Spinach Rice (Palak Rice) - Instant Pot

Spinach Rice served in a bowl with lemon wedge and cilantro on side

4.84 from 12 votes

Spinach Rice (Palak Rice) - Instant Pot

Spinach Rice or Spinach Pulao recipe is a quick, healthy one-pot meal cooked with aromatic basmati rice, spinach, and a few spices in an Instant Pot or Stovetop pressure cooker for under 30 minutes.

Course Main Course

Cuisine Indian, Mediterranean

Keyword palak rice, spanakorizo, spinach rice

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 165kcal

Author Bhavana Patil

Equipment

Ingredients

1 cup basmati rice rinsed & drained
2-3 cups fresh spinach (palak) chopped
½ cup green peas (i used frozen)
1 medium onion thinly sliced
1 medium tomato finely chopped
1 tablespoon ginger-garlic paste
2-3 green chillies chopped
6-7 cashew-nuts
1 tablespoon lime juice
2 tablespoon coriander leaves (cilantro) finely chopped
1 ½ cups water (or vegetable broth)
2 tablespoon oil
salt to taste

Whole Spices:

Dry Spices:

¼ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon garam masala powder

Instructions

Instant Pot Method:

Press SAUTE on Instant Pot. Add oil and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown.
Then add sliced onions, ginger-garlic paste, green chilies. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
Then add tomatoes. Cook for 2 minutes till they turn soft.
Add spinach leaves and green peas. Cook till the leaves wilt.
Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
Wait for Natural Pressure Release (NPR). Remove lid away from you. Mix well.
Spinach Rice recipe is ready. Serve with raita, or plain yogurt.

Stovetop Pressure Cooker Method:

Follow the same process mentioned above for Instant Pot. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
After 10 mins fluff up the rice gently.

Stovetop Pot Method:

Heat a heavy bottom pan on medium flame, Add oil and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown in color.
Then add sliced onions, ginger-garlic paste, green chilies. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Then add tomatoes. Cook for 2 minutes till they turn soft.
Add spinach leaves, green peas cook till the leaves wilt.
Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
Close the lid, cook on medium-low flame for 10-15 minutes till rice is cooked well.
After 10 mins fluff up the rice gently.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Variations

Grains: You can substitute basmati rice with quinoa or millet. Follow the same steps, but cooking times will vary.

Protein: Add canned or cooked chickpeas (garbanzo beans), cubed paneer (cottage cheese), or crispy tofu (which I make in the air fryer) to this rice for extra protein.

Vegetables: You can add other vegetables like carrots, beans, cauliflower, mushrooms, sweet corn, and potatoes to make them extra nutritious.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition