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4.6 from 285 votes

Instant Pot Palak Paneer

A classic vegetarian dish from North India, Palak Paneer is cooked with fresh spinach and paneer along with fresh ginger, garlic and garam masala

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Calories: 474 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 15 raw cashews **
  • ¼ cup milk
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 1 to 2 teaspoon hot green chili minced
  • 1 medium yellow onion chopped fine
  • 1 lb spinach baby spinach works the best, or use chopped frozen
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups paneer cubed
  • 1 teaspoon garam masala

Instructions

    Cup of Yum
  1. Add cashews to milk and blend together to make a smooth paste. Keep aside. Note: Double up milk and cashews if your blender blades are not low and if the paste does not turn out smooth. Making a larger portion can help with bigger blender jars and you can freeze the extra for next time.
  2. Turn the Instant Pot to saute mode and heat ghee. Add cumin seeds, ginger, garlic, and green chili. Saute for a minute. Add onions and cook for 2 minutes stirring a few times. Add spinach, salt, and water. Close the Instant Pot with pressure valve to sealing.
  3. For frozen spinach - Pressure cook on (Hi) for 1 minute
  4. For fresh spinach - Pressure cook on (Hi) for 0 minute
  5. Quick-release and turn off the Instant Pot
  6. Add ½ cup of water(optional) and blend to make a smooth paste using an immersion blender.
  7. Add cashew paste, garam masala, and paneer. Gently stir everything together and cook on sauté mode for 2 minutes or until heated through.
  8. Serve hot with rice or parathas. For a low carb option serve with caulilfower rice

Notes

  • PRO tips to keep the palak paneer looking green and fresh:
  • Note:
  • If you wash the fresh spinach, remember to pat dry any excess moisture
  • Quick-release as soon as the pressure cooking cycle completes
  • Turn off the keep warm button as you do the quick release
  • Make sure that the Instant Pot is turned off as you are pureeing with the immersion blender. Take the inside pot out on a hot plate while pureeing. As you may need to tilt the pot to avoid splattering
  • Return the inner pot back to the Instant Pot housing, and add cashew paste, garam masala, and paneer. Cook on sauté for 1 to 2 minutes only or until the gravy comes to a gentle boil
  • Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach

Nutrition Information

Calories 474kcal (24%) Carbohydrates 12g (4%) Protein 21g (42%) Fat 39g (60%) Saturated Fat 22g (110%) Cholesterol 94mg (31%) Sodium 135mg (6%) Potassium 739mg (21%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 10660IU (213%) Vitamin C 34.4mg (38%) Calcium 680mg (68%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 474

% Daily Value*

Calories 474kcal 24%
Carbohydrates 12g 4%
Protein 21g 42%
Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 94mg 31%
Sodium 135mg 6%
Potassium 739mg 16%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 10660IU 213%
Vitamin C 34.4mg 38%
Calcium 680mg 68%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.