Today we’re gonna ride our lil Instant Pot to India and make some amazing saag along with cumin rice. Forget takeout, we can do better for way less money. Let’s do it!

Hot Tip
Use an immersion blender if you want that real restaurant experience!



How much are we making?
Total Calories
Chicken Saag
Fresh Spinach
10 oz
Boneless, Skinless Chicken Thighs
1 lb
Vegetable Oil
2 Tablespoons
Cumin Seeds
2.5 Teaspoon
1 Tablespoon
6 Cloves
Large Onion
1/4 Cup
Turmeric Powder
1/4 Teaspoon
Cayenne Powder
1/2 Teaspoon
Coriander Powder
2 Teaspoons
1 Teaspoon
Cornstarch (Optional)
1 Tablespoon
Water (Optional)
2 Tablespoons
Cumin Rice
Basmati Rice
2 Cups
Fill to Rice Cooker's 2 Cup Line
1 Tablespoon
1 Big Pinch
Cumin Seeds
2 Teaspoon
Star Anise (Optional)
Whole Black Peppercorns (Optional)
7  Items


  1. Make the Rice
    1. Add the rice to a bowl and wash the rice under cold water changing the water until it becomes as clear as you can make it. Washing rice Washed rice in rice cooker bowl
    2. Put the butter, the peppercorns, 2 teaspoons of cumin seeds, and the big pinch of salt in the rice cooker. Close the lid cook the rice on the white rice setting. Rice with cumin seeds, water, butter, salt, and black peppercorns Turning the rice cooker on
  2. Prepare the Ingredients for the Saag
    1. While the rice is cooking let’s make our saag! Wash the spinach well and make sure to dry it well. Washing spinach Drying spinach in a salad spinner
    2. Chop up the spinach in small pieces and set aside in a large bowl. chopped spinach in a large bowl
    3. Chop up the onion into a small pieces. Chopped up onions
    4. Peel the garlic and either mince it fine, or put it in a garlic press.
    5. Peel ginger with a knife (be careful to not cut yourself!), and mince the ginger as small as you can. peeling ginger with a knife Minced ginger
    6. Cut the chicken up into fork sized bites. Bite sized raw chicken thighs
  3. Cook the Saag
    1. Turn the instant pot on its saute mode and add the oil to the pot. Oil added to a instant pot
    2. Add the remaining 1/2 teaspoon of cumin seeds to the pot and saute for about 30 seconds. Cumin seeds added to oil
    3. Add the onion, ginger, and garlic to the pot. Saute until the the onion is translucent. Onions and ginger added to pot Garlic added to pot Onions cooked until translucent
    4. Now add the turmeric, cayenne, and coriander to the pot and saute for 30 seconds. Coriander powder added to pot All of the spices added to the pot
    5. Turn off the Instant Pot and add the 1/4 cup of water to deglaze the pan. Water added to deglaze pot
    6. Pour all of the spinach leaves into the pot and place the chunks of chicken over the top of the spinach canopy. Sprinkle the the chicken with salt. Spinach being added on top of the onions, garlic, ginger, and spices Chicken put on top of the spinach
    7. Put the lid on the instant pot and set it on Manual (High Pressure) mode for 9 minutes. Setting instant pot for 9 minutes
    8. After the time is up quick release the pressure. Quick releasing pressure from instant pot
  4. Finishing Touches
    1. Now you can stir the saag up and see how thick it is, if it is a little runny we can add a cornstarch slurry. To make this, add the cornstarch to a small bowl with the 2 tablespoons of water. Mix well and pour this into the saag. Turn the instant pot back on saute mode and simmer this for a couple minutes and you should see the cornstarch working its magic. Cornstarch slurry added to cooked saag to help thicken it up
    2. By this time our rice should hopefully be done, mix it up well and plate it up along with the saag. Enjoy! A plate of delicious chicken saag and cumin rice