Simple Way to Prepare Favorite Instant Pot Pulled Chicken in Spinach gravy

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Instant Pot Pulled Chicken in Spinach gravy. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot Pulled Chicken in Spinach gravy Recipe.

You can cook Instant Pot Pulled Chicken in Spinach gravy using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Instant Pot Pulled Chicken in Spinach gravy

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

Instant Pot Pulled Chicken in Spinach gravy step by step

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..