Instant Pot Pulled Chicken in Spinach gravy

Name: Instant Pot Pulled Chicken in Spinach gravy
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Chicken breast cut to small pieces; 2 Chicken drumsticks(optional or use just breast pieces); 1 1/2 tsp Paprika/Kashmiri Red chilly powder; 1 tsp Coriander Powder; 1 Tomato chopped; 1 tsp Black pepper powder; 2 tsp Salt(as per taste); 1/2 tsp Turmeric Powder; 1 tbsp Minced Ginger garlic; 1 tsp Garam Masala; 2-3 tbsp Olive oil; 1/2 cup Cilantro; 1 cup Baby spinach; 1/2 cup Water; 1 dollop Heavy cream(optional for garnish)

Jiya @cook_7815398

Sunshine State🌞

A Lazy Day Chicken dish made in Instant Pot Duo Mini.Meat pieces long cooked in spicy spinach and cilantro gravy. No worry about perfection! Goes well with Mash potatoes/Rice. You can adjust the final sauting time to get a drier version which can be used for wraps/burgers.

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Ingredients

15-20 minutes

6 servings

1Chicken breast cut to small pieces
2Chicken drumsticks(optional or use just breast pieces)
1 1/2 tspPaprika/Kashmiri Red chilly powder
1 tspCoriander Powder
1Tomato chopped
1 tspBlack pepper powder
2 tspSalt(as per taste)
1/2 tspTurmeric Powder
1 tbspMinced Ginger garlic
1 tspGaram Masala
2-3 tbspOlive oil
1/2 cupCilantro
1 cupBaby spinach
1/2 cupWater
1dollop Heavy cream(optional for garnish)

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Steps

15-20 minutes

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.