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!
Servings: 8 servings
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 cumin
- 2 tsp garam masala
- 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