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Simple Instant Pot Chicken Spinach Curry

Simple Instant Pot Chicken and Spinach Curry

Course curry, entree, Main Course
Cuisine Indian
Keyword Chicken, curry, instant pot, saag, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbps sunflower flavourless oil
  • 1 tsp fenugreek seeds
  • 1/2 tsp whole cumin seeds
  • 1/2 a star anise
  • 1 inch cinnamon bark
  • 2 green cardamom pods
  • 2 bay leaves
  • 1 dried red chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 1 tbsp lemon juice
  • 1 tbsp tomato puree
  • 2 large onions diced
  • 5 garlic cloves crushed
  • 1 inch ginger peeled and grated
  • 1 green chilli finely chopped
  • 500 g Fresh or frozen spinach
  • 400 g chicken breasts/thighs cut into chunks
  • 25 g butter
  • 1/2 tsp garam masala

Instructions

  1. Put your Instant Pot on saute mode and heat up the oil and then add your fenugreek seeds, cumin seeds, star anise, cinnamon and cardamom pods.

    Spices
  2. Once they begin to sizzle, add your onions, bay leaves and the dried red chilli, cook on a medium-high heat for around 5 minutes until the onions soften and begin to colour slightly. You may need to add a little water if your onions begin to stick

    Add your onions
  3. Add your garlic, ginger, chilli and dry spices along with the tomato puree, lemon juice and salt. Keep mixing until everything is thoroughly combined.
    Add the spices
  4. Add your chicken and give it a good mix through with the onions and spices.
    Add the chicken
  5. Top off with your spinach and give the whole lot a good mix around.

    Mix in the spinach
  6. Turn off saute mode and then press manual, set for 7-10 minutes (dependent on the size of your chicken pieces) and then allow the pot naturally release pressure, once done, open up and saute to thicken to desired consistency.

    Instant Pot version after natural release
  7. Just before serving add your butter and garam masala, give the whole thing a good mix and serve hot, with fresh naan bread, rice and some freshly sliced salted red onions.

    Add the butter