Instant Pot Quinoa Khichdi Recipe By Tasty

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VEGAN INSTANT POT QUINOA CHILI RECIPE BY TASTY



Vegan Instant Pot Quinoa Chili Recipe by Tasty image

Here's what you need: avocado oil, medium onion, zucchini, broccoli, celery, garlic, quinoa, chili beans, ground cumin, ground black pepper, onion powder, paprika, salt, red chili flake, low sodium vegetable broth

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 15

1 tablespoon avocado oil
1 medium onion
1 cup zucchini, chopped
2 cups broccoli, chopped
1 cup celery, chopped
4 cloves garlic, finely minced
½ cup quinoa, rinsed, uncooked
1 can chili beans
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 teaspoons onion powder
2 teaspoons paprika
salt, to taste
red chili flake, optional
32 oz low sodium vegetable broth

Steps:

  • Set IP to Saute mode.
  • Heat avocado oil.
  • Add chopped garlic, vegetables, quinoa, chili beans and spices.
  • Saute for about 5 minutes, stirring occasionally.
  • Add vegetable stock and stir well.
  • Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
  • When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.

Nutrition Facts : Calories 689 calories, Carbohydrate 65 grams, Fat 43 grams, Fiber 7 grams, Protein 7 grams, Sugar 18 grams

INSTANT POT KHICHDI



Instant Pot Khichdi image

Khichdi is a comforting and mild South Asian stew typically made with lentils and rice. This version is made with long-grain rice and yellow moong dal (or split mung beans), softened tomatoes and onion, then flavored with a cumin, coriander and turmeric, but each family has their own recipe. To bulk it up, you could add some grated carrot or zucchini with the onion, or wilt baby spinach in at the end. But topped with a drizzle of ghee, some plain yogurt and fresh cilantro, it's a warming, homey meal just as it is.

Provided by Samantha Seneviratne

Categories     grains and rice, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup petit yellow moong dal
1/2 cup long-grain white rice
2 tablespoons ghee, plus more melted ghee for drizzling
1 small yellow onion, finely chopped (about 3/4 cup)
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 teaspoon ground turmeric
2 small plum tomatoes, chopped
Kosher salt
Yogurt and cilantro, for serving

Steps:

  • In a medium bowl, combine the dal and rice. Add water until covered.
  • Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
  • Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.
  • When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
  • Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.

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