This is a healthy Indian meal found on NomNomPaleo.com that’s delicious served simply over basmati rice. This is a dairy free version of saag which usually uses heavy cream to create the creamy spinach mixture. My Nanny Family loved it and using a pressure cooker makes it fast and easy.
You Will Need:
1 onion 1 inch fresh ginger 1 serrano pepper, or jalapeno pepper 16 ounces chopped spinach 2 pounds boneless skinless chicken thighs 1/4 cup avocado oil, or ghee 1 tablespoon minced garlic 1 teaspoon coarse sea salt 1 tablespoon ground coriander 1 teaspoon cumin 2 teaspoons garam masala 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper, or kashmiri chili powder 1/2 cup tomato puree 1 tablespoon lemon juice
What to Do:
1. Peel and finely chop onion. Peel and mince ginger. Finely chop serrano pepper and spinach. Cut chicken into bite-sized pieces.
2. Turn on the saute mode on the Instant Pot. When the insert is hot, add avocado oil.
3. Toss in chopped onions and cook, stirring, for about a minute. Add chopped serrano or jalapeno pepper, minced ginger, and minced garlic. Cook, stirring, until fragrant, about 30 seconds.
4. In a medium bowl, combine chicken with 1/4 of the salt. Add the salted chicken to the Instant Pot.
5. Stir in coriander, cumin, the remaining salt, half of the garam masala, turmeric, and cayenne pepper and cook until fragrant, about 1 minute.
6. Pour tomato puree on top of the seasoned chicken and do not stir to combine.
7. Lock the lid and cook under high pressure for 5 minutes. When the Instant Pot is done cooking, release the pressure manually.
8. Stir in chopped spinach. Lock the lid and cook under high pressure for 2 minutes. When the Instant Pot is done cooking, release the pressure manually.
9. Open the Instant Pot and stir in the remaining garam masala and lemon juice. Chicken should be cooked until an internal temperature of 165F is reached.
10. Taste and adjust seasoning if needed.
References:
Recipe from NomNomPaelo.comPhotos by Stephanie Felzenberg
bethebestnanny.com 
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