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Moong Dal Khichdi in Instant Pot Pressure Cooker
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4.74 from 19 votes

Khichdi / Pongal - Instant Pot

Moong Dal Khichdi or Pongal is a simple dish made with rice and lentils, tempered in ghee with cumin seeds. This recipe is to prepare Khichdi in Instant Pot or Pressure Cooker.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: North Indian
Keyword: instant pot, pressure cooker, simple
Diet: Gluten-free, Nut-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 232kcal
Author: Meeta Arora


For Tempering (optional)


  • Start instant pot in sauté mode and heat ghee in it. Add cumin seeds, asafoetida, black peppercorns, curry leaves, ginger and green chili.
  • When the ginger turns golden brown, add rice, moong dal and water. Stir in salt and turmeric powder. Close lid with vent in sealing position. 
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
  • When the instant pot beeps, let the pressure release naturally (NPR)
  • (optional) For tempering, heat ghee in a small pan and add the red chili powder to it. Add it on the cooked khichdi.


  • To make this khichdi vegan, replace ghee with oil of your choice.
  • Khichdi typically has a porridge like consistency. If you like a dry consistency for your khichdi, add less water.


Serving: 311g | Calories: 232kcal | Carbohydrates: 35.13g | Protein: 8.52g | Fat: 6.92g | Saturated Fat: 3.805g | Cholesterol: 11mg | Sodium: 886mg | Potassium: 289mg | Fiber: 3.8g | Sugar: 1.33g | Vitamin A: 900IU | Vitamin C: 31.4mg | Calcium: 50mg | Iron: 2.7mg