4.9 from 768 votes
Instant Pot Palak Paneer Recipe (Pressure Cooker)
Instant Pot Palak Paneer features fresh spinach cooked with aromatics like cumin, garlic, ginger, and chili, blended into a creamy sauce, and combined with soft paneer cubes. This Indian dish balances earthy spinach flavors with warm spices like turmeric, coriander, and garam masala. Using a pressure cooker like the Instant Pot speeds up the cooking while locking in flavors. The paneer soaks gently in the spiced spinach gravy, creating a hearty and comforting meal.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
417 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 lb spinach washed, aka Palak
- 2 cups paneer cut in bite sized cubes, or cottage cheese
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper chopped
- 1 onion medium, chopped
- 5 cloves garlic chopped
- 1" inch ginger chopped
- 1 tomato medium, chopped
- 1/4 cup water
- 1 teaspoon garam masala
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt adjust to taste
Instructions
- Start the instant pot in sauté mode. Heat oil and add cumin seeds.
- When cumin seeds start to splutter, add ginger, garlic, green chili and onions. Sauté for 2 minutes.
- Add tomato and spices. Stir and let it cook for 2 minutes.
- Add water and deglaze the pot (see notes). Add in the spinach. Press cancel and close the instant pot lid with vent in sealing position. Set on manual or pressure cook mode on high pressure for 2 minutes.
- Once the instant pot beeps, do a 5 minute natural pressure release, which means release the pressure manually 5 minutes after the beep.
- Blend the ingredients in the pot to a creamy texture using an immersion blender.
- Add the paneer and garam masala. Let it sit for 5 minutes, so the paneer soaks in the flavors.
- Palak Paneer is ready to be served with naan, roti or paratha.
Cup of Yum
Notes
- Add ½ cup water if the Instant Pot shows a burn message to prevent sticking.
- Frozen spinach can substitute fresh; cooking times remain similar though pressure time may vary.
- Fry paneer cubes in 2-3 tablespoons oil if a firmer texture is preferred before adding to spinach.
- For frozen paneer, thaw overnight in the refrigerator before use.
- Adjust green chili type and quantity to control spiciness.
- The dish can be prepared on stovetop using the same method but avoid non-stick pans if blending directly.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
13g
(4%)
Protein
20g
(40%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Cholesterol
83mg
(28%)
Sodium
747mg
(31%)
Potassium
770mg
(16%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
10990IU
(220%)
Vitamin C
41.5mg
(46%)
Calcium
673mg
(67%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 417
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 83mg | 28% |
| Sodium | 747mg | 31% |
| Potassium | 770mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 10990IU | 220% |
| Vitamin C | 41.5mg | 46% |
| Calcium | 673mg | 67% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.