Paleo Instant Pot Saag (Whole30, Keto, Vegan Optional)

Get a taste of your favorite Indian food at home with this easy and delicious Paleo Instant Pot Saag. It’s ready in under 30 minutes!

Paleo Instant Pot Saag Paneer

I’ve been craving Indian food a lot lately. I’ve recently made my Instant Pot Butter Chicken, and now I made this Instant Pot Saag to eat throughout the week. I think it’s because my husband’s not a huge fan of Indian food so we rarely try out Indian restaurants, and Indian isn’t ever a top choice for some reason when I dine out with friends. So naturally, I solve that problem by making it for myself at home and I’m 100% a-okay with that.

Paleo Instant Pot Saag Recipe

This Paleo Instant Pot Saag is probably the simplest version you’ll ever find. Instead of paneer and cream, coconut cream is used to thicken it, and I use frozen spinach to make it even easier. You don’t even need to thaw it before throwing it all in the Instant Pot to cook it all up.

Paleo Instant Pot Saag Paneer Paleo Instant Pot Saag Paneer

Great Way to Up Your Veggie Intake!

I love how this recipe makes it so easy and delicious to eat a ton of greens at once. I’ve been loading it up on cauliflower rice and chicken thighs and I just can’t get enough. It’s also Whole30 and keto friendly, and full of yummy and healthy fats to keep you satisfied. I usually eat some kind of protein for every meal, and I found that I don’t always need it with this hearty recipe, so it can also be a great vegan main dish if you use coconut oil instead of traditional ghee.

I used to think cooking Indian food would be difficult and time consuming, but now I’m realizing that that’s definitely not true especially if you have an Instant Pot. I’m hoping to have more similar recipes for you in the future so stay tuned and check back, or subscribe to my newsletter!

Paleo Instant Pot Saag Paneer Paleo Instant Pot Saag Paneer

Paleo Instant Pot Saag (Whole30, Keto, Vegan Optional)

Get a taste of your favorite Indian food at home with this easy and delicious Paleo Instant Pot Saag. It's ready in under 30 minutes!
4.86 from 7 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 124kcal
Author: Jean Choi


  • 2 tbsp ghee or coconut oil for vegan
  • 6 garlic cloves minced
  • 1 inch fresh ginger minced
  • 1 serrano or jalapeño pepper chopped (optional)
  • 1 medium onion chopped
  • 4 tsp garam masala
  • 4 tsp cumin
  • 2 tsp turmeric
  • 2 tsp sea salt plus more to taste
  • 1/2 tsp cayenne pepper optional
  • 1 14-oz can of coconut cream
  • 2 lbs frozen spinach 2 16-packs
  • 2 tbsp apple cider vinegar


  • Heat the Instant Pot to "Saute" and add ghee.
  • Once the Instant Pot signals that it's "hot," add in garlic, ginger, serrano or jalapeño pepper, and onion. 
  • Stir cooking for 5 minutes until fragrant.
  • Add in the garam masala, cumin, turmeric, sea salt, cayenne (if using), and coconut cream, and stir together. 
  • Hit "cancel" to turn off the Instant Pot. 
  • Add in frozen spinach and stir. 
  • Close the lid, make sure the pressure valve is set to "Sealing," then set it to Manual on high pressure for 15 minutes. 
  • Quick pressure release once it beeps to a finish.
  • Use an immersion blender to blend everything together, or transfer to a regular blender to puree together. I like to leave mine a bit lumpy. 
  • Stir in apple cider vinegar. Taste and add more salt, if needed.
  • Serve over cooked chicken and/or cauliflower rice. 
Nutrition Facts
Paleo Instant Pot Saag (Whole30, Keto, Vegan Optional)
Amount Per Serving (1 serving)
Calories 124 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 9mg 3%
Sodium 672mg 28%
Potassium 458mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 1g
Protein 4g 8%
Vitamin A 267.5%
Vitamin C 12.9%
Calcium 16.3%
Iron 17.2%
* Percent Daily Values are based on a 2000 calorie diet.

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20 thoughts on “Paleo Instant Pot Saag (Whole30, Keto, Vegan Optional)

  1. Irena Macri

    I love this! You make Indian cuisine look so delicious and easy to make. The Instant Pot makes it so much easier to step outside the box and try your hand at recreating dishes like this.

  2. Cathy

    I’m still learning to utilize the versatility of my Instant Pot. I’ve also decided to try a keto diet for awhile, so this recipe is perfect! I must try it!

  3. Emily @ Recipes to Nourish

    This sounds so good! I’ve never made Saag Paneer before, but I love it! Love that garam masala in it, one of my favorite spices. I think it’s awesome that you make it in the IP too!

  4. Erika

    I just made this. I don’t have an instant pot, so I adjusted the recipe to work on the stove top. Very tasty!

  5. Margot Liebenthal

    Our summer garden is in full bloom, so I’d rather use a variety of fresh greens, as we have an abundance. I realize most vegetables, other than root, scarcely need to come to pressure or they are way overcooked for my taste. Might I stream these for a few seconds and still have it turn out?

    1. Jean Choi Post author

      I’ve never tried steaming for this recipe but you can try. Saag paneer is supposed to be a bit overcooked so the spinach yields a creamy texture that can be blended. Let me know how it turns out with the steaming method!

  6. Carol

    This was delicious but we did have a problem with the Instant Pot displaying “burn” halfway through cooking. We added 1 cup of chicken broth to the Instant Pot and then reset it to cook for 10 mins. at high pressure and it was fine. I was afraid it would make the dish too loose/soupy but after I immersion blended it, it was great! We have 2 pressure cookers and our larger one has had this problem a few times. Next time, we’ll try it in the smaller one and see if we need to add the broth. I’d love to see how it turns out with just the coconut milk! Thanks for the awesome recipe! 🙂

    1. Jean Choi Post author

      Oops, so sorry! This is just a saag recipe. I corrected the title and the recipe to reflect that. Thank you so much for pointing this out!

  7. Martha

    I would like to add chicken to this. Where in the steps would you recommend I add the raw chicken? (Saute before spices? After?) I may also need to adjust cook time. Thanks for your advice! I’m excited for this recipe!

    1. Jean Choi Post author

      You can add the chicken when you add the garlic and the vegetables. Makes sure it’s browned on all sides. I don’t think you’ll need to adjust the cooking time.

  8. Aileen

    I also experienced the IP displaying the Burn signal while preheating. I added some water, which solved the issue, pressure cooked for 12 mins, and then set the IP to Sauté for a few minutes to cook off the excess liquid. It was delicious! I found the spices to be a bit overpowering (4 tsp of Garam masala is a lot..) so next time I’ll cut down on the spices a bit. Overall, a great recipe.


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