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. It is easily available in grocery stores or you can make your own at home using stove top or Instant Pot. It is relatively easy to make Paneer at home as it does not require ageing or culturing. I have been making my own paneer at home ever since I got my Instant Pot a year back.
In this detailed blog post, I am sharing process of making paneer or cottage cheese using Instant Pot. To make paneer you will need the following ingredients:
- One gallon organic whole milk
- 1/4 cup- Heinz distilled white vinegar
- Cheese cloth
- 2 big bowls
- Strainer
- Paneer making mold (steel mold is recommended, but if not available, you may use a plastic tofu mold)
- Weight- I have used mortar pestle
Instant Pot Paneer making process:
- Keep one gallon organic milk out of the refrigerator for at least 20 minutes. The milk needs to come close to the room temperature.
- Now add ¼ cup water in Instant Pot. Adding water helps in preventing milk from sticking to the bottom.
- Now add the one gallon milk in the pot and close the lid.
- Switch on Instant Pot and select Yogurt mode. Hit adjust button and you will then see Boil. Wait for few seconds and Boil mode will beep and be automatically selected.
- Boiling milk will take time so begin your prep for next steps.
- Put a two fold layer of cheese cloth on the strainer and get two big clean bowls ready.
- We need big bowls as we will be collecting a lot of whey. Put the strainer with cheese cloth on one bowl and put paneer making mold without cover in the second bowl.
- When the Boil mode is complete you will hear beeping sound from the Instant Pot.
- Hit cancel and open the lid. Select Saute mode, get a ladle and slowly stir the milk.
- Add few drops of vinegar from your 1/4 cup vinegar and wait for one minute.
- When you see milk is curdling add few more drops of vinegar and wait. Wait yes, wait for one more minute.
- Limit adding not more than ¼ cup vinegar and adding it very slowly as it will give you the green colored whey.
- When milk is fully curdled, you will see paneer separated from milk and lot of whey. Hit cancel to turn off Saute mode and switch off Instant Pot.
- Slowly start adding separated paneer with ladle to the cheese cloth covered strainer.
- When all the paneer is shifted to the strainer slowly tie knot to the cheese cloth and lift it. Note: This is extremely hot be very cautious when handling hot things.
- Shift paneer in the mold kept inside the second pot.
- Close the paneer mold and keep heavy weight on top. I have used mortar pestle.
- Leave this bowl undisturbed for two or three hours. Now open the mold and take paneer out.
- Keep paneer in the bowl and add water, ensure that paneer is fully immersed in water. Keep this bowl in the refrigerator.
- Note: I have inverted the paneer in the above picture and then immersed it in water in the bowl.
- I use paneer only after two days of refrigeration. As this gives paneer enough time to be firm and not crumble.
Try my other easy Instant Pot Recipes like Instant Pot Dal Makhni or Instant Pot Chicken Tikka Masala. For more recipes check my Instant Pot recipe Index.
I hope you enjoy this recipe. If you give this recipe a try, do let me know. Leave a comment, Pin it, or take a picture and tag it #cookingyoulove on Instagram. I would love to know how it turned out for you.
Instant Pot Paneer- How to make Paneer or Cottage Cheese in Instant Pot
Prep time
Cook time
Total time
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.
Author: Cookingyoulove
Recipe type: Everyday
Cuisine: Indian
Serves: 6
Ingredients
- One gallon organic whole milk
- ¼ cup- Heinz distilled white vinegar
- Cheese cloth
- 2 big bowls
- Strainer
- Paneer making mold (steel mold is recommended, but if not available, you may use a plastic tofu mold)
- Weight- I have used mortar pestle
Instructions
- Keep one gallon organic milk out of the refrigerator for at least 20 minutes. Add ¼ cup water in Instant Pot.
- 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.
- When the milk boils you will hear beep sound from Instant Pot.
- Hit Cancel and open the lid and now select Saute mode.Take a ladle and slowly stir the milk.
- Add few drops of vinegar from your ¼ cup vinegar and wait for one minute.
- When you see milk is curdling slowly add few more drops of vinegar.
- When milk is fully curdled, you will see paneer separated from milk and lot of whey left behind.
- Hit cancel to turn off Saute mode and switch off Instant Pot.
- Slowly start adding separated paneer with ladle to the cheese cloth covered strainer kept on the bowl.
- When all the paneer is shifted to the strainer slowly tie knot to the cheese cloth and lift it.
- Note: This is extremely hot be very cautious when handling hot things.
- Shift paneer in the mold kept inside the second bowl.
- Close the paneer mold and keep heavy weight on top. I have used mortar pestle.
- Keep this undisturbed for two to three hours. Now remove the paneer from the mold.
- Keep paneer in the bowl and add water, ensure that paneer is fully immersed in water. Keep this bowl in the refrigerator.
- Note: More details with pictures are shared in the post.
Notes
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.
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.
Thanks for sharing this recipe! Store-bought paneer can be so expensive. It’s great to know how easy it is to make in the Instant Pot
Thanks Neena, its clean and easy to make paneer at home.
Himani, have you ever tried making low fat paneer, with low fat milk?
Yes, Veena I have tried using low fat milk to make paneer. There were issues, a lot of milk got stuck to the bottom of the pot and paneer was very crumbly. I therefore only use whole milk to make paneer.
2 questions.
1. Once the paneer is in the cheese cloth, I usually rinse the cloth (to remove lemon smell), and squeeze out extra water while it hangs. Do I need that step?
2. When you remove the paneer from the mold, you said to immerse it in water for 2 days. Do you mean soak the entire paneer in water for the entire time?
Thank you for the recipe and other recipes from your blog.
Hello,
1. I do not rinse paneer in water and use vinegar. I dont have issues with smell. If you are using it for sweets like cheena for rasgulla etc. Then you might have to wash it.
2. Yes soak the paneer taken out from the mold in water completely and keep in refrigerator. Soaking in water makes it firm and keeps it fresh.
Am glad you liked the recipes I have shared on my blog.
Hi
Love your recipes. The paneer mold in the link is not available on Anazon My husband is going to India next week. so if I could possibly get the dimensions of your mould it would be very helpful.
Thanks
Bhavna
Thanks Bhavna. For Paneer mold I got from India these are the dimensions: Diameter is aprox 5.4 inches and height is 2.5 inches. Other alternative is Tofu Press, only difference will be you will get a rectangular block.
The paneer turned out great Himani . Thanks for sharing.
Thanks for letting me know.
[caption id="" align="alignright" width="200"]
Is it a white Chocolate Cake or Paneer….thank you Himani[/caption]
Excellent recipe, Thank you Himani
Thank you!!
Hi Himani,
Thanks for sharing the recipe. The paneer came out great. How long can you store the paneer in water in the fridge. I made it last week and did not get a chance to use it. Do you think its has gone bad?
Hi, I think it should be good to use. Try to use it max in ten days.
Can you half this recipe and only use 1/2 gallon of milk? Does it change the time in the Instant Pot at all? Thanks!
Hi Kat, You can surely make paneer with 1/2 gallon of milk. I do think the boiling time in Instant Pot will reduce. One thing to note reduce the vinegar to curdle the milk. If you have more questions do let me know.
I tried it tonight and it came out great! I used a 1/2 gallon of whole milk and little less than 1/8 cup vinegar and waited between drops like you instructed.
Thank you sooo much! Paneer is one of my favorite things and it’s so expensive in the Indian groceries around here. You’ve made my day. 🙂
I am so glad it worked out. Its our favorite at home too.
When you run the yogurt setting on the instant pot with the lid closed, do you have the valve opened so it is set to the steam setting? Or is it sealed like when you are trying to bring the pot to pressure?
I’m so excited to try your recipe!
Hi Katie, The vent is sealed as you are boiling the milk. You said it right we are bringing the pot to pressure. If you have more questions do let me know.
Thank you Himani! I am so excited and just really don’t want to mess it up! I appreciate the advice.
If we have machines without yogurt setting…..just set to manual for 3 minutes? Then natural release?
Thank you for an awesome and easy recipe! I used 1% milk – it came out perfect. Yield from 1 gallon 1% milk = 19 ounces. Pressed in a tofu press for 3 hours. This is a lifesaver for high protein vegetarian dinners.