Instant Pot Paneer in 1 min – Indian
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Add Curdling Agent
Add 3 tablespoons of lime juice (or white vinegar) to the milk in the Instant Pot.
Close Lid and Seal
Close the lid of the Instant Pot and set the release valve to the 'Sealing' position.
Pressure Cook
Press the 'Pressure Cook' button, set the pressure level to 'More' (High Pressure), and adjust the cooking time to .
Natural Release and Quick Release
Once the 1-minute pressure cooking cycle is complete, allow a natural pressure release (NPR) for . After , 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.
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.
Gently Stir
Gently stir the mixture with a spoon to help cool it down and separate the paneer curds from the whey.
Prepare for Straining
Place a large strainer over a big bowl and line the strainer with a cheesecloth or any clean cotton cloth.
Strain the Paneer
Carefully pour the curdled milk mixture into the cheesecloth-lined strainer to separate the paneer (solids) from the whey (liquid).
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.
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.
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 to achieve a firm paneer block.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Vinegar (white)?
- Lemon or lime juice (1:1)
- Apple cider vinegar (1:1)
Variations
Simple ways to adapt this recipe.
- White vinegar can be usedIngredient swap
White vinegar can be used as an alternative to lime juice for curdling the milk.
Helpful Tips
Small details that can improve the final result.
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