Instant Pot Methi Rice

Instant Pot methi rice step-by-step recipe with video and photos.

About this recipe

Methi rice is a simple one-pot rice-based dish made with fenugreek leaves. It is gluten-free, vegan, healthy and a powerhouse of nutrients. This mildly spiced methi pulao is made with just a handful of spices and ready in 20 minutes (with 5 minutes of hands-on time) when made in an Instant Pot. This is one of the easiest ways to include green leafy vegetables in your diet.

Fenugreek leaves are loaded with numerous health benefits. They are known to reduce blood sugar levels, lower inflammation, control blood pressure levels, and improve gut health. Fenugreek leaves are often given to lactating mothers as it is known to increase milk supply. This dal is one of the easiest ways to include this healthy vegetable in your diet. You can also make a delicious dal using frozen methi leaves.

This easy-to-make methi pilau tastes great just on its own or can be served with raita or plain yogurt. It is great for lunchbox and potlucks. Read on for meal prep options, useful tips, different cooking methods, and FAQs to make this delicious one-pot fenugreek leaves rice.

Ingredients

Methi: Or fenugreek leaves, frozen or fresh leaves can be used. See tips below on how to prep them.

Rice: I use Basmati rice to make pulao.

Peas: Peas add a mild sweetness that balances the mildly bitter taste of methi. This is an optional ingredient and can be skipped.

Spices: The only spice I use here is cumin seeds and garam masala.

Garlic and green chili: I use garlic to flavor this dish. See the FAQs section below for variations. Adjust the green chili as per your preference.

Lemon/lime juice: Lemon or lime juice is added once the rice is cooked. This helps balance the mildly bitter taste of fenugreek leaves.

Step-by-step instructions

Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and garlic. Saute for 1 minute (steps 1,2).

Add cashew and saute until it is lightly golden (steps 3,4).

Add methi leaves, peas, green chili, garam masala, and salt. Saute for 1 minute (steps 5,6).

Drain the water from the soaked rice and add it to the IP. Add 2½ cups of water and mix well (steps 7,8).

Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure (steps 9,10).

Open the lid and gently fluff up the rice using a fork. Add lemon juice and mix gently (steps 11,12).

Useful tips to make Instant Pot methi rice

I am using frozen methi leaves; however, fresh leaves also can be used. Thaw the methi and squeeze out the water before using it. For fresh methi, clean the leaves and roughly chop the leaves. For every cup of frozen greens, replace it with 2 cups of fresh greens.

I use green peas which add a natural sweetness. However, this is an optional ingredient and can be skipped.

This dish is great for meal prep. Wash and soak the rice overnight, thaw the methi leaves in the refrigerator or chop them and store them in the refrigerator. This way, they can be quickly prepared in the morning and packed for lunch boxes.

The rice to water ratio I am using in Instant Pot is 1:1¼. This gives me perfectly cooked slightly chewy rice. You can reduce the water by ¼ cup for a firmer texture or increase the water by ¼ cup for soft cooked rice.

You can make this dish in a stovetop pressure cooker. Follow this recipe with a 1:1½ rice to water ratio and cook for two whistles in the cooker. To make this dish in a stovetop pan, follow this recipe with a 1:1½ rice to water ratio and cook covered for 15-18 minutes (or until all the moisture is absorbed).

Add other vegetables like carrot, beans, cauliflower, etc. to make a wholesome meal.

Click here for more one-pot meals recipes.

FAQs

Bonus

This Instant Pot methi rice is:
- vegan and gluten-free
- one-pot meal
- very easy to make with meal prep options
- perfect for lunchboxes

Recipe card

Instant Pot Methi Rice

Methi rice is a simple one-pot rice-based dish made with fenugreek leaves. It is gluten-free, vegan, healthy and a powerhouse of nutrients. This mildly spiced pulao is made with just a handful of spices and ready in 20 minutes (with 5 minutes of hands-on time) when made in an Instant Pot. This is one of the easiest ways to include green leafy vegetables in your diet.

5 from 36 votes

Print Pin Rate

Author: Shilpa

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

• 2 cups Basmati rice
• 1 cup methi leaves frozen (see notes)
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 3-4 cloves garlic chopped
• 2 tablespoon cashew
• ½ cup green peas
• 1-2 green chili chopped
• 1 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice

Instructions

• Wash the rice thoroughly. Soak it in water for 20-30 minutes
• If using frozen methi, thaw it completely and squeeze out excess water. If using fresh methi, wash them and roughly chop the leaves
• Set the Instant Pot in saute mode (normal) and add oil
• Once it heats, add cumin seeds and garlic. Saute for 1 minute
• Add cashew and saute until it is lightly golden
• Add methi leaves, peas, green chili, garam masala, and salt
• Saute for 1 minute
• Drain the water from soaked rice and add it to the IP
• Add 2½ cup water
• Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure
• Open the lid and gently fluff up the rice using a fork
• Add lemon juice and mix gently
• Serve with plain yogurt or raita

Video

Notes

If you are using fresh methi leaves, use 2 cups of cleaned and chopped leaves. For frozen leaves, thaw the leaves and squeeze out excess water before using.

Nutrition Facts

Instant Pot Methi Rice

Amount per Serving

Calories

341

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Sodium

 

30

mg

1

%

Potassium

 

137

mg

4

%

Carbohydrates

 

58

g

19

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

9

g

18

%

Vitamin A

 

95

IU

2

%

Vitamin C

 

8

mg

10

%

Calcium

 

336

mg

34

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.