Homemade Paneer in Instant Pot (Indian Cottage Cheese)

4.98 from 39 votes

Make creamy homemade paneer with this easy and hassle-free Instant Pot recipe. With the Instant Pot's convenience and precise temperature control, you can easily create a velvety, smooth paneer with minimal effort and no monitoring required. This comprehensive guide includes all tips, FAQs, and troubleshooting to ensure you achieve the perfect creamy and soft texture every time. Say goodbye to store-bought paneer and indulge in the superior taste and quality of your own homemade creation.

Homemade paneer in Instant Pot is a convenient and fuss-free way to enjoy this versatile Indian cheese. Using an Instant Pot ensures a consistent and efficient process, resulting in creamy, delicious paneer. The first step involves curdling the milk with an acidic agent (like lime or lemon juice). Once the curds and whey separate, the whey is strained out leaving behind the curds, which are then pressed to remove excess moisture. The result is fresh, soft homemade paneer that can be used in a variety of dishes, from curries to desserts. Making paneer in an Instant Pot provides a time-saving solution without compromising on taste or quality.

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Why you will love this Instant Pot paneer recipe?
What is Paneer?
Making paneer in the Instant Pot
Ingredients
Step-by-step instructions
Useful tips
Recipes to try with homemade paneer
Homemade paneer versus:
FAQs and Troubleshooting
Recipe card
Comments

Why you will love this Instant Pot paneer recipe?

Convenience and simplicity: This homemade paneer recipe is easy to follow, making it accessible to both novice and experienced cooks. The step-by-step instructions ensure a straightforward process, eliminating any guesswork.
Hands-off approach: Once you set up the Instant Pot, this homemade paneer recipe needs no monitoring. Unlike traditional methods that require constant attention and stirring, the Instant Pot takes care of the heating and curdling process and needs minimal monitoring.
Consistent creamy texture: The Instant Pot's precise temperature control ensures a perfect creamy texture every time. The consistent heat distribution aids in achieving the ideal curd formation, resulting in soft and luscious paneer with a velvety smoothness.

What is Paneer?

Paneer is a fresh Indian cheese made from curdled milk. Being a fresh cheese, it can be eaten straight away, which means no aging or culturing. Paneer is prepared by adding food acid agents like lime or lemon to boiling milk, separating the whey from the curdled milk, and pressing out the curdled milk to remove excess water content.

Paneer has a mild and slightly milky taste and is widely used in Indian cooking. It is dense and firm, yet beautifully absorbs the flavors from the spices. The texture is comparable to firm tofu as it is pressed firmly to remove any water content.

Paneer is an integral part of the vegetarian curry menu in Indian restaurants and it is used to make several popular Indian curries, be it butter paneer and paneer tikka masala which is the vegetarian version of butter chicken and chicken tikka masala, or shahi paneer which is a rich and creamy curry.

It is so versatile and can be used in so many ways - top the homemade paneer cubes on pizza, use paneer tikka as a filling for wraps, or use crumbled paneer to make lasagna.

Making paneer in the Instant Pot

The most common way to make paneer is on the stove top by boiling milk and adding acid to it. But making paneer in the Instant Pot pressure cooker is way easier, saves a lot of time, and needs absolutely no monitoring. This homemade Instant Pot paneer gives you the perfect texture and is great for a variety of dishes.

It is a hands-off recipe that needs just 2 ingredients and 10 minutes in the Instant Pot. The rest of the time is for the paneer cheese to set. This homemade soft cheese is a good source of vegetarian protein and is very versatile. It is low-carb, gluten-free, and suitable for the keto diet and vegetarian diet. Low in GI, it is also considered a good source of calcium, iron, and magnesium. It is also known to help with weight loss and promote bone health.

Most paneer available at your local grocery stores are having preservatives or other additives. Once you make paneer at home using this recipe, you will not want to use store-bought paneer. It is softer, creamier, way superior to store-bought ones, and has no additives or preservatives. Read on for step-by-step instructions and useful tips to make this soft fresh homemade paneer cheese.

Ingredients

You will need just two ingredients to make this easy Indian cottage cheese.

Milk: Use whole milk or even half and half to make paneer. If you use low-fat milk, it may lose its creamy texture.

Lime/lemon: The acidic agent that causes the milk to curdle and separates the whey and curd, which is the key step to this dish.

Step-by-step instructions

Step 1: Set the Instant Pot to saute mode and add water. Once it heats up, cancel the saute button (image 1).

Step 2: Add full-fat milk and lime/lemon juice (images 2 and 3). Mix it well (image 4).

Step 3: Secure the Instant Pot lid and set the vent to a sealing position. Set it to pressure cook mode (on low pressure) for 3 minutes (image 5). Do a natural release of pressure. Once the pin drops, open the lid (image 6).

Step 4: The milk curdles and the whey and milk solids are separated. The solids will float on top and the whey settling down in the bottom of the pot (images 7 and 8).

Step 5: Carefully pour the curdled milk from the Instant Pot into the muslin cloth. Let it sit for 5-10 minutes. This will ensure all the whey is drained (images 9 and 10).

Step 6: To set the cheese without a press, place the muslin cloth back on the colander. Place a small plate on top and place weights on the plate. Let it sit for 30-45 minutes (image 11).

Step 7: To set the cheese using a paneer press, place the muslin cloth onto the paneer press or tofu press (image 12).

Step 8: Place the lid and place some weights on the top. Let it sit for 30-45 minutes so that all the liquid is drained and the cheese sets well (images 13 and 14).

Step 9: Remove the weights and plate from the muslin cloth. Open the ends of the cloth and transfer it onto a cutting board (image 15).

Step 10: Carefully remove the muslin cloth and cut them into the desired shape (image 16). Homemade paneer cubes are ready for immediate use or storage.

Useful tips

The first step is to add ½ cup of water to the inner pot of the Instant Pot and heat it. This prevents milk from sticking to the pot and burning.

Use whole milk or half and half for this homemade paneer recipe. If you use low-fat milk, the paneer may lose its creamy texture. Also, do not use UHT milk as it doesn't curdle.

Make sure the Instant Pot is on Low pressure and not High pressure as this may burn the milk and impart a burnt flavor to the paneer. Also, do not do a quick release of the pressure as the milk will overspill from the valve.

It is really important NOT to wash the curdled milk (when curdled using lime/lemon) before setting the paneer. The acidic taste is in the whey and not in the cheese itself. Also, washing the curds will make the cheese crumbly. If the curd cools down, it loses the ability to set well.

If you must wash it, make sure you do it using warm water just for a few seconds. Cold running water will cool the curds down quickly, preventing them from setting.

Do not scrape after the milk curdles as the brown bits will end up in the cheese.

Let the whey drain for 5-10 minutes before setting the curds. Then bring the muslin cloth together and start the process of setting it.

In this post, I have shown setting it using a paneer press or in a colander. If you have access to a tofu press, you can use it.

If the whey has not separated after pressure release, put in saute and add 1 tablespoon lime juice for 2 minutes.

You can also use white vinegar to curdle milk; however, it may impart an aftertaste. If using vinegar, mix it with ¼ cup of water before using. Also, give it a quick rinse just for a few seconds when using vinegar. Once the whey drips, bring the ends of the cheesecloth together and rinse using warm water for a few seconds.

Related: Bengali sponge rasgulla.

Recipes to try with homemade paneer

Here are some delicious recipes to make paneer curry at home. These vegetarian curries are made using aromatic spices like bay leaves, green cardamom, cinnamon sticks, cumin seeds, etc., and can be paired with naan or jeera rice. I am also including some rice dishes like paneer biryani and paneer pulao, along with delicious fusion recipes.

Each of these recipes is tried and tested and includes the exact cooking time and tips to make it perfect. These Indian dishes are perfect for parties and special occasions.

Also, check out my collection of more Instant Pot paneer recipes.

perfect taste and texture of homemade paneer.

Homemade paneer versus:

Cottage cheese - It is made with the same ingredients but is very different in terms of taste and texture. Cottage cheese is not pressed and set into a firm block. It is hung to drip the whey which makes it crumbly. Adding salt is very common in cottage cheese.

Tofu - Tofu is made using soy milk. It can be soft, medium, or firm depending on how it is set. Paneer can be replaced with extra-firm tofu for vegan recipes.

Halloumi - The texture of both is very similar, which makes halloumi a good replacement for paneer. However, the taste of both kinds of cheese is very different and the taste of the final dish will be different.

Feta - They are both very different in terms of taste and ingredients used. Feta uses sheep's milk and has a tangy and salty taste and is more crumbly.

FAQs and Troubleshooting

Should I wash the curds before setting the paneer?

NO. It is really important NOT to wash the curdled milk (when curdled using lime/lemon) before setting the paneer. The acidic taste is in the whey and not in the cheese itself. Washing the curds will make the cheese crumbly. If the curd cools down, it loses the ability to set well.
If you use vinegar to curdle the milk, rinse using warm water for a few seconds as vinegar has a stronger aftertaste.

Are paneer and tofu the same?

No. Tofu is made using soy milk whereas paneer is made using cow or buffalo milk.

How to store fresh paneer in the refrigerator?

Paneer can be stored in the refrigerator and freezer. To store it in the fridge, wrap the paneer block using a damp muslin cloth. Then, place it in an airtight container and refrigerate. It can stay fresh for 3-4 days. You can also immerse it in water and store it. The muslin cloth or water will prevent it from drying.

Can I freeze paneer?

Yes. Paneer freezes very well and can be stored for up to six months in the freezer. Cut the paneer into cubes and place it on a freezer-safe tray. Freeze the cubes for a few hours, then transfer them to a freezer-safe bag or container and store them for up to six months in the freezer. To defrost, place them in hot water for 10 minutes. Drain the water and use.

Why is my paneer crumbly?

Crumbly paneer means that it has not been set well and has whey content in it.

How to use the whey after the milk curdles?

Whey can be used instead of water to knead dough to make roti or for cooking rice. Use a 1:1 water-to-whey ratio to make Basmati rice or red rice. It can also be used in cooking dals and curries. If you do not want to use it in cooking, it can be used to water plants too.

Is it the same as 'chhena' (or 'chana')?

Chhena is just unset curdled milk from which the whey is strained. It is usually used to make sweets and desserts. It is very popular in Bengali cuisine and is used to make rasgulla, rasmalai, chanar payesh, gulab jamun, etc. Unset curd is usually rubbed with palms and turned into soft cheese (which is almost like a paste), which is then used in a variety of sweet dishes.

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