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Instant Pot Pulled Chicken in Spinach gravy

Name: How to cook Instant Pot Pulled Chicken in Spinach gravy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Jiya

Instant Pot Pulled Chicken in Spinach gravy

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.

Ingredient

Food ration :

6 servings

Cooking time :

15-20 minutes

Chicken breast cut to small pieces

Chicken drumsticks(optional or use just breast pieces)

1 1/2 tsp

Paprika/Kashmiri Red chilly powder

1 tsp

Coriander Powder

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

dollop Heavy cream(optional for garnish)

Cooking instructions

* Step 1

Keep the Instant Pot on sauté mode set for 20 minutes.

* Step 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.

* Step 3

Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree.

* Step 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.

* Step 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.

* Step 6

Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water.

* Step 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.

* Step 8

The meat easily should fall off the bones. Thats the doneness. Using two forks shred the meat and pull apart from the bones.

* Step 9

Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups)

* Step 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.

* Step 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.

* Step 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)