Instant Pot Spinach Rice

Try this Instant Pot Spinach Rice recipe, or contribute your own.

Save
Instant Pot Spinach Rice Save
Instant Pot Spinach Rice
Unknown

Try this Instant Pot Spinach Rice recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
  • Carbohydrate 42.9976261520699 g
  • Cholesterol 0 mg
  • Fat 109.298417696907 g
  • Fiber 10.268931655833 g
  • Protein 6.97244288033158 g
  • Saturated Fat 14.2674026295985 g
  • Serving Size 1 1 recipe (956g)
  • Sodium 203.162061767415 mg
  • Sugar 32.7286944962369 g
  • Trans Fat 5.57682934803 g
  • Calories 1147 calories
not set

Step-by-step

  • Press saute mode on Instant Pot.
  • Add oil and once it's hot, add whole spices, cumin and cashew-nuts.
  • Saute till cashew nuts turn light brown in color.
  • Then add sliced onions,ginger-garlic paste,green chillies .
  • Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  • Then add tomatoes.cook for 2 minutes till they turn soft.
  • Add spinach leaves,green peas cook till the leaves wilt.
  • Add rinsed Basmati Rice,water,turmeric powder,garam masala powder,coriander powder,coriander leaves,lime juice and give a stir .
  • Close the lid on the pot, and turn valve from VENTING to SEALING position.
  • Press CANCEL button on Instant Pot.
  • Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set timer to 6 minutes
  • Wait for Natural Pressure Release(NPR).
  • BE CAREFUL OF THE HOT STEAM
  • Remove lid away from you,Mix well
  • Spinach Rice is ready.
  • Serve with Raita or plain yogurt.
  • Heat a pressure cooker with oil on medium flame,
  • Add oil and once it's hot, add whole spices, cumin and cashew-nuts.
  • Saute till cashew nuts turn light brown in color.
  • Then add sliced onions,ginger-garlic paste,green chillies .
  • Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  • Then add tomatoes.cook for 2 minutes till they turn soft.
  • Add spinach leaves,green peas cook till the leaves wilt.
  • Add rinsed Basmati Rice,water,turmeric powder,garam masala powder,coriander powder,coriander leaves,lime juice and give a stir .
  • Close the lid place a whistle and cook for 2 whistles on medium flame.
  • After 10 mins Fluff up the rice gently.
  • Spinach Rice is ready.
  • Serve with Raita or plain yogurt.

Restricted to a standard stovetop pressure cooker rather than a digital appliance? The method transfers directly by replacing the high-pressure timer with a visual cue of two whistles on medium heat. Basmati rice demands proper moisture management under pressure. Rinsing the grains until water runs completely clear removes excess surface starch, preventing the individual grains from fusing into a solid mass during cooking. Whole spices like cinnamon, cardamom, and cloves require immediate contact with hot oil during the initial sauté phase to release their fat-soluble aromatic compounds into the cooking medium before any liquid enters the pot.

Adapting Equipment and Managing Leftovers

Converting this recipe from an electric pressure cooker to a traditional stovetop model requires careful attention to flame intensity. Keep the heat at medium to prevent the cashew nuts and spices from burning during the initial browning stage. When storing leftovers, transfer the cooled rice to an airtight container within two hours of cooking and refrigerate for up to three days. Reheat the grains thoroughly with a tablespoon of water added to restore moisture.

  • Burn notice errors occur when tomato solids stick to the inner pot bottom; scrape thoroughly with a flat wooden spatula before locking the lid.
  • Soggy rice usually results from excess water; measure the 1.5 cups precisely and drain the rinsed basmati through a fine-mesh sieve for 10 minutes.
  • Spinach volume shrinks drastically under heat; pack two to three cups loosely into the pot without crushing the green peas underneath.
Waffles?
Brie and Parmesan Polenta?
Pancakes?
Venison Gumbo?
Privacy policy