Name: Instant Pot Spinach Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1.5 cups Basmati rice (rinsed well); 2 packed cups baby spinach leaves (or another type of spinach); 1.5 cups water; 1.5 tablespoons ghee (or butter, or olive oil – about 25 g); 1/2 medium onion (finely diced); 2 garlic cloves (grated or diced); 1 teaspoon grated ginger; 1 jalapeño pepper (or small green chili, can be omitted or halved); 1/2 teaspoon turmeric powder; 1 teaspoon garam masala powder; 1 teaspoon cumin powder; 2 cardamom pods (optional); 0.5-1 cube vegetable stock (optional); 1 tablespoon lemon juice (to finish)

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Introduction

This Instant Pot Spinach Rice is a vibrant and flavorful one-pot dish that blends aromatic spices with fresh spinach and fluffy basmati rice. Perfect for a quick weeknight dinner or a healthy side, it’s simple to make and packed with wholesome ingredients.

A white plate holds a large mound of green rice that looks fluffy with a slightly oily texture, the rice grains are coated well and mixed with green herbs and small bits of spices throughout. On the right edge of the plate, two bright yellow lemon wedges sit together, adding a fresh touch. A wooden spoon is placed behind the rice, angled slightly to the right. In the softly focused background, a bowl filled with green spinach leaves and lemon wedges is visible, along with a stainless steel kitchen appliance and a dark cloth napkin on the right. The entire scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cup Basmati rice (rinsed well)
2 packed cups baby spinach leaves (or another type of spinach)
1.5 cups water
1/2 medium onion (finely diced)
1.5 tablespoons ghee (butter, or olive oil, 25 g)
2 garlic cloves (grated or diced)
1 teaspoon grated ginger
1 jalapeño pepper (or small green chili, can be omitted or halved)
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
2 cardamom pods (optional)
0.5-1 cube of vegetable stock (optional)
1 tablespoon lemon juice (to finish)

Instructions

Step 1: Rinse the basmati rice in cold water 4-5 times until the water runs clear, then strain through a sieve and set aside.
Step 2: Add the spinach and water to a blender (in batches if needed) and pulse until just pureed. It does not need to be completely smooth. Set aside.
Step 3: Turn on the Instant Pot and select the Sauté function. Add the ghee, diced onions, garlic, grated ginger, and jalapeño pepper. Cook for about 2 minutes, stirring occasionally, until softened.
Step 4: Stir in turmeric, garam masala, cumin powder, cardamom pods (if using), and the crumbled vegetable stock cube (if using). Scrape the bottom to prevent sticking and burn. Press Cancel to stop the Sauté mode.
Step 5: Add the rinsed rice and pureed spinach mixture to the pot. Stir to combine. Secure the lid and ensure the pressure valve is set to sealing.
Step 6: Select Manual or Pressure Cook on high pressure and set the timer for 4 minutes. The pot will take approximately 5 minutes to reach pressure before the countdown begins.
Step 7: When cooking finishes, allow a natural pressure release for 3-4 minutes, then carefully switch the valve to venting to release any remaining steam.
Step 8: Open the lid and drizzle lemon juice over the rice. Stir gently, adding additional ghee or butter if desired for extra richness. Serve warm.

Tips & Variations

For a milder flavor, remove the seeds from the jalapeño or omit it entirely.
Try adding cooked peas or corn for extra texture and sweetness.
Swap ghee with olive oil or butter based on your preference.
Use fresh spinach for the best flavor, but frozen spinach can work in a pinch; just thaw and drain well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture. This dish does not freeze well due to the spinach texture.

How to Serve

A large white plate is full of green rice, with each grain looking separate and coated in a bright green sauce. The rice has bits of herbs adding texture. Two yellow lemon wedges sit on the edge of the plate, adding a fresh color contrast. A wooden spoon is placed on the right side, partially buried in the rice. In the background, fresh green spinach leaves sit in a white tray with a green rim, set on a white marbled surface, and a blue and white striped cloth adds a soft texture to the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of basmati?

You can substitute with long-grain white rice, but cooking times and water ratios may vary slightly. Adjust accordingly and monitor the texture.

Is it necessary to puree the spinach?

Pureeing the spinach with water helps distribute the flavor evenly through the rice and ensures everything cooks consistently in the Instant Pot. You can pulse more coarsely if you prefer some texture.