Go Back
–+ servings
No-Fail Instant Pot Palak Paneer – Better Than Takeout!

Palak Paneer (Instant Pot & Pressure Cooker)

Jyoti Behrani
Instant Pot Palak Paneer: This is an easy one-pot version of the traditional palak paneer, cooked in an Instant Pot, and is ready in less than 20 minutes.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 269 kcal

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

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.
  • 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.

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

Nutrition Facts
Palak Paneer (Instant Pot & Pressure Cooker)
Amount per Serving
Calories
269
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
56
mg
19
%
Sodium
 
154
mg
7
%
Potassium
 
777
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
16
g
32
%
Vitamin A
 
10894
IU
218
%
Vitamin C
 
41
mg
50
%
Calcium
 
545
mg
55
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!