This home made Indian soft cheese is great for use in a variety of vegetarian dishes as a source of protein, and it’s so easy to make your own at home. Learn how to make paneer in the Instant Pot and on the stovetop .
Paneer is one of my favorite Indian ingredients, it’s a great way to add flavor and texture to so many main dishes and sides . It’s made with only 2 ingredients and is low carb , vegetarian and soy-free .
I love the ease of making this in my Instant Pot as it only takes 20 minutes to make a batch, but I will also share with you how to make it on the stovetop , which is still effortless!
What Is Paneer?
Paneer is a fresh cheese that is commonly used n the Indian subcontinent. It’s also called poneeer, fonir, chhana and chhena .
A non-aged soft cheese that doesn’t melt. It’s made with just two ingredients, milk and vinegar, and it’s so easy to make your own at home.
What Does It Taste Like?
Paneer is a mild tasting cheese, creamy and milky. It is similar to other fresh cheeses like ricotta or cottage cheese. There is no added salt in this cheese, so it can be bland when eaten by itself, but it makes for a great ingredient in so many dishes.
How Long Does It Keep?
Homemade paneer will keep in the fridge for 2-3 days. It’s best to store the paneer in an airtight container in water so that it retains it’s moisture.
You can also freeze the paneer and it will keep well for several months. Thaw it in the fridge overnight before using, or to defrost it quickly you can submerge it in a bowl of warm water until it is soft.
Why Make Paneer At Home?
You can of course, buy paneer from stores or online, but it’s so much better when you make it at home and this recipe will rival that made in restaurants.
It’s much creamier, not to mention kinder on your purse! I like to make a few batches and freeze them so I have it on hand.
It is also up to you to make very creamy paneer, by using half and half, or a lighter version, but using full milk. I would not advise using skim milk, as it doesn’t always taste rich enough, nor does it adhere together as much as it should.
Can You Make Paneer In The Instant Pot?
Well guess what? You can make Paneer in your Instant Pot , and under pressure at that.
The beauty of that of course, is no baby-siting that boiling milk that’s just waiting sneakily for you to get distracted so it can go burn itself, leaving the whole house smelling of burned milk forever.
If only you knew how often that has happened to me. It’s pitiful.
Okay, I have a confession. When I started out trying to make the paneer, I started like any sensible person would, on the Yogurt mode. Never mind that I never boil milk for making yogurt , I was sure that this way would not burn the half and half I was going to use.
But I got impatient. I am not sure how long it’s meant to take to boil the milk on the Yogurt setting but I decided I’d had enough of staring at the half and half I was using and thought, “Oh to heck with it! I’m just going to pressure cook it and we’ll see what happens.”
To get the most paneer out of your milk, you really need to stir well and boil so that the milk separates properly and completely. Clearly, if it heats up well and boils, that process is hastened.
So logically, it made sense that pressure cooking would work. I just wasn’t sure if you could make paneer under pressure without burning the half and half or milk.
And of course, as the pictures show, you can indeed. Now here’s an important note . Please do not use skim or 2% milk. Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
So if you’re looking for an easy paneer recipe , this is the one you need. It’s so simple, it’s crazy.
Watch A video to learn how to make homemade Paneer cubes
Step by Step Instant Pot Paneer Indian Soft Cheese Recipe
- Add half and half and vinegar to the Instant pot or electric pressure cooker.
- Cook the milk and vinegar under LOW pressure for 4 minutes. If you do not have a low-pressure setting, cook at high pressure for 2 minutes.
- Allow the pressure to release naturally for 10 minutes. Release remaining pressure. This step is important as the milk continues to separate during this time, so do not rush it.
- When you open the pot, you should see the half and half has separated. See the tips section below if your milk is giving you trouble.
- Line a tofu press with cheesecloth. Pour the whey and curds into a tofu press. If you do not have one, just line a colander with the cheesecloth. Once you pour in the whey and curds, you can make a ball out of the cheesecloth to shape your paneer into a lovely round sphere.
- Place a heavy weight of some kindf on this. The photo shows one can, but feel free to use 2-3 cans. Let the paneer rest for an hour or so to compress down into a creamy, delicious block of cheese.
- Remove the paneer, peel away the cheesecloth and try not to finish it all before you use it in a recipe!
You can certainly drain and compress the paneer without fancy schmancy gadgets, but I happen to like schmancy gadgets so I got myself this handy little tofu maker . It was so cute and adorable! I put it on a trivet in the sink and placed a can of beans on it to help it drain.
You can use a cheesecloth or a coffee filter in a strainer or colander, and place a weight on it as I did.
How To Make Paneer On TheStovetop
Making the paneer on the stovetop is still easy, but it does require you to keep an eye on that boiling milk.
- Pour the milk into a large pot and bring it to a boil .
- When the milk is boiling, add in the vinegar .
- Take the pot off of the heat and let cool for 5 minutes.
- Strain and press the cheese, as you would for the Instant Pot method (scroll down to the recipe card for the full details or see the step by step photos above) .
Tips and Tricks for Making Paneer At Home
- DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
- Please do not use skim or 2% milk . Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
- If your paneer is crumbly , it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
- Tips for making the paneer in a pressure cooker If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case. If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
- Tips for making the paneer on the stovetop To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob. Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly. Boil the milk in a heavy-bottomed pan or dutch oven . It will distribute the heat more evenly and you will be less likely to scorch the milk.
- Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
- This paneer is great with the leftover butter chicken sauce.
Recipes Using Paneer
Paneer Tikka
- Paneer Tikka
- Matar Paneer
- Palak Paneer
MoreIndian Recipes
- Instant Pot Vegetarian Paneer Biryani
- Indian Lassi
- Instant Pot Indian Pilau
- Fish Saag
- South Indian Chicken Curry
- Easy Indian Curry Recipe
- Chicken Tikka Masala
- Bhindi Masala
I just know you will love this easy homemade paneer recipe, I use it in so many dishes! Whether you make it in the pressure cooker or on the hob, it will come out so creamy and delicious!
Instant Pot Paneer Indian Soft Cheese
Equipment
- Instant Pot
- TOFU PRESS PANEER PRESS
Ingredients
- ▢ 1 quart ( 1 quart ) Half and Half
- ▢ 1/4 cup ( 63.75 g ) White Vinegar
Instructions
- Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
- Pour the mixture through cheesecloth (saving the whey for other uses).
- Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
- I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.
Watch The Video
- DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
- Please do not use skim or 2% milk . Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
- If your paneer is crumbly , it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
- Tips for making the paneer in a pressure cooker If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case. If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
- Tips for making the paneer on the stovetop Please read the post for detailed instructions on making stovetop paneer. To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob. Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly. Boil the milk in a heavy-bottomed pan or dutch oven . It will distribute the heat more evenly and you will be less likely to scorch the milk.
- Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
- I don’t trust the nutrtitional info becuase I don’t really know how to calculate calories for the whey that goes down thedrain, or ito your bread or whatever.
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Nutrition
Originally Published May 2020
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Instant Pot Paneer Indian Soft Cheese
Ingredients
- 1 quart Half and Half
- 1/4 cup White Vinegar
Instructions
Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
Pour the mixture through cheesecloth (saving the whey for other uses).
Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.
DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
Please do not use skim or 2% milk . Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
If your paneer is crumbly , it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
Tips for making the paneer in a pressure cooker If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case. If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
Tips for making the paneer on the stovetop Please read the post for detailed instructions on making stovetop paneer. To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob. Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly. Boil the milk in a heavy-bottomed pan or dutch oven . It will distribute the heat more evenly and you will be less likely to scorch the milk.
Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
I don’t trust the nutrtitional info becuase I don’t really know how to calculate calories for the whey that goes down thedrain, or ito your bread or whatever.
Instant Pot Paneer Indian Soft Cheese https://twosleevers.com/instant-pot-paneer-indian-soft-cheese-clone/
What is curry? Is curry the same as curry powder? A breakdown of different types of curries along with the best curry recipes for your pressure cooker , from all across the world.
What Is Curry?
The word curry or Kari just makes sauce or gravy. So ANYTHING cooked with water, resulting in meat, vegetables, or beans covered in sauce could be regarded as a curry! Are you surprised?
I’m not making this up. Technically, anything from my 75+ Instant Pot Indian recipes can be classified as a curry. But let’s not stop there.
That beef stew you make all the time? Curry. Your favorite pot roast recipe ? Curry. Carne Guisada ? Curry.
So it’s very much a category of cooked dishes, not one cooked dish. This is why you need to stop saying, I don’t like curry. Because what you’re saying is, I don’t like anything cooked in water, with a sauce.
What is Curry Powder?
Curry Powder is a mix of spices, and that’s just the issue—you don’t know what spices others are using. Many premixed blends rely on turmeric, ground coriander, ground cumin, ground ginger, and black pepper.
But when I make any of my curries, such as butter chicken for example, or rogan josh or kheema , I’m using many more spices and aromatics than just that handful. That’s probably why they taste better than what you’ve been making with just curry powder.
Most Indians do not use what is known as curry powder in the United States or in the United Kingdom. We make our own blends, like my garam masala , the spice mix I use for the Tamarind chicken , or what’s used in the Fennel chicken.
If you check my Basic Indian curry recipe, guess what’s missing? Well, nothing actually, but you’ll notice, no curry powder.
So, do you need curry powder? Well, if you are going to make Jamaican Curry or even this Vietnamese curry , you might want it.
But for Indian curries, I don’t use it.
What’s In Curry? Different Types Of Curries
While it is possible that the word kari or curry originated in India (kari is Tamil for sauce or gravy), it has since become the province of many different South Asian countries.
Curries have also morphed over time. Once the Spanish and Portuguese started trading with India, they brought red chili peppers. Before that, Indian Curries relied largely on black pepper for heat. This is still quite common in many South Indian curries.
What’s in a curry will vary by the cook, and by the country. Just a few examples below–and I am guilty of gross over-simplification and generalization in this list but hopefully, it’s still helpful for you.
Ceylon or Sri Lankan Curries often toast spices, and then add a mixture of coconut and lime for a creamy and tart flavor
Curry Puffs whether Jamaican , African , Singaporean, or Indian often use meat that has been cooked dry in a curry-like base, warming spices and aromatics, and then baked in puff pastries. The flaky pastry combined with the well-spiced meat is very addictive!
Indian Curries North Indian Curries usually have a mix of onion, ginger, garlic, and tomatoes, as their base along with spices, meats, and vegetables Rajasthani Curries, the most popular of which is laal mas (literally, red meat) are spicy, and use a lot of Kashmiri Red Chilis for both flavor as well as color. In contrast, a safed maas (white meat) is a lot like my Safed Chicken Korma recipe. Kashmiri curries often have cinnamon, nuts, raisins, and lots of Kashmiri chilis South Indian curries often have coconut milk, black pepper, and a variety of other spices.
Jamaican curries use a specific curry powder that’s is heavy on the turmeric, and tastes quite different from Indian Curries. They often contain vinegar and Worcestershire sauce for a tangy sour taste. Scotch bonnet or habaneros are often included for heat.
Japanese curries often use curry paste blocks, and kare raisu (curry rice) is a very popular dish.
Malaysian curries like my rendang result in a dry curry with all of the water from the coconut milk evaporated, leaving tender meat coated with a deliciously thick, spicy, sweet, and tangy paste. SO good!
South African or Durban Curry, often includes potatoes and may be served as Bunny Chow, by emptying out a loaf of bread, and filling the bread bowl with the curry.
Thai Curries may have coconut milk, galangal, lemongrass, and magrut lime leaves. They usually do not contain cumin and coriander, like many Indian curries. But lest we over-generalize let me point out that there are many different types of Thai Curries, including the examples below: Thai Green Curry Thai Massaman Curry Panang curry Thai Red Curry
Vietnamese curry like this bo kho recipe , have a lovely combination of garam masala as well as things like star anise
What Does Curry Taste Like?
This is a lot like asking, what does soup taste like? It depends on the country, the cook, the type of curry, and the ingredients you use.
But I think it’s fair to say that most of them taste complex, because they do have so many different aromatics and spices in them.
Is Curry Spicy?
They can range from creamy like this Thai green curry , to spicy like the Vindaloo, to a creamy spicy deliciousness like butter chicken.
Not all curry is spicy, and if you are making homemade curry of course, you can vary all spice levels, not just heat, to your preference. This is the main reason why I urge people to make homemade curries—so you can adjust the flavors and heat to your preference.
So, before you say “I don’t like curry”, remind yourself that it is akin to saying I don’t like anything cooked with water.
Maybe, you just haven’t had the right curry for YOU yet. This list of the best instant pot curries will fix that for you!
So to help you in your culinary journey, I’ve created a list of the best curries for your pressure cooker. Be sure to pin this, and share it with your friends.
Why Instant Pot Curry?
So, that’s a good question! Why not make it the old fashioned way, on a stovetop? Here’s why I like using my pressure cooker for curries.
- Because it’s Faster . You can skip many browning steps in pressure cooker curries, since the pressure cooker creates a Maillard reaction without pre-browning.
- Most importantly, better flavor. Pressure cooking allows you to infuse flavor as nothing else can. All the juices and flavors, as well as the aromatic compounds from meats, spices, and vegetables, are contained in the Instant pot during cooking.
- Tender meat. Tender, braised meat is a hallmark of pressure cooking–and also a sign of a great curry recipe.
The Best Instant Pot Curry Recipes
Love Curry? You’ll love how quick and easy it is to make in your Instant Pot! With no time at all, you’ll have your favorite comfort food on the table with little effort at all!
Easy Indian Curry Recipes | Pressure Cooker Indian Curry
South Indian Chicken Curry | Pressure Cooker Coconut Tamarind Chicken Curry
Here’s an easy South Indian style chicken curry that uses coconut milk and tamarind for a tangy, creamy flavor that is just divine. It’s a pour and cook recipe for a pressure cooker chicken curry that comes together in just minutes–leaving you more time to eat this!
Jamaican Chicken Curry
Use your Instant Pot or pressure cooker to make this amazing Jamaican Chicken Curry. This Jamaican curried chicken is spicy, authentic, and finished in just 20 minutes!
Panang Curry | A Delicious Thai Curry Recipe!
I made myself a deal. If only I’d take some time this weekend to cook instead of work, I’d allow myself a little latitude with using packages and premade sauces. Just so long as I used fresh meat and vegetables and got something yummy together. So I decided to start with Panang Curry. I got my ingredients together and decided to use a canned panang paste to make things easier.
Fish Saag | Pressure Cooker, Low Carb and Gluten Free!
In addition to being delicious, this Fish Saag recipe is also good for you. It’s full of spinach, warm spices, and coconut milk and is not only a balanced meal, but is also dairy-free, gluten-free, and Keto friendly.
Pressure Cooker Rice and Dal
Pressure Cooker Rice and Dal is Indian comfort food made easy. Once you learn how to make rice and dal at the same time in your Instant Pot, putting together a nutritious dinner will be easy as—well as rice and dal!
Instant Pot Indian Chicken Curry with Spinach & Yogurt
Here’s an easy, low carb, high protein Instant Pot Indian Chicken Curry that cooks in under 15 minutes in your Instant Pot. So there’s this slow cooker chicken curry that’s my favorite way to make and eat chicken curry.
Chicken Curry Soup
Thai Curry Soup
Low Carb Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on regular chicken soup. Use your Instant Pot to make this even faster!
Instant Pot Indian Beef Curry
Use your Instant Pot to make amazing Indian Beef Curry! It’s tender and delicious and makes an awesome meal.
Instant Pot Coconut Chickpea Curry
This Instant Pot Coconut Chickpea Curry recipe is an easy and delicious vegan recipe that’s SO very good. Make it easily right in your pressure cooker or slow cooker.
Instant Pot Fish Saag | Fish Curry
I’ve seen so many comment threads on Facebook of people who are against cooking seafood in their pressure cooker because they’re afraid of over-cooking. The thing is, seafood in the Instant Pot is amazing and is so simple. I love this Fish Saag recipe because it’s creamy and cooks so quickly.
Thai Green Curry | Pressure Cooker & Slow Cooker Recipe
Instant Pot Slow Cooker Thai Green Curry is a perfect, authentic Thai curry with chicken and vegetables. Makes a fragrant, aromatic dish that hits the spot.
Thai Yellow Curry Baked Chicken Thighs
This Yellow Chicken Curry is full of wonderful Thai flavors and comes together quickly, so it’s perfect for a weeknight meal. It’s also a little unusual because I baked the chicken in the oven and air fryer rather than cooking it stovetop, or in an Instant Pot. It’s a great hands-off meal and it’s yet another low carb chicken recipe to add to your weekly rotation.
Instant Pot Chicken Tikka Masala
This is the best Instant Pot Chicken Tikka Masala recipe you will find. Make an authentic Tikka Masala recipe, with very little work, in your electric pressure cooker.
Chicken Vindaloo
Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto and gluten-free!
Malaysian Beef Rendang | Cheater Instant Pot Recipe
Make the curry to beat all curries with this cheater Malaysian Instant Pot Beef Rendang recipe! It’s fall-apart tender, and absolutely delicious–but best of all? Ready in under an hour.
Carne Guisada | Instant Pot Mexican Beef Stew Recipe
Carne Guisada has always been one of my favorite dishes to order at a Mexican restaurant, so I made my own version for the Instant Pot! It turned out fantastic and tastes absolutely authentic!
Instant Pot Butter Chicken + Video
Lamb Rogan Josh
Instant Pot Keto Indian Kheema | Indian Ground Beef Recipe
This Instant Pot Keto Indian Kheema Recipe is an easy family-friendly keto dish that’s gluten-free, keto, paleo and done in under 30 minutes.
Instant Pot Low Carb Vietnamese Bo Kho
One-Step Instant Pot Low Carb Vietnamese Bo Kho Stew recipe for a hearty and fragrant soup!
Japanese Chicken Curry | Instant Pot Recipe
Make a quick but authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal. I can’t believe how quickly this came together!
Want moreamazingIndian Instant Pot recipes?
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Originally Published July 11, 2019
