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Paneer Butter Masala - Instant Pot Pressure Cooker
4.9 from 549 votes

Paneer Butter Masala - Instant Pot Pressure Cooker

Paneer Butter Masala is a creamy tomato-based curry featuring paneer chunks cooked with a blend of spices and nuts in an Instant Pot. The sauce blends tomatoes, cashews, and aromatic whole spices, then finishes with cream and honey for balance. This dish offers a rich, smooth texture with fragrant fenugreek leaves addition. It is suited for a main course served with rice or bread.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 302 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 lb paneer chunks, or cottage cheese
  • 2 tablespoon butter
  • 1 green chili pepper (optional)
  • 1 teaspoon cumin seeds aka Jeera
  • 1 onion cut in large pieces
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 4 tomato cut in large pieces
  • 1/4 cup cashews
  • 2 tablespoon fenugreek leaves dried, aka Kasoori Methi
  • 1/4 cup water
  • 1/4 cup cream heavy whipping or coconut cream
  • 1 tablespoon honey
  • 1 teaspoon salt adjust to taste
Spices
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon coriander powder dhaniya powder
  • 1/2 teaspoon cumin powder or Garam Masala, aka Jeera powder
  • 1 teaspoon cayenne pepper adjust to taste, or red chili powder
Whole Spices
  • 1 inch cassia cinnamon aka Dalchini
  • 5 green cardamom aka Elaichi
  • 2 black cardamom Moti Elaichi
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves aka Laung

Instructions

    Cup of Yum
  1. Make a spice pouch by adding the whole spices to a cheesecloth. Tie it such that the spices cannot come out of it.
  2. Except paneer, cream and honey, add all ingredients and spice pouch to the Instant Pot including the spices. Close lid with vent in sealing position. 
  3. Set the instant pot to manual or pressure cook mode on high pressure for 8 minutes.
  4. After the instant pot beeps, release the pressure naturally.
  5. Remove the spice pouch carefully. Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot. 
  6. Add the cream and honey. Stir into the sauce. 
  7. Add paneer chunks. Stir them into the sauce and let it rest for 5 minutes. You can cover with a glass lid. 
  8. Paneer Butter Masala is ready to be served. Garnish with dry fenugreek leaves or cilantro.

Notes

  • If whole spice pouch is unavailable, omit and add about a teaspoon of garam masala near the end of cooking to maintain flavor.
  • Prepare the curry sauce without paneer and freeze for convenient future meals; add paneer or vegetables after reheating.
  • For a fuller meal, cook white basmati rice simultaneously in the Instant Pot using pot-in-pot method.
  • The sauce is adaptable to other proteins like chicken; add chicken thighs before pressure cooking and adjust time accordingly.
  • To make a vegan version, substitute cream with coconut cream and replace paneer with tofu or vegetables.

Nutrition Information

Serving 331g Calories 302kcal (15%) Carbohydrates 24.69g (8%) Protein 17.16g (34%) Fat 16.57g (25%) Saturated Fat 6.987g (35%) Cholesterol 37mg (12%) Sodium 1041mg (43%) Potassium 655mg (14%) Fiber 4.5g (18%) Sugar 13.2g (26%) Vitamin A 3800IU (76%) Vitamin C 52mg (58%) Calcium 180mg (18%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 302

% Daily Value*

Serving 331g
Calories 302kcal 15%
Carbohydrates 24.69g 8%
Protein 17.16g 34%
Fat 16.57g 25%
Saturated Fat 6.987g 35%
Cholesterol 37mg 12%
Sodium 1041mg 43%
Potassium 655mg 14%
Fiber 4.5g 18%
Sugar 13.2g 26%
Vitamin A 3800IU 76%
Vitamin C 52mg 58%
Calcium 180mg 18%
Iron 2.9mg 16%

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