How to Make Award-winning Instant Pot Pulled Chicken in Spinach gravy

Instant Pot Pulled Chicken in Spinach gravy.

Instant Pot Pulled Chicken in Spinach gravy

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, instant pot pulled chicken in spinach gravy. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Instant Pot Pulled Chicken in Spinach gravy is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. Instant Pot Pulled Chicken in Spinach gravy is something that I've loved my entire life. They are nice and they look fantastic.

To get started with this particular 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.

The ingredients needed to make Instant Pot Pulled Chicken in Spinach gravy:

{Take 1 of Chicken breast cut to small pieces.
{Make ready 2 of Chicken drumsticks(optional or use just breast pieces).
{Get 1 1/2 tsp of Paprika/Kashmiri Red chilly powder.
{Take 1 tsp of Coriander Powder.
{Get 1 of Tomato chopped.
{Prepare 1 tsp of Black pepper powder.
{Make ready 2 tsp of Salt(as per taste).
{Get 1/2 tsp of Turmeric Powder.
{Make ready 1 tbsp of Minced Ginger garlic.
{Make ready 1 tsp of Garam Masala.
{Get 2-3 tbsp of Olive oil.
{Prepare 1/2 cup of Cilantro.
{Take 1 cup of Baby spinach.
{Prepare 1/2 cup of Water.
{Prepare 1 of dollop Heavy cream(optional for garnish).

Steps to make Instant Pot Pulled Chicken in Spinach gravy:

Keep the Instant Pot on sauté mode set for 20 minutes..
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..
Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree..
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..
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..
Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water..
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..
The meat easily should fall off the bones. Thats the doneness. Using two forks shred the meat and pull apart from the bones..
Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups).
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..
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..
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).
Turn off the IP or set on 'Keep warm' mode and serve hot garnished with heavy cream and chopped cilantro..

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