Chicken Saag in a copper kadhai on a wooden table
Print Recipe
4.53 from 59 votes

Instant Pot Chicken Saag Recipe (Pressure Cooker)

This one-pot Chicken curry with spinach is one of the delicious north Indian dish.  Chicken simmered in a creamy spinach sauce, makes it a nutritious dish for all.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: North Indian
Keyword: easy, Healthy, instant pot, pressure cooker
Diet: Dairy-free, Gluten-free, Low Carb, Nut-free, Paleo
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 327kcal
Author: Meeta Arora


  • 10 oz Spinach (Palak)
  • 1 lb Chicken thighs boneless, cut into 2-3 pieces
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1" inch Ginger chopped
  • 6 cloves Garlic
  • 2 Onion medium sized, cut into pieces
  • 1/4 cup Water


  • Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and saute for 30 seconds
  • Add the cut onions, ginger and garlic.  Saute for couple of minutes. Add the spices and stir well. Add water and deglaze the pot.
  • Add the spinach and carefully place the chicken pieces on top of the spinach.  Press CANCEL and close the instant pot lid with vent in sealing position.
  • Press MANUAL or Pressure Cook mode for 8 minutes. When the instant pot beeps, do a quick pressure release.  PRESS Cancel. 
  • Open the lid, remove the chicken pieces and set aside.  Blend the spinach and other ingredients to a creamy texture preferably using an immersion blender.  
  • If needed, cut the chicken into smaller pieces and then add it back to the spinach curry.  
  • Press SAUTE and give the curry a quick boil.  This could splutter out, so cover with a lid. 
  • Chicken Saag is ready.  Enjoy with naan, roti or rice. 


  • If you don't have an immersion blender, you could transfer the ingredients to a regular blender, blend to a smooth paste and then transfer them back in the instant pot insert.  
  • I used spinach in this recipe.  However I have made this using spinach and chard or spinach and mustard greens, and they come out great. 
  • If the chicken is not well cooked, then boil for a bit longer in step 7.
  • If using chicken breast, cut into 2-3 pieces and pressure cook for 6 minutes. 


Calories: 327kcal | Carbohydrates: 10g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 732mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6810IU | Vitamin C: 25.7mg | Calcium: 100mg | Iron: 3.1mg