Instant Pot Paneer
Making paneer at home in the instant pot is a super easy process, just dump and go kind of recipe, no need to watch the milk! This recipe is for a small batch of paneer, but you can easily modify it to make it in a large batch as well. Here is a simple step by step guide with pictures.
| Ingredients: |
| 1/4 gallon (1 liter or 4 cups) Whole Milk (full fat milk) |
| 2 tablespoons Lemon or Lime Juice or White Vinegar |
Directions:
- Pour 1/4 gallon (1 liter or 4 cups) whole milk into an instant pot.
- Add 2 tablespoons of lemon or lime juice or white vinegar.
- Stir with a spoon to mix well.
- 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.
- 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.
- 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.)
- 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.
- You can save the whey (liquid portion) and use it to make the dough for paratha or roti.
- Rinse the paneer (chena) with cold water to remove the lemon taste.
- 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.
- 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.
- For firmer paneer, place it in the refrigerator for 3-4 hours before cutting it into cubes.
- 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.
Tips and Variations:
- To make MASALA PANEER, add spices like red chili flakes, dried or fresh mint, fresh coriander leaves, and salt in step-6 (after the milk is curdled).
Taste: Bland taste