Tired of spending hours cooking? This Instant Pot Palak Paneer is a game-changer! Creamy, flavorful, and ready in just 15 minutes, this dish brings restaurant-quality taste to your table, without the hassle. Save this easy recipe for a quick and healthy dinner!
Looking for more Indian Palak (Spinach) recipes? Here's a collection of Indian Palak recipes.
Palak Paneer is a popular North Indian dish made with fresh spinach and cubes of paneer (Indian cottage cheese). This creamy, flavorful curry is served with roti, naan, or rice.
While the traditional recipe involves multiple cooking steps, using an Instant Pot can make this dish faster, easier, and just as delicious!
If you’re craving a healthy and hearty Indian meal, Instant Pot Palak Paneer is the perfect solution.
Jump to:
- What is Palak Paneer?
- About Instant Pot Palak Paneer
- Why You’ll Love This Instant Pot Palak Paneer Recipe:
- Ingredients
- Instant Pot Palak Paneer
- Pro Tips
- Variations & Substitutions
- Frequently Asked Questions
- Storage
- Serving Suggestions
- Indian Spinach Recipes
- Palak Paneer (Instant Pot & Pressure Cooker)
- Pro Tips
- Variations & Substitutions
- Indian Instant Pot Recipes
What is Palak Paneer?
Palak Paneer is a classic paneer dish from North Indian cuisine. It is one of the most popular paneer dishes served in Indian restaurants around the globe. Palak Paneer is a vegetarian delight.
A simple, flavorful way of incorporating green leafy vegetables, and protein, paneer (Indian cottage cheese), making it a highly nutritious power-packed meal.
About Instant Pot Palak Paneer
This Instant Pot Palak Paneer is a quick, and healthy, one-pot version of a classic Indian dish. Soft, fresh paneer is served in a creamy, flavorful gravy made with spinach, onion, garlic, and aromatic spices.
Palak paneer recipe instant pot is my go-to recipe for weeknight dinners. Easy to make and with just a few ingredients, this dish comes together in under 20 minutes.
You may also like: Sarson Ka Saag, Palak Paneer Paratha, Broccoli Palak Dal, Palak Paratha, & Tofu Palak Paratha.
Why You’ll Love This Instant Pot Palak Paneer Recipe:
- Quick & Easy: The Instant Pot drastically reduces cooking time, letting you enjoy a delicious meal in under 30 minutes.
- One-Pot Wonder: Say goodbye to multiple pans and complicated cleanup! Everything is made in the Instant Pot for easy prep and cleanup.
- Customizable: You can adjust the spice level, make it vegan, or add extra vegetables to suit your personal taste.
- Meal Prep Friendly: This dish stores well and actually tastes even better the next day, making it a great option for meal prep.
- Perfect for All Skill Levels: Whether you're a novice or experienced cook, the straightforward method makes this recipe easy to follow and perfect for any kitchen.
- Family-Friendly: This mild, creamy curry is loved by both adults and kids, making it an ideal meal for the whole family.
- No More Overcooked Paneer: The Instant Pot ensures your paneer stays soft and tender, unlike some traditional methods that can make it chewy.
Pic Shown: Instant Pot Palak Paneer
Ingredients
Fresh Spinach (Palak): The key ingredient for the curry base. You can use frozen spinach if fresh isn’t available.
Paneer (Indian Cottage Cheese): Soft and mildly flavored, homemade paneer or store-bought is the perfect complement to the rich spinach sauce.
Onion, Tomato, and Ginger-Garlic Paste: These ingredients form the flavorful base of the curry or use my homemade curry sauce.
My homemade Bhuna Masala (Indian curry sauce) makes preparing Palak Paneer incredibly simple. I combine the ¾ cup of bhuna masala with palak, add salt and water, and pressure cook for an easy and delicious meal.
Spices: Turmeric, Garam Masala, cumin, coriander, and red chili powder provide the essential warmth and depth of flavor.
Heavy Cream or Cashew Cream (Optional): This adds creaminess to the dish, giving it that signature smooth texture.
Cumin Seeds and Oil: Ghee or oil for tempering and sautéing the base ingredients.
Instant Pot Palak Paneer
Turn ON SAUTE (more). When it displays, "HOT", add oil, asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.
Add tomatoes, green chili, and ginger. Add spices - coriander powder, cumin powder, and salt to taste. Sauté for 2-3 minutes or until tomato softens.
Add water and deglaze the pot. Turn off sauté.
Add spinach, and mix well. Close lid, vent sealed. Turn on the Pressure Cook (high) for 2 minutes.
Note: For fresh spinach, pressure cook for "two" minutes. For frozen spinach, pressure cook for "five" minutes.
Once the Instant pot beeps, do a quick pressure release. Open the lid, and using an immersion blender, blend the spinach to puree, for a creamy consistency.
Note: Blend spinach to puree or the desired consistency. You can puree spinach in a blender. Use extreme caution while blending hot foods. Keep the lid slightly open to let the hot air escape. Use a kitchen towel to cover the lid to avoid any splashes.
Optional: Heat a tablespoon of oil in a pan. Add paneer cubes, and sauté the paneer pieces for a couple of minutes on each side or to a light brown color.
Turn ON SAUTE (less), add Paneer, garam masala, and freshly squeezed lemon juice (optional). Mix gently, and bring the mixture to a gentle boil.
Turn OFF SAUTE. Garnish with some cream (optional).
Optional: Prepare the tempering. Heat oil or ghee in a pan, add cumin seeds. Allow seeds to crackle, and turn off the heat. Add Kashmiri Red chili powder, and immediately pour this tempering over the palak paneer.
Enjoy Palak Paneer recipe Instant Pot with some naan, roti, or Rice!!
Stovetop Pressure Cooker Palak Paneer
Follow the recipe as discussed earlier. In a stovetop pressure cooker, add all the ingredients, and cook on high heat. After the two whistle(s), turn off the heat. Do a quick pressure release. The rest of the recipe is the same as the instant pot.
Pic Shown: Palak Paneer recipe Instant Pot
Pro Tips
Deglaze the Pot: Make sure to deglaze the pot to avoid any burnt message.
Avoid Overcooking: Spinach loses its vibrant green color or turns dark as it is overcooked. To prevent the spinach from being overcooked, do a quick pressure release.
Dish out palak paneer in a serving bowl, as soon as paneer is heated through. If left in the inner pot, it continues to cook, resulting in an overcooked, or dark-colored palak paneer.
Blend the Spinach Smoothly: For a silky-smooth texture, make sure the spinach is blended well. You can also use a high-speed blender for an ultra-smooth finish.
Use Fresh Spinach for Better Flavor: While frozen spinach works in a pinch, fresh spinach gives a better, more vibrant flavor. If you’re using fresh, make sure to wash it thoroughly before cooking.
Adjust the Spice Levels: If you prefer a milder curry, reduce the amount of chili powder or garam masala. You can always add more to suit your taste.
Add Paneer Last: To keep the paneer soft, avoid overcooking it. Add it after the spinach is pureed and allow it to warm up in the curry sauce for a few minutes.
For store-bought paneer: Soak the paneer pieces in warm water for 10-15 minutes. Soaking paneer in warm water, softens and brings out the fresh flavor in the paneer.
Variations & Substitutions
- Vegan Version: Swap the paneer for tofu and use coconut cream or cashew cream in place of dairy cream to make this dish vegan-friendly.
- Spicy Kick: If you like your curry with a little more heat, add some chopped green chilies or a dash of cayenne pepper.
Pic Shown: Instant Pot Palak Paneer
Frequently Asked Questions
Yes, you can substitute fresh spinach with frozen spinach. No need to thaw the frozen spinach, just pressure cook for 5 minutes. Rest of the recipe is same.
To make your Palak Paneer extra creamy, you can add more heavy cream or use cashew cream. Blending the spinach mixture well also helps achieve a smoother, creamier texture.
Absolutely! If you're looking for a vegan alternative, tofu works as a great substitute for paneer. Just cut it into cubes and add it to the curry, just like you would with paneer.
Storage
Fridge: Instant Pot Palak Paneer stores well in the refrigerator for up to 3-4 days. To store, allow the dish to cool completely before transferring it to an airtight container. When reheating, you can warm it on the stovetop or in the microwave, adding a splash of water to maintain its creamy texture.
Freezer: If you plan to keep it longer, Palak Paneer can be frozen for up to 1-2 months. Just portion it into freezer-safe containers, ensuring there’s enough space for expansion, and defrost it in the fridge overnight before reheating.
Serving Suggestions
Instant pot saag paneer goes well with some Indian flatbread - naan, roti, or paratha. I like to serve some homemade yogurt or raita and some salad along with it.
Pic Shown: Instant Pot Saag paneer
Indian Spinach Recipes
Palak Paneer (Instant Pot & Pressure Cooker)
Equipment
Ingredients
INGREDIENTS FOR PALAK PANEER
- 1 lb. Spinach (Palak) , fresh or frozen, chopped
- 12 oz. Paneer , cut into bite sized cubes, (around 2 cups)
- 1 medium onion , chopped
- 1 medium tomato , chopped
- 1-2 green chili , chopped, adjust to taste
- 3-4 cloves garlic , chopped
- ½ inch ginger , chopped
- ½ teaspoon lemon juice
- ½ cup water ,adjust to taste
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 2-3 tablespoons fresh cream (optional)
- salt to taste
SPICES
- ⅛ teaspoon asafetida
- 2 teaspoon coriander powder
- ½-1 teaspoon garam masala, adjust to taste
Optional: Tempering
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ⅛ teaspoon Kashmiri red chili powder
Instructions
Instant Pot Palak Paneer
- Turn ON SAUTE (more). When it displays, "HOT", add oil, cumin seeds, asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.Note: You can skip Step1 & Step 2 and use homemade bhuna masala (Indian curry sauce) instead. Combine ¾ cup of bhuna masala with palak, add salt and water, and pressure cook for an easy and delicious meal.
- Add tomatoes, green chili, and ginger. Add spices - coriander powder, and salt to taste. Sauté for 2-3 minutes or until tomato softens.
- Add water and deglaze the pot. Turn off sauté.
- Add spinach, and mix well. Close lid, vent sealed. Turn on the Pressure Cook (high) for 2 minutes.Note: For fresh spinach, pressure cook for "two" minutes. For frozen spinach, pressure cook for "five" minutes.
- Once the Instant pot beeps, do a quick pressure release. Open the lid, and using an immersion blender, blend the spinach to puree, for a creamy consistency.Note: Blend spinach to puree or the desired consistency. You can puree spinach in a blender. Use extreme caution while blending hot foods. Keep the lid slightly open to let the hot air escape. Use a kitchen towel to cover the lid to avoid any splashes.
- Optional: Heat a tablespoon of oil in a pan. Add paneer cubes, and sauté the paneer pieces for a couple of minutes on each side or to a light brown color.
- Turn ON SAUTE (less), add Paneer, garam masala, and freshly squeezed lemon juice (optional). Mix gently, and bring the mixture to a gentle boil.
- Turn OFF SAUTE. Garnish with some cream (optional).
- Optional: Prepare the tempering. Heat oil or ghee in a pan, add cumin seeds. Allow seeds to crackle, and turn off the heat. Add Kashmiri Red chili powder, and immediately pour this tempering over the palak paneer.
Stovetop Pressure Cooker Palak Paneer
- Follow the recipe as discussed earlier. In a stovetop pressure cooker, add all the ingredients, and cook on high heat. After the two whistle(s), turn off the heat. Do a quick pressure release. The rest of the recipe is the same as the instant pot.
Notes
Pro Tips
Deglaze the Pot: Make sure to deglaze the pot to avoid any burnt message. Avoid Overcooking: Spinach loses its vibrant green color or turns dark as it is overcooked. To prevent the spinach from being overcooked, do a quick pressure release. Dish out palak paneer in a serving bowl, as soon as paneer is heated through. If left in the inner pot, it continues to cook, resulting in an overcooked, or dark-colored palak paneer. Blend the Spinach Smoothly: For a silky-smooth texture, make sure the spinach is blended well. You can also use a high-speed blender for an ultra-smooth finish. Use Fresh Spinach for Better Flavor: While frozen spinach works in a pinch, fresh spinach gives a better, more vibrant flavor. If you’re using fresh, make sure to wash it thoroughly before cooking. Adjust the Spice Levels: If you prefer a milder curry, reduce the amount of chili powder or garam masala. You can always add more to suit your taste. Add Paneer Last: To keep the paneer soft, avoid overcooking it. Add it after the spinach is pureed and allow it to warm up in the curry sauce for a few minutes. For store-bought paneer: Soak the paneer pieces in warm water for 10-15 minutes. Soaking paneer in warm water, softens and brings out the fresh flavor in the paneer.Variations & Substitutions
- Vegan Version: Swap the paneer for tofu and use coconut cream or cashew cream in place of dairy cream to make this dish vegan-friendly.
- Spicy Kick: If you like your curry with a little more heat, add some chopped green chilies or a dash of cayenne pepper.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Cathy says
Hi there thank you for sharing this recipe. What can I substitute for the spice that begins with Asafoetida coz I don’t have any right now? Does the flavor change if I don’t have it?
Thank you
Jyoti Behrani says
Hi Cathy,
You can skip asafoetida, recipe works just fine. Thanks!