Instant Pot Paneer Recipe (with Step by Step Photos)

More Paneer Recipes

• Paneer Tikka (Using Oven)
• Paneer Butter Masala
• Palak Paneer
• Paneer Manchurian

1. 

   Pour 1/4 gallon (1 liter or 4 cups) whole milk into an instant pot.
2. 

   Add 2 tablespoons of lemon or lime juice or white vinegar.
3. 

   Stir with a spoon to mix well.
4. 

   Close the lid; keep the valve in sealing mode. Press the “Pressure Cook” button, choose High Pressure mode, and set 1 minute. Cancel the “Keep Warm” mode.
5. 

   When the cooking is done, let the pressure release naturally for 4-5 minutes. After that remove the excess pressure manually. Use a spoon or fork to remove the pressure slowly to prevent any spill.
6. 

   Once the pin drops, remove the lid. You will notice the milk curdle and separate into whey and curd. (If milk has not been curdled fully, add 1/2 to 1 more tablespoon lemon juice, stir, and wait for 2-3 minutes.)
7. 

   I have used the paneer press maker in this recipe. (Or just line a colander with a clean muslin cloth or a cheesecloth.) Pour the content into it to separate the whey and curd.
8. 

   You can save the whey (liquid portion) and use it to make the dough for paratha or roti.
9. 

   Rinse the paneer (chena) with cold water to remove the lemon taste.
10. 

    Place a lid on the paneer maker and press it harder with your hands to remove any excess whey. If you are using a cloth, gather it and tighten it by turning it to squeeze out excess water.
11. 

    Place the paneer maker in a bowl on the stand or a plate. Put some weight on it (a heavy object). Let it sit for 45 minutes to 1 hour.
12. 

    For firmer paneer, place it in the refrigerator for 3-4 hours before cutting it into cubes.
13. 

    Cut into cubes using a knife. Paneer is ready to use in the curry like paneer butter masala and kadai paneer. It stays good for 4-5 days in the refrigerator and 1 month in the freezer.