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4.88 from 8 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 8 servings
Calories: 124kcal
Author: Jean Choi

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

Serving: 1serving | Calories: 124kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 672mg | Potassium: 458mg | Fiber: 4g | Sugar: 1g | Vitamin A: 13375IU | Vitamin C: 10.6mg | Calcium: 163mg | Iron: 3.1mg