Step 1

Add the rinsed spinach to the instant pot, then add the onion masala on top.

Step 2

Place the chicken on top of the spinach and sprinkle a big pinch of salt and pepper on top of the chicken (along with a pinch of any other spices you’d like, turmeric or cayenne).

Step 3

Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.

Step 4

Naturally release pressure (or you can wait 10 minutes, then release pressure).

Step 5

Remove the lid and use tongs to place the chicken thighs onto a cutting board and allow chicken to cool down for a few minutes. Meanwhile use an immersion blender to puree the contents of the pot and then stir in the spices listed under “add later.”

Step 6

Chop the chicken into smaller pieces then add it back to the pot, stirring it into the spinach sauce.

Step 7

Stir in heavy cream or ghee if desired – you can use as much or as little as you’d like (this will also lighten the color and make it more “restaurant-like”).