Instant pot Spinach Rice / Pulao

yield: 4 CUPS

1 cup basmati rice rinsed and drained
3 cups fresh spinach/chopped
1 cup canned chickpeas
One (1) medium onion diced
1 tablespoon ginger & garlic / finely chopped
One (1) teaspoon garam masala powder
1 teaspoon cumin powder
(1/4) turmeric powder
Half (1/2) teaspoon red chill powder
One tablespoon lime juice
1 cup of water
One teaspoon oil
salt to taste


Press saute mode on Instant Pot. Add oil and once it’s hot, add ginger and chopped onions and give it a stir Add chopped spinach leaves, chickpeas, salt to taste, garam masala powder, cumin powder, red chili powder, and the washed Rice and water give a stir. Close the lid on the pot, and turn the valve from VENTING to SEALING position. Press CANCEL button on Instant Pot.

Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 5 minutes\When done. Natural Pressure Release(NPR) for 5 minutes and then do a QUICK RELEASE (QR)Remove lid away from you, Mix well Spinach Rice is ready. Serve with Raita or plain yogurt.

Heat a heavy bottom pot on medium-high heat. Follow the instructions to sauté everything, add spinach, chickpeas, rice, water. Bring to a boil and cover the pot. Reduce heat to medium, and cook for about 10-12 minutes. Till the rice is cooked. Open the lid, and fluff rice with a fork. Serve it with dal or yogurt!


Make sure you measure the water and rice and use the proper 1 to 1 ratio. When you cook rice on the stovetop the ratio isn’t as important as you can always adjust as you go. With the Instant Pot, you’ll want to get it right since you can’t adjust during cooking.
Don’t skip rinsing the rice before you cook it. Rinsing rice removes the extra starch from the surface of the rice. If you skip rinsing it, the extra starch could make the rice gummy as it cooks.
Adjust the salt and spices to your taste, but don’t be intimidated if you are worried this recipe will be too spicy. The Instant Pot dilutes flavors a bit so adding a little more than you would add on the stovetop will yield delicious, but not overly spicy, results.

Instant Pot Spinach Rice / Pulao Recipe

Yield: 4 Cups


  • 1 cup basmati rice, rinsed and drained
  • 3 cups fresh spinach, chopped
  • 1 cup canned chickpeas
  • 1 medium onion, diced
  • 1 tablespoon ginger & garlic, finely chopped
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 tablespoon lime juice
  • 1 cup water
  • 1 teaspoon oil
  • Salt to taste


Electric Pressure Cooker Instructions:

  1. Press the sauté mode on your Instant Pot. Add oil and once it’s hot, add chopped ginger and onions. Sauté until onions are translucent.
  2. Add chopped spinach leaves, chickpeas, salt, garam masala powder, cumin powder, turmeric powder, red chili powder, rinsed rice, and water. Stir well to combine.
  3. Close the lid of the Instant Pot, and set the valve to the sealing position.
  4. Press the cancel button on the Instant Pot. Set the pot to manual/pressure cook mode on high pressure, and set the timer to 5 minutes.
  5. Once cooking is complete, allow for a natural pressure release (NPR) for 5 minutes, then perform a quick release (QR).
  6. Carefully open the lid away from you, and stir the rice mixture well.
  7. Your Spinach Rice is now ready. Serve it with Raita or plain yogurt.

Stovetop Instructions:

  1. Heat a heavy-bottomed pot over medium-high heat.
  2. Follow the same instructions as for the Instant Pot, sautéing onions and ginger, adding spinach, chickpeas, rice, water, and spices.
  3. Bring the mixture to a boil, then cover the pot with a lid. Reduce the heat to medium and let it cook for about 10-12 minutes, or until the rice is fully cooked.
  4. Once done, remove the lid and fluff the rice with a fork.
  5. Serve the Spinach Rice with dal or yogurt.

Useful Tips:

  • Ensure you maintain the proper ratio of water to rice (1:1) for the best results in your Instant Pot.
  • Rinsing the rice before cooking removes excess starch, preventing the rice from becoming sticky or gummy.
  • Adjust the salt and spices according to your taste preferences, keeping in mind that the Instant Pot can slightly dilute flavors.
  • This Spinach Rice recipe is versatile and can be customized with additional vegetables or protein sources like tofu or paneer for added nutrition and flavor.

Additional Information:

  • Spinach Rice, also known as Palak Pulao, is a nutritious and flavorful dish that combines the earthy taste of spinach with aromatic spices and tender basmati rice.
  • Basmati rice is a long-grain rice variety known for its fragrant aroma and delicate texture, making it perfect for dishes like pulao.
  • Spinach is rich in vitamins, minerals, and antioxidants, adding both flavor and nutritional value to this dish.
  • Chickpeas provide plant-based protein and fiber, making this Spinach Rice a satisfying and balanced meal option.
  • Garam masala, cumin, turmeric, and red chili powder contribute to the vibrant and aromatic flavor profile of this dish, while lime juice adds a refreshing citrusy zing.
  • Whether cooked in an Instant Pot or on the stovetop, this Spinach Rice recipe is easy to prepare and perfect for a quick weeknight dinner or a special occasion meal. Enjoy it with your favorite Indian condiments or as a side dish to complement a variety of main courses.