Instant Pot Black eyed peas and Spinach Rice
One-pot Black-Eyed Peas and Spinach Rice is a healthy and wholesome dish, perfect for weeknight meals. This vegetarian and gluten free dish is easy to make in the Instant Pot.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp Ghee or Oil
- 1 tsp Cumin Seeds (Jeera)
- 1 stick Cinnamon (Dalchini) (about 2 inch)
- 1 cup Onions (diced )
- 1 tbsp Garlic (minced)
- 1 tbsp Ginger (minced )
- 1 cup Tomatoes (chopped )
- 3/4 cup Black eyed peas (Lobhia) (soaked for 4 hours or overnight, then drained)
- 1 cup Basmati Rice (rinsed )
- 2 cup Water
- 2 cup Spinach (chopped )
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Cayenne or Red Chili powder
- 1/2 tsp Garam Masala
- 1 tsp Salt
Instructions
- 1
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.
- 2
Add onion, ginger and garlic. Sauté for 2-3 minutes until onion turn transparent.
- 3
Add tomato and spices. Mix well.
- 4
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.
- 5
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.
- 6
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.
- 7
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.