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Instant Pot Pongal Recipe: Traditional Taste Simplified Instant Pot Pongal Recipe: Traditional Taste Simplified


Instant Pot Pongal Recipe: Traditional Taste Simplified

Written by: Lucas Johnson

Just whipped up a comforting pot of Pongal! The creamy rice and mung beans, spiced with cumin and pepper, topped with golden cashews - pure bliss in a bowl!

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Ever made Pongal in an Instant Pot? It's my go-to comfort food, hands down a bowl of creamy, peppery rice and mung beans. A dollop of ghee, golden cashews sprinkled on top and a garnish of fresh cilantro - magic! Quick and easy, especially on those busy days. Plus, the flavors! A symphony in your mouth. You need to try this and taste the magic yourself.

Ingredients for Delicious Pongal

  • Rice: Provides the base and texture for the dish, absorbing flavors and creating a comforting, hearty consistency.
  • Split yellow mung beans (moong dal): Adds a creamy texture and nutty flavor, enhancing the overall richness and protein content of the dish.
  • Cumin seeds: Infuses a warm, earthy aroma and flavor, complementing the other spices and adding depth to the dish.
  • Black pepper: Adds a subtle heat and pungent flavor, balancing the dish with a gentle spiciness and aromatic quality.
  • Ginger: Offers a fresh, zesty kick and warmth, enhancing the overall flavor profile and providing a hint of brightness.
  • Cashew nuts: Bring a delightful crunch and nuttiness, adding a contrast in texture and a rich, buttery flavor to the dish.
  • Ghee (clarified butter): Imparts a rich, buttery taste and silky texture, elevating the dish with a luxurious and indulgent finish.
  • Fresh cilantro: Provides a burst of freshness and herbaceousness, brightening up the dish with a pop of color and flavor.

READ MORE: Salsa Chicken Instant Pot Recipe

Essential Tools for Making Instant Pot Pongal

  • Instant Pot: Essential for pressure cooking the rice and mung beans quickly and efficiently.
  • Pan: Used for roasting cashew nuts to add a crunchy texture and nutty flavor to the dish.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 1 cup rice
  • 1/2 cup split yellow mung beans (moong dal)
  • 4 cups water
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1 inch ginger, grated
  • 10-12 cashew nuts
  • 2 tablespoons ghee (clarified butter)
  • Salt to taste
  • Fresh cilantro for garnish


  1. Rinse the rice and mung beans together until the water runs clear.
  2. In the Instant Pot, add the rice, mung beans, water, cumin seeds, black pepper, ginger, and salt. Close the lid and set the valve to sealing.
  3. Pressure cook on high for 10 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
  4. In a separate pan, heat ghee and roast the cashew nuts until golden brown.
  5. Open the Instant Pot and give the Pongal a good stir. Add more water if you prefer a thinner consistency.
  6. Serve the Pongal hot, topped with roasted cashews and fresh cilantro.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 60 g | Protein: 10 g | Total Fat: 7 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 10 mg | Sodium: 500 mg | Dietary Fiber: 5 g | Sugar: 1 g | Calcium: 50 mg | Potassium: 300 mg | Iron: 3 mg | Vitamin A: 100 µg | Vitamin C: 5 mg

Can You Make Pongal Ahead of Time or Freeze It?

Make Ahead Instructions

  • Cook the pongal as per the recipe instructions.
  • Allow it to cool completely before storing in an airtight container in the refrigerator.
  • When ready to serve, reheat in a pan with a little water or milk to reach desired consistency.

Freezing Instructions

  • Portion the cooled pongal into freezer-safe containers or bags.
  • Label with the date and store in the freezer for up to 3 months.
  • Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

In South India, Pongal is not only a delicious dish but also a festival celebrated in mid-January to mark the end of the winter season and the beginning of the harvest season.

Common Questions About Making Instant Pot Pongal Recipe

Can I use brown rice instead of white rice for this recipe?
Yes, you can substitute brown rice for white rice in this recipe, but keep in mind that brown rice may require a longer cooking time and more water.
How can I make this recipe vegan?
To make this recipe vegan, simply substitute ghee with a plant-based oil like coconut oil or vegan butter.
Can I add vegetables to this pongal recipe?
Absolutely! You can add diced carrots, peas, or spinach to the pongal for added flavor and nutrition.
Is it necessary to soak the rice and mung beans before cooking?
It is not necessary to soak the rice and mung beans for this recipe since the Instant Pot will cook them perfectly without soaking.
Can I double the recipe in the Instant Pot?
Yes, you can double the ingredients in the Instant Pot as long as you do not exceed the maximum fill line to ensure proper cooking.

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