Delicious Palak Gosht in Instant Pot

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Delicious palak gosht in the instant pot is a traditional, spicy spinach and beef stew cooked in Pakistani spices, tomatoes, and yogurt. Served with steamed rice and naan, this is one of the many comfort dishes served in south Asian homes.

Palak Gosht has been a favorite of mine since childhood. Back home, my grandfather would pick up fresh goat meat at least twice a week. Then my mom or grandma would handpick a bunch of fresh spinach from the sabzi wala. In Pakistan it’s very common for the farmer to bring fresh vegetables to your street every day. He will yell “sabzi wala sabzi lelo” as he passed by all the houses on our street which translates to, “You farmer is here, come get your vegetables”. This is basically an announcement to let the neighbors know that the vegetable cart has arrived.

After purchasing these fresh and organic vegetables, my grandma and mom would now prepare the meal. With the help of their kitchen helpers, they would sort, clean, and twist off all the stems from the spinach. The spinach would be then chopped up and cooked with the meat. Later on, it would be served with some hot chapatis and steamed rice. I remember helping out too. We would clean the spinach leaves, twist off the stems. Then of course eat this delicious meal that still makes my mouth water. I enjoyed this whole process so much.

Today, this delicious palak gosht in the instant pot is an effortless and simple one-pot dish to cook. Especially if you’re making it with chicken just because beef takes a bit longer to cook.

A few years ago, I figured out a way to make this tasty stew in the instant pot. I remember sharing it with my Instagram friends. I was so surprised to discover that I am not the only Palak gosht fan. That being said, the instant pot is the only way I make it now. It takes 20 to 30 minutes with beef and only 10 to 15 minutes with chicken.

Tips for making this delicious Palak Gosht in the instant pot

Use fresh Spinach, ideally the kind that is at the farmer’s market. You can also use baby spinach that comes in bags. Just make sure you cook it within 2 days after you bring it home. This is because spinach starts to lose its nutrients the longer it sits in your fridge.

Avoid using water while cooking palak gosht especially when cooking in the instant pot. Spinach releases water when cooked down. Adding more water will increase the amount of liquid in the pot. Hence, the spinach will need to cook for longer than necessary.

Cook down the spinach on saute mode for 5-10 minutes before you pressure cook. This will help the spinach release the water in the pot before you put the lid on. It will avoid any extra liquid and burns at the bottom of the pot.

To prepare the spinach, make sure you thoroughly wash the spinach under running water. Twist off the stems and start stacking the leaves. Roll the sleeves, kind of like a cigar, and cut into ribbons using a sharp knife. This is called the chiffonade method. Now chop the ribbons into smaller pieces using the knife to cut in the opposite direction.

Please make sure to rate and comment if you liked reading this post. Also please let me know your feedback if you’ve made this recipe or looking forward to making it.

Palak Gosht in Instant Pot

An easy Palak Gosht recipe in the Instant Pot. A beef stew cooked with spinach, Pakistani spices, tomatoes, and yogurt. A delicious and comforting meal perfect with rice or chapati.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian, Pakistani

Servings 4

Ingredients

  

• ¼ cup Neutral oil
• 1.5 lbs Boneless beef or chicken
• 1 Onion sliced
• 1½ tsp Ginger & garlic paste
• 1 tsp Red chili powder 3/4 tsp for less spicy
• ¼ tsp Tumeric powder
• ¾ tsp Coriander powder
• 1 tsp Salt
• 2 Roma tomatoes chopped
• 2 bunch Spinach stems removed and chopped
• 1 tbsp Yogurt
• 1 tbsp Kasoori Methi (Fenugreek leaves)
• 1/4 cup Cilantro chopped
• 2 tbsp Lemon juice

Instructions

 

• Set IP to saute (more), you can switch between less and more to avoid ingredients sticking to bottom.
• Heat oil and add sliced onion. Saute for a minute until golden brown.
• Add your meat and sauté until the color changes.
• Next, add ginger and garlic paste and saute again. Make sure to saute for at least 30 seconds after adding each ingredient.
• Add all spices, sauteing after addition of each spice.
• Add chopped tomatoes and mix well.
• After tomatoes soften, add chopped spinach and cook until the volume reduces in size.
• Add yogurt, mix and cook for 3-4 minutes.
• Cover with an instant pot lid, and set to pressure cook for 20 minutes or less depending on size of beef cubes. If you’re using chicken, pressure cook for 12-15 minutes depending on size of meat.
• When time's up, release steam and cook until oil separates.
• Add kasoori methi, and chopped cilantro. Cook on low for 2-3 minutes.
• Add lemon juice. Turn off heat.
• Enjoy!

Video

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♬ original sound – sehrish sharif

Keyword Easy Recipes, Instant Pot Palak Gosht, Pakistani salan, Palak chicken, Palak Gosht, Spinach and Beef