Instant Pot Pulled Chicken in Spinach gravy. Heat some oil in the inner pot. Add salt for quick browning of onions. Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Add chicken stock to the pot, scraping up any browned bits off the bottom. Press the "sauté" button and whisk until the gravy mix has dissolved. You can have Instant Pot Pulled Chicken in Spinach gravy using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Instant Pot Pulled Chicken in Spinach gravy

Prepare 1 of Chicken breast cut to small pieces.
It's 2 of Chicken drumsticks(optional or use just breast pieces).
You need 1 1/2 tsp of Paprika/Kashmiri Red chilly powder.
Prepare 1 tsp of Coriander Powder.
It's 1 of Tomato chopped.
Prepare 1 tsp of Black pepper powder.
It's 2 tsp of Salt(as per taste).
Prepare 1/2 tsp of Turmeric Powder.
Prepare 1 tbsp of Minced Ginger garlic.
Prepare 1 tsp of Garam Masala.
Prepare 2-3 tbsp of Olive oil.
You need 1/2 cup of Cilantro.
Prepare 1 cup of Baby spinach.
You need 1/2 cup of Water.
Prepare 1 of dollop Heavy cream(optional for garnish).

The sauce will thicken within a few minutes, so turn the sauté function off (press the "keep warm" button) once it's about as thick as you want it. Meanwhile, cut the chicken up, and then add it back into the Instant Pot. How to Cook a Whole Chicken in the Instant Pot: Prepare Chicken: Separate the skin over the chicken breast using a spoon. Add the chicken breast-side-up and stuff the cavity with garlic cloves and half of the squeezed lemon.

Instant Pot Pulled Chicken in Spinach gravy instructions

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..

And of course, when making shredded chicken from scratch (versus shredding a rotisserie), you get to be the one to control the seasonings and you can choose to use organic chicken, if you would like. So pull out that pressure cooker, and let's make some Instant Pot shredded chicken! Add water or broth into the Instant Pot. Sprinkle the onion soup mix on top of chicken. Dump cream of mushroom soup on top of chicken.