Vegan Recipes

Instant pot Spinach Rice / Pulao

In the realm of culinary excellence, where flavors fuse and textures entwine, Palak Pulao stands as a testament to the marriage of health and taste. Rooted in Indian cuisine, this vibrant dish elevates humble ingredients into a symphony of colors and aromas. With its rich history and versatile nature, Palak Pulao beckons both novice cooks and seasoned chefs to embark on a journey of culinary delight.

Unveiling the Recipe: Begin this gastronomic adventure by meticulously rinsing and draining a cup of fragrant basmati rice, ensuring each grain is primed for absorption. Next, gather the verdant jewels of fresh spinach leaves, washed and finely chopped, ready to impart their earthy essence. The mise en place extends to finely chopped onions, garlic, and ginger, culminating in a medley of aromatics to tantalize the senses.

Crafting the Flavor Profile: In the sanctum of an Instant Pot, the alchemy of flavors unfolds. With a symphonic sizzle, cumin seeds dance in hot oil, releasing their earthy aroma. Onions follow suit, sautéing to a translucent perfection, while garlic and ginger imbue the atmosphere with their pungent allure. Tomatoes join the ensemble, lending their vibrant hue and tangy sweetness to the ensemble, as turmeric and garam masala weave their magic, infusing the concoction with depth and warmth.

The Verdant Symphony: Enter the pièce de résistance – the emerald bounty of spinach leaves. With a graceful flourish, they join the aromatic chorus, wilting gently under the caress of heat. Each leaf surrenders its vibrant hue, infusing the mixture with a verdant vibrancy that speaks of health and vitality. It is here that the magic of Palak Pulao truly comes to life, as spinach leaves intertwine with rice, binding flavors and textures in a delicate embrace.

Culinary Alchemy in the Instant Pot: With precision and finesse, the stage is set for the grand finale. Basmati rice, washed and eager, takes center stage, mingling effortlessly with the verdant medley. A symphony of flavors awaits as water or vegetable broth is added, infusing the dish with moisture and depth. The lid is sealed, and the Instant Pot assumes its role as maestro, conducting the cooking process with grace and efficiency.

Serving Up Delight: As the final notes of the culinary symphony fade, anticipation reaches its zenith. With a flourish, the lid is lifted, and a cloud of aromatic steam escapes, carrying with it the promise of culinary delight. With a gentle fluff of the fork, the Palak Pulao is revealed in all its glory – each grain of rice infused with the verdant essence of spinach, each bite a testament to the harmony of flavors.

Conclusion: In the tapestry of culinary creations, Palak Pulao stands as a masterpiece – a testament to the artistry of Indian cuisine and the transformative power of humble ingredients. With its vibrant colors, aromatic spices, and nutrient-rich profile, it captivates both palate and imagination, inviting all who partake to savor the delights of this culinary gem. So, embark on this epicurean journey, and let Palak Pulao be your guide to a world of flavor and indulgence.

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Instant pot Spinach Rice / Pulao


  • 1 cup basmati rice, rinsed and drained
  • 2 cups fresh spinach leaves, washed and chopped
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 green chili, chopped (optional, adjust according to your spice preference)
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil or ghee
  • 2 cups water or vegetable broth


  1. Turn on the Instant Pot and select the “Sauté” function. Once hot, add oil or ghee.
  2. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they turn translucent.
  3. Add minced garlic, ginger, and green chili. Sauté for another minute.
  4. Add chopped tomatoes, turmeric powder, and garam masala. Cook until tomatoes turn soft and oil starts to separate.
  5. Add chopped spinach leaves and sauté for a couple of minutes until they wilt.
  6. Add rinsed basmati rice to the pot and mix well with the spinach mixture.
  7. Pour in water or vegetable broth and add salt according to your taste. Stir everything together.
  8. Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes on high pressure.
  9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release of any remaining pressure.
  10. Open the lid and fluff the spinach rice with a fork. Serve hot as a side dish or enjoy it on its own.

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