Instant Pot Chicken Saag

Name: Instant Pot Chicken Saag
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 pound chicken; 1 pound spinach; 2 tablespoon ghee; 1 teaspoon cumin seeds; 5 cloves garlic; 1 inch ginger piece; 1 white onion; 3 green chilies; 1 tablespoon ground coriander powder; ¼ teaspoon turmeric powder; salt to taste; 2 teaspoons garam masala powder; 2 teaspoon dried fenugreek leaves/kasuri methi; water; fresh coriander leaves; Few drops of thick yogurt

User Reviews

5.0

54 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Course
Main Course, Dinner
Cuisine
Indian

Instant Pot Chicken Saag

Valerie Simpson

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Instant Pot Indian chicken saag is super rich, satisfying curry consisting of meat cooked in a spiced sauce made of spinach. A low fat curry that is so good to mop up with rice or freshly made whole wheat chapathis(Indian flatbread).

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Ingredients

1 pound chicken thighs or breasts, cut into cubes
1 pound spinach
2 tablespoon ghee
1 teaspoon cumin seeds
5 cloves garlic
1 inch ginger piece
1 white onion chopped
3 green chilies adjust as per spice preference
1 tablespoon ground coriander powder
¼ teaspoon turmeric powder
salt to taste
2 teaspoons garam masala powder
2 teaspoon dried fenugreek leaves/kasuri methi optional
water

For garnish

fresh coriander leaves
Few drops of thick yogurt

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Instructions

Heat up Instant Pot in saute mode and add ghee.
Saute cumin seeds, ginger & garlic pieces, onions and green chilies.
Sprinkle in coriander powder, turmeric powder and salt.Pour about ½ cup water.
Add loads of spinach and chicken pieces into the pot. Make sure to separate the chicken pieces, they will stick to each other when you pressure cook.
Close lid and cook for 8 minutes in “pressure cook” setting.
Once cooking time is over, manually release the pressure in the pot with a kitchen towel in your hand. Be careful, the liquids may splutter out while releasing pressure.
Remove chicken pieces out in a bowl. Blend rest of the ingredients using stick blender into a smooth sauce.
Add chicken pieces back.
Sprinkle garam masala and dried fenugreek leaves (optional).
10. Simmer for 2-3 minutes with a glass lid to cover (curry sauce will splutter).
11. Serve hot with basmati rice or rotis.

Nutrition Information

Show Details

Serving 0g Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories kcal

% Daily Value*

Serving	0g
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%