Step 1

Heat ghee in the instant pot in saute mode. Add jeera, green chili and saute for 30 seconds. .

Step 2

Add the chopped onions, ginger and garlic. Saute for 3 minutes.

Step 3

Add the spices to the instant pot and mix well. Add water and deglaze the pot. Press cancel.

Step 4

Add the mustard greens and spinach and mix a bit in with the onions. In a steamer basket, place the cubed potatoes. Place the steamer basket over the greens in the instant pot. You might have to push down the greens to fit the steamer basket. Close the lid with vent in sealing position.

Step 5

Change the instant pot setting to manual or pressure cook mode for 4 minutes. When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.

Step 6

Carefully remove the steamer basket from the instant pot. Blend the ingredients in the pot to a creamy texture using an immersion blender.

Step 7

Turn on the instant pot in saute mode. Add in the potatoes and cook for about 1 minute.

Step 8

Saag Paneer is ready to be served.

Step 9

To follow the recipe exactly in a stovetop pressure cooker, you will need a large pressure cooker which can fit the steamer basket. Otherwise you can boil the potatoes separately.

Step 10

Follow the same steps as for the instant pot. Pressure cook for 1 whistle on medium-high flame and let the pressure release naturally.