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Instant Pot Vegan Quinoa Coconut Khichdi

Instant Pot Vegan Quinoa Coconut Khichdi

This vegan Quinoa Coconut Khichdi is an easy to make one pot meal that's perfect for those busy weeknight dinners. Coming together in under 20 minutes in the Instant Pot and packed with proteins, it has all the nutrients and energy that you're looking for! Perfect by itself or paired with some simple accompaniments like kale chips and yogurt, this dish is my favorite twist on the khichdi I grew up loving!

Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword healthy
Custom Category Dinner, Healthy, Indian Main Course, Instant Pot Recipes, Lunch, Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 357 kcal
Author Nidhi Bothra


  • 1 cup quinoa , washed and rinsed
  • ½ cup yellow moong dal (petite split yellow lentils) , soaked for 1 hr
  • 1 cup mixed vegetables , carrots, peas, edamame, corn
  • 1 medium onions , finely chopped
  • ¼ cup spinach , chopped
  • 7-8 strands cilantro , tied with a string
  • 2 tbsp coconut oil , or ghee
  • ¼ cup coconut milk
  • cup water
  • 1 tsp ginger , minced
  • 1 tsp garlic , minced
  • 1 tsp green chilies , finely chopped
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 1 ½ tsp red chili powder
  • ¾ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp lemon juice , optional
  • salt , to taste

Mixed Salad:

  • 1 cup mixed vegetables , cucumber, onions, radish, carrots, tomatoes, green chilies (finely chopped)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • salt , to taste
  • ½ tsp black pepper
  • 7-8 basil leaves

Serve With:


Instant Pot:

  1. Turn on saute mode in the Instant Pot and add in the oil. When the oil begins to shimmer, add in your cumin seeds, dried red chili, ginger, and garlic.

  2. Then, add in the onions and saute until they are translucent.

  3. Now, add in all the vegetables, spices, quinoa, yellow moong dal, spinach, coconut milk, water, and salt. Mix them together and then add in the cilantro bunch.

  4. Put the lid on and pressure cook for 4 minutes on high in manual mode and then quick release after 10 minutes.

  5. Remove the cilantro bunch.

  6. If needed, adjust the consistency by adding some more water and cooking on saute mode.

  7. Mix in the lemon juice and your Quinoa Coconut Khichdi is ready!

  8. For the salad, mix everything together.

  9. Serve with kale chips, mixed salad, and a yogurt of your choice. You can make baked garlic kale chips by following this recipe.

Stove Top:

  1. All the instructions are the same as above, except step 4. In that step add an additional ½ cup of water and then pressure cook for 1 whistle on high flame and 1 whistle on medium flame.

Recipe Video

Recipe Notes

  • If you don't have coconut milk then use water instead and add 2-3 tbsp of grated or desiccated coconut (fresh or frozen).
Nutrition Facts
Instant Pot Vegan Quinoa Coconut Khichdi
Amount Per Serving
Calories 357 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Sodium 83mg4%
Potassium 661mg19%
Carbohydrates 53g18%
Fiber 12g50%
Sugar 3g3%
Protein 13g26%
Calcium 72mg7%
Vitamin C 16mg19%
Vitamin A 5260IU105%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.