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Dal makhani served in a white bowl
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4.62 from 84 votes

Instant Pot Dal Makhani with Brown Rice

A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 328kcal


Optional Pot in Pot rice

  • 1 cup brown rice rinsed and drained
  • 2 cups water
  • 1 teaspoon salt


  • Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  • Set Instant Pot to sauté mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add onions and mix well.
  • Add ginger, garlic, turmeric, red chili powder, salt, tomatoes and beans. Add water and mix well. 
  • To make pot-in-pot brown rice (optional step)- Add rice, water, and salt to a stainless steel container. Put a tall trivet over the beans. Place the rice container on the trivet.
  • Close Instant Pot with pressure valve to sealing. Pressure Cook (Hi) for 30 minutes followed by Natural Pressure Release.
  • Open Instant Pot and set to sauté mode. Carefully take out the Rice container and the trivet. Stir in cream, add garam masala and garnish with cilantro and dried fenugreek leaves.



Don't have time to soak the beans? - Add an extra one cup of water and pressure cook for 60 minutes
Vegan Dal Makhani  - Replace ghee with oil. Use coconut cream or cashew cream(blend cashews in water)
Variations - If using dry beans, add an extra 1 cup of water and increase the pressure cooking time to 60 minutes 
Stove Top Recipe - Pressure cook for 45 minutes on medium heat and allow the pressure to release naturally


Calories: 328kcal | Carbohydrates: 55g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1185mg | Potassium: 746mg | Fiber: 8g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg
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