Instant Pot Pulled Chicken in Spinach gravy.
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Composition for Instant Pot Pulled Chicken in Spinach gravy:
- Need 1 for Chicken breast cut to small pieces.
- Need 2 Chicken drumsticks(optional or use just breast pieces).
- Give 1 1/2 tsp of Paprika/Kashmiri Red chilly powder.
- Provide 1 tsp - Coriander Powder.
- Prepare 1 - Tomato chopped.
- Provide 1 tsp - Black pepper powder.
- Require 2 tsp for Salt(as per taste).
- You need 1/2 tsp of Turmeric Powder.
- Provide 1 tbsp for Minced Ginger garlic.
- Require 1 tsp Garam Masala.
- Need 2-3 tbsp Olive oil.
- You need 1/2 cup of Cilantro.
- Give 1 cup of Baby spinach.
- Need 1/2 cup for Water.
- Provide 1 - dollop Heavy cream(optional for garnish).
Instant Pot Pulled Chicken in Spinach gravy making:
- 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 few tbsp 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. Once done, open the lid using the 10 minutes natural release..
- The meat easily should fall off the bones. Thats 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..
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