Quick Instant Pot Khichdi with Protein Oats

Khichdi is the ultimate comfort food—warm, hearty, and packed with flavors that bring back memories of home-cooked meals. Traditionally made with rice and lentils, khichdi is one of those quick and easy Indian dishes that can be customized in endless ways. Recently, I discovered Bob’s Red Mill Organic Protein Oats, and I knew I had to try adding them to my favorite khichdi recipe! And NO this is not a sponsored post! Just sharing my awesome finds with you all!

I love that the protein oats blend beautifully with mung dal and rice, creating a creamy, satisfying dish while keeping that classic texture we all love. Whether you enjoy it as a simple meal with ghee or pair it with yogurt and pickles, this wholesome meal is perfect for any day of the week.

Ingredients

• Rice – You can use any white rice you have on hand – Basmati, Sona Masoori, Ambe Mor, or Kali Jeera for a soft, comforting texture. You can also substitute rice 1:1 for quinoa.
• Moong Dal (Split Yellow Lentils) – Light, creamy, and adds plant-based protein.
• Protein Oats – the star ingredient of this dish! I used Bob’s Red Mill Protein Oats and have been enjoying them in many other Indian recipes too!
• Oil or Ghee – I recommend using Homemade ghee but if you are dairy-free you can also cook khichdi in neutral oil.
• Mustard Seeds – Adds a subtle nutty flavor and a signature pop when they sizzle in hot oil.
• Cumin Seeds – Earthy and aromatic, bringing warmth and depth to the dish.
• Onion – Adds sweetness and enhances the overall flavor of the khichdi.
• Garlic – Infuses warmth and savoriness into the dish.
• Green Chili (Optional) – For heat; skip for a milder flavor or when making for kids.
• Turmeric – for the signature warm golden color and earthy flavor of khichdi.
• Whole Black Peppercorns (Optional) – Brings subtle heat and pairs well with turmeric. You can also use freshly ground black pepper.
• Mixed Frozen Vegetables (Optional) – A quick and easy way to add color, texture, and extra nutrients. Or any veggies you have on hand, like peas, carrots, etc.

How to Make Protein Oats Khichdi

• Heat oil or ghee in the Instant Pot on sauté mode. Add mustard seeds and let them splutter (about 2–3 minutes). Stir in cumin seeds and hing.
• Add the onion and sauté for 2–3 minutes until the onion turns translucent.

• Add tomatoes, garlic, green chili, turmeric, black peppercorns, and additional vegetables (if using). Stir well.

• Add the rice, dal, oats, salt and water.

• Stir to mix everything well. Pressure cook on high for 6 minutes, then let the pressure release naturally for 5 minutes. After that, manually release any remaining pressure before opening the Instant Pot.

Serving

Serve hot khichdi with a drizzle of ghee, a side of Greek yogurt, and a spoonful of pickle for a tangy kick. I also love adding air-fried broccoli or garlicky green beans for an extra hearty and satisfying meal.

Storing

Let any leftover khichdi cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just add a splash of water while reheating to bring back its creamy texture!