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!
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.
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 (Whole30, Keto, Vegan Optional)
Ingredients
- 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
Instructions
- 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
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
