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This delicious, clean eating Instant Pot spinach chicken recipe is a simple, delicious and nutritious meal straight from your Instant Pot! Learn how to make the perfect Instant Pot Chicken Breasts & Gravy with these simple tips that will flavor your chicken from the inside out. These are the most flavorful and juicy pressure cooker chicken breasts.

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Composition Instant Pot Pulled Chicken in Spinach gravy:

1. Require 1 Chicken breast cut to small pieces
2. Need 2 for Chicken drumsticks(optional or use just breast pieces)
3. Get 1 1/2 tsp of Paprika/Kashmiri Red chilly powder
4. Take 1 tsp - Coriander Powder
5. Provide 1 - Tomato chopped
6. Prepare 1 tsp Black pepper powder
7. Take 2 tsp of Salt(as per taste)
8. Get 1/2 tsp of Turmeric Powder
9. You need 1 tbsp of Minced Ginger garlic
10. Need 1 tsp of Garam Masala
11. You need 2-3 tbsp Olive oil
12. Prepare 1/2 cup - Cilantro
13. Require 1 cup - Baby spinach
14. Get 1/2 cup Water
15. Provide 1 for dollop Heavy cream(optional for garnish)

Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. Give this recipe a try and I am sure you are going to love it as much as we. This easy Instant Pot shredded chicken recipe is full of great flavor, tender and easy to shred, and I pretty much always keep a container of shredded chicken in my freezer to pull out and use in Combine the ingredients in the Instant Pot. Add the chicken breasts, seasoning and chicken stock.

Instant Pot Pulled Chicken in Spinach gravy instructions:

1. Keep the Instant Pot on sauté mode set for 20 minutes.
2. Heat some oil in the inner pot.Sauté the sliced onions and ginger garlic for about 3 minutes until the onions are slightly translucent. Add salt for quick browning of onions.
3. Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree.
4. Add tomatoes once the onions are done. Close the IP with a glass lid and cook for another 2 minutes, make sure you stir in between.Add few tbsp water if the masala sticks to the bottom of the pot.
5. Add all the spices and stir well.Close the IP with glass lid and let it cook for 2 minutes until oil separates from the mixture.Make sure nothing burns or sticks to the bottom. Add few drops of water if needed.
6. Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water.
7. Close the Instant pot with the lid and set 'pressure cooker' mode to 15 minutes. Once done, open the lid using the 10 minutes natural release.
8. The meat easily should fall off the bones. Thats the doneness. Using two forks shred the meat and pull apart from the bones.
9. Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups)
10. Now if the meat is not fully done you can pressure cook for another 3 minutes or so and allow natural steam release before opening.
11. Once the meat is cooked through, check the salt and add pepper if you need more heat. Keep the IP on sauté mode for about 2 minutes and let the gravy thicken. I like to serve hot at this stage with Rice.
12. The longer you keep on sauté mode you will get a drier chicken mixture and all the liquid will be evaporated(this texture once warm, can be used for wraps and burgers)
13. Turn off the IP or set on 'Keep warm' mode and serve hot garnished with heavy cream and chopped cilantro.

Vegan Gluten-free Saagwala Recipe Can be Soy-free Saag is basically a dish made with greens. Often times it is mustard greens or a combination of mustard and spinach or others which depend on local. This Instant Pot version is all about soft and tender meat, in a rich coconut-based sauce with Indian spices. I adapted it from my traditional tandoori chicken A thicker finish is good if you want to use the pulled chicken as a filling for a sandwich or wrap, whereas a thinner consistency would be great if. Easy pulled chicken made in the Instant Pot or crock pot!

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