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Instant Pot Spinach Rice (Palak Pulao) Recipe

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3.9 from 7 reviews

A flavorful and vibrant Instant Pot Spinach Rice (Palak Pulao) recipe that combines fragrant basmati rice with pureed spinach and aromatic spices, cooked quickly to perfection in the Instant Pot. This dish is a healthy, comforting one-pot meal ideal for a nutritious lunch or dinner.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 1.5 cup Basmati rice (rinsed well)
  • 2 packed cups baby spinach leaves (or another type of spinach)
  • 1.5 cups water
  • 1/2 medium onion (finely diced)
  • 1.5 tablespoons ghee (butter, or olive oil – 25 g)
  • 2 garlic cloves (grated or diced)
  • 1 teaspoon grated ginger
  • 1 jalapeño pepper (or small green chili, can be omitted or halved)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 2 cardamom pods (optional)
  • 0.5-1 cube of vegetable stock (optional)
  • 1 tablespoon lemon juice (to finish)

Instructions

  1. Rinse the rice: Wash the basmati rice in cold water 4-5 times until the water runs clear, then strain using a sieve. Set aside to drain.
  2. Prepare spinach puree: Place the baby spinach leaves and water into a blender. Blend until the spinach is just pureed, leaving a slightly textured consistency. Set aside.
  3. Sauté aromatics and spices: Turn on the Instant Pot to the ‘Saute’ function. Add ghee, diced onions, garlic, grated ginger, and jalapeño pepper. Cook for about 2 minutes, stirring occasionally, until the onions soften. Add turmeric powder, garam masala, cumin powder, cardamom pods (if using), and the crumbled vegetable stock cube (if using). Stir everything well, then press ‘Cancel’ to stop sautéing. Scrape the bottom to prevent burning and add a tiny splash of water if needed.
  4. Combine and pressure cook: Add the rinsed rice and the spinach puree liquid to the Instant Pot. Stir gently to combine all ingredients. Secure the lid, ensuring the valve is set to ‘Sealing’. Press ‘Manual’ or ‘Pressure Cook’ on high pressure and set the timer for 4 minutes. The Instant Pot will take approximately 5 minutes to build pressure before starting the cooking timer.
  5. Release pressure and finish: Once cooking completes, allow a natural pressure release for 3-4 minutes. Carefully move the valve to ‘Venting’ for a quick release to let out remaining steam. Open the lid, drizzle lemon juice over the rice, and add extra ghee or butter if desired for a richer flavor. Stir gently before serving.

Notes

  • Rinsing the rice well helps remove excess starch and prevents the rice from becoming sticky.
  • You can substitute ghee with butter or olive oil depending on preference.
  • If you prefer less heat, omit or reduce the jalapeño pepper or green chili.
  • Adding a vegetable stock cube enhances flavor but can be omitted to keep the dish lighter.
  • Ensure to deglaze and scrape the bottom after sautéing to avoid the ‘burn’ warning on the Instant Pot.
  • Adjust water quantity slightly if using different types of spinach or rice for best texture.
  • This dish pairs well with yogurt, raita, or a side of roasted vegetables.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/instant-pot-spinach-rice-palak-pulao-recipe/