Instant Pot Spinach Rice is an Indian style one-pot rice dish made with Basmati Rice, Frozen spinach puree, vegetables and spices. Serve with Raita, papad and mango pickle.
Easy, healthy Indian style Instant Pot Spinach Rice, Spinach pulao or palak rice recipe. Made with frozen spinach puree, vegetables and spices, this one pot rice dish comes together in 30 mins.
Spinach rice pilaf is a perfect dish for busy weeknights. It is filling, hearty and healthy. Serve with plain yogurt, raita, papad and pickle.
You can pack palak pulao in lunch box for kids and adults both.
You’ll require basic ingredients to cook this dish. It is excellent for meal prep. I have also provided some variations in case you want to include the dish in your weekly menu.
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Ingredients
Spinach Puree – I have used frozen Spinach puree. You will find the post “How to make spinach puree” useful. I always store frozen puree for pasta, soups and rice dishes.
Vegetables – A mix of bell peppers, peas, corn and carrot. You can use potatoes, paneer and cauliflower or broccoli florets. Make use of what is available in your refrigerator.
Basmati Rice – I use Dawat Brand. In the notes section of the recipe card, I have included timings for Brown Rice and Brown Basmati Rice.
I have used Onions and ginger garlic paste.
Spices – Whole spices like Bay Leaf, Cinnamon Stick and Black Peppercorns. Spice powders like Turmeric and Garam Masala is also used.
I have used Oil. Ghee is perfect too.
Variations
Protein – Substitute vegetables with cooked Chickpeas, Kala Chana (brown chickpeas), Kidney beans (rajma) or black beans. Makes it filling and wholesome.
Instead of adding 2 cups of vegetables, substitute 1 cup with cooked beans of your choice. If using canned beans, drain the water and use.
If you avoid beans or lentils for some reason, Tofu(vegan) or Paneer are perfect substitutes.
To enhance taste and flavor, substitute water with coconut milk.
Palak Pilaf can be made without onion and garlic.
How to make Instant Pot Spinach Rice
Switch on Instant Pot, Press Saute Mode. Once it displays On or Hot, add oil, whole spices and cumin seeds. Toast the spices until fragrant. Next add onions and sauté.
Add ginger garlic paste and sauté onions until translucent. Add 1-2 tablespoons of water to deglaze the pot and prevent “burn” signal. Use spatula to scrape the bottom.
Next, add mixed vegetables, frozen spinach puree and mix well. Cook for 1-2 mins or until the moisture evaporates.
Add turmeric, garam masala and mix well.
Add the rinsed and soaked basmati rice and water to cook along with salt to taste.
Cancel Saute Mode. Close the Instant Pot Lid, adjust the valve to sealing and Pressure Cook on Low for 4 minutes. Allow NPR upto 10 minutes, then release the balance pressure manually.
Once the pin goes down, open the lid. Press Cancel.
Gently mix spinach rice and serve warm.
What to serve with Spinach rice
Plain Yogurt or Raita is the best accompaniment or side to Spinach rice.
Few of our family favorite Raita Recipes are Cucumber Raita, Vegetable Raita and Okra Raita.
Some papad, mango or lime pickle and pickled onions would be perfect.
Storage / Leftovers
Once cool, transfer spinach rice to an airtight container and store in the refrigerator. Stays fresh for 2-3 days.
Re-heat in a microwave before serving.
Instant Pot Rice recipes
Rajma Pulao (Kidney bean rice)
Khichdi (one pot rice, lentils and veggies)
More Spinach Recipes
Saag Aloo (spinach potato curry)
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Instant Pot Spinach Rice | Palak Rice
Instant Pot Spinach Rice is an Indian style one-pot rice dish made with Basmati Rice, Frozen spinach puree, vegetables and spices. Serve with Raita, papad and mango pickle.
Ingredients
- 1 cup Basmati Rice rinse and soak for 15 mins
- 1 tablespoon Oil
- ½ teaspoon Jeera or Cumin Seeds
- 2 Bay Leaves
- 1 Cinnamon Stick
- 15 Black Peppercorns
- 3 Onions small onions, sliced half moons
- 2 teaspoon Ginger Garlic Paste
- 2 cups Mixed Vegetables carrot, peas, corn and pepper
- 1 cup Spinach Puree
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam Masala
- 1 ¼ cups Water
Instructions
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Switch on Instant Pot, Press Saute Mode. Once it displays On or Hot, add oil, whole spices (cinnamon, black peppercorns, bay leaf) and cumin seeds. Toast the spices until fragrant. Next add onions and sauté.
-
Add ginger garlic paste and sauté onions until translucent. Add 1-2 tablespoons of water to deglaze the pot and prevent “burn” signal. Use spatula to scrape the bottom.
-
Next, add mixed vegetables, frozen spinach puree and mix well. Cook for 1-2 mins or until the moisture evaporates.
-
Add turmeric, garam masala and mix well.
-
Add the rinsed and soaked basmati rice and water to cook. Season with salt to taste.
-
Cancel Saute Mode. Close the Instant Pot Lid, adjust the valve to sealing and Pressure Cook on Low for 4 minutes. Allow NPR upto 10 minutes, then release the balance pressure manually.
-
Once the pin goes down, open the lid. Press Cancel.
-
Gently mix spinach rice and serve warm.
Video
Notes
- I have used Dawat Brand white Basmati Rice for this recipe. If using Brown Basmati rice or short grain brown sona masori rice, add 1 & 1/2 cups water and pressure cook on high for 22 mins. Allow NPR upto 15 mins before releasing the pressure manually. If using brown rice, would recommend cutting the vegetables in slightly big chunks to prevent mushy texture.
- Spinach Rice is gluten-free and vegan. Feel free to substitute oil with ghee, if you are not looking for a vegan recipe.
- Vegetables can be added as per availability. Please refer to the main blog post for “Variations”.
Storage / Leftovers – Once cool, transfer spinach rice to an airtight container and store in the refrigerator. Stays fresh for 2-3 days. Re-heat in a microwave before serving.
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Vidya Narayan