Hi, I’m Kate. Today, I’m gonna show you how to make instant pot pulled chicken in spinach gravy recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant Pot Pulled Chicken in Spinach gravy Recipe
Instant Pot Pulled Chicken in Spinach gravy is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Instant Pot Pulled Chicken in Spinach gravy is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have instant pot pulled chicken in spinach gravy using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Instant Pot Pulled Chicken in Spinach gravy:
- Prepare 1 Chicken breast cut to small pieces
- Get 2 Chicken dsticks(optional or use just breast pieces)
- Take 1 1/2 tsp Paprika/Kashmiri Red chilly powder
- Take 1 tsp Coriander Powder
- Take 1 Tomato chopped
- Make ready 1 tsp Black pepper powder
- Take 2 tsp Salt(as per taste)
- Prepare 1/2 tsp Turmeric Powder
- Get 1 tbsp Minced Ginger garlic
- Take 1 tsp Garam Masala
- Get 2-3 tbsp Olive oil
- Take 1/2 cup Cilantro
- Get 1 cup Baby spinach
- Prepare 1/2 cup Water
- Make ready 1 dollop Heavy cream(optional for garnish)
Instructions to make Instant Pot Pulled Chicken in Spinach gravy:
- Keep the Instant Pot on sauté mode set for 20 minutes.
- 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.
- Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree.
- 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.
- 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.
- Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water.
- 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.
- The meat easily should fall off the bones. Thats the doneness. Using two forks shred the meat and pull apart from the bones.
- Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups)
- 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.
- 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 sausage at this stage with Rice.
- 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)
- Turn off the IP or set on ‘Keep warm’ mode and serve sausage garnished with heavy cream and chopped cilantro.
So that is going to wrap this up with this distinctive dish instant pot pulled chicken in spinach gravy recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
