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    Home » Instant Pot Recipes

    EASY Instant Pot Palak Paneer

    Published: Apr 10, 2017 · Modified: Aug 15, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 121 Comments

    3887 shares
    Jump to Recipe

    I call this Palak Paneer Mommy's Helper because it is a surefire way to get nutrient-rich spinach into kids without a complaint. The flash-cooking method helps preserve the vitamins, flavor, and rich color of the spinach. Cumin seeds add a subtle earthiness, and the creamy texture of cashews is the perfect replacement for traditional heavy cream, as it seamlessly balances the pureed sauce.

    palak paneer served with parathas, rice and cabbage salad

    Palak paneer makes a healthy weeknight meal and is 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!

    Jump to:
    • What is Paneer
    • How to Store Paneer?
    • Where can I buy Paneer?
    • Tips
    • How to make Instant Pot Palak Paneer (step-by-step recipe)
    • Serving
    • How to store Palak Paneer
    • Recipe

    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 paneer at home!

    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.

    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.

    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.

    Tips

    PRO tips to keep the palak paneer looking green and fresh:

    I often get questions on 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. Make sure that the Instant Pot is turned off as you puree with the immersion blender. Take the inside pot out on a hot plate while pureeing. As you may need to tilt the pot 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.

    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 start to 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).

    steps one and two to make palak paneer in the Instant Pot

    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).

    steps three and four to make palak paneer in the Instant Pot

    Set the Instant Pot to Saute mode. Add cashew cream/paste, garam masala, and paneer. Mix and cook for 1 to 2 minutes or until the curry is just heated through. Take out the inner pot on a hot plate to avoid overcooking (photos 5 - 6).

    steps five and six to make palak paneer in the Instant Pot

    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

    Any leftovers can be refrigerated 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.

    Love spinach? Here are some of our favorite Indian Spinach Recipes:

    • Spinach Khichri - Healthy 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 are cooked in warm spices such as cumin, turmeric, and garlic and packed with fresh spinach.
    • Chana Saag - Curried chickpeas cooked with spinach in a tangy onion-tomato-based sauce that is 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 that can be made ahead and pan-fried when ready to eat
    • Beet Raita - Cooling yogurt-based raita with cucumbers and beets
    • Mango Shrikhand - You always need a sweet dish 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!

    palak paneer served with rice & paratha

    Did you enjoy this easy recipe? Here are some more Indian curries to try at home in addition to my go-to weeknight vegetarian Instant Pot Indian recipes:

    • Aloo Gobhi - Spiced cauliflower and potato curry
    • Dum Aloo - Curried baby potatoes in creamy tomato sauce
    • Chana Saag - Chickpeas with fresh spinach
    • Spicy Misal Pav - Spicy sprouted bean curry
    • Easy Chickpea Curry - Chickpeas with authentic Punjabi flavors
    • Vegetable Kurma - Mixed vegetable curry
    • Baingan Bharta - Roasted eggplant cooked in onions, garlic, and spices

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Palak Paneer served with paratha, rice & salad
    Print Recipe Pin Recipe Save Saved!
    4.57 from 80 votes

    Instant Pot Palak Paneer

    A classic vegetarian dish from Noth India, Palak Paneer is cooked with fresh spinach and paneer along with fresh ginger, garlic and garam masala
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 474kcal
    Author: Archana Mundhe

    Ingredients

    • 15 raw cashews **
    • ¼ cup milk
    • 2 tablespoons ghee
    • 1 teaspoon cumin seeds
    • 1 teaspoon ginger grated
    • 1 teaspoon garlic minced
    • 1 to 2 teaspoon hot green chili minced
    • 1 medium yellow onion chopped fine
    • 1 lb spinach baby spinach works the best, or use chopped frozen
    • 1 teaspoon kosher salt
    • 1 cup water
    • 2 cups paneer cubed
    • 1 teaspoon garam masala

    Instructions

    • Add cashews to milk and blend together to make a smooth paste. Keep aside. Note: Double up milk and cashews if your blender blades are not low and if the paste does not turn out smooth. Making a larger portion can help with bigger blender jars and you can freeze the extra for next time.
    • Turn the Instant Pot to saute mode and heat ghee. Add cumin seeds, ginger, garlic, and green chili. Saute for a minute. Add onions and cook for 2 minutes stirring a few times. Add spinach, salt, and water. Close the Instant Pot with pressure valve to sealing.
    • For frozen spinach - Pressure cook on (Hi) for 1 minute
    • For fresh spinach - Pressure cook on (Hi) for 0 minute
    • Quick-release and turn off the Instant Pot
    • Add ½ cup of water(optional) and blend to make a smooth paste using an immersion blender.
    • Add cashew paste, garam masala, and paneer. Gently stir everything together and cook on sauté mode for 2 minutes or until heated through.
    • Serve hot with rice or parathas. For a low carb option serve with caulilfower rice

    Video

    Notes

    PRO tips to keep the palak paneer looking green and fresh:
    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. Make sure that the Instant Pot is turned off as you are pureeing with the immersion blender. Take the inside pot out on a hot plate while pureeing. As you may need to tilt the pot 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
    Note:
    If you wash the fresh spinach, remember to pat dry any excess moisture

    Nutrition

    Calories: 474kcal | Carbohydrates: 12g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 94mg | Sodium: 135mg | Potassium: 739mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10660IU | Vitamin C: 34.4mg | Calcium: 680mg | Iron: 3.9mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Ria says

      June 20, 2019 at 6:27 pm

      Thanks. You sautéed the onion for only 2 mins. It is way less than normal pan. Do onion get sauté faster in ip?4 stars

      Reply
      • Archana says

        June 21, 2019 at 4:02 pm

        You don’t need to sauté as much as they soften during pressure cook cycle

        Reply
      • Shilpa Batra says

        January 21, 2021 at 5:47 am

        When you say For fresh spinach – Manual(Hi) for 0 min, can you please explain this better, I am new to the instapot.

        Reply
        • Archana says

          January 22, 2021 at 10:25 pm

          Press Pressure cook button and adjust down until you see "0". What this means is that the Instant Pot will come to pressure and then stop cooking. You can then quick release and open. Perfect to make a bright green colored palak paneer.

          Reply
    2. Stacey S says

      July 26, 2019 at 6:13 pm

      Made it for dinner. So easy, fast, and so good! Thanks for sharing this recipe!4 stars

      Reply
      • Archana says

        July 26, 2019 at 9:15 pm

        Thank you for the feedback!

        Reply
    3. Swathi says

      August 08, 2019 at 12:42 am

      Hi...
      You don’t have to fry the panner??

      Reply
      • Archana says

        August 08, 2019 at 9:59 am

        Hi Swathi, I never fry paneer. It stays soft and yummy.

        Reply
    4. Reema says

      October 21, 2019 at 6:51 pm

      Can almond milk be used, instead of regular milk?

      Reply
      • Archana says

        October 21, 2019 at 10:10 pm

        yes!

        Reply
    5. Rv says

      October 21, 2019 at 9:37 pm

      Any substitute for cashews?

      Reply
      • Archana says

        October 21, 2019 at 10:09 pm

        Heavy cream or coconut cream works well too.

        Reply
    6. Nandhini says

      October 21, 2019 at 11:05 pm

      I put the paneer in boiling (water and milk liquid for 3 minutes or so
      This really makes the paneer soft5 stars

      Reply
      • Archana says

        October 22, 2019 at 11:09 am

        Thank you for the tip.

        Reply
    7. Maggie says

      February 08, 2020 at 6:51 pm

      Do you have any alternative suggestions if we don’t have an immersion blender?

      Reply
      • Archana says

        February 10, 2020 at 9:06 pm

        You can use blender.

        Reply
    8. sam says

      May 25, 2020 at 11:17 pm

      I don't have Kosher salt, is table salt ok? If so, how should I measure it?

      Reply
      • Archana says

        May 26, 2020 at 10:34 pm

        yes! Add to taste.

        Reply
    9. Liz says

      August 22, 2020 at 5:33 pm

      Thank you for this! I had tried making palak sauce on the stovetop several times and found it to be a hot, tedious mess. This method is faster and absolutely delicious. It's a comfort food I make for friends who aren't feeling well, and for myself whenever I get the craving--which is often.5 stars

      Reply
    10. Pearl Madabhushi says

      August 24, 2020 at 12:43 am

      Can I freeze the palak curry base without losing the bright green color?

      Reply
      • Archana says

        August 26, 2020 at 1:07 pm

        Yes, Thaw in the fridge and do not over heat while reheating. It won't be same color but pretty close

        Reply
    11. FL Cat says

      August 25, 2020 at 10:06 pm

      Made this tonight. Very tasty. I actually for the cream so I added half and half. I actually like it better without it. Can't wait to try it with the cashew milk (didn't have cashews so I didn't do that part). I think the cashew milk will be the perfect touch.5 stars

      Reply
    12. Bijal james says

      October 04, 2020 at 4:27 pm

      Made this today. So quick and so yummy. I used coconut milk instead of cashew cream. Amazing recipe. Thanks Archana.5 stars

      Reply
    13. Pooja Khirasaria says

      October 10, 2020 at 7:39 pm

      Have been making Palak Paneer, but this recipe just helped me make it even better. I was frying the paneer but without frying it was delicious. Also, did not use instant post and still came out so good.5 stars

      Reply
    14. Nandini Bhartiya says

      December 15, 2020 at 11:40 pm

      Great recipe !! Can’t wait to try more 🙂5 stars

      Reply
    15. Salima Ali says

      January 22, 2021 at 6:00 pm

      The recipe is absolutely delicious! I did need to add more salt at the end to adjust the taste! Other than that it was great! Thank you.5 stars

      Reply
    16. Aditi says

      January 24, 2021 at 4:11 pm

      The best ever
      Teenage son loved it too.. ur an awesome cook
      Thanku

      Reply
    17. ST says

      February 16, 2021 at 3:48 pm

      Loved it.. had many so many versions before which called for several spices, addition of tomatoes..
      Was skeptical if this will turn out good, given how easy it was...but definitely the best tasting palak paneer I have tried...5 stars

      Reply
      • Archana says

        February 16, 2021 at 10:11 pm

        I love to bring out the flavors of the main ingredient!

        Reply
    18. Anvita Patil says

      January 02, 2022 at 4:13 pm

      Just so WOW and such a great recipe after a busy work and school day! Thank you so much and I am a big fan!5 stars

      Reply
      • Archana says

        January 04, 2022 at 3:16 pm

        Thank you Anvita!

        Reply
    19. Jonina says

      February 19, 2022 at 5:57 pm

      How could I modify this recipe to make without an instant pot?

      Reply
      • Archana says

        February 27, 2022 at 12:19 pm

        You can use my stove recipe - https://ministryofcurry.com/palak-paneer/ for guidelines.

        Reply
    20. Amruta says

      June 07, 2022 at 12:42 pm

      Love how quick easy and simple to follow this recipe is and was enjoyed equally by my picky eating teen niece and husband. Thank you5 stars

      Reply
      • Archana says

        June 07, 2022 at 9:54 pm

        So glad that your niece and husband enjoyed it too!

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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