Ingredients 10 oz frozen spinach 2 tablespoon butter 1 bay leaf 1-2 cloves garlic 1 small onion 1 teaspoon garam masala ½ teaspoon ground pepper ½ teaspoon sugar Salt to taste 2 cups vegetable stock To Finish: ¼ cup cream 1 tablespoon cornstarch ¼ cup water
Heat butter and add garlic and bay leaf. Saute for one minute (step 1). Add onions and saute for 4-5 minutes, until it begins to brown.
Next, add the frozen spinach, garam masala, sugar, pepper, and salt. Add the vegetable stock. Mix well and deglaze the pot. Secure the IP lid, cancel the saute mode and set it to pressure cook mode for 5 minutes
Once the Instant Pot beeps, do a quick release of pressure. Take the bay leaf out of the soup. Blend it using an immersion blender until it is smooth. Put the Instant Pot back in saute mode. Add cream and cornstarch slurry. Simmer for 2-3 minutes, or until the soup thickens