5 from 75 votes
Instant Pot Black eyed peas and Spinach Rice
This recipe produces a flavorful one-pot dish combining soaked black eyed peas, basmati rice, and chopped spinach cooked together in an Instant Pot. The use of ghee with cumin seeds and cinnamon infuses the rice and peas with fragrant warmth, while garlic, ginger, and tomato add depth. The rice cooks to a fluffy texture with tender peas and wilted spinach, forming a balanced and hearty meal or side dish.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
309 kcal
Course:
Side Dish, Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 309
% 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.