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Instant Pot Spinach Rice (Palak Pulao) Recipe

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4 from 7 reviews

A flavorful and easy Instant Pot Spinach Rice (Palak Pulao) recipe combining aromatic spices, fresh spinach puree, and basmati rice cooked to perfection in just 25 minutes for a nutritious and satisfying meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Rice and Spinach

  • 1.5 cups Basmati rice (rinsed well)
  • 2 packed cups baby spinach leaves (or another type of spinach)
  • 1.5 cups water

Spices and Aromatics

  • 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)

To Finish

  • 1 tablespoon lemon juice

Instructions

  1. Rinse the Rice: Rinse the basmati rice thoroughly in cold water 4-5 times until the water runs clear. Then strain the rice through a sieve and set aside to drain.
  2. Prepare Spinach Puree: Add the spinach leaves and water into a blender. Blend until just pureed; the texture should be slightly coarse rather than completely smooth. Set the puree aside.
  3. Sauté Aromatics and Spices: Turn on the Instant Pot and select the Sauté function. Add ghee or butter, finely diced onions, grated garlic, ginger, and chopped jalapeño pepper. Cook for 2 minutes, stirring occasionally until the onions soften. Stir in turmeric, garam masala, cumin powder, cardamom pods, and crumbled vegetable stock cube if using. Ensure nothing sticks to the bottom by scraping as necessary. Once done, press Cancel to stop the sauté mode.
  4. Add Rice and Spinach Puree: Add the rinsed rice and spinach puree to the Instant Pot. Stir everything together to combine evenly. Secure the lid on the Instant Pot, ensuring the valve is set to Sealing.
  5. Pressure Cook: Select Manual or Pressure Cook on high pressure and set the timer to 4 minutes. The Instant Pot will take about 5 minutes to build pressure before cooking starts. After cooking, let the pressure release naturally for 3-4 minutes, then carefully move the valve to Venting to release any remaining steam.
  6. Finish and Serve: Open the lid and drizzle lemon juice over the rice. Optionally, add a bit more ghee or butter for richer flavor. Stir gently to combine and serve hot.

Notes

  • Rinsing the rice removes excess starch and helps keep the grains separate after cooking.
  • If you prefer less heat, omit or reduce the jalapeño pepper.
  • Cardamom pods add a subtle aromatic touch but can be omitted if unavailable.
  • Using a vegetable stock cube enhances flavor but is optional.
  • Natural pressure release for a few minutes prevents the rice from sticking to the bottom and aids even cooking.
  • This dish pairs well with yogurt or your favorite Indian curry.

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