Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, instant pot pulled chicken in spinach gravy. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Instant Pot Pulled Chicken in Spinach gravy is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Instant Pot Pulled Chicken in Spinach gravy is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook instant pot pulled chicken in spinach gravy using 15 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Pulled Chicken in Spinach gravy:
- Prepare Chicken breast cut to small pieces
- Take Chicken drumsticks(optional or use just breast pieces)
- Make ready Paprika/Kashmiri Red chilly powder
- Make ready Coriander Powder
- Take Tomato chopped
- Take Black pepper powder
- Make ready Salt(as per taste)
- Get Turmeric Powder
- Prepare Minced Ginger garlic
- Make ready Garam Masala
- Prepare Olive oil
- Prepare Cilantro
- Get Baby spinach
- Get Water
- Prepare dollop Heavy cream(optional for garnish)
Heat some oil in the inner pot. Add salt for quick browning of onions. Instant Pot Pulled Chicken in Spinach gravy. Great recipe for Instant Pot Pulled Chicken in Spinach gravy.
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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