Who doesn’t love a fresh recipe for spinach? I know I do but since it is a holiday and I have saved frozen spinach I used my frozen. It still comes out amazing and fresh tasting. Plus this recipe is about 4 carbs per serving. This recipe will serve 5 people. Oh and this can also be used over a nice chicken breast. If you have leftovers and want a use for the Creamed Spinach in Instant Pot.
What you need
16 oz of frozen baby spinach leaves, washed and dried
1/3 cup of butter, diced up
1/2 cup of fresh onion, diced
2 tsp of garlic, minced
4 tablespoons of all-purpose flour
3/4 cup of half and half
1 cup of water
t teaspoon of nutmeg
4 tsp of grated parmesan cheese
Salt and pepper, to taste
If you have Shallot Pepper Seasoning
made by Penzeys use.
a squeeze of lemon juice
How to make
So for the first few steps, I recommend that you use on your stove so you don’t get the burn notice
on your pressure cooker.
In a small fry pan, you will turn your pan on medium
Place your butter in it and let it melt.
Once melted add in your flour and stir till a light golden brown color.
Then add your onion, garlic and cook for 2-4 minutes, you will notice the onions will become transparent.
Next, add in your half & half, whisk around for 5 minutes.
Then place in the pot your nutmeg, salt, and pepper or Shallot Pepper Seasoning (if you have)
Once that is done you will add you will add your water to the pressure cooker.
Now add your spinach, and then the mixture from the frying pan.
Stir up very well, once mixed well you will close the
lid to your Instant Pot and cook for 3 minutes.
Once the timer goes off turn off
your pressure cooker and open the valve.
Once all pressure is gone open the lid
and turn your mixture up and enjoy this amazing dish add fresh lemon juice.
Next serve and enjoy this amazing dish.