This Instant Pot method delivers tender spinach and juicy chicken with minimal effort. The pressure cooker locks in moisture and flavor, creating a perfectly balanced dish.
I developed this recipe to maximize convenience without sacrificing quality. In just 25 minutes, you’ll have a complete meal with protein and vegetables, all cooked together in one pot.
The chicken stays moist while the spinach absorbs the savory broth, resulting in a dish that’s both hearty and light. It’s a foolproof way to get dinner on the table fast.
Serve as-is or over rice for a satisfying meal. Here’s how to make it.
Ingredients for Instant Pot Chicken Spinach
Simple ingredients transform into a hearty, one-pot meal with juicy chicken and tender greens.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Patted dry for even browning |
| Fresh Spinach 🥬 | 10 oz | Baby spinach preferred for tenderness |
| Chicken Broth 🥣 | 1 cup | Low-sodium for controlled seasoning |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for best flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers to release oils |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt for texture |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Paprika 🌶️ | ½ tsp | Sweet or smoked variety |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The chicken is the foundation—thighs stay juicier than breasts in pressure cooking. Look for bone-in, skin-on if you prefer extra flavor, though boneless cooks faster. Costco and Whole Foods have quality options. For spinach, baby spinach wilted beautifully, but fresh mature spinach (stems removed) works too if that’s what you have.
Swapping chicken breasts for thighs? Reduce cook time by 2-3 minutes to avoid dryness. No fresh spinach? Frozen spinach (thawed and drained) works in a pinch. Out of chicken broth? Vegetable broth plus a pinch of poultry seasoning mimics the flavor. The herbs can be fresh—use triple the amount since dried are more concentrated.
Store raw chicken in the coldest part of your fridge for up to 2 days. Spinach keeps 5-7 days in a paper towel-lined bag. Leftovers stay fresh for 4 days refrigerated or freeze for 3 months in airtight containers.
Why You’ll Love This Recipe
- Set It and Forget: The Instant Pot does all the work while I prep the rest of dinner. Honestly, it’s my kind of hands-off cooking.
- Garlic-Infused Bite: That first whiff of garlic sizzling in olive oil? Then the broth soaks into the chicken thighs—ridiculously good.
- Weeknight Lifesaver: Between us, this is my go-to for busy Tuesdays when I need something fast and filling.
- Budget Stretcher: One batch feeds us for two nights, and chicken thighs are always cheap. I’ll be real: it’s a win-win.
Step-by-Step Instructions for Chicken and Spinach
Here’s the method. Straightforward, tested, works every time.
Step 1: Sear the Chicken Thighs
Set the Instant Pot to Sauté mode and add the 1 tbsp Olive Oil. Pat the 1.5 lb Boneless Skinless Chicken Thighs dry with a paper towel to ensure even browning. Season both sides with the 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Paprika.
Working in batches if needed, sear the chicken for 3-4 minutes per side until the skin is golden brown. Don’t overcrowd the pot—this lowers the temperature and causes the chicken to steam instead of sear. Transfer the browned chicken to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the finely diced 1 whole Yellow Onion and cook for 2-3 minutes until it becomes translucent. Stir in the minced 4 cloves Garlic Cloves, 1 tsp Dried Thyme, and 1 tsp Dried Oregano, cooking for an additional 30 seconds until fragrant.
This step builds the flavor base for the dish. The onions should soften without browning, and the garlic should release its aroma without burning. If the pot seems dry, add a splash of the 1 cup Chicken Broth to deglaze.
Step 3: Pressure Cook the Chicken and Spinach
Return the seared chicken to the pot and pour in the remaining 1 cup Chicken Broth. Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
Once the cooking time is complete, carefully release the pressure manually. Open the lid and add the 10 oz Fresh Spinach in batches, pressing it down gently with a spoon until it wilts. This should take about 2-3 minutes as the residual heat cooks the spinach to perfection.
Step 4: Finish with Lemon Juice and Serve
Stir in the 1 tbsp Lemon Juice to brighten the flavors. Taste and adjust the seasoning if needed, though the chicken should be well-seasoned from the initial dry rub.
Let the dish sit for 5 minutes to allow the flavors to meld together. The chicken should be tender and juicy, while the spinach remains vibrant and wilted but not mushy. Serve immediately with the flavorful broth spooned over the top.
Pro Tips For Making Instant Pot Chicken Spinach
- Sear the Thighs First: Brown the chicken thighs in the Instant Pot before pressure cooking—about 3-4 minutes per side in olive oil. It adds depth of flavor that skipping this step just can’t match.
- Use Fresh Spinach Last: Stir in the spinach only after pressure cooking, right before serving. Adding it earlier turns it to mushy green nothingness.
- Don’t Overfill Broth: Stick to 1 cup of chicken broth max—just enough to deglaze and build pressure. More than that dilutes the flavor and makes the sauce watery.
- Crush the Garlic: Smash the garlic cloves lightly with the side of your knife before mincing—it releases more aroma and saves you from biting into harsh chunks.
Best Sauces and Condiments for These Flavors
Garlic Aioli Drizzle
Whisk ½ cup mayo with 2 minced garlic cloves and 1 tbsp lemon juice for a creamy, tangy finish. I drizzle this over the chicken and spinach just before serving. The richness complements the dish’s savory broth beautifully.
Spicy Harissa Paste
Mix 1 tbsp harissa paste with 2 tbsp olive oil and brush it on the chicken after cooking. This North African condiment adds a smoky, spicy kick that pairs wonderfully with the spinach’s earthy notes.
Lemon-Tahini Sauce
Combine ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp water, and 1 minced garlic clove for a nutty, bright sauce. I love how this Middle Eastern staple adds depth to the dish’s flavors. 💫
Fresh Herb Yogurt
Stir ½ cup Greek yogurt with 1 tbsp chopped dill and 1 tbsp chopped mint. The cool, herby yogurt balances the warm, hearty chicken and spinach perfectly.
Balsamic Glaze
A drizzle of 2 tbsp balsamic glaze adds a sweet, tangy contrast to the savory dish. I reduce ½ cup balsamic vinegar with 1 tsp honey on the stovetop for a homemade version.
Crushed Red Pepper
For heat lovers, sprinkle ½ tsp crushed red pepper flakes over the finished dish. This simple addition brings a subtle spicy warmth that enhances the chicken’s natural flavors. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but reduce pressure cook time to 5-6 minutes to prevent dryness. Thighs stay juicier, but breasts work if that’s what you have.
Should I use fresh or frozen spinach?
Fresh baby spinach works best for texture. If using frozen, thaw and drain well to avoid excess liquid. Add at the end just like fresh.
How do I prevent the chicken from sticking?
Always sear in batches and don’t move the chicken until it releases naturally. Make sure the pot is hot before adding the chicken.
Can I make this ahead of time?
Yes! Store cooked dish in an airtight container for up to 4 days. Spinach may absorb more broth overnight but flavors deepen.
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