Instant Pot Rice and Dal with Pot-in-Pot Method

Make India’s ultimate comfort food—rice and dal—together at the same time in the Instant Pot. This recipe uses the pot-in-pot (PIP) method so you can cook both rice and dal in one go without babysitting. It’s simple, efficient, and perfect for busy weeknights.

People often ask why the Instant Pot is so popular. The top reason is the hands-free cooking it delivers: set it and let it do the work. Another major benefit is its ability to cook multiple dishes at once using the PIP method. For example, you can cook rice and dal simultaneously—no extra fuss and minimal cleanup.

What is the Pot-in-Pot (PIP) Method

Pot-in-Pot (PIP) means pressure cooking food inside a separate bowl or container that sits on a steam rack inside the main pot. Water in the main pot generates steam and pressure that cooks the food in the container above the rack. This technique is useful for cakes, cheesecakes, lasagna, and grains like rice or quinoa. It’s also ideal for preparing two dishes that require similar cooking times at once.

Some practical pairings that work well with PIP:

• White basmati rice with toor, moong, or masoor dal
• Brown rice with chana masala or rajma

For this recipe, I cooked plain rice and a simple dal together using PIP. The result is a comforting, wholesome meal that’s quick to prepare and easy to customize.

Instant Pot Rice and Dal

Many people struggle with cooking rice and dal together because one component often ends up undercooked. Follow these tips to ensure both the dal and rice turn out perfectly every time:

• Always cook the dal in the main pot and the rice in a separate smaller bowl placed on the trivet. If both are in separate containers with nothing in the main pot, the dal may remain undercooked.
• Choose dals that cook easily: toor dal (split pigeon peas), yellow moong dal (split moong), or masoor dal (red lentils). Whole urad dal and other hard legumes may not cook fully with PIP.
• Use a long-leg trivet rather than the shallow trivet that comes with many Instant Pots. A taller trivet keeps the rice bowl from submerging in the dal while cooking.
• Cover the rice bowl with a lid or aluminum foil to prevent condensation from dripping into the rice. This is optional but recommended for a drier, fluffier rice.
• Make sure your dal is fresh; old lentils take longer to cook.

Recommended pressure-cook times (high pressure, natural release) when cooking dal and white basmati rice together using PIP:

• Toor dal & white rice: 8–9 minutes
• Yellow moong dal & white rice: 5–6 minutes
• Masoor dal & white rice: 5 minutes
• Chana dal & white rice: 10–11 minutes (reduce to 8 minutes if chana dal is soaked for an hour)

This recipe is a straightforward dal and plain rice combo—comforting, nutritious, and ready in under an hour. It’s a regular in my kitchen when I want a quick, satisfying meal.

Accessories Required

To make this recipe you will need a long-leg trivet and a small steel container or stackable steamer insert to hold the rice. A bowl clip gripper is useful for safely lifting the hot container out of the pot.

Method

1. Rinse the rice under cold water until the water runs clear, then drain. Place the rinsed rice in a steel container.
2. Add 2.5 cups water and 1 teaspoon oil to the rice and stir briefly. Add a pinch of salt if desired. Set aside.
3. Set the Instant Pot to Sauté. When hot, add 1 tablespoon oil and 3/4 teaspoon cumin seeds. Let the seeds sizzle for a few seconds.
4. Add 1 small chopped red onion, 4–5 minced garlic cloves, and 1 chopped green chili. Sauté for 2–3 minutes until the onion softens.
5. Add 1 chopped tomato and cook for 1 minute.
6. Add the rinsed dal(s) to the pot with 3 cups water, 1/2 teaspoon turmeric, and 3/4 teaspoon salt. Stir to combine.
7. Place a long-leg trivet inside the pot, then set the rice container on top of the trivet. Cover the rice container with a lid or foil if you prefer.
8. Close the Instant Pot lid and cook on high pressure for 9 minutes with the valve sealed. Allow the pressure to release naturally.
9. After natural release, open the lid carefully. Remove the rice container with tongs or a bowl gripper and gently uncover it.
10. Stir the dal. Add up to 1/2 cup extra water if the dal is too thick. If using spinach, press Sauté and add 2 cups baby spinach, simmering for 2–3 minutes until wilted.
11. Finish with a squeeze of fresh lemon juice and serve hot with rice.

Enjoy rice and dal—the ultimate simple comfort food.