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