Instant Pot Saffron Chicken with Potatoes and Sautéed Spinach

Name: Instant Pot Saffron Chicken with Potatoes and Sautéed Spinach
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 3 clove garlic (minced); 1.5 teaspoon smoked paprika; 0.25 teaspoon saffron threads (crumbled); 0.75 teaspoon salt; 0.25 teaspoon black pepper; 1.5 pound Yukon Gold potato (peeled, cut into 3/4-inch cubes); 1 cup chicken broth; 1 tablespoon fresh parsley (chopped); 10 ounce fresh spinach; 1 teaspoon olive oil; 0.25 teaspoon garlic powder

Tender chicken and potatoes infused with aromatic saffron and smoked paprika, cooked quickly in the Instant Pot and served with vibrant sautéed spinach for a flavorful and complete meal.

Prep: 10 min
Cook: 23 min
Total: 33 min
Servings: 6
Cuisine: Spanish
Difficulty: Easy
Cost: $2.45/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (medium, chopped)
3 clove garlic (minced)
1.5 teaspoon smoked paprika
0.25 teaspoon saffron threads (crumbled)
0.75 teaspoon salt
0.25 teaspoon black pepper
1.5 pound Yukon Gold potato (peeled, cut into 3/4-inch cubes)
1 cup chicken broth
1 tablespoon fresh parsley (chopped)
10 ounce fresh spinach
1 teaspoon olive oil
0.25 teaspoon garlic powder

Instructions

Press the Sauté button on your Instant Pot and add 1 tablespoon of olive oil. Once hot, add the chicken pieces and cook until lightly browned on all sides, about 4 minutes. Remove chicken and set aside.
Add the chopped yellow onion to the Instant Pot and sauté for 2 minutes until softened. Stir in the minced garlic, smoked paprika, and crumbled saffron threads, cooking for another 30 seconds until fragrant.
Deglaze the pot with about 1/4 cup of the chicken broth, scraping up any browned bits from the bottom. Stir in the salt and black pepper.
Return the chicken to the pot and add the cubed Yukon Gold potatoes and the remaining 3/4 cup of chicken broth. Stir well to combine.
Secure the lid and set the Instant Pot to Sealing. Select Pressure Cook (High) and set the timer for 6 minutes. While the chicken and potatoes cook, heat 1 teaspoon of olive oil in a large skillet over medium heat.
Once hot, add the fresh spinach to the skillet and sauté for 2 minutes, stirring occasionally, until wilted. Season with garlic powder and a pinch of salt to taste. Remove from heat.
Once the Instant Pot cook time is complete, perform a quick release by carefully turning the venting knob to the Venting position. Once all the pressure is released, open the lid.
Gently stir the chicken and potatoes. If desired, garnish with fresh parsley before serving alongside the sautéed spinach.

Notes

This dish reheats well and is perfect for packing leftovers. If you prefer a thicker sauce, after pressure cooking, remove the chicken and potatoes, then set the Instant Pot to Sauté (Less) and simmer the liquid for a few minutes until it thickens to your liking.

Nutrition (per serving)

Calories: 405
Protein: 27.2 g
Carbohydrates: 29.8 g
Fat: 19.5 g
Fiber: 4.1 g
Sodium: 580 mg
Saturated Fat: 5.1 g
Sugar: 1.8 g
Cholesterol: 95 mg