Instant Pot Saag

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You can make this rich, buttery saag in no time at all. Instant Pot saag is my favorite way to eat my greens. This recipe for saag quick and easy to make. It’s so delicious that you might even forget this dish is good for you. 😉

Saag made in an Instant Pot - recipe by MyHeartBeets.com

What’s better than some creamy, dreamy Saag? Saag made in an INSTANT. Like, in an Instant Pot.

What is Saag?

I like to describe saag as the Indian version of creamed spinach; only the creaminess comes from the ghee. Saag translates to “pureed greens,” so you can essentially use any green vegetable to make saag. It’s a good clean out the fridge dish – you can use kale, spinach, brussels sprouts. If you’d like, go through the comments on this post to see what blog readers have used in their saag.

To make authentic Punjabi saag, you will want to use a combination of mustard greens (“sarson”) and spinach (“palak”). I prefer to use equal parts of spinach and mustard greens to make my saag. This is the version of saag that I grew up eating, and it’s the one that I prefer, but if you can’t find mustard greens, don’t worry, spinach will work just fine too. An all spinach saag will have a thinner consistency, though.  

I know this is probably more than you cared to know about saag, but it’s a subject I’m pretty passionate about. If I’m being honest, I’m basically passionate about all things food-related. If I’m being REALLY honest, I’m more passionate about eating food than I am cooking. That’s probably the reason I’m in love with my Instant Pot – because I get to spend more time eating and less time cooking.

You can always add cooked meat or paneer to saag if you want – stir it in! And make sure to always top your bowl with extra ghee!

Authentic Saag recipe made in a slow cooker! Buttery, Rich, Delicious & Paleo! myheartbeets.com

Instant Pot Saag

Saag made in an Instant Pot - recipe by MyHeartBeets.com

Instant Pot Saag

I like to describe saag as the Indian version of creamed spinach, only the creaminess comes from the ghee. Saag translates to “pureed greens” so you can essentially use any green vegetable to make saag. To make authentic Punjabi saag, you will want to use a combination of mustard greens and spinach. This is the version of saag that I grew up eating and it’s the one that I prefer, but if you can’t find mustard greens, don’t worry, spinach will work just fine too. An all spinach saag will have a thinner consistency though. Once the saag is done, you can add cooked meat or paneer to the dish if you want. Just make sure to always top your bowl with extra ghee!
4.83 from 90 reviews
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Cuisine Indian

Ingredients
 

  • 2 tablespoons ghee
  • 2 onions diced
  • 4 teaspoons minced garlic
  • 2 teaspoons minced ginger

Spices

Instructions
 

  • Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
  • Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
  • Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
  • Naturally release pressure.
  • Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).
  • Stir in the dried fenugreek leaves.
  • Serve with ghee.

Notes

  • 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.
  • If you are making this using 2 pounds of spinach then know that the saag will be a bit thinner than if you were to have used saag along with mustard greens. You can thicken the saag by pressing sauté at the end to reduce liquid if you’d like (or stir some corn flour into the saag to help thicken it up).
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Christine says

    5 stars
    Oh my, this was so good! And so easy! I used 3/4 mustard greens and 1/4 spinach. I threw 2 green chilis for heat, in lieu of cayenne. This is the most delicious way to eat a whole lot of greens.

  2. Michael says

    Hey there… I tried to combine this with lamb and the lamb was very overcooked and chewy. Do you feel if I simmer at the end for maybe 7/8 minutes that would work?

  3. Anna says

    4 stars
    I have been making your slow cooker version of this recipe for years and even my pickiest child loves it. It may be our family’s favorite meal!
    I borrowed an instant pot to try this one and would buy one just to make a quick version of the saag we love!
    However, although I’ve made the slow cooker recipe so many times I know it by heart, this recipe in the instant pot won’t work for me. I’ve tried twice and the pot stops a minute into the pressure cooking saying “burn.” And it is indeed burning on the bottom. Do you know what I’m doing wrong?
    Thank you!

  4. Baker98 says

    5 stars
    I used frozen spinach and frozen broccoli for this recipe and it still came out REALLY well!! Thank you so much for giving us all the recipe

  5. Nicole says

    5 stars
    I love this saag recipe, it’s in regular rotation in my kitchen! I didn’t see anything like this in the comments, so I thought I would add that’s it’s easy and delicious to do a fish variation. After the blending step, I put the Instant Pot on sauté, add cubed cod filets and simmer for about three minutes until the fish is cooked through. I would expect any other firm-fleshed fish would work just as well here. The fish does release a small amount of liquid during cooking, so depending on your preferred texture you can also add a small amount of starch during the last part of the cooking, or add yogurt, etc. to thicken.

  6. Mandy says

    How many adult servings would you say this makes? Can’t wait to try it! Do you think doubling the recipe will fit in the instapot?

  7. Briana says

    Hello! I can’t wait make this. It I don’t have an insta Pot. Can you tell me how to make it on the stove or slow cooker please?

  8. NM says

    5 stars
    I’ve made this twice, once using half spinach, half silverbeet (chard), which was lovely, and once using half spinach, half mustard greens, which was just divine. Absolutely perfect recipe. So comforting to eat and a great way to increase our intake of greens.

    I love that no nutrients get lost because it’s pressure cooked rather than boiled and drained.

    This is going into my weekly rotation. Thanks Ashley!

    • Ashley - My Heart Beets says

      That’s so great to hear! Thanks for letting me know how much you like this recipe – glad it’s going into your weekly rotation! If you get a chance, try it with broccoli and spinach – I think that might be my favorite new combo (in fact, I may need to share a broccoli saag soon heh).

  9. Wendy Taylor says

    Hello, – I am very new to Indian Cooking. Please, could you explain when ghee is added in the cooking process and how much ghee? Thanks. It looks yummy.

  10. Wilmington Office says

    4 stars
    This was a very convenient way to make the saag. The only reason I can’t give it five stars is that it is way too salty. I recommend starting with much less (1/2 teaspoon) and then seasoning it to taste after the dish is finished. (I realize it says “salt to taste” in the ingredients, but since that isn’t really feasible when salt is among the first ingredients to be added, this is just a warning to everyone to start very conservatively!)

  11. Stephanie says

    If I wanted to make lamb saag do you have any recommendations? Should I just brown some ground lamb separately and add it to this recipe? Or would it work to make this recipe then cook some lamb stew meat in the prepared saag?

      • Stephanie says

        5 stars
        I made this for dinner tonight and it was a huge success. I ended up pulling from a couple of your recipes to cook the stew meat (I started out like I was going to make your onion masala, then I tossed the meat with the spice mix from your ground lamb curry. I puréed the onion masala and added the meat and cooked it under pressure for 40 min and set it aside while I made the saag. ) I made the Saag following the recipe and combined the two. It came out delicious.

  12. Jessica Siegel says

    I think I went over board with the fenugreek leaves. It had a metallic taste. What do you think? Any chance you have an exact measurement for the fenugreek leaves? I don’t trust myself to know what a pinch is. Thank so much!

    • Ashley - My Heart Beets says

      Hi Jessica, you can do a teaspoon and it’ll be fine. I wonder if the metallic taste is from something else… I have other recipes that call for a ton of kasoori methi (like my aloo methi recipe) and that doesn’t have a metallic taste. If you’re able to figure out the culprit please let me know.

  13. Emily says

    5 stars
    The mix of spinach and mustard greens gives this curry they full body texture and complex flavors that are missing in so many other recipes I have tried. I often make it with chicken but it is delicious all by itself.

  14. Linda says

    5 stars
    Ahhmazing! Due to dietary and appliance restrictions, I needed to modify yet it still turned out delicious and creamy. I made on stovetop (no instant pot…yet!) using organic spinach, dinosaur kale and dandelion greens (it’s what the store had). I used garlic-infused EVOO to sauté small amount of onion, fresh ginger and spices (I went easy on cayenne and glad I did…perfect kick). Added rinsed greens (with ribs removed) and cooked on low til tender (about 35 mins), stirring a few times. Puréed greens and liquid in a blender (next time I’ll purée only half for a bit more texture) for a perfect consistency. Even with modifications, the flavour profile on each of your recipes is top-knotch. I tried your pumpkin curry soup, making modifications, with excellent results too. I look forward to trying more of your recipes. Thanks so much for sharing.

  15. Tanuka says

    5 stars
    I have made this only with spinach too- and it came out amazing! Was too good to not pop in paneer, LOL. Can kale be used in this recipe? How about arugula greens? Have these on hand and not feeling like eating raw salad.

  16. Becca says

    3 stars
    I wanted to love this. I harvested all the mustard greens from my garden and was so excited for this recipe, as I love your recipes in general. In fact, your website is one of my bookmarks based on how often I use your recipes. However, 2 tsp of salt was way too salty for us. I don’t know if it’s because I used pink salt, but unfortunately, the dish was inedible and I had to toss it. If I try this dish again, I’ll only use a 1/2 tsp and add from there.

    • My Heart Beets says

      Becca, I’m so sorry to hear that! I’ll update the recipe with “to taste” – thank you for the feedback! I know this isn’t helpful now, but in the future, if a dish is too salty, you can try to add potatoes to it – aloo saag would have been a good dish. Sorry again!

  17. HE says

    4 stars
    For those getting a burn or overheat notice, don’t wait till the IP comes to saute temperature, but add the ghee while it pre-heats, then the ginger and garlic, the onions and when those are softened and the spices fragrant, your first green to wilt. I usually get all this done before it reaches full saute temperature, so turn it off, add the second green and go to pressure cook.

  18. Melissa D in TX says

    5 stars
    Just made this … so good! First time making saag ever! Even Pakistani hubby was impressed. Thanks so much for sharing!

  19. Carol F. says

    Hi — I cannot have dairy. What about substituting full-fat coconut milk/coconut cream, extra virgin olive oil, or avocado oil — or something else you suggest? Recipe sounds delicious — love the spices!

  20. VJ says

    Hi – similar to some others I am experiencing a bitter taste. I used the stems for the mustard greens, perhaps that’s the reason? Any suggestions to cut the bitterness?

  21. Helène says

    4 stars
    This was pretty wonderful. I made it with what I had on hand, a 5 oz clamshell of baby kale and another of spinach, scaling down the spices proportionately. Made my own paneer too, in a mini version as well. I will certainly be buying larger quantities of these greens now!
    I wonder if you have a recipe for a northern garam masala, I’d like to try that too.

  22. HE says

    This was pretty wonderful. I made it with what I had on hand, a 5 oz clamshell of baby kale and another of spinach, scaling down the spices proportionately. Made my own paneer too, in a mini version as well. I will certainly be buying larger quantities of these greens now!
    I wonder if you have a recipe for a northern garam masala, I’d like to try that too.

  23. FD says

    Hi Ashley, can I substitute bathua leaves for half of the spinach? And does the saag retain the vibrant green colour in an IP?

  24. Sarah says

    5 stars
    Can’t thank you enough for this one! My partner and I have made this countless times over the past few years with so many different kinds of greens. It’s saved us from wasting so much food and anytime we have greens that need to be used up and it’s become a given that we’ll make this. We’ve always loved saag but this recipe has given us a lot of freedom to discover it’s perfect for using up things like turnip greens, beet greens, etc! I bought my partner a copy of Indian Under Pressure last Christmas because he loves your recipes so much, and it always falls right open to this green-splattered page 🙂

  25. jai says

    5 stars
    Perfection! I’ve tried 6 different saag recipes and this is the real deal! I was dubious as the others had cornflour, and asked you to add fried onions/spices at the end, but this tastes like your favourite aunt made this! SO delicious!

    Cannot wait to make this again!

  26. Paresh Shah says

    Great receipt. The only thing I would add is lime juice in the end. The reason is that the oxalic acid in spinach binds with the iron which prevents its absorption by the body. The trick is to add some lime juice to enhance its nutritional perks. Vitamin C helps convert the iron to a ferrous state, which makes it easier for the body to absorb,

  27. Cassie says

    5 stars
    I replaced the mustard greens in this recipe with my beet stems and it was perfect. I have had such a hard time finding a use for the beet stems and now this is an easy go to recipe that is delicious. I will use it for dipping, or put it over chicken and quinoa for a heartier meal.

  28. Jamie O says

    Can you advise how many servings this makes? I dont see it anywhere in the recipe. I notice most of your recipes are for 4-5, so I was going to double this recipe, but that would mean 4 pounds of greens, which seems like a lot – even for 8 servings!

    Please advise.

    • My Heart Beets says

      Hi Jamie, it’s so hard to estimate servings with Indian dishes because they are typically served alongside other main dishes. I would still say 4-5 though – I like to err on the side of having more than less especially when serving company. If you have leftovers this will freeze well. Hope that helps!

  29. Scrumptious says

    5 stars
    This was fantastic! I was so excited to be cooking mustard greens. I was worried they would be too bitter for my teenagers but my whole family enjoyed this saag very much. Based on comments here I added 1/2 cup water to the pot (I was cooking a bunch of different dishes at once and didn’t want to have to babysit it in case of a burned-bottom warning) and the saag came out on the thinner side but still a great texture. Next time I’ll try it without water and see how it goes.

  30. Rox says

    5 stars
    I made this tonight, and your recipe was PERFECT!! Loved the deep flavor, texture, heat, and it was so easy to make in the instapot! I love everything about it. Thanks so much for sharing, this is definitely going to be one of my go-to dishes.

  31. Caroline Spinali says

    5 stars
    Thank you for this super easy version of saag – my absolute favorite. I have been trying to use up more of the scraps in my kitchen, so I ended up using arugula, two kinds of kale, and carrot greens for the greens and it turned out perfectly – no need to add extra liquid. I did set the pressure cooker for 20 minutes since kale is a much tougher green. My son went back for extra helpings and he generally does not like cooked greens. It’s a winner!

  32. Cici says

    4 stars
    Great taste! I did 12 oz spinach, 10 oz arugula, and cut the salt in half, quick release and then 5 min sautee’ing to thicken. Watch out for the hot splatter! You must use a tight weave splatter guard.
    I live in California, so fortunately am near many excellent Indian restaurants. I wanted to better control my ingredients though, and I’ve been experimenting with a relative’s InstantPot, so I was excited to try your recipe. I like that it’s just veggies, and I can choose to add my my own protein to the sauce later.

  33. Mavis says

    Ashley, I’m a big fan of your recipes and have tried (and enjoyed) multiple dishes. it has become my go to site for when I’m entertaining 🙂 so thank you for your work.
    This recipe turned out great with a blend of spinach and tatsoi (Asian mustard) greens. Once ready, I added baked masala tofu cubes to add protein creating an alternative Saag paneer. I love and prefer your slow cooker saag when I have the time, but this is a close second when I am in a pinch.

  34. Liz says

    I was wondering why the cook time is 15 mins. All other instant pot recipes I have seen for saag is 1 to 4 mins. So curious about the much longer cook time?

  35. Glenn Freeman says

    5 stars
    Can this method be used to make your Ramp Saag recipe, as well? (that recipe takes forever) If so, please add comments or repost that recipe as a pressure cooker recipe.

  36. Saraswati says

    5 stars
    I followed your recipe on the stove top and it came out perfectly! I have a cooking question and would appreciate your advice. The way I made saag previously was to give the spinach a quick turn in the pot to soften them and puree them while they still had the bright green color (vs the stewed dark green). What is the effect of stewing the saag in the pressure cooker?

  37. Peggy Kinnetz says

    Love this! I especially like a mixture of spinach, beet greens and turnip greens, the mustard greens seemed a bit bitter to my tastes. I was trying to calculate the nutrition per serving– approximately how many servings do you get from this recipe?

  38. Rupa says

    Hi Ashley,
    I haven’t tried yet but wanted to ask before hand that can I make more and freeze this saag? Your earliest response would be great appreciated as planning to make tonight.
    Many thanks in anticipation!
    Rupa

  39. Mpk says

    5 stars
    Omg this is delicious! I’m on a super healthy kick for radiation treatments for cancer. I love this dish, and this Instant Pot version is just what I need. I used broccoli and mustard greens. The veggies made enough water to cook as directed. Very cool! Thank you, Ashley. 🙂

  40. Angie Lee says

    5 stars
    I just made this the other day and it came out SO. GOOD. Loved how easy it was to put together and the flavor is outstanding, plus it’s a great way to get your greens in for the day! Thanks so much for posting this 🙂

  41. Ryan D says

    Wow, what a great recipe! I only had about half of the spinach & greens (I used escarole…grabbed it by mistake but it worked fine) but the flavor is fantastic and just the right amount of heat for me. After I used the immersion blender on it I added an entire 8oz block of diced paneer and simmered for a bit until that got soft. Mmmm!

  42. Daren Gunter says

    Saag is my favorite of all foods. I’ve made it at home, but I can tell this method will taste more like the Saag I order in restaurants. I like a lot of methi and a lot of chili powder with a little raita on the side. Can’t wait!

  43. Renu says

    Love this recipe every time I cook it the more I love it simple and healthy. Thnx to Rotimatic get my makati ki roti too😍

  44. Ricki says

    I’m planning on making this over the weekend, but in case I can’t find the fenugreek leaves, what can I use in their place? Or is it something that can be omitted? I tried reading through the comments to find out, but there are soooo many to pour through 🙂

  45. Joseph Pickenpaugh says

    5 stars
    This recipe was great! Added 8 oz of sliced mushrooms and halved the cayenne pepper and black pepper for our kiddos. The flavor was perfect. Thanks for posting… will definitely make it again & look forward to exploring more of your recipes!

  46. Roma Bhansali says

    Trying one more time for the advice. Do you have any thoughts on why mine turned out bitter ? Want to try it again. But if there are tips on which part of mustard leaves to use ? I used Full stem with flowers.

  47. BPG says

    4 stars
    Loved this recipe but some bites had a grainy/almost like chewing on glass feeling. I followed the recipe exactly and it was thoroughly mixed with the immersion blender. Any idea what this could have been?

    • My Heart Beets says

      I’m not sure why it would feel like chewing on glass… that doesn’t sound right at all. Maybe try blending it for longer or until smoother? Let me know how it goes if you try this again!

  48. Niamh says

    5 stars
    This recipe is amazing!! We have bought it at Trader Joe’s frozen and I wanted to make it at home. Let me tell you this recipe is FAR better! My kids and husband loved it! I wouldn’t change a thing in this lovely recipe. Thanks!!

  49. Roma Bhansali says

    4 stars
    The recipe is super easy and mostly delicious :). My saag turned out a bit bitter. How do I fix it next time ? Also a quick question – is mustard leaves and Kale the same thing. I bought mustard leaves from Indian store but was wondering if I should buy Kale from farmers market next time.

  50. Seema says

    Dear Ashley, I just got an Instantpot Mini (3 qt), so I’m looking for Indian recipes to cook in it. I’m going to try your rajma sooooon. But I was wondering if the quantities for this saag (and the rajma) would be okay for the Mini? What size is the Instantpot that you use? And are there any recipes that you think would be particularly good for this smaller size Instantpot? Thanks so much in advance for any info! Seema 🙂

    • My Heart Beets says

      Hi Seema! I test all of my recipes using the 6 quart but have heard from others that my recipes work well in the 3 quart and 8 quart — you can always ask in my Indian Food for Instant Pot group on facebook to be sure though! You can also halve the recipes to be on the safe side. Let me know how it goes 🙂

  51. Asha says

    5 stars
    Made this for Father’s Day and it turned out so great, fast, AND EASY!!! I’m not much of a cook, especially for Indian food, but getting an electronic pressure cooker made a huge difference. I made rice, your rajma recipe, and palak paneer in less than two hours (prep included).

  52. Chris says

    5 stars
    I made this recipe with my newly purchased instant pot. It had the right texture, but didnt have much flavor. It was bland, what do you think I did wrong? I think i added the spices a few minutes after the onions and garlic. Any key to making the flavor come out?

    • My Heart Beets says

      Hi Chris, I wonder – are your spices older? Ground spices lose flavor over time… perhaps try adding more spices and see if that helps? It may also taste better the next day once the flavors have had time to marry. Let me know if this helps!

  53. Sapna says

    5 stars
    This recipe is amazingly delicious. I had no idea I could make this tasty dish so easily and quickly. It tastes even better the next day or two or three! I added diced onions sautéed in ghee on top at serving time.
    Thank you Ashley!

  54. Agnes says

    Amazing saag. I didn’t think it was possible to make it so tasty at home. 😉
    I used 2 lbs of frozen spinach. I got the burning warning twice despite adding water. Maybe my instant pot got too hot during the sauté phase? I’ll try reducing the heat on sauté next time.
    Added store bought paneer and it was really yummy. My dad who didn’t typically like Indian food and who usually avoid spicy foods really enjoyed it. I’ll make it without cayenne for my parents next time.

  55. Agnes says

    This was amazingly delicious especially after letting the flavors develop over a day or two!!
    I used 2 lbs of frozen chopped spinach from Whole Foods. During pressurization, i got the burn warning so i had to stir it up (there was so browning at the bottom) and add water. I repeated the pressure cooking, and got the burn warning again despite that. I decided to let it be. Soon the burn warning disappeared and when it was done, nothing was burnt or stuck at the bottom of the pot. And it turned out amazing.
    What does everyone do when there’s a burn warning? (For this recipe and in general?)

    • My Heart Beets says

      Agnes, so happy to hear that you liked the saag! Thanks for letting me know how it turned out for you 🙂 As far as the burn sign, if I’m certain that there’s nothing stuck on the bottom then I just let it be – but hopefully others will share their experiences too!

  56. Heather says

    Just got my Instant Pot and now realize what all the fuss is about! It’s so handy!! I’ve stumbled onto your website and want to complement you on providing easy to follow, delicious recipes that clearly state if they’re gluten free. I’m addicted. Maybe a silly question, is there a way to make paneer (full dairy) in the Instant Pot? Thanks!!

  57. Noemi says

    4 stars
    I was very excited to try this recipe in my instant pot. I love saag! I used all spinach and omitted the cayenne because the first time i tried it I used kale and it came out a bit bitter. With only spinach it still has a bitter aftertaste and I am wondering if it is because its a bit burnt? Im not sure if the spice mixture with onions is supposed to carmelize or if it is actually burning. Its not overly watery with all spinach for me so maybe I should add a splash of water? Maybe my saute setting is too hot on my instant pot? Is the coriander grpund coriander?
    Thanks!

  58. True says

    Hello- My mom used to make amazing Saag but she always said, adding ‘Bathua’ was really important and since I don’t find Bathua here , I never tried it but I loved your recipe, would you know if it would still taste the same without it?
    Please advise,
    Thanks
    True

  59. Tony N says

    5 stars
    This website is amazing. The saag came out perfectly. Used 1lb or spinach. .5 lbs of kale and .5 lbs of mixed greens like baby kale, baby spinach, and baby chard. I am a saag fanatic and this was some of the best I have ever had! Thank you!

  60. Imogen says

    2 stars
    I love saag and was so excited to find this recipe. I even bought the dried fenugreek leaves from Amazon!However, my saag was bitter and way too spicy. Maybe I put in too much cayenne since I love spicy food – but what did I do wrong that it was bitter?

    • My Heart Beets says

      Hi Imogen, cayenne would have made it spicy, not bitter… I am honestly not sure why it would be bitter. As for spice – cayenne should be added according to taste as mentioned in the recipe. You can try adding some heavy cream to reduce some of the heat. Let me know if that works!

  61. Amy says

    I had the same problem as someone else. I was skeptical of the no water and ended up with the dish burning on the bottom of my pressure cooker.

  62. Lisa says

    5 stars
    This came out so great! I used a mix of baby chard, spinach, and kale. It was slightly soupy at first but fine after blending and adding paneer. My hubby was so impressed and said it was restaurant quality! I’m definitely making this on a regular rotation. Thanks !

  63. Tomomi says

    5 stars
    Cooked this tonight and turned out so delicious! I couldn’t find mustard leaves so I just doubled spinach. Also, I didn’t have kasoori methi (too lazy to run to the nearest Indian market) but since recipe called for just a pinch, I omitted it. Still turned out wonderful! My 10 year old likes spicy but it was a bit too spicy for him. I think next time I’ll use little less cayenne and garam masala to make it mild for kids. Thank you for the recipe!

  64. Gurminder says

    I finally used my Instant Pot today after having it sit in the box since last Thanksgiving. Made the dal makhani this morning and it was good, so I was inspired to make the saag thus evening. I couldn’t find mustard greens so just used 2 lbs frozen spinach and added cubed sautéed tofu and it was delicious! And easier than regular pot cooking for sure or even Indian pressure cooker. Thank you so much for this recipe!

  65. Lee Tannenbaum says

    Hi. I’ve had Saag before but with lamb or chicken. How would you go about making this for us meat eaters? Thanks much.

  66. Leilani says

    Is it possible to add chicken to this recipe? If so, should I cook the chicken under pressure with the greens, or separately and mix it in after? I’d love to be able to make my own chicken saag, and this recipe looks so easy, just missing the protein. Any tips would be appreciated!

  67. Samantha says

    I really love this recipe. I’ve tried many saag recipes in the past and never had one turn out quite right. This one is perfect and SO EASY! Even my elementary age kids love it! I’ve made it many times now usually exactly according to the directions, a few times with only spinach because mustard greens were not available. I really prefer it with both spinach and mustard greens. Absolutely delicious! Thank you so much!

  68. sonia says

    I realize this is now literally years after the post and i am rather late to the instant pot game. Nevertheless, i feel compelled to write: 1) this saag recipe is one of the main reasons i use my instant pot. 2) With it, i have made a saag fan out of someone I live with who claimed (up until recently) to dislike saag. So, er, YEAH!

  69. Kavita says

    Hi, if I want to add paneer to make Palak paneer , or Saag paneer, at what stage should I do so? Would be frozen paneer but can thaw in hot water if that is preferred. Thanks!

  70. Frankie says

    5 stars
    Delicious. My family loved it. The taste is so much better than anything we’ve had in a restaurant. No, you don’t need liquid. I had doubts, but decided to follow the recipe anyway. It is so good!

  71. Karen n says

    5 stars
    Soooo good! Better than some restaurants! I did not need extra water. used 1/4 red pepper as i don’t want spicy. It was a tad salty for me. Next time i week add potatoes and or chickpeas.

  72. Shawna Alldridge says

    I just made for the fifth time! It is saved in my VIP pins in Pinterest as the Very Important Pins! I always make a half batch with all spinach for two. It’s perfect and enough for lunch the next day. Thank you!

  73. Doug McNeill says

    If you cannot easily find potato starch, here’s a simple hack. If you go to the “snack aisle” in your market and look for vegetable straws, they are almost entirely potato starch with a few veggies which would not hurt, either. A handful crushed or added whole to the mixture will a) dissolve and b) thicken the saag and c) add some nice flavor overtones.

    BTW, the saag does get spicier with time. Yum!

  74. Vandana says

    I made this last night and it came out delicious (paired it with the paleo naan btw, loveeeeee!!!) The cayenne made it a bit too spicy for me, so I will adjust that moving forward. My mom and masi are SO proud that I’m finally starting to cook Indian food, and I’m so happy that I get to make healthy Indian food that doesn’t upset my stomach. Any place I can find the nutritional info. for this (or did I overlook it?) Thanks for the delicious recipe, Ashley!

    • My Heart Beets says

      Vandana, I’m so happy to hear that you liked the saag (and the naan!). Thank you so much for letting me know how it turned out for you 🙂 I don’t have nutritional info on my website – I know there are calculators out there though. This may be a feature I add in the future as I get so many requests for it!

  75. Deepshikha Gandhi says

    5 stars
    This recipe is the best I know of!! So easy and quick with the IP!! Perfect weekday dinner. I have made it a few times so far and my husband loves it.Thank you sooo much 🙂

  76. Judy says

    5 stars
    Just got my instant pot a couple of weeks ago. Made this Saag, cause I love Saag! Made it once a long time ago and liked it well enough, but it was so labor intensive. This recipe is perfect! The spice level is just right for our tastes and it rivals any I’ve had in a restaurant (love to hit Indian buffets!) Gonna be eating a lot more Saag at home! Thanks much!

  77. Radha says

    5 stars
    thank you for this healthy and tasty recipe, Ashley. I tried it yday and came out so well. I used spinach and mustard green

  78. Yasdamin says

    Does this require any liquid to be added? I thought that everything cooked IP required liquid. Thanks!

  79. Bett says

    5 stars
    I just love this recipe! It’s become a real favorite, and I use it with all kinds of greens. A weeknight go-to for me now is to do this with a pound bag of TJ’s organic spinach and one of the same of their organic broccoli. It’s amazing.

    I do it with olive oil to sautee the aromatics, and a little Earth Balance to finish for plating as I don’t do ghee ( I’m a vegan. )

    I’m hoping you’ll put up more veg recipes! Maybe even some vegan ones (hint hint.) While there are plenty of recipes out there from this part of the world, some vegan and some that I can tweak to make vegan, I always prefer to start with deliberately vegan ones – especially from chefs who know how to develop a recipe and already make other things I enjoy. I figure I’ve got a pretty good chance to find another one to love from someone who’s already doing something I really like.

    : )

    • My Heart Beets says

      Bett, I’m so happy to hear that! I’ll work on more vegetarian recipes! My brother and I are really close and he’s a vegetarian – he’s always asking me to post more too! If you eat lentils/legumes, I have a few Indian recipes on the blog that are vegetarian and can be easily tweaked so that they’re vegan.

  80. Renukah says

    5 stars
    I’m super excited to try this! I love my Instant pot!

    Is there a way to add chicken to this recipe? Thanks!!

    • My Heart Beets says

      You can saute chicken before hand and once it’s cooked through, remove it with a slotted spoon and proceed to make the saag. Then add it back in before serving. Hope that helps!

      • Corrine says

        Thanks- you just answered my question. I do wonder if there’s a way to put the chicken in and cook all at once. I may try browning first, then cooking with it.

  81. J says

    I usually make your saag from the slow cooker recipe but happened to look at this one (I make it so often, I almost have the recipe memorized, but not quite), and I noticed a VERY important ingredient is missing – the serrano peppers! Thanks for all your tasty recipes, I can always rely on you to have really great ones that I want to make again and again.

    • My Heart Beets says

      Thanks, Jolene! And lol I love that you noticed that! I left the serrano out on purpose – the pressure cooker can make food very spicy (have yet to figure out why…) If you like the heat, definitely add it in 🙂

  82. Carlie says

    5 stars
    Thank you so much for this recipe! It is so easy and tasty; just incredible! My vegan husband and I love ordering Indian takeout, but I am so glad to have this wonderful recipe, where I can control the ingredients.

    Palak Paneer is my favorite Indian dish, so I fry paneer in Brown Butter ghee and throw it on top for myself. But I have made this in a multitude of ways: with fresh greens, with frozen spinach, on the stovetop, and even vegan with tofu in the IP for my husband.

    I am so excited to try your other recipes and your e-book! <3

  83. Glory says

    Ashley, you ROCK! I am so happy I found your site. I made your spinach saag last night, and it is so good! I couldn’t find mustard greens, so I used 2# of spinach and a Tbs of potato starch. I think I messed up on the potato starch addition, I.e. tempering it properly, because there are some chunks of Potato starch, but that’s okay – better luck next time. The flavor is so good, so comforting, and just the right amount of heat. I also made your butter chicken for the third time in 6 weeks. So amazing. I’ve been making it with chicken breasts and reducing the cook time to 11 minutes.

    Thank you for having such a great resource for recipes, esp. for Instantpot online. You and your hubby, mom, dad and doggie are so precious!

  84. Malorie Harrod says

    I’m using kale instead of mustard leaves. Should I cut the stems off first? And are you supposed to cut or chop it before cooking it?

  85. Dipali says

    I don’t have any methi on hand, will the recipe backfire on me if I omit it? So excited to make this and the Dal Makhani. Fingers crossed these work b/c every indian dish I’ve attempted to make in the past on my own has backfired.

    • Christine says

      I make chicken saag. I cook the chicken first, then add it after I blend the greens. I let it sit on warm for 10-15 minutes to mix the greens. Excellent

  86. Angela says

    This sounds amazing! Turnips, spinach and mustard are my most favorite combination of greens. I can’t wait to try this out! Does this freeze well? I may have to make a double batch so I can try the paneer like one commenter did. That sounds just amazing. Thank you so much for sharing this!

  87. Christine says

    5 stars
    My goodness, this has become my favorite recipe. I’ve always loved saag, but ordering it from restaurants is so iffy. This is absolutely amazing. My grocery store was out of mustard leaves last night, so I subbed kale and swiss chard (I had the chard). It was excellent – the kale is hardier and bitter so it’s a good sub for the mustard greens if you can’t find them. I made chicken saag, and all I did was to use the instapot to cook the chicken first, then after I used my emersion blender, I added the chicken and let it stay on warm for about 10 minutes. Sooo good!

    • My Heart Beets says

      I’m so glad to hear that, Christine! Thanks for the suggestion about substituting kale for mustard greens – that’ll help a lot of readers I’m sure 🙂 And love that you made this a chicken saag!

  88. Genevieve says

    Hi! So excited about this recipe. Is there a good way to add chicken to it? I think I tried saag with chicken at a restaurant recently and have been dying to make it ever since. ?

  89. Elizabeth says

    I’m assuming you can make lamb or chicken with this too? Would the meat be put into the Instant cooker too or cooked separately? Thanks! I love all of your recipes!

    • My Heart Beets says

      Make it the same way, but when it’s done and once you open the pot, just press the “saute” button to boil off any excess water. Let me know how it turns out for you! You can add the potatoes right into the pot, but I think they’d be even better if you saute/roast them in a separate pan with some spices and add them at the end.

  90. Melissa says

    5 stars
    I’ve made this in my Instant Pot many times now and love it! At first when I followed the recipe exactly as written, it turned out too watery. I also saw in the comments that someone used frozen mustard greens and wanted to try that shortcut. Now I put two 12 oz. pkgs. of frozen mustard greens in the bottom of the pot, then pack in 1 lb. of baby spinach leaves and set the IP for 0 minutes on manual. When the IP beeps (right after coming to pressure), I quick release the steam and drain the greens in a colander, reserving only 1/4 c. of liquid. After sauteeing the aromatics and spices in ghee in the pot, I add the greens and reserved liquid back in, cooking it as described on the Poultry setting. When it is done, I use an immersion blender to blend it in the pot, taking care to leave some texture and not completely puree it.

  91. rs says

    5 stars
    Worked really well. Another option to thicken saag-saag is to use a mix of yogurt and besan (chickpea flour). 2tbsp of yogurt and 2tsp of besan.

  92. Catherine says

    I so excited to try this recipe out! I’m interested in making this into a saag gosht though…any idea about when to add the meat, or how cook time would be affected?

    • Ashley - My Heart Beets says

      Hi Catherine! I’d suggest first using the sauté setting to brown the meat, then pressure cook the meat until tender. I’d add the spinach (pre-blended) at the end and pressure cook again for a minute or two. Hope that helps 🙂 Maybe the next time I get my hands on some lamb or goat, I’ll make and share a recipe for saag gosht!

      • Jody says

        Hi Ashley,
        I have just found this recipe and I am so excited to try it . I just wanted to clarify your instructions on adding meet as I’d like to try to add chicken. Do you have a detailed instruction on how to add meat or paneer to this recipe? I am new to using the Insta pot and have never made any Indian dish before because I’ve been to intimidated.

        Thanks in advance!

        • My Heart Beets says

          Jody, I’m so glad you found my site too! I would suggest cooking it separately and add it to the saag at the end for the best flavor. Adding meat beforehand will add extra water to the saag and paneer is already cooked so it doesn’t need to be pressure cooked – plus, it would be much tastier if you stir-fry it first. I hope that helps! Once you make your first Indian recipe, you’ll keep making more! The instant pot makes it so easy to make flavorful food. Keep me posted!

  93. sheeast says

    5 stars
    Perfect with a few tweaks: pass on the cayenne (too spicy), half the amount of turmeric if your not a huge fan of it, and double the garam masala (if you love the spices). Also, i couldn’t find mustard green so I used chard as a substitute. I’ve made it several times. Thanks for the recipe!

  94. Whitney says

    AMAZING! And easy!
    I just made this in my stove top pressure cooker with half fresh kale and half frozen spinach (because that’s what I had) and did 15 minutes at low pressure with a little water added (per my pressure cooker ‘rules’).
    It would be too spicy for our kids as is but my husband and I LOVE it!
    Thank you so much!

  95. Traci says

    5 stars
    This is amazingly delicious, but I should have read the comments first – I love heat in my food, but 1/2 teaspoon of cayenne was a little much for me! I will definitely be making this again, but I’ll probably start with 1/8 or 1/4 tsp. But otherwise the flavor is perfection! 5 stars!

    • My Heart Beets says

      Thanks, Traci! And yeah if you’re not used to heat then it can be spicy! Also, I feel like the pressure cooker makes food spicier than if you were to do it in a regular pot. If it’s too spicy to eat, maybe cut it with some coconut milk or more ghee/butter. Glad you liked the flavor though!

  96. L'lee says

    5 stars
    Yum! We made this tonight and it was delicious! Thanks for the recipe! I might blend in a can of coconut cream at the end next time. I like the idea of adding chick peas, too. One question – do you let the pressure release naturally, or do you do the quick release? Thanks!

    • My Heart Beets says

      I’m so glad you liked it!! I like those ideas too – let me know if you try them and how they turn out 🙂 I’m impatient so I usually do quick release lol, but you can do either.

      • A says

        5 stars
        I don’t have an immersion stick, is that absolutely necessary? Could I add the saag in to the blender once cooled down some instead? Also, an easy shortcut that I love for anything that needs ginger, is to cut and peel all pieces, then freeze them. When needed, pull out a knob out and grate it into whatever your cooking. It will be like ginger snow but it melts right into your dish without any fibrous pieces!

          • HE says

            Though you don’t need an immersion blender, it’s a purchase you are very unlikely to regret. A lot less messy than transferring to a blender. For a serious examination of the best stick blenders, see the wirecutter.com, a NY Times company. Or Cook’s Illustrated equipment reviews (subscription required). An immersion blender has a myriad uses and will soon come to feel indispensable.

  97. Nadia says

    4 stars
    Thank you for this great recipe! I made it tonight with mixed greens and added chickpeas (we’re not strictly paleo). Everyone loved it and it was so easy!

  98. Shashi says

    5 stars
    I’m Indian and grew up eating saag. This is the BEST saag I’ve ever had! It tastes so good I can’t believe I made it! My family loved it as well. It’s a wonderful way to get a healthy dose of vegetables and we will be eating this probably once a week. Thank you for all of the delicious recipes. I’m going to try your Butter Chicken next!

    • My Heart Beets says

      Wow, thanks Shashi!! I’m so happy that you and your fam loved the recipe!! Let me know what you think of the butter chicken – would love to hear your thoughts on that dish 🙂

      • Neil Lee says

        5 stars
        Thanks. I tried it with no water and it came up with the overheat display. I just added a touch of water and it turned out fine.

        Excellent recipe although I had no ghee so used olive oil. Will try with ghee next time!

        • Matt says

          5 stars
          Quick question: did you dry the greens after you washed them? I just made this last night and it was amazing, however our version turned out just a tiny bit watery (a very small nitpick as the taste was way better than expected). I think that could be easily fixed by just letting it sit opened with the “Keep Warm” button and allowing it to steam off and reduce just a little bit.

  99. Karin says

    I love this recipe. This is the second time I’ve made it, and I think I’ll be making it weekly. Thanks so much for sharing!

  100. Debra in TX says

    5 stars
    This saag is just delicious. I found that using frozen, chopped mustard greens and spinach worked great, and I’m well-pleased. This morning, I enjoyed leftover saag alongside aloo mirch (turmeric potatoes and peppers), an omelet, and chili-ed onions. Thanks, Ashley! I look forward to trying more of your recipes. 🙂

  101. Sophie B says

    5 stars
    Thanks so much for this recipe. It is delicious and so easy. I really couldn’t believe how tasty it was. I made it with your rice flour chapatis and they were perfect together. Thanks!

  102. Neil Lee says

    Does anyone know the name for mustard greens in the UK? I am sure we don’t them here!

    We get spinach, kale, spring greens etc but I have never seen mustard greens! Maybe I should a local indian supermarket??

    • Doug McNeill says

      You can actually grow your own from mustard seeds. Just put the seeds in some starter soil and use them as shoots or wait longer for the leaves! (As Asian or Indian market is also a good thing to try).

  103. Jennifer says

    5 stars
    I made this yesterday following the crock pot recipe. Simply can’t wait to make it again. I’ve tried to make saag paneer before and it’s never turned out creamy and delicious – until now. I added some paneer (store bought, too lazy to make my own this time) during the last hour in the crock pot. I gave about half the batch to a vegetarian friend and she also loved it. I thought it might be too spicy (not for me, but for my family and friends), but the flavors had really mellowed by the time we ate it today. I followed Ashley’s advice and made it on Day 1 and ate it on Day 2. I used 1 lb mustard greens and 1 lb baby spinach and used 2 serrano chilis. The saag with the Paleo Naan is outrageously good.

  104. Ingrid says

    5 stars
    One of my favorite dishes ever, and tragically, I’ve developed an allergy to red/green pepper, so I haven’t been able to eat it at a restaurant for over a decade. This is the first recipe that has a small enough amount of red pepper that I felt like I could just omit it, and I’m over the moon! Thank you! Hope you don’t mind if I share my slight adaptation (garam malasa without red pepper is available at my market, but somehow it didn’t make it home with me) on my mostly friends and family blog with directions for preparing and adding the paneer soon!

  105. Raseel says

    5 stars
    Delicious!!! Just missing makhi ki roti to go with this!! didn’t use the red chili powder, however,used more garam masala and it was delicious!!

  106. Christine says

    Ashley, Thanks for this recipe. I love saag and your recipe looks easy compared to others I’ve seen. I just bought fresh mustard and spinach leaves from the organic farmers market and am about to make your recipe in my Instant Pot. I notice that no liquid is added before pressure cooking. That would mean that the only liquid is whatever water is left on the leaves after rinsing, the moisture in the leaves themselves, some that’s released by the onions and the 2 Tbsp of ghee. Can you confirm that there’s no need to add any more liquid before sealing and pressure cooking? Thanks.

      • Christine says

        I didn’t add any liquid and it turned out great. In fact, so much liquid was released during cooking that I had to drain some of it out. I used mustard leaves and spinach leaves. It was delicious if a little too hot for my tastes even though I’m Indian. Next time I’ll eliminate or use a lot less cayenne powder. Made in the Instant Pot, the saag was so much easier and quicker to make than my old stove-top method. Thanks for the recipe, Ashley.

      • Kavita Sharma says

        4 stars
        I love this recipe- the flavours are great, but I have always had an issue with the lack of liquid. I add tomatoes to this recipe and STILL find I have to add water ; otherwise , the instant pot “burn” warning starts up or the IP doesn’t come to pressure ! Anyone else have this problem ?

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