EASY Instant Pot Palak Paneer

Palak paneer is our go-to weeknight meal ready in 15 minutes with this easy Instant Pot recipe. I love this one-pot recipe to cook the spinach and then use an immersion blender to puree the sauce making cleanup super easy. Serve with steamed rice for a gluten-free meal or with hot parathas for a wholesome vegetarian meal! And if you love quick Instant Pot curries, try my Mushroom Masala and Aloo Gobi recipes for a perfect weeknight meal.

This quick Instant Pot recipe uses my mom's stovetop palak paneer recipe as a base. I stir in cashew cream, in the end, to make the curry rich and creamy. To make homemade cashew cream, simply blend cashews and warm milk (or water) to make a creamy, smooth paste.

NOTE: Heavy cream or unsweetened coconut cream can also be substituted for cashew cream.

What is Paneer

Paneer is fresh, unsalted cheese that is similar to cottage cheese. Paneer is made by curdling milk using lemon juice or vinegar and then separating the whey. All the excess water from the curdled milk solids is pressed out and then shaped to form soft cheese. Paneer is not aged and can be consumed right away. It adds a nice texture to curries, parathas, rice dishes, and desserts. Here is a recipe that shows how to make homemade paneer.

Where can I buy Paneer?

I would recommend Gopi Brand Paneer from Whole Foods, Costco, or Indian grocery stores. When buying Paneer make sure it does not have any additives. Remember milk and an acidic ingredient such as lemon juice or vinegar are the only 2 ingredients needed to make paneer.

How to Store Paneer?

Homemade Paneer can be refrigerated for up to a week and can be frozen for extended shelf life. I usually cut the store-bought paneer into cubes and freeze any unused portions right away.

How to make Instant Pot Palak Paneer (step-by-step recipe)

Blend cashews with milk or water to make a smooth puree and reserve. Heat oil in the Instant Pot and add cumin seeds, ginger, garlic, and green chilies, and sauté for a minute. Add onions and cook for 2 minutes or until they become translucent. Add fresh or frozen spinach, water, and salt. Pressure cook for zero minutes if using fresh spinach, or pressure cook for 1 minute if using frozen spinach (photos 1 - 2).

Turn the Instant Pot off, by pressing the keep warm button. Quick release the pressure right away to avoid overcooking the spinach. Add ½ cup of water and carefully blend the spinach using an immersion blender. You may want to tilt the pot a little to avoid splattering (photos 3 - 4).

Serving

Enjoy with parathas, roti, or naan. For a gluten-free meal serve with basmati rice, brown rice, or veg biryani. A side cucumber salad or spicy cabbage salad will complete the meal.

How to store Palak Paneer

Refrigerate leftovers in an airtight container for 4 to 5 days. You can also freeze palak paneer for up to 2 months. To reheat simply thaw overnight in the refrigerator and then reheat in the microwave.

Tips To Keep Palak Paneer Green and Fresh

I often get questions about how my palak paneer looks vibrant green. Here are a few tips and tricks I always follow:

1. Quick-release as soon as the pressure cooking cycle completes.
2. Turn off the keep warm button as you do the quick release.
3. Turn off the Instant Pot as you puree with the immersion blender. Take the inside pot out on a hot plate while pureeing and tilt the pot slightly to avoid splattering.
4. Return the inner pot back to the Instant Pot housing, and add cashew paste, garam masala, and paneer. Cook on sauté for 1 to 2 minutes only or until the gravy comes to a gentle boil.
5. Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach.

More Indian Recipes Using Spinach

• Spinach Khichri - one-pot meal cooked with rice, lentils, and lots of creamy spinach spiced with cumin, green chili, and a hint of garam masala.
• Spinach Dal - A staple in Indian homes, these creamy lentils have cumin, turmeric, garlic, and lots of fresh spinach.
• Chana Saag - chickpeas curry with spinach in a tangy onion-tomato sauce perfectly spiced with turmeric, cumin seeds, and garam masala.
• Spinach Sev - Crunchy savory snack made with gluten-free gram flour that is quick to make and utterly delicious as a snack or party starter.

To make an Indian Vegetarian Thali Meal here are my recommended recipes to make with Palak Paneer:

• Dum Aloo - curried baby potatoes in a tomato-based sauce
• Roti - thin rolled whole wheat Indian bread
• Dal & Rice - easy spinach dal with poi in pot rice cooked in the Instant Pot
• Cabbage Curry - quick and easy stir-fried cabbage
• Kothimbir Vadi - spicy cilantro cakes
• Beet Raita - cooling yogurt-based raita with cucumbers and beets
• Mango Shrikhand - dessert is a must with Indian meals and this one needs no cooking

The Essential Indian Instant Pot Cookbook includes many such complete meal ideas for occasions like Indian parties, movie/game nights, or kid's parties!