Instant Pot Saag

Modified the recipe to scale up the portions, reduce the salt content, and add some protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in the Instant Pot on medium heat. Add the onion and cook on low heat until soft (~5 mins). Then add the garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.

Step 2

Wash the greens and shake off any excess water, but don't dry it any further, as that liquid will be just enough to pressurize the pot. Add the spinach to the Instant Pot first, stirring until it wilts and there’s enough room to add the mustard greens.

Step 3

Pat the chicken breasts dry, season both sides generously with garlic salt and pepper. Lay flat on top of the bed of greens.

Step 4

Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.

Step 5

Naturally release pressure for 5 minutes, then quick release.

Step 6

Remove the lid and use tongs to set the chicken breasts aside for chopping. Use an immersion blender to puree the contents of the pot.

Step 7

Add the chicken breast chunks back into the pot. Optionally, if you want to use paneer instead or in addition, this is the step to add it.

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