Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
bisi bele bhath in instant pot
Print Recipe Pin Recipe
4.3 from 31 votes

Bisi bele bhath in instant pot

Bisi Bele Bhath is a spicy and flavor packed rice dish that is cooked with lentils, rice, lots of vegetables and aromatic spices
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Indian
Servings: 6
Calories: 313kcal


  • 1 cup rice
  • ¾ cup toor daal yellow pigeon peas
  • 1 cup cauliflower florets cut into 1 inch florets
  • 1 red potato cubed ½ inch
  • 10 pieces drumsticks optional
  • ½ cup green beans cut into 1 inch pieces
  • 2 carrots peeled and sliced
  • ½ green pepper cut into ½ inch pieces
  • 10 curry leaves optional
  • ¼ cup cilantro chopped for garnish
  • 1 tablespoon tamarind paste optional, more or less depending on how tangy it is
  • 2 tablespoons ghee coconut oil or any cooking oil for Vegan
  • ½ teaspoon mustard seeds
  • teaspoon asafetida powder
  • ½ teaspoon ground turmeric
  • salt to taste

Spice Blend


  • Rinse rice and lentils and keep aside. Wash and chop all the vegetables.
  • Lightly roast all the spices from the spice blend. Let them cool completely and then grind to fine powder.
  • Turn the Instant Pot to sauté (more) mode and heat ghee. Add mustard seeds, asafetida and turmeric. Let the mustard seeds pot, may take 2 to 3 minutes. Add all the vegetables except the cilantro. Mix well.
  • Add salt, tamarind paste and spice blend powder. Mix well. Add rice and lentils and 6 cups of water. Close the Instant Pot lid with the pressure value set to sealing. Press the Rice button.
  • Allow the pressure to release naturally, about 15 mins. Open the Instant pot and stir the Bisi Bele Bhath lightly. Serve hot with a drizzle of ghee, tangy pickle and roasted papad.



Calories: 313kcal | Carbohydrates: 54g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 695mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3840IU | Vitamin C: 92.2mg | Calcium: 53mg | Iron: 3.2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry