Hello everybody, it’s me again, Bethany, welcome to our recipe page. Today, we’re going to make a special dish, instant pot pulled chicken in spinach gravy. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Instant Pot Pulled Chicken in Spinach gravy is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Instant Pot Pulled Chicken in Spinach gravy is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook instant pot pulled chicken in spinach gravy using 15 ingredients and 13 steps. Here is how you can achieve it.

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

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

Step by Step to make Instant Pot Pulled Chicken in Spinach gravy:

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.

So that is going to wrap it up with this exceptional food instant pot pulled chicken in spinach gravy recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to instant pot pulled chicken in spinach gravy cooking. Go on get cooking!