Pressure Cook on High for 23 minutes and press Start.
- When the timer beeps at the end of 23 minutes, let the pressure release naturally for at least 10 minutes. Then, use a wooden spoon to press the Pressure Release knob to quickly release any remaining pressure.
- Once the pressure has fully released (you’ll know this has happened when the metal Float Valve drops), twist the lid to the left to unlock it.
- Remove the lid. Add the lemon juice and the spinach. Stir until the spinach wilts. The kitchari will have a soft, fluffy porridge-like consistency. Taste and adjust the flavor to your preferences by adding additional spices, lemon juice, pepper, and/or a pinch of kosher or fine sea salt (optional). Serve warm.
Notes
- This recipe is not aggressively seasoned; the spice combination is meant to be subtle, warming, and comforting. If you do want a more assertive flavor profile, add a bit more garam masala and/or cumin at the end, tasting as you go to make sure you don’t overdo it.
- For easier digestion, you can substitute white basmati or jasmine rice. I have not tested this recipe with white rice, but because it has a shorter cook time than brown rice, I suggest setting the Pressure Cook on High setting to 10 to 15 minutes. Allow at least 10 minutes for a natural pressure release.