Instant Pot Paneer- How to make Paneer or Cottage Cheese in Instant Pot
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Instant Pot Paneer is fresh, unsalted cheese prepared from milk. Paneer is a good source of protein and is very versatile. It is main ingredient in many Indian recipes like shahi paneer, saag paneer, paneer tikka masala, mattar paneer.
Recipe type: Everyday
Cuisine: Indian
Serves: 6
  1. Keep one gallon organic milk out of the refrigerator for at least 20 minutes. Add ¼ cup water in Instant Pot.
  2. Add one gallon milk in the pot and close the lid. Switch Instant Pot and select Yogurt mode. Hit adjust button and you will see Boil. Wait for few seconds and Boil mode will beep and will be automatically selected.
  3. When the milk boils you will hear beep sound from Instant Pot.
  4. Hit Cancel and open the lid and now select Saute mode.Take a ladle and slowly stir the milk.
  5. Add few drops of vinegar from your ¼ cup vinegar and wait for one minute.
  6. When you see milk is curdling slowly add few more drops of vinegar.
  7. When milk is fully curdled, you will see paneer separated from milk and lot of whey left behind.
  8. Hit cancel to turn off Saute mode and switch off Instant Pot.
  9. Slowly start adding separated paneer with ladle to the cheese cloth covered strainer kept on the bowl.
  10. When all the paneer is shifted to the strainer slowly tie knot to the cheese cloth and lift it.
  11. Note: This is extremely hot be very cautious when handling hot things.
  12. Shift paneer in the mold kept inside the second bowl.
  13. Close the paneer mold and keep heavy weight on top. I have used mortar pestle.
  14. Keep this undisturbed for two to three hours. Now remove the paneer from the mold.
  15. Keep paneer in the bowl and add water, ensure that paneer is fully immersed in water. Keep this bowl in the refrigerator.
  16. Note: More details with pictures are shared in the post.
1. Adding water before you boil milk helps in preventing milk from sticking to the base.
2. I have tried different brands of vinegar but found Heinz distilled white vinegar most effective.
3. Always add vinegar very slowly, do not rush. ¼ cup vinegar is sufficient to make paneer from one gallon whole milk.
4.Trick is to add few drops wait and then proceed.
5. I have got best results in making firm paneer with vinegar not with lemon or curd.
6.The round shape like a cake is using the paneer making mold I got from India. You can check Indian grocery stores for this mold.
7.If you don’t have paneer making mold then tie the paneer in cheese cloth. Keep it on a flat surface and put heavy weight on top of it. Rest of the process is same.
8.Keep paneer immersed in water as it keeps paneer fresh for days. I saw best results in making firm paneer when I refrigerate it and use it after 2 days.
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