I share a super-easy Palak Rice Recipe for the Instant Pot that combines spinach, Indian spices and aromatics into a nutrient-rich, gluten-free, vegan-friendly side to pair with stews or curries.

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I never thought spinach and rice could sing together until I tossed long grain basmati rice with a huge handful of fresh spinach in the Instant Pot. This palak pulao brightens the plate, its green hue and warm aromas making you want to dig in.

It’s quick, packed with taste and way more interesting than plain rice. If you like what you’d find under Spinach Recipes Indian Vegetarian tags or love a shortcut like Instant Pot Palak Paneer mashups, this will surprise you.

Serve it with a curry or just scoop it up on its own and maybe share with friends.

Ingredients

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Spinach is packed with iron folate and fiber, tastes bright and grassy.
Basmati gives fragrant light carbs, keeps dish fluffy not heavy.
Onion adds sweetness and depth when cooked, source of fiber.
Garlic brings savory punch and allicin, thought to help immunity.
Ginger adds warm zing, helps digestion and cuts greenness.
Chilies add heat and brightness, capsaicin boosts metabolism a bit.
Ghee or oil gives richness and carries spice flavors, source of fat.
Cumin cardamom cinnamon give warm aroma and digestion friendly compounds.
Lemon juice brightens flavors adds acidity and vitamin C.
Peas add pop of sweet flavor and some protein plus fiber.
Cilantro gives fresh herb note and light citrusy finish.

Ingredient Quantities

1 1/2 cups long grain basmati rice

6-8 cups fresh spinach packed (about 200-250 g)

1 medium onion, chopped

3 garlic cloves, minced

1 inch piece fresh ginger, grated or minced

1-2 green chilies, slit or chopped (optional)

2 tablespoons neutral oil or ghee

1 teaspoon cumin seeds

1 small cinnamon stick

2-3 green cardamom pods

2 whole cloves

1 bay leaf

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1/4-1/2 teaspoon red chili powder, or to taste

1 to 1 1/4 teaspoons salt, adjust to taste

1 1/4 to 1 1/2 cups water or low sodium vegetable broth

1 tablespoon lemon juice

2 tablespoons fresh cilantro, roughly chopped for garnish (optional)

1/2 cup frozen peas (optional)

How to Make this

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1. Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then soak 15 minutes if you have time and drain well.

2. Wash 6 to 8 cups packed spinach, roughly chop or blitz in a blender to a coarse puree with a tablespoon or two of water, then set aside. If using frozen peas, measure 1/2 cup and keep handy.

3. Turn Instant Pot to Sauté, heat 2 tablespoons oil or ghee. When hot add 1 teaspoon cumin seeds, 1 small cinnamon stick, 2-3 green cardamom pods, 2 whole cloves and 1 bay leaf. Let them sizzle 20 to 30 seconds until fragrant.

4. Add 1 medium chopped onion and sauté until soft and starting to brown, about 4 minutes. Stir in 3 minced garlic cloves, 1 inch grated ginger and 1-2 chopped green chilies and cook 30 to 45 seconds more.

5. Sprinkle in 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 to 1/2 teaspoon red chili powder and 1 to 1 1/4 teaspoons salt; stir constantly for 15 to 20 seconds so the spices bloom.

6. Add the drained rice and stir gently to coat the grains in the spiced oil for about 1 minute. Then fold in the chopped or puréed spinach and the optional 1/2 cup frozen peas.

7. Pour in 1 1/4 to 1 1/2 cups water or low sodium vegetable broth (use 1 1/4 for firmer rice, 1 1/2 for softer), scrape any toasted bits off the bottom to deglaze, then close the lid and set the valve to sealing.

8. Cook on High Pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure and open the lid.

9. Stir in 1 tablespoon lemon juice and 1 teaspoon garam masala, fluff rice gently with a fork, taste and adjust salt or lemon if needed.

10. Garnish with 2 tablespoons chopped cilantro if you like and serve hot with curry, stew or roasted veggies. Don’t over-stir or you’ll mash the rice, and pro tip: using broth ups the flavor a lot.

Equipment Needed

1. Instant Pot or electric pressure cooker, 6 quart is ideal
2. Blender or immersion blender to blitz the spinach (or chop it fine)
3. Fine mesh sieve or colander for rinsing and draining the rice
4. Measuring cups and spoons, you’ll need 1/4 cups to teaspoons
5. Sharp chef’s knife and a cutting board for onions, ginger, chilies
6. Large wooden spoon or heatproof spatula for sautéing and folding
7. Small bowl or cup for squeezing and holding the lemon juice, and for peas if using
8. Fork for fluffing the rice and a serving spoon to dish it out

FAQ

Q: Do I need to rinse or soak the basmati rice first and how much water should I use?
A: Rinse the rice under cold water until it runs clear, that removes extra starch and keeps the grains separate. Soaking 15 to 20 minutes helps it cook more evenly but is optional. Use 1 1/4 cups water for firmer rice or 1 1/2 cups for softer rice (if you soaked the rice use the lower amount).

Q: Can I use frozen or baby spinach instead of fresh?
A: Yes, frozen spinach works fine, just thaw and squeeze out excess water before adding and reduce the cooking liquid a bit. Baby spinach is great too, you can toss it in raw and it wilts fast during sautéing or blending.

Q: What Instant Pot setting and cooking time should I use, and how do I release the pressure?
A: Cook on High Pressure for 4 minutes if rice was soaked, 5 minutes if not soaked, then let it Natural Release for 10 minutes, after that carefully Quick Release any remaining pressure. This gives fluffy, non-sticky rice most of the time.

Q: When do I add frozen peas or other veggies and can I add protein like tofu or chicken?
A: Frozen peas can go in before pressure cooking (they thaw and heat up fine) or stirred in after cooking if you want them firmer. For tofu or pre-cooked chicken add after pressure cooking so they dont overcook; raw chicken should be cooked separately because rice and meat need different cook times.

Q: My rice turned out mushy or undercooked, what did I do wrong?
A: Mushy rice usually means too much water or overcooking, next time use the lower end of the liquid range or cut cook time by a minute. Undercooked means not enough liquid or not enough time, add 2 to 4 tablespoons water and pressure cook 1 to 2 more minutes with a short Natural Release.

Q: How should I store leftovers and how do I reheat without making it dry?
A: Cool quickly and store in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 months. Reheat on the stove or microwave with a splash of water or broth and cover so the steam brings it back to life, stir gently and finish with a squeeze of lemon and fresh cilantro.

Instant Pot Spinach Rice (Indian Palak Pulao) Recipe Substitutions and Variations

Spinach: use one 10 oz bag frozen spinach, thawed and squeezed well before adding. Frozen holds more water so cut back on the added liquid a bit, and pulse in a blender for a silky green finish. You can also swap in 6-8 cups chopped kale, just remove thick stems and saute a little longer till tender.
Basmati rice: swap with jasmine rice for almost the same cook time and texture. If you want brown basmati instead increase the liquid and pressure time — about 22-24 minutes high pressure with a 10 minute natural release.
Neutral oil or ghee: use light olive oil, avocado oil, or unsalted butter. If using butter keep the heat lower so it doesnt brown too fast.
Garam masala: substitute 1 teaspoon mild curry powder, or make a quick mix of 1/2 tsp ground cumin plus a pinch of cinnamon and black pepper if you dont have it.

Pro Tips

1) Rinse and soak the basmati, then drain it really well. If the grains hold extra water they’ll steam and clump instead of staying separate.

2) When you puree the spinach, use as little water as possible and squeeze out any extra liquid before it goes in. Too much spinach water makes the rice bland and mushy.

3) Always scrape and deglaze the pot after toasting the spices so nothing is stuck to the bottom. That single step cuts way down on burn notices and gives a cleaner, deeper flavor. Using low sodium broth instead of plain water also boosts taste without extra salt.

4) Add lemon juice and garam masala after pressure cooking, then fluff gently and let the rice rest a few minutes before serving. Resist stirring or you’ll mash the grains and ruin the texture.

Instant Pot Spinach Rice (Indian Palak Pulao) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I share a super-easy Palak Rice Recipe for the Instant Pot that combines spinach, Indian spices and aromatics into a nutrient-rich, gluten-free, vegan-friendly side to pair with stews or curries.

Servings

servings

Calories

355

kcal

Equipment: 1. Instant Pot or electric pressure cooker, 6 quart is ideal
2. Blender or immersion blender to blitz the spinach (or chop it fine)
3. Fine mesh sieve or colander for rinsing and draining the rice
4. Measuring cups and spoons, you’ll need 1/4 cups to teaspoons
5. Sharp chef’s knife and a cutting board for onions, ginger, chilies
6. Large wooden spoon or heatproof spatula for sautéing and folding
7. Small bowl or cup for squeezing and holding the lemon juice, and for peas if using
8. Fork for fluffing the rice and a serving spoon to dish it out

Ingredients

1 1/2 cups long grain basmati rice
6-8 cups fresh spinach packed (about 200-250 g)
1 medium onion, chopped
3 garlic cloves, minced
1 inch piece fresh ginger, grated or minced
1-2 green chilies, slit or chopped (optional)
2 tablespoons neutral oil or ghee
1 teaspoon cumin seeds
1 small cinnamon stick
2-3 green cardamom pods
2 whole cloves
1 bay leaf
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/4-1/2 teaspoon red chili powder, or to taste
1 to 1 1/4 teaspoons salt, adjust to taste
1 1/4 to 1 1/2 cups water or low sodium vegetable broth
1 tablespoon lemon juice
2 tablespoons fresh cilantro, roughly chopped for garnish (optional)
1/2 cup frozen peas (optional)

Directions

Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then soak 15 minutes if you have time and drain well.
Wash 6 to 8 cups packed spinach, roughly chop or blitz in a blender to a coarse puree with a tablespoon or two of water, then set aside. If using frozen peas, measure 1/2 cup and keep handy.
Turn Instant Pot to Sauté, heat 2 tablespoons oil or ghee. When hot add 1 teaspoon cumin seeds, 1 small cinnamon stick, 2-3 green cardamom pods, 2 whole cloves and 1 bay leaf. Let them sizzle 20 to 30 seconds until fragrant.
Add 1 medium chopped onion and sauté until soft and starting to brown, about 4 minutes. Stir in 3 minced garlic cloves, 1 inch grated ginger and 1-2 chopped green chilies and cook 30 to 45 seconds more.
Sprinkle in 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 to 1/2 teaspoon red chili powder and 1 to 1 1/4 teaspoons salt; stir constantly for 15 to 20 seconds so the spices bloom.
Add the drained rice and stir gently to coat the grains in the spiced oil for about 1 minute. Then fold in the chopped or puréed spinach and the optional 1/2 cup frozen peas.
Pour in 1 1/4 to 1 1/2 cups water or low sodium vegetable broth (use 1 1/4 for firmer rice, 1 1/2 for softer), scrape any toasted bits off the bottom to deglaze, then close the lid and set the valve to sealing.
Cook on High Pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure and open the lid.
Stir in 1 tablespoon lemon juice and 1 teaspoon garam masala, fluff rice gently with a fork, taste and adjust salt or lemon if needed.
Garnish with 2 tablespoons chopped cilantro if you like and serve hot with curry, stew or roasted veggies. Don't over-stir or you'll mash the rice, and pro tip: using broth ups the flavor a lot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.