Preparation Time: 5 minutes Cooking Time: 12 minutes Servings: 4
Ingredients:
- 1.5 lbs (24 oz / 680g) baby spinach
- 1 tbsp (0.1 oz / 3g) chopped cilantro
- 0.25 cups (2 fl oz / 60g) coconut cream
- 1 tbsp (0.2 oz / 7g) chili powder
- 0.1 tsp (0.5g) salt
- 0.1 tsp (0.5g) black pepper
Directions:
- Add the 1.5 lbs (24 oz / 680g) baby spinach, 1 tbsp (0.1 oz / 3g) chopped cilantro, 0.25 cups (2 fl oz / 60g) coconut cream, 1 tbsp (0.2 oz / 7g) chili powder, and the 0.1 tsp (0.5g) salt and black pepper directly into the stainless steel inner pot of your Instant Pot.
- Secure the lid onto the Instant Pot, ensure the steam release valve is set to the sealing position, and select manual mode to cook on High pressure for 7 minutes.
- Allow the Instant Pot to naturally release its pressure for exactly 5 minutes once the cooking cycle is complete, then carefully switch the valve to venting to release any remaining steam.
- Remove the lid safely, give the greens a gentle stir to fully incorporate the coconut cream and spices, and serve hot.
Nutritional Information
(Approximate values per serving)
- Calories: 69 kcal
- Carbohydrates: 6.8 g
- Protein: 5 g
- Fat: 3.5 g
Pro Tips
- Use True Coconut Cream: For the richest, most velvety texture, make sure you are using canned coconut cream, not coconut milk. If you only have full-fat coconut milk on hand, refrigerate the can overnight and scoop out only the thick solid layer at the top.
- Manage the Moisture: Spinach naturally releases a lot of water when pressure-cooked. If your finished dish is too watery after opening the Instant Pot, switch to the "Saute" function for 2–3 minutes to let the excess liquid evaporate.
- Boost the Flavor Profile: To elevate the spices, try blooming your chili powder. You can do this by briefly sautéing the chili powder in a tiny drop of coconut oil on the Instant Pot's "Saute" mode for 30 seconds before adding the spinach and coconut cream. A tiny dash of freshly grated nutmeg also pairs beautifully with creamy greens!
- Pack the Spinach: 1.5 lbs of fresh baby spinach will look like a massive mountain in your Instant Pot. Don't worry! Gently press it down as you fill the stainless steel insert; it will wilt down significantly under pressure.
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh for this Instant Pot Creamy Coconut Spinach? Yes, you can absolutely substitute frozen spinach. However, frozen spinach holds significantly more water. You will want to thaw and thoroughly squeeze out the excess moisture before adding it to the Instant Pot, and reduce the cooking time to just 2 minutes on High pressure since it is already partially blanched.
Is this Creamy Coconut Spinach recipe vegan and keto-friendly? Yes! Because this recipe swaps traditional heavy cream and butter for plant-based coconut cream, it is 100% vegan and dairy-free. With only 6.8g of total carbohydrates per serving, it is also a fantastic keto-friendly side dish.
How do I store and reheat leftover coconut creamed spinach? Store any leftover Creamy Coconut Spinach in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, gently warm it in a saucepan over medium-low heat or microwave it in 30-second intervals, stirring in between so the coconut cream doesn't separate.
Can I double this recipe in a 6-quart Instant Pot? While you can easily double the coconut cream and spices, fitting 3 lbs of fresh baby spinach into a standard 6-quart Instant Pot all at once can be challenging. If you need to double the recipe, it is best to use a larger 8-quart pressure cooker or use frozen, drained spinach instead to save space.
