Instant pot Molokhia is one of those dishes that instantly feels like home. It’s a classic Middle Eastern comfort food, loved across the region, with each country and family preparing it a little differently. Some versions are finely chopped and almost soup-like, while others are thicker and smoother. In Lebanon, molokhia is traditionally made using whole leaves, simmered gently in a rich, garlicky broth until tender and deeply flavorful.
What makes molokhia so special is its simplicity. The flavors come together naturally—earthy leaves, fragrant garlic, fresh cilantro, and a bright squeeze of lemon at the end. It’s a dish that’s meant to be shared, usually served with vermicelli rice, crunchy pita bread, and extra lemon or onion-lemon sauce on the side. It’s comforting, nourishing, and always satisfying.
This Instant Pot version gives you the same delicious, traditional taste in much less time. It’s perfect for busy days when you want something warm and homemade without standing over the stove for hours. The pressure cooker locks in flavor and creates a beautifully rich molokhia every time.
Instant Pot Molokhia summary
Flavor: Rich, garlicky, herby, and finished with a fresh lemony brightness.
Texture: Tender whole leaves with a comforting, silky broth.
Region: A beloved Middle Eastern dish, made Lebanese-style with whole leaves.
Serving: Best enjoyed with vermicelli rice, crispy pita bread, and lemon on the side.
Method: Made quickly and easily in the Instant Pot without sacrificing flavor.
Instant Pot Molokhia Ingredients
Molokhia leaves are the star of the dish, giving it its earthy flavor and signature texture.
Onion creates a sweet and flavorful base for the molokhia.
Garlic adds bold aroma and depth, which is essential to the dish.
Fresh cilantro brings brightness and balances the richness of the broth.
Olive oil is used to sauté the aromatics and enhance flavor.
Chicken broth gives the molokhia a rich and comforting base.
Cooked chicken makes the dish hearty and satisfying.
Salt and pepper bring out and balance all the flavors.
Seven spice (optional) adds warm Middle Eastern notes.
Lemon juice is added at the end for freshness and balance.
Extra garlic and cilantro (optional) add an extra layer of flavor when spooned on top.
How to make instant pot Molokhia?
- Set the Instant Pot to Sauté mode.
Add olive oil, then sauté the chopped onion and garlic until soft and fragrant. - Add the chopped cilantro and stir for about a minute until aromatic.
- Add the prepared molokhia leaves and mix well to coat them with the onion, garlic, and cilantro.
- Pour in the chicken broth, making sure the liquid is slightly more than the molokhia leaves.
- Season with salt, pepper, and optional 7 spice.
- Close the lid, set the valve to Sealing, and pressure cook on High for 20 minutes.
- When cooking is done, do a quick (fast) release.
- Carefully open the lid and add fresh lemon juice to taste.
- Add the cooked chicken pieces to the pot and gently stir.
- Optional but recommended: sauté extra garlic and cilantro separately and spoon it on top for extra flavor.
Chicken & Chicken Broth
When making molokhia, both the chicken and the broth play a big role in building flavor. There are a few ways to prepare them, depending on how much time you have.
You can cook a whole chicken cut into pieces and use both the chicken and the homemade broth for the molokhia. This method gives the richest, most authentic flavor and is always the best option when time allows.
For a faster option, you can use store-bought chicken broth or hot water mixed with chicken bouillon cubes, along with a store-bought rotisserie chicken. This combination is the closest shortcut to homemade chicken broth and works really well for hearty dishes like molokhia.
Chicken can be cooked ahead of time and set aside before starting the molokhia. On the stovetop, chicken usually takes about 20 minutes to cook, while in a pressure cooker it takes about 8 minutes. Once cooked, keep the chicken covered with a little broth so it stays juicy until you’re ready to add it to the molokhia.
No matter which method you choose, homemade broth always gives the deepest flavor—but these shortcuts are great when you’re short on time.
How to Cook Chicken in the Pressure Cooker?
Cooking chicken in the pressure cooker is quick, easy, and perfect for making flavorful broth for dishes like molokhia.
Steps
- Prepare the chicken
Cut the whole chicken into pieces and rinse well. - Add to the pressure cooker
Place the chicken pieces in the pot and add onion, garlic, bay leaf, and a cinnamon stick for flavor. - Add water
Pour in hot water until the chicken is just covered. - Seal and cook
Close the lid, set the valve to Sealing, and pressure cook on High for about 8 minutes. - Release pressure
Do a quick release or let it naturally release for a few minutes, then open the lid carefully. - Skim if needed
If you see any foam on top, skim it off for a cleaner broth. - Strain and set aside
Strain the broth and set it aside to use for molokhia. Keep the chicken in a little broth so it stays juicy until ready to use.
Make Molokhia Faster by Preparing the Leaves Ahead of Time
To make molokhia even faster and easier, it helps to prepare the leaves in advance. Cleaning and prepping molokhia can take time, so doing it ahead makes cooking much simpler on busy days.
You can sort and pick the leaves, removing any bad leaves or debris, then wash and dry them thoroughly. Once dry, portion the leaves into small batches and store them in ziplock or sealed bags. Freeze them, and you’ll have molokhia ready to cook whenever you need it—no extra prep required.
Having prepped molokhia in the freezer saves so much time and makes cooking this comforting dish quick and stress-free, without sacrificing flavor.
Frequently asked questions
1. Can I use fresh molokhia instead of dried?
Yes! Fresh leaves work beautifully. Wash and remove stems, then add them directly to the pot. They cook faster than dried leaves.
2. How do I prevent molokhia from getting slimy?
Add a little tomato or lemon juice while cooking and simmer gently on low heat. Avoid overcooking the leaves.
3. Can I make molokhia ahead of time?
Yes! You can prep and freeze the leaves, or cook the dish fully and freeze it in containers. Reheat gently on low heat.
4. Can I make it vegetarian?
Absolutely! Use vegetable broth and optional protein like chickpeas or mushrooms.
5. Can I use other meats instead of chicken?
Yes! Beef, lamb, or turkey work well. Bone-in cuts give the best flavor for broth, but adjust cooking time for tenderness.
6. How long does leftover molokhia last?
- Fridge: 3–4 days in an airtight container
- Freezer: Up to 3 months, thaw halfway before reheating
7. Can I use store-bought broth?
Yes, though homemade broth gives the richest flavor. Store-bought works well, especially combined with a bouillon cube for extra depth.
8. How do I serve molokhia?
Traditionally with vermicelli rice, crispy pita bread, and a squeeze of
Tips and Tricks
1. Prep leaves ahead of time – Clean, wash, and dry the molokhia leaves in advance, then freeze in batches for faster cooking.
2. Sauté aromatics first – Always sauté onion, garlic, and cilantro in olive oil to build a flavorful base.
3. Simmer gently – Even in the Instant Pot, avoid overcooking; the leaves should stay tender but not mushy.
4. Add tomato or lemon – This helps reduce sliminess and brightens the flavor.
5. Use rich broth – Homemade chicken or vegetable broth gives the best flavor; store-bought works with a bouillon cube.
6. Fresh garnish – Adding sautéed garlic and cilantro at the end enhances
More recipes to try
Instant pot Molokhia
Ingredients
- 250 g dried molokhia leaves
- 1 onion chopped
- 10 –12 garlic cloves minced
- ½ –1 cup fresh cilantro finely chopped
- 4 tbsp olive oil
- 1 bay leaf
- 1 small tomato or ½ cup cherry tomatoes chopped
- Salt and pepper to taste
- Optional: 7 spice
- Optional: 1 chicken bouillon cube for extra flavor in the broth
- Cooked chicken chopped or shredded
- Chicken broth enough to cover the molokhia
Instructions
- Set the Instant Pot to Sauté mode and add olive oil.
- Sauté the onion and garlic until soft and fragrant.
- Add the chopped cilantro and stir for about a minute.
- Add the molokhia leaves and mix well to coat them with the aromatics.
- Pour in the chicken broth, making sure the liquid is slightly more than the molokhia.
- Season with salt, pepper, and optional seven spice.
- Close the lid, set the valve to Sealing, and pressure cook on High for 20 minutes.
- Once done, do a quick (fast) release.
- Open the lid carefully and add lemon juice to taste.
- Add the cooked chicken and gently stir.
- Optional: sauté extra garlic and cilantro separately and spoon it on top before serving.
Notes
- Molokhia leaves vary in texture: Some cook faster than others, so adjust timing as needed.
- Prevent sliminess: A little tomato or lemon juice helps keep the leaves from getting too slimy.
- Broth tips: Homemade broth gives the richest flavor, but store-bought broth with a bouillon cube works well too.
- Storage: You can freeze cleaned leaves ready to cook, or fully cooked molokhia in containers. Reheat gently on low heat.
- Serving ideas: Pair with vermicelli rice, crispy pita, and lemon-onion or lemon-vinegar-onion sauce.
- Flavor variations: Add black pepper, seven spice, or a touch of chili for a personal twist.
- Vegetarian option: Use vegetable broth and optional protein like chickpeas or mushrooms.
- Alternative meats: Lamb, beef, or turkey can replace chicken; adjust cooking time for tenderness.