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4.98 from 40 votes

Homemade Paneer in Instant Pot (Indian Cottage Cheese)

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Low Salt, Vegetarian
Servings: 6
Calories: 231kcal
Author: Shilpa Kerur

Equipment

Ingredients

  • 8 cups milk (2 litres / 2 quarts)
  • ¼ cup lime juice (or lemon juice)
  • ½ cup water

Instructions

Curdle the milk

  • Set the Instant Pot to saute mode and add water. Once it heats up, cancel the saute mode.
  • Add milk and lime/lemon juice. Mix well.
  • Secure the Instant Pot lid and set it to pressure cook mode (on low pressure) for 3 minutes.
  • Do a natural release of pressure. Once the pin drops, open the lid.
  • The milk would have curdled and the whey and solids are separated. The solids will float on top with the whey settling down.
  • If the milk is not fully curdled, put the Instant Pot back on saute mode and add one tablespoon of lime juice. Mix well and simmer for 1-2 minutes. The milk will curdle fully.

Strain the cheese

  • Line a strainer or colander with a muslin cloth or cheesecloth and place it in a large bowl.
  • Carefully pour the curdled milk from the Instant Pot into the muslin cloth.
  • Let it sit for 5-10 minutes to ensure all the whey is drained.
  • Carefully bring all the ends of the muslin cloth together.
  • Squeeze out the excess liquid from the muslin cloth gently.

Setting in a colander, without paneer press

  • Place the muslin cloth back on a colander.
  • Shape it into a round disc. Place a small plate on top and place heavy weights on top (for example, 2 sealed cans work well).
  • Let it sit for 30-45 minutes so that all the liquid is drained.

Setting in a paneer press

  • Place the muslin cloth onto a paneer press or tofu press.
  • Place the lid and place some heavy weights on the top (for example, sealed cans).
  • Let it sit for 30-45 minutes so that all the liquid is drained and the cheese sets well.

Using the paneer

  • Remove the weights and plate from the muslin cloth.
  • Open the ends of the cloth and transfer the paneer onto a cutting board.
  • Cut them into the desired shape.
  • Use immediately or store in the refrigerator for up to one week.

Notes

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.
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.

Nutrition

Calories: 231kcal | Carbohydrates: 2g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 20mg | Calcium: 384mg