Prep time
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Sabudana, or tapioca pearls are very commonly eaten in India while fasting. The sticky texture along with the spicy and salty flavors of this dish has people eating it even when they’re not fasting. The downside of cooking tapioca is that traditionally, you have to soak them overnight before making this dish. Thanks to our Instant Pot hack, you can now enjoy Sabudana khichdi whenever you crave it.
Serves: 2
  • Instant pot
  • Trivet which comes with the Instant Pot
  • Instant Pot compatible bowl (I used stainless steel)
  • ½ cup sabudana (tapioca pearls)
  • ½ cup water + ½ cup water
  • ½ teaspoon ghee - use our recipe to make your own!
  • 1 teaspoon coconut oil
  • Glass lid
  • 1 teaspoon grated ginger
  • ½ teaspoon minced green chilies
  • ½ teaspoon jeeru (cumin seeds)
  • ½ teaspoon salt
  • 1 tablespoon coarsely ground peanuts
  • Handful cilantro for garnish
  • Juice of 1 lemon (optional)
  • Oven mitt
  1. Place trivet in the Instant Pot
  2. Pour ½ cup water in the pot
  3. Place steel bowl on top of the trivet
  4. Add tapioca pearls to the steel bowl
  5. Add ¼ cup water on top of the tapioca pearls
  6. Close and lock the lid on the Instant Pot
  7. Turn the vent to sealing to prevent steam from escaping
  8. Press PRESSURE COOK on the Instant Pot (high pressure)
  9. (Press MANUAL if using the 6 or 8 qt Instant Pot)
  10. Set timer to 4 minutes
  11. Once the timer goes off, allow the steam to naturally release for 10 minutes (NPR)
  12. Turn the vent on top of the lid to venting to release any additional steam
  13. Press CANCEL on the Instant Pot
  14. Carefully open the lid
  15. Remove the steel bowl with the cooked tapioca using oven mitts or a towel and set aside
  16. Using oven mitts, remove the large Instant Pot steel pot and pour out the water
  17. Dry the steel pot using a towel and place into the Instant Pot base
  18. Turn on the Instant Pot to SAUTE mode
  19. Wait until the Instant Pot display reads “HOT”
  20. Add coconut oil to the steel pot
  21. Add ghee to the steel pot
  22. Add in the jeeru (cumin seeds)
  23. Add in the peanuts
  24. Place the glass lid on the pot and allow to cook for 1-2 minutes
  25. Add in the ginger, green chilies and cooked tapioca-stir well
  26. Place the glass lid on the pot and allow to cook for 2-3 minutes
  27. Add the salt and stir well
  28. Place the glass lid on the pot and allow to cook for 2-3 minutes
  29. Press CANCEL on the Instant Pot
  30. Remove the glass lid
  31. Garnish with cilantro and lemon juice if you would like
  32. Serve and enjoy!
Serving suggestion
Serve with a side of yogurt or eat as is.

Vegan Variation: Omit the ghee and only use coconut oil to make it vegan.

No Onion/ No Garlic: There are no onions or garlic in this recipe.
Recipe by Instapottin' With Poonam at