How to Make Delicious Instant Pot Pulled Chicken in Spinach gravy

Instant Pot Pulled Chicken in Spinach gravy. This delicious, clean eating Instant Pot spinach chicken recipe is a simple, delicious and nutritious meal straight from your Instant Pot! When you allow the Instant Pot Cubed Steak and Gravy to natural release for five minutes is where the magic happens. Once you make Instant Pot Cubed Steak and Gravy, I promise you won't go back to stovetop or oven methods.

These are the most flavorful and juicy pressure cooker chicken breasts. Instant Pot boneless chicken thighs slathered in creamy mushroom gravy is one of the very best chicken thigh Instant Pot recipes and The Spicy Now you'll know when you try this Instant Pot chicken thigh recipe. This is hands down my family's favorite pressure cooker chicken thigh recipe. You can have Instant Pot Pulled Chicken in Spinach gravy using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Instant Pot Pulled Chicken in Spinach gravy

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

The best Instant Pot Pulled Chicken made with salsa for extra flavor. Perfect for tacos, burritos, and more. Pulled chicken can be used in casseroles, for tacos, enchiladas, and just about anywhere you like to use lean chicken breast. I love to make a pot of pulled chicken because I can use it in so.

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..

Instant Pot Chicken Saag Recipe (Pressure Cooker). This one-pot Chicken curry with spinach is one of the I used spinach in this recipe. However I have made this using spinach and chard or spinach and mustard I halved the salt. 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.