Step 1

Set your instant pot to saute on medium hot. Once hot, add avocado oil, cardamom, cloves and cumin seeds.

Step 2

As the cumin seeds start to dance around, add garlic, green chili (if using) and chopped onions. Sprinkle a pinch of salt and mix. Adding salt pulls out the moisture from the onions and help them to cook faster.

Step 3

Sauté for about 2 minutes before adding ginger, coriander powder and cayenne pepper (if using). Cook for another minute or so and add the chopped tomatoes.

Step 4

Mix and cook until the tomatoes are cooked and oil separates from the masala. This will take around 2 minutes.

Step 5

Add the spinach and lock the lid into position until you hear the jingle..:P

Step 6

Turn the Instant Pot to “Pressure Cook” setting and set the timer to “0” minutes. Add about a cup of water and lock the lid in with the pressure valve set to “sealing” position.

Step 7

It will take around 7-8 minutes for the pressure to build and the pressure disc to rise up. At this point turn the instant pot off and manually release the pressure by moving the pressure valve to “venting” position. Be careful while doing this as the steam coming out is very hot.

Step 8

Open the lid and stir around the spinach and masala. Add salt and using a hand blender, blend it to a desired consistency. I like to keep my saag/spinach a little chunky so that some leafy texture remains, but if you like it more like a smooth paste, go for it. Be very CAUTIOUS while using the hand blender since the spinach is very hot (see notes).

Step 9

Turn the instant pot to Sauté on medium heat. Add paneer and cream (if using) mix and cook for a minute.

Step 10

Finish your Instant Pot Saag Paneer with garam masala and kasoori methi. Turn the instant pot to “Keep Warm” setting.

Step 11

Give it a taste check and adjust salt, if needed.

Step 12

Serve hot or warm with rice, quinoa, roti or naan. It tastes really good even on a tasted slice of whole wheat or multi grain bread. Go and choose your poison…lol.