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Paneer Butter Masala - Instant Pot Pressure Cooker

Chunks of paneer or cottage cheese cooked in a mildly spiced tomato gravy. This Paneer Butter Masala is so delicious and very easy to make in the instant pot. 

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

Ingredients

  • 1 lb Paneer or Cottage cheese chunks
  • 2 tablespoon butter
  • 1 green chili pepper (optional)
  • 1 teaspoon Cumin seeds (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 Dried Fenugreek leaves (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 Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (dhaniya powder)
  • 1/2 teaspoon Ground Cumin (Jeera powder) or Garam Masala
  • 1 teaspoon Cayenne or Red chili powder adjust to taste
Whole Spices
  • 1 inch cinnamon (Dalchini)
  • 5 Green Cardamom (Elaichi)
  • 2 Black Cardamom (Moti Elaichi)
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves (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

  • Don't have a spice bag: If you dont have a spice bag, you can skip the whole spices, and add about a teaspoon of Garam Masala (adjust to taste) at the end. 
  • Freezing: This gravy freezes well. Skip adding the paneer and keep this sauce handy to prepare this or other curries.
  • Variations:
  • Make it a meal: Cook white basmati rice pot-in-pot (PIP) when pressure cooking the curry. Check measurements here.
  • Inspired by recipe from thegirlthatmadeitall. 
  • Matar Paneer / Mushroom Matar / Roasted Cauliflower - You can also add different veggies to this sauce and make delicious curries. All of the veggies can be added after making the sauce. Simmer for 3-4 minutes on saute mode to cook the veggies. 
  • Butter Chicken or Murgh Makhani - You can also cook butter chicken with this recipe. Add chicken thigh pieces on top of the other ingredients before pressure cooking. Cook for 10 minutes at high pressure. Remove chicken and cut into 2-3 inch size pieces. Add back to the sauce. Voila, butter chicken is ready!  (Update: Butter Chicken Recipe here)
  • Love this gravy?  Make it a dip with naan and serve it as an appetizer.
  • Vegan: To make this curry vegan, replace cream with coconut cream and 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 (19%) 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: 4Serving

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.