Description
Instant Pot Spinach Rice (Palak Pulao) is a vibrant, nutritious Indian dish made with basmati rice and blended spinach, seasoned with classic spices like turmeric and garam masala. Ready in just 25 minutes, this one-pot recipe is perfect as a side or light main course—ideal for busy weeknights.
Ingredients
1.5 cups basmati rice, rinsed well
2 packed cups baby spinach leaves (or other spinach)
1.5 cups water
½ medium onion, finely diced
1.5 tablespoons ghee, butter, or olive oil
2 garlic cloves, grated or diced
1 teaspoon grated ginger
1 jalapeño or small green chili (optional)
½ teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
2 cardamom pods (optional)
0.5–1 cube vegetable stock (optional)
1 tablespoon lemon juice (to finish)
Instructions
- Rinse the basmati rice 4–5 times in cold water, then strain and set aside.
- In a blender, combine spinach and water. Blend until just pureed and set aside.
- Set the Instant Pot to Sauté mode. Add ghee (or oil), onions, garlic, ginger, and chili. Cook for 2 minutes until softened.
- Add turmeric, garam masala, cumin, cardamom pods (if using), and crumbled vegetable stock cube (if using). Stir to combine and press Cancel.
- Add the rinsed rice and spinach puree to the pot. Stir well.
- Close the lid, set the valve to Sealing. Pressure cook on HIGH for 4 minutes.
- Allow natural pressure release for 3–4 minutes, then quick release the remaining pressure.
- Open the lid, drizzle with lemon juice, optionally add more ghee, stir and serve warm.
Notes
- Use frozen spinach: ⅔ to 1 cup, thawed and drained.
- Add protein: chickpeas, tofu, or paneer.
- Make it richer with coconut milk or extra ghee.
- Use other greens like kale or Swiss chard.
- Increase chili or add red pepper flakes for more heat.
- Store leftovers in the fridge for 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
