Instant Pot spinach pulao is my weeknight cheat code. One pot, one cycle, and dinner shows up with greens already hidden inside. Because I load it with chickpeas, this is honestly a chana pulao too. Spinach pulao by color, chana pulao by heft. The basmati stays fluffy. The chopped palak folds into every bite. Chickpeas do the heavy lifting so nobody at my table asks where's the protein. Ronav packs the leftovers for school. Rijak grabbed a spoonful straight from the pot last week and asked when I'm making it again.
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Jump to:
- Why should I make Spinach Rice in the Instant Pot
- Ingredients for spinach chana pulao
- How to make Instant Pot spinach pulao/ Chana Pulao
- What Type of rice can I use?
- Soniya's Top Tip
- What beans can I use in this Spinach Rice
- Can I add other veggies to this Spinach Rice?
- More Indian rice and chickpea recipes
- How do I serve this Spinach Rice
- Top Tip
- Storage
- Best tips for the perfect spinach chana pulao
- Instant pot Spinach Rice / Pulao
Why should I make Spinach Rice in the Instant Pot
The electric pressure cooker is perfect for making rice dishes like this spinach rice. It takes a fraction of the time than it takes to make rice on the stovetop. Most importantly the Instant Pot makes cooking this flavorful and healthy spinach rice dish easy and reliable.
Don't let yourself be scared of the Instant Pot. While there are lots of buttons and functions, we've broken it all down for you in our article Is the Instant Pot Worth It. It will clear up any of the confusion you might have about using your Instant Pot and teach you how to use your Instant Pot like a pro in no time.
Plus, we break down exactly how to cook the perfect al dente rice in the Instant Pot in our in-depth post on how to make Instant Pot rice. With these resources and this easy to follow spinach rice recipe, you'll be able to make mouthwatering rice dishes right away.
Ingredients for spinach chana pulao
See the recipe card at the bottom for exact quantities. Here's what each ingredient is doing in the pot.
- Basmati rice: aged basmati stays separate under pressure and picks up the spinach color without turning gummy. Rinse under cold water until it runs clear.
- Fresh spinach, chopped: no blender needed. Chopped spinach folds into the rice and cooks down as it steams. Frozen chopped spinach works in a pinch (thaw and squeeze out excess water first).
- Chickpeas (chana): canned kabuli chana drain, rinse, and go straight in. Cooked-from-dry work too if you soaked them overnight and pressure cooked them separately first.
- Ground spice mix: garam masala, cumin powder, turmeric, and red chili powder. Together they build the classic Punjabi pulao flavor. All go in with the rice, no separate blooming step needed for the weeknight version.
- Onion, ginger, and garlic: the aromatic base. I chop the ginger and garlic together so they hit the oil at the same time and soften evenly.
- Oil: just a teaspoon to sauté the aromatics. This is a light weeknight pulao, no heavy ghee needed. Swap for ghee if you want a richer Sunday-lunch version.
- Lime juice: added AFTER pressure release. Brightens the earthy spinach and cuts through the spices. Skip it and the pulao tastes flat.
- Water: a 1:1 ratio with the rice. Chopped spinach releases moisture as it cooks, so no extra liquid is needed. Add more water and the rice turns mushy.
How to make Instant Pot spinach pulao/ Chana Pulao
- Sauté the aromatics. Press Sauté on the Instant Pot. Once the oil is hot, add the chopped ginger, garlic, and diced onion. Stir for 2 to 3 minutes until the onion turns translucent and the raw garlic smell disappears.
- Add everything else in one pass. Add the chopped spinach, drained chickpeas, salt, garam masala, cumin powder, turmeric, red chili powder, rinsed basmati rice, and water. Give it one gentle stir so nothing sticks to the bottom. Don't overmix or you'll break the rice grains before they even cook.
- Seal the pot. Close the lid and turn the valve from Venting to Sealing. Press Cancel to end Sauté mode.
- Pressure cook 5 minutes. Select Manual or Pressure Cook on High Pressure for 5 minutes. The pot takes about 8 to 10 minutes to come to pressure. The countdown starts once it does.
- NPR for 5 minutes, then quick release. When the cook cycle ends, let the pressure release naturally for 5 minutes. Then move the valve to Venting to quick-release any remaining pressure. This combo is the sweet spot for pulao basmati. Straight quick release leaves the centers firm, and full natural release turns them into mush.
- Open, mix, and finish with lime. Open the lid away from you. Give the pulao a gentle mix from the bottom up (never a hard stir, which breaks the grains). Squeeze in the fresh lime juice and mix once more.
- Serve. Plate the spinach chana pulao warm with a spoonful of raita or plain yogurt on the side. Add a wedge of lime and a sprinkle of fresh cilantro if you have it.
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What Type of rice can I use?
As written, this spinach rice recipe calls for basmati rice. However, you can also use brown rice or jasmine rice instead. If you use brown rice, you might want to substitute soaked dried beans instead of cooked beans for the best results.
Soniya's Top Tip
Use natural pressure release for 5 minutes, then quick release the rest. Straight quick release leaves the rice centers slightly firm, and a full natural release turns basmati into mush. The 5-minute NPR + QR combo is the sweet spot.
What beans can I use in this Spinach Rice
While my recipe uses chickpeas, you can use other beans in this spinach rice as well or instead of chickpeas. And if you use brown rice, you can use soaked beans instead of cooked beans in this recipe. You can find out everything you need to know about how to cook dried beans in the Instant Pot here
Can I add other veggies to this Spinach Rice?
Yes! Add any other veggies that you like to this spinach rice recipe and make it to really suit your preferences. I like to add peas, corn, and chopped carrots. You can use one of the frozen mixed vegetable blends to easily add extra veggies to this dish with virtually no extra work!
More Indian rice and chickpea recipes
If this spinach chana pulao ends up in your weeknight rotation, here are a few more from our kitchen the boys reach for on a busy Tuesday.
How do I serve this Spinach Rice
- Mango lassi: cold, sweet, and cuts the pulao's warmth in one sip.
- Dhaba style palak paneer: extra greens and paneer protein turn this into a full Punjabi thali.
- Punjabi aloo gobi: a dry sabzi is the classic pulao companion, and the cumin in gobi echoes the pulao spices.
- Instant Pot chole: if you want a saucy chickpea curry alongside for a chana-double dinner.
Top Tip
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.
Storage
| Can It Be Saved? | How Long? | How to Store |
|---|---|---|
| Fridge | 3 days | Cool completely, transfer to an airtight container, reheat with a splash of water in the microwave for 2 minutes |
| Freezer | 1 month | Portion into freezer bags, press flat so they freeze quickly, thaw overnight in the fridge before reheating |
| Room temperature | 2 hours max | Cooked rice left out past 2 hours can grow bacteria, so get it into the fridge before that |
Best tips for the perfect spinach chana pulao
- Rinse the basmati really well. Rinse under cold water until it runs clear. Starchy surface makes grains stick and go gummy under pressure.
- Chop the spinach fine. Small pieces cook evenly and mix into every bite of rice instead of clumping in wet pockets.
- Drain the chickpeas really well. Canned chickpea liquid is salty and thin, and it throws off the rice-to-water ratio for pressure cooking.
- Add lime juice AFTER cooking, never before. Cooked-in lime loses its brightness and can turn the rice slightly bitter under pressure.
Instant pot Spinach Rice / Pulao
Servings:
cupsCalories:
Equipment
Ingredients
- 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
- ¼ turmeric powder
- Half ½ teaspoon red chill powder
- One tablespoon lime juice
- 1 cup of water
- One teaspoon oil
- salt to taste
Instructions
Electric pressure cooker Instructions
- 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.
Stovetop Instructions
- 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!
Video
Notes
- 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.
Nutrition
If you make this recipe, Don't forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind
Beth says
The fact that you make this in the instapot is perfect! Otherwise, it would take such a long time to cook! Great for a fast meal!
Beth says
This looks so good! Love that you made it in the Instant Pot! Thanks for the tip about which rice to use!
Veena Azmanov says
This is surely a healthy and a nutritious dish and quick and easy to make in an Instant Pot. Love this comfort meal option.
Calleigh says
This quick and easy spinach rice can elevate your everyday rice into an elegant and delicious side dish.. Luv it!!
Harmony says
Would cayenne pepper work for the red chili powder?
Soniya Saluja says
Hi Harmony, totally that would work !do share your feedback with us after you make it.
Nicole says
Is garam masala a spice that I would find in the usual spice aisle? Never heard of it.
Soniya Saluja says
Hi nicole, garan masala is a Indian spice blend .very easily available in any store like Walmart, Harris tetter .
David Garrett says
I made a pot of this today, I kind of went overboard with extra peas,carrots,corn and mushrooms.... had it with a burrito...my Son took a carton of this home with him.... very tasty it was to.... thanks for adding this recipe..... 🙂
Soniya Saluja says
Hey David, we are so glad to hear that❤all the additional veggies makes it more delicious ??♀️Thanks for what your experience with us.
Patsy Daniels says
How many calories is this recipe
Soniya Saluja says
Hi Patsy, its 155 per serving.
Kristen Kemp says
Hello! I have an ingredient question. Am I using half a tablespoon of ginger and half of garlic or a tablespoon of each? I'm making this for a pot luck dinner party I'm attending on Sunday. Thank you!
Soniya Saluja says
Hi Kristen, half tsp of each .Do share your feedback with us after you make it. Xoxo
Nan says
Hi the video or the recipe doesn’t say Garlic or lemon juice in the steps. Can you tell me when to add the lemon juice? (I assumed the garlic went with the ginger )
Soniya Saluja says
Hi Nan, sorry about that will edit the video. You are correct the garlic goes in with the ginger and lime or lemon juice after the rice is cooked. Hope you give it a try and share your experience with us.
PAM says
I would want to use brown rice or jasmine brown rice which would need at least 15-20 minutes cook time - would the spinach not be overcooked?
Soniya Saluja says
Hey there Pam, you can definitely use brown rice or jasmine brown rice make sure tou use fresh spinach. You will fall in love with this recipe. Xoxo
Kristen Kemp says
Is it possible to make this using brown basmati? Thank you!
Soniya Saluja says
Hi kristen, totally you ca use brown basmati rice, the cook time will change to 15 mins. Hipe you make it and share your feedback with us.
[email protected] says
THANK YOU again, Soniya!! So everything the same and increase cook time to 15 minutes. I'll be back to you!!
Soniya Saluja says
Yes! 15 mins and let the pressure release naturally for 10 mins. Waiting for your feedback ?♀️❤
Jenn says
Made this dish today and it was fantastic! Can’t wait to make it again. It was also a win with my 15 month old.
Soniya Saluja says
Hey Jenn! So Happy to hear that it was a hit with you and your family Specially your 15 month old <3 Hope you try other delicious , kids approved recipe on our blog . XO
Barb says
I made this tonight using jasmine rice. While the taste was delicious, 5 minutes was not long enough. I tried to cook it for 2 minutes longer but I got a burn notice so I turned it off. The rice was more cooked but burned on the bottom. What should I do next time? Add more water?
Soniya Saluja says
HI Barb .. Thanks for sharing your feedback with us ! We are here to help 🙂 The reason can be jasmine rice make sure you wash and rise it multiple time before you add + Add 1/4 cup addition and cook it for 6 mins next time. if you are not in rush let the pressure naturally release. Would love to hear your experience when you make it again .
Valeria Laitinen says
If I wan to double the recipe, do I need to adjust the cooking time?
Soniya Saluja says
Hi Valeria, you can double the recipe easily , The tine remains the same .
Bina says
Made this yesterday after seeing the link for the recipe in the instant pot group on Facebook and it came out perfectly and was a big hit! My personal favorite! Thank you so much and keep up the good work! 🙂
Soniya Saluja says
Hi Bina, Thanks for sharing your feedback with us and we hope you try our bother recipes too xoxo
Lu says
You answered a question about when lemon is added, but the recipe says lime. Which is correct? Also, you corrected a question that asked about the amount of ginger and garlic. The recipe says tablespoon, but you corrected it to teaspoon. Finally, turmeric says 1/4, but is it teaspoon or tablespoon? Would it be possible to correct the recipe and put up a note indicating that? It sounds so good.
Kathi Strichman says
Can I substitute cashews for chick peas? If so would you adjust any of the other ingredients? I think plan on serving with a ginger glazed Mahi-Mahi and hope they go well together.
Thanks for the easy recipe!
Soniya Saluja says
Hi Kathi, you can skip the chickpeas and add some roasted cashews after the rice is cooked. No changes in time or measurements . It will go very well with Mahi mahi. do share your experience after you try it XOXO
Suki Frisch says
I made double the recipe, but it seemed under seasoned. Any suggestions?
Lisa says
I made this according to your instructions with soaked chickpeas and it turned out delicious. I cooked for 15 min and everything had the proper texture. Love this recipe and will certainly make it again!
Sue Marie says
I know this question is old, but in case someone new comes along with the same question, I just wanted them to know I found it with the regular spices in Walmart and it's McCormick's brand. It took me a while to find it in Canada as it wasn't always on the shelf.(labelled as such but no product available) Since then I've also seen it on Amazon.
Sue Marie says
I made it today and mine seemed under seasoned too. I added some soy sauce to it which also helped cut the lime, which I found overpowering. Since lime is added at the end, I'd try 1/2 tbsp and then taste it. I used jasmine rice and followed the advice in the comments re adding one minute of cooking time and 1/4 c. of water. The rice was cooked but some had already stuck to the bottom of the liner. I would add a bit more water.
Leah says
I currently have a HUGE bag of white rice I'm trying to use up before I only ever buy basmati or jasmine rice. Could I use the white rice for this recipe?
Soniya Saluja says
Hi leah, definitely you can make this delicious spinach rice with white rice . Make sure youvessh and rinse the rice multiple times before cooking. Time 5 minutes .
Alison M says
As a foodie with a keen eye for recipes, I foresaw blandness so doubled the spices (smart move).
Where to use lime juice isn't indicated in recipe so left it out (didn't miss it).
Dislike chickpeas so substituted cup of green peas.
Finally, substituted (nutritional) brown rice for (inflammatory) jasmine rice, bumping cook time to about 20 min.
Normally I don't eschew recipe reviews requiring multiple tweaks but made an exception since the (bumped-up) spices create a flavorful, easy dish for a beloved Instant Pot.
Next time, I'll add variety w/ veggies and/or white or black beans.
Melissa says
I am confused about the chickpeas. I assume the recipe calls for dried chick peas, as there would be no need to boil canned. But how long should I boil them? Do they need to be pre-soaked before the boil? Thanks!
Soniya Saluja says
Hi Melissa, you can use a can of garbanzo beans/chickpeas.
Sonal says
I tried this recipe in instapot. My rice got burnt at the bottom. Usually rice and waiter ratio 1:1.5 in Pulao, here it says 1:1. Don’t know what happened wrong.
Soniya Saluja says
Hi Sonal, there can be 2 reason. First starch from the rice. Was your rice multiple times till the water runs clear. Second after adding water make sure to scrape off all the bottom of the pot so nothing is stuck which can result in burn notice. Hope this helps.
Ananya Asula says
@Sonal, i did get a burn notice too - i added half a cup of water more and it was perfect!
Soniya Saluja says
Hi Ananya, there are only two reasons for the the rice was starchy ( try to wash and rinse the rice multiple time) and second some instant pot are just sensitive to rice? my old one makes amazing rice and the newer on throws the burn notice we have heard the same from many.
Sonal says
* Water
Mimi says
Yummy ?!! Family licked their plates- thank you for sharing!
Soniya Saluja says
Hi Mimi, Thanks for sharing your experience with us ?
Penny says
I’d love to try this tonight but have only frozen chopped spinach on hand. Could I use that? And how would it alter the cooking method and timing?
I do have frozen mixed vegetables as a fall back.
Soniya Saluja says
Hi Penny, toy can definitely use frozen spinach. The only difference you will be is the bright green color in your rice. Frozen tend to turn dark. No time changes! Do share your feedback after you try it.
Ambar says
@Soniya Saluja, thanks!! That was my question too. Will try this recipe today
Maria says
Followed exactly and it turned out great. Thanks!
SHEETU BATRA says
Thank you so much for this wonderful recipe. We tried today and its very flavorful and hearty. Its a great school lunch box idea as well. I packed it for my daughter with some cucumber raita.
Soniya Saluja says
Hi Sheetu, we are so glad to hear that you enjoyed this recipe.. hope you try other recipes from our blog ?
JoJo says
Do you mean 1 tablespoon of each garlic and ginger?
Does the garlic go in at the same time as the ginger?
When does the lime juice go in? Or is it for sprinkling before eating??
Soniya Saluja says
Hi Jojo, it's 1 tbsp of of both together and they go in together.
Mary C says
I'm doing a personal cooking challenge and your spinach chickpea rice dish was tasty! I wrote an article about your dish here.
https://marychang-10894.medium.com/do-i-have-to-eat-all-of-it-eeab14eee9dc?sk=51087f993c0d3d9f7cbb938b3f8b294c
Susana says
When do you put the lime juice? It’s on the ingredients list but not in the instructions… ?
Soniya Saluja says
Hi Susan, Add it after the rice is cooked . You ca. Use lime or lemon.
Amelia says
Would kale work in place of spinach here?
Talin says
This was delicious! Whole family enjoyed it. It didn’t say when to add the lime so I squeezed it over each serving once I served. Thank you!