This is hands down the easiest and tastiest and quickest recipe for chicken saag. A pour and cook instant pot recipe that takes minutes to prep and minutes to cook.
You are going to be in awe at how incredibly tasty and easy it is to make this chicken saag. It’s a dump and cook recipe – you just put everything into a pot and press start!
The fastest way to make the tastiest chicken saag:
This chicken saag recipe is unlike any other – there is no need to sauté anything. That’s right. And it tastes absolutely authentic.
How’s this possible? It’s all thanks to my pre-made onion masala. I really hope you’re familiar with my onion masala series by now, but if not – it’s where I share recipes calling for exact amounts of my magical masala. Having this masala handy makes it possible to cook authentic Indian meals in minutes. Actual minutes.
Here is a picture of what the dish looks like immediately after it’s done pressure cooking:
You remove the chicken and cut it up, then blend the spinach (ideally with an immersion blender for ease). Stir the chicken back in and you’ve got chicken saag, my friends!
What is saag?
Saag just translates to “pureed greens.” You can use any green veggie to make saag, but for this recipe, I’m using spinach. So technically this is a palak (spinach) saag.
I’ve already shared a couple instant pot vegetarian saag recipes on my blog if you want to check those out too: this punjabi saag with spinach and mustard greens (no tomatoes in this recipe) AND this dump and cook palak paneer.
So… I have the craziest story to tell you guys. It’s seriously wild, brace yourselves.
The first time I made this, my toddler Tony ate it and then he said… “this is good, mom.”
I didn’t have to bribe him. I didn’t have to ask him to eat the saag with promises of dessert. He just ate it. And then gave me a compliment… on his own. And I beamed. I literally beamed.
It was the first time my 2 year old (well, he’s 3 now but at the time 2) has ever verbally told me my cooking was good. And about a dish made with spinach, no less. One of my top 10 moments in life.
Even more impressive than getting my toddler’s approval… it has my father’s approval too (lol). As you might know (from the number of times I had to make and remake my gajar halwa, my chole AND my rajma) his approval is hard to get.
This saag will win the approval of picky children and picky adults alike. 😂Print
- 1 pound spinach leaves, rinsed
- ½ cup frozen onion masala
- 1 ½ pounds skinless and boneless chicken thighs
- Add the rinsed spinach to the instant pot, then add the onion masala on top.
- Place the chicken on top of the spinach and sprinkle a big pinch of salt and pepper on top of the chicken (along with a pinch of any other spices you’d like, turmeric or cayenne).
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or you can wait 10 minutes, then release pressure).
- Remove the lid and use tongs to place the chicken thighs onto a cutting board. Allow chicken to cool down for a few minutes.
- Meanwhile use an immersion blender to puree the contents of the pot and then stir in the spices listed under “add later.”
- Chop the chicken into smaller pieces then add it back to the pot, stirring it into the spinach sauce.
- Stir in heavy cream or ghee if desired – you can use as much or as little as you’d like (this will also lighten the color and make it more “restaurant-like”).
- I did not use heavy cream or ghee in the pictures you see in this post. I normally don’t use heavy cream for our everyday food – usually just when we’re having company and I want the dish to be a bit more rich/creamy.
- Make sure to rinse the spinach even if it is pre-washed. The little bit of water clinging to the leaves is enough to get the instant pot to start. Do not add more water to this! The spinach leaves will also release water as the pot comes to pressure. If you add water, the dish will be way too watery, trust me.
- This recipe is part of my onion masala series – be sure to check it out!