Instant Pot Vegan Spinach and Rice Recipe

Ingredients

• 1 cup uncooked basmati rice, rinsed and drained
• 3 cups chopped fresh spinach
• 1 cup boiled chickpeas
• 1 medium yellow onion, peeled and diced
• 1 tablespoon minced ginger and garlic mixture
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon freshly squeezed lime juice
• 1 cup (250 ml) water
• 1 teaspoon olive oil
• 1/3 cup dried raisins, soaked and drained
• salt, to taste

Instructions

Heat the olive oil in an electric instant pot turned to the sauté mode.

Add ginger mixture and onions, Cook, stirring occasionally, for a 1 minute.

 Add the remaining ingredients, except raisins. Mix well.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Remove cooked spinach and rice from the cooker and transfer to a serving plate. Stir in raisins. Serve hot.