Instant Pot Black eyed peas and Spinach Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
309 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Instant Pot Black eyed peas and Spinach Rice
Description
The Instant Pot Black eyed peas and Spinach Rice combines soaked black eyed peas with basmati rice and fresh spinach, all cooked under pressure with aromatic spices like cumin seeds, cassia cinnamon, turmeric, garam masala, and cayenne pepper. Ghee or oil is sautéed with these spices along with onion, garlic, ginger, and tomato to build a flavorful base before adding the legumes and grains. Cooking under pressure on the rice setting for around 12 minutes melds the ingredients into a cohesive, savory pilaf with a tender texture. The spinach is stirred in to wilt just before sealing the pot, preserving its bright color and nutrients.
The resulting dish balances the creaminess of cooked peas and rice with the earthy, warm spices and fresh spinach, making it filling and nutritious. It can be served alongside yogurt or raita to complement the spices and provide cooling contrast.
To ensure even cooking without burning at the bottom, deglaze the pot after sautéing. A 10-minute natural pressure release lets the flavors settle and prevents overcooking. Removing the insert from the Instant Pot base while serving helps avoid burning the bottom layer of rice. For a vegan option, substitute oil for ghee as noted.
Ingredients
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 tick cassia cinnamon about 2 inch, aka Dalchini
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 cup tomato chopped
- 3/4 cup black eyed peas soaked for 4 hours or overnight, then drained, Lobhia
- 1 cup basmati rice rinsed
- 2 cups water
- 2 cups spinach chopped
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cayenne pepper or red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Instructions
- Start the pressure cooker in sauté mode and heat it. Add oil, cumin seeds and cinnamon. Sauté them for 30 seconds until the cumin seeds change color.
- Add onion, ginger and garlic. Sauté for 2-3 minutes until onion turn transparent.
- Add tomato and spices. Mix well.
- Add black eyed peas, rice, water and spinach. Stir well. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
- Change the instant pot setting to RICE mode (or Pressure cook at low pressure for 12 mins). Note: For me the Rice mode set for 12 minutes.
- When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
- Fluff the rice gently. Enjoy with homemade yogurt or raita.Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base.
Notes
- Use plant-based oil instead of ghee for a vegan version.
- Deglaze the bottom of the pot after sautéing to prevent sticking and burning during pressure cooking.
- The rice cooking time can vary; the Instant Pot rice mode adjusts time based on rice quantity, typically around 10-12 minutes.
- After cooking, let the pressure release naturally for 10 minutes before quick releasing the remainder to avoid overcooking.
- To prevent rice from overcooking from residual heat, remove the inner pot from the Instant Pot base while serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 32mg | 1% |
| Potassium | 382mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1815IU | 36% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 70mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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