Kitchen notes · a little help before you start

Instant Pot Palak Paneer Recipe (Pressure Cooker)

Name: Instant Pot Palak Paneer Recipe (Pressure Cooker)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb Spinach (Palak) (washed) (Source: 1 lb Spinach (Palak) (washed)); 2 cups Paneer or Cottage cheese (cut in bite sized cubes) (Source: 2 cups Paneer or Cottage cheese (cut in bite sized cubes)); 1 tablespoon Ghee or Oil (Source: 1 tablespoon Ghee or Oil); 1 teaspoon Cumin seeds (Jeera) (Source: 1 teaspoon Cumin seeds (Jeera)); 1 each Green Chili Pepper (chopped) (Source: 1 Green Chili Pepper (chopped)); 1 each Onion (medium, chopped) (Source: 1 Onion (medium, chopped)); 5 cloves Garlic (chopped) (Source: 5 cloves Garlic (chopped)); 1 inch Ginger (chopped) (Source: 1" inch Ginger (chopped)); 1 each Tomato (medium, chopped) (Source: 1 Tomato (medium, chopped)); 1/4 cup Water (Source: 1/4 cup Water); 1 teaspoon Garam Masala (Source: 1 teaspoon Garam Masala); 1/2 teaspoon Ground Turmeric (Haldi powder) (Source: 1/2 teaspoon Ground Turmeric (Haldi powder)); 1/2 teaspoon Red Chili powder (Mirchi powder) (Source: 1/2 teaspoon Red Chili powder (Mirchi powder)); 1 teaspoon Coriander powder (Dhaniya powder) (Source: 1 teaspoon Coriander powder (Dhaniya powder)); 1 teaspoon Salt (adjust to taste) (Source: 1 teaspoon Salt (adjust to taste))

Instant Pot Palak Paneer Recipe (Pressure Cooker) is made with Paneer or Cottage cheese, Spinach, and Ghee or Oil.

Prep: 5 min
Cook: 15 min
Total: 20 min
Original yield: Serves 4
Ingredients: 15 listed

Make it part of your week

Estimating…

Main coursePrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Follow the pressure release

Complete the pressure-release sequence before opening the cooker.

2. Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Get to know the ingredients

Spinach (Palak) (washed)

In the method: Add in the spinach.

Paneer or Cottage cheese (cut in bite sized cubes)

In the method: Add the paneer and garam masala.

Ghee or Oil

In the method: Start the Instant Pot in sauté mode.

The last little job

Finish as directed

Palak Paneer is ready to be served with naan, roti, or paratha.

A few questions you might have

What should I prepare first?

Set out the instant pot, pot, and blender. Start with this step: Start the Instant Pot in sauté mode.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

Palak Paneer is ready to be served with naan, roti, or paratha.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Burn message: If your Instant Pot is a newer model and you have seen a burn message before, then add 1/2 cup of water. Stovetop Variation: The exact same preparation can be done in a saucepan or stovetop pressure cooker. Do not use a non-stick pan if you plan to use an immersion blender to puree the spinach. Fry Paneer: This is a personal preference. If you like to fry the paneer, you can fry it in 2-3 tbsp of oil in a pan or air fry it. Then add the fried paneer to the blended spinach. Frozen Spinach: You can use frozen spinach in this recipe. The same cooking time should work well. The Instant Pot might just take longer to come to pressure. Frozen Paneer: If using frozen paneer, thaw it in the refrigerator overnight. Then use it as suggested. Green Chili Pepper: I typically use Thai, Bird’s Eye, or Serrano Chili Peppers in my recipes. Don’t forget to adjust to your taste. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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