Spinach Chicken Recipe – Instant Pot Indian Palak Chicken Thighs

Last Updated on 2 months by Neha Deshmukh

Spinach Chicken Recipe – Instant Pot Indian Palak Chicken Thighs

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, healthy-ish meals that don’t take forever to make. This Instant Pot Palak Chicken (Spinach Chicken) is a total lifesaver. It’s packed with flavor, super easy to throw together, and honestly, it feels like a warm hug in a bowl. I first made this when I was craving something comforting but didn’t have a ton of time, and it’s been a regular in my rotation ever since!

Why You’ll Love This Recipe

This isn’t your average spinach chicken recipe. Using the Instant Pot cuts down on cooking time dramatically, and the result is incredibly tender chicken in a vibrant, flavorful spinach sauce. It’s a complete meal in one pot – less cleanup is always a win, right? Plus, it’s a fantastic way to sneak in some extra greens! It’s perfect for a weeknight dinner, and honestly, it’s impressive enough to serve to guests.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 pound spinach leaves
• ½ cup frozen onion masala (about 80g)
• 1.5 pounds skinless and boneless chicken thighs (about 680g)
• 1 teaspoon garam masala
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (a pinch!)

Ingredient Notes

Let’s talk ingredients for a sec. A few things can really elevate this dish:

• Frozen Onion Masala: This is a game-changer! It’s a pre-made base of onions, ginger, and garlic, and it saves so much prep time. You can find it at most Indian grocery stores or online. If you can’t find it, you can substitute with about 1 large onion, 1 inch ginger, and 4 cloves garlic, finely chopped and sautéed until golden brown.
• Garam Masala: Every brand is a little different, so feel free to use your favorite! It’s a blend of warming spices that really defines the flavor of Indian cuisine.
• Kasuri Methi/Crushed Fenugreek Leaves: Don’t skip this if you can help it! It adds a unique, slightly bitter flavor that’s so characteristic of North Indian cooking. It’s a little goes a long way. If you absolutely can’t find it, you can leave it out, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, layer the spinach leaves into your Instant Pot. Don’t worry about washing it beforehand – it will wilt down a lot during cooking.
2. Next, spread the frozen onion masala evenly over the spinach.
3. Now, add the chicken thighs on top. Season them lightly with salt and pepper – we’ll adjust the seasoning later.
4. Seal the Instant Pot and pressure cook on high for just 5 minutes. Yes, only 5!
5. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
6. Carefully remove the cooked chicken from the pot and chop it into bite-sized pieces. Set it aside for now.
7. Using an immersion blender (my favorite kitchen tool!), blend the spinach mixture directly in the Instant Pot until it’s super smooth.
8. Stir in the garam masala, salt, pepper, and cayenne pepper. Don’t be afraid to taste and adjust the seasoning to your liking!
9. Finally, return the chopped chicken to the pot and mix everything together well, ensuring the chicken is coated in that gorgeous spinach sauce.

Expert Tips

• Don’t overcook the chicken! 5 minutes is usually perfect for thighs, but if you’re using smaller pieces, you might want to reduce the cooking time slightly.
• Natural Pressure Release is key. It helps keep the chicken tender and prevents it from drying out.
• Taste as you go. Seasoning is everything!

Variations

This recipe is pretty flexible, so feel free to make it your own:

• Spice Level: My family prefers a mild spice level, but if you like things hotter, add more cayenne pepper or a pinch of chili powder. My friend, Priya, adds a chopped green chili for an extra kick!
• Cream/Ghee Addition: For a richer, more decadent Palak Chicken, stir in a tablespoon or two of heavy cream or ghee right before serving. It’s so good.
• Slow Cooker Adaptation: Don’t have an Instant Pot? No problem! You can adapt this recipe for the slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions

This Palak Chicken is amazing served with:

• Steamed basmati rice (a must!)
• Warm naan bread for soaking up all that delicious sauce
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes! It’s naturally gluten-free, but always double-check the ingredients of your garam masala to be sure.
• Can I use chicken breast instead of thighs? You can, but the chicken breast might be a little drier. Reduce the cooking time to 3-4 minutes to prevent overcooking.
• What is Kasuri Methi and can I omit it? Kasuri Methi (dried fenugreek leaves) adds a unique flavor. You can omit it, but the flavor won’t be quite as authentic.
• How can I adjust the spice level? Add more or less cayenne pepper, or a pinch of chili powder.
• Can I make this Palak Chicken ahead of time? Absolutely! You can make the entire dish a day or two in advance and reheat it when you’re ready to serve.