Pulled Chicken in Spinach Gravy

A Lazy Day Chicken dish made in Instant Pot Duo Mini(3 QT).No precision or perfection needed in preparation! It my cheat version for the Classic Indian Chicken Saag😊 Chicken pieces long cooked in spicy spinach and cilantro gravy. Goes well with Mash potatoes/Rice. You can adjust the final sautéing time to get a drier version which can be used in wraps/sandwiches.

—PULLED CHICKEN IN SPINACH GRAVY—

Course: Side dish Cuisine: Indian

Yield: 6 servings

Cooking time: 15-20 mins
INGREDIENTS

Chicken breast(skinless)-1
Chicken drumstick(skinless, bone in)-2
Olive oil- 2-3 tbsp
Kashmiri Red chilly/Paprika- 1 1/2 tsp
Coriander powder- 1 tsp
Ginger garlic- 1 Tsp/ 1 cube
Black pepper powder- 1 tsp.
Tomato chopped- 1
Salt- 2 Tsp/ as per taste
Turmeric powder-1/2 tsp
Cumin Seeds- 1 Tsp
Black Pepper powder- 1/2 Tsp
Heavy cream(optional)-1 dollop
Chopped Cilantro
Garam Masala/ Indian All spice- 1 Tsp

DIRECTIONS

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 a few tbsp. of 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 on high pressure. Once done, open the lid using the 10 minutes natural release(NPR).
The meat easily should fall off the bones. That’s 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.