Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Instant Pot Green Kitchari [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Kitchari is an Indian Ayurvedic dish that is used primarily during healing fasts and during and after illness, but can be eaten anytime. It is very easy to digest, comforting and most of all, flavorful. This recipe is spiced with ginger, healing turmeric, cumin, and coriander, but the hidden star of the spice mixture is fenugreek! If you can get it, you should definitely try it!

Instant Pot Green Kitchari [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Cook Time



  • 1 cup dry split peas
  • 1/2 cup dry white rice
  • 1/2 cup coconut oil
  • 1 Tablespoons grated ginger
  • 2 teaspoons cumin
  • 1 teaspoons coriander
  • 1 teaspoon fenugreek seeds
  • 1 teaspoons fennel seeds
  • 1 teaspoons salt
  • 1 teaspoons turmeric powder
  • 5 cups water
  • 2 cups baby kale, well packed
  • Lemon, chopped cilantro, carrots, and shredded cabbage for garnish (optional)


  1. Rinse the split peas and rice until water runs clear.
  2. Heat the oil to medium and saute ginger for 1 minutes.

To Make in the Instant Pot:

  1. If using an InstantPot, set your pot to saute with the lid off. Saute the ginger for 1 minute.
  2. Add the spices and salt and cook another 30 seconds.
  3. Add the split peas, rice, and water.
  4. Put on the pressure cooker lid and set to “Rice” and cook until done. Allow pressure to vent at the end of cooking time.

To Make on the Stovetop:

  1. Add the spices and salt and cook another 30 seconds.
  2. Add the split peas, rice, and water and bring to a boil.
  3. Turn down the heat and bring to a simmer. Cook for 30-45 minutes on low until the split peas and rice are cooked and the stew is very thick.
  4. Add the kale at the end right before serving.
  5. Garnish with lemon wedges, chopped cilantro, chopped carrot and shredded cabbage.

Nutritional Information

Total Calories: 1,825 | Carbs: 189 g | Fat: 111 g | Protein: 56 g | Sodium: 168 mg | Sugar: 7 g





Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Paleo Magic Cookie Bars With Strawberry [Vegan, Paleo, Gluten-Free]

Chocolate Paleo Magic Cookie Bars With Strawberry

Paneer Tikka Masala [Vegan]

20 Meal Ideas to Ease the Transition to a Meatless Diet

Roasted Veggie Noodle Bowls With Lemon Tahini Dressing [Vegan, Grain-Free]

Nutty Pecan French Toast [Vegan]

Vegan Nutty French Toast

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Instant Pot Green Kitchari [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×