Instant Pot Pulled Chicken in Spinach gravy
Instant Pot Pulled Chicken in Spinach gravy

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Instant Pot Pulled Chicken in Spinach gravy is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Instant Pot Pulled Chicken in Spinach gravy is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have instant pot pulled chicken in spinach gravy using 15 ingredients and 13 steps. Here is how you cook it.

Composition needed to cook Instant Pot Pulled Chicken in Spinach gravy:

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

Directions to cook Instant Pot Pulled Chicken in Spinach gravy:

  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.

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