Balsamic Glazed Spinach

Stav Kogan

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 4 servings

Calories: 13

1.5 lbs (24 oz / 680g) Baby Spinach
0.25 cups (2 fl oz / 60g) Veggie Stock
1 tbsp (0.5 oz / 14g) Walnuts (chopped)
1 tbsp (0.1 oz / 3g) Chives (chopped)
1 tbsp Balsamic Vinegar . or 3 tsp. (0.5 fl oz / 15g)
Toast Your Walnuts: Before adding the 1 tbsp. (0.5 oz / 14g) of walnuts to the Instant Pot, lightly toast them in a dry skillet for 2-3 minutes. This amplifies their natural oils and adds a much deeper, nuttier crunch to the finished dish.
Choose a Quality Vinegar: Since balsamic vinegar is the star flavor profile here, use a high-quality, aged balsamic if possible. Aged varieties are naturally sweeter and thicker, creating a richer glaze without needing extra reduction time.
Manage the Moisture: Spinach naturally holds a lot of water. If you find there is too much liquid left in the pot after the pressure release, use a slotted spoon to serve the greens, or quickly turn on the Instant Pot's Sauté function for 1-2 minutes to evaporate the excess veggie stock.

Place the 1. 5 lbs (24 oz / 680g) of baby spinach directly into the stainless steel inner pot of your Instant Pot, then pour in the 0. 25 cups (2 fl oz / 60g) of veggie stock and 1 tbsp. or 3 tsp. (0. 5 fl oz / 15g / 0.53 oz) of balsamic vinegar.
Sprinkle the 1 tbsp. (0. 5 oz / 14g) of chopped walnuts and 1 tbsp. (0. 1 oz / 3g) of chopped chives over the greens.
Secure the Instant Pot lid, turn the venting knob to the Sealing position, and select Manual or Pressure Cook mode on High pressure for 7 minutes.
When the cooking timer goes off, allow the pot to sit undisturbed for a 5-minute natural pressure release, then carefully switch the valve to Venting to release any remaining steam.
Remove the lid, give the Balsamic Glazed Spinach a gentle stir to coat the leaves evenly in the tangy glaze, and serve warm.

Calories: 13kcalProtein: 0.5gFat: 1.2g

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