Step 1: Add Milk to Instant Pot

Pour 1/2 gallon of whole pasteurized milk into the Instant Pot inner pot. Ensure the Instant Pot is not yet turned on.

Step 2: Add Curdling Agent

Add 3 tablespoons of lime juice (or white vinegar) to the milk in the Instant Pot.

Step 3: Close Lid and Seal

Close the lid of the Instant Pot and set the steam release valve to the 'Sealing' position.

Step 4: Pressure Cook

Press the 'Pressure Cook' button, set the pressure level to 'More' (High Pressure), and adjust the cooking time to 1 minute.

Step 5: Natural Release and Quick Release

Once the 1-minute pressure cooking cycle is complete, allow a natural pressure release (NPR) for 5 minutes. After 5 minutes, carefully perform a quick pressure release (QPR) by slowly turning the valve with a spoon or fork to the 'Venting' position. Be cautious as milk may spill if released too quickly. Wait until the float valve (pin) drops completely.

Step 6: Open Pot and Add Ice

Once the pressure is fully released and the float valve has dropped, open the Instant Pot lid. Immediately add 2-3 cups of ice cubes to the curdled milk mixture.

Step 7: Gently Stir

Gently stir the mixture with a spoon to help cool it down and separate the paneer curds from the whey.

Step 8: Prepare for Straining

Place a large strainer over a big bowl and line the strainer with a cheesecloth or any clean cotton cloth.

Step 9: Strain the Paneer

Carefully pour the curdled milk mixture into the cheesecloth-lined strainer to separate the paneer (solids) from the whey (liquid).

Step 10: Wash Paneer

Wash the paneer curds with 2 cups of cold water while still in the cheesecloth. This helps to remove any residual sour taste from the lime juice or vinegar.

Step 11: Squeeze Excess Water

Gather the edges of the cheesecloth and gently squeeze out the excess water from the paneer curds until no more liquid drips.

Step 12: Press the Paneer

Lay a clean cotton cloth on a flat surface. Place a plate on the cloth, then place the paneer (still wrapped in the cheesecloth) on the plate. Place another plate on top of the paneer and put a heavy weight (like a mortar pestle) on it. Leave it to press for at least 1 hour to achieve a firm paneer block.

Step 13: Unwrap and Cut

After pressing, carefully unwrap the paneer from the cloth. It should be a firm block. Place it on a plate and cut it into desired shapes, such as cubes.

• Be extra careful when performing quick pressure release to prevent milk from spilling out of the vent.

• Adding ice cubes immediately after opening the Instant Pot helps to instantly cool the mixture, resulting in softer paneer.

• Pressing the paneer under a heavy weight for at least 1 hour ensures a firm and well-formed block.

• White vinegar can be used as an alternative to lime juice for curdling the milk.