- 1 pound spinach leaves, rinsed
- ½ cup frozen onion masala
- 1 ½ pounds skinless and boneless chicken thighs
- 1 teaspoon garam masala
- 1 teaspoon salt, adjust to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne, optional
- Big pinch dried fenugreek leaves
- Heavy cream, optional
- Ghee, optional
- 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!