• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Cooking you love

Food Blog with simple, healthy and delicious recipes using everyday ingredients.

  • Home
  • Instant Pot Recipes
  • All Recipes
    • Appetizers & Snacks
    • Breakfast
    • Lunch
    • Dinner
  • Essential Spices
  • About
    • Who I am
    • Ask Me!
    • Photo & Recipe Policy
    • PRIVACY & DISCLOSURE

Instant Pot Paneer- How to make Paneer or Cottage Cheese in Instant Pot

January 26, 2017 by Himani 23 Comments

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.

Instant Pot Paneer

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:

Instant Pot Paneer

  • 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.

Instant Pot Paneer

  • 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.Instant Pot PaneerInstant Pot Paneer
  • Close the paneer mold and keep heavy weight on top. I have used mortar pestle.

Instant Pot Paneer

  • Leave this bowl undisturbed for two or three hours. Now open the mold and take paneer out.

Instant Pot Paneer

  • 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.

4.5 from 2 reviews
Instant Pot Paneer- How to make Paneer or Cottage Cheese in Instant Pot
 
Save Print
Prep time
20 mins
Cook time
2 hours
Total time
2 hours 20 mins
 
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
  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.
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.
3.5.3208

 

Filed Under: Featured, Instant pot Tagged With: paneer

Previous Post: « Instant Pot Rajma Masala
Next Post: Instant Pot Indian Coconut Chicken Curry »

Reader Interactions

More Instant Pot Recipes

Instant Pot Almond Chicken Curry is an easy to make, delicious Indian chicken curry. This chicken curry is rich, creamy and a filling side dish. This dish gets rich texture and flavor from almond paste.
Instant Pot Indian Quinoa Pilaf and Moong Dal
Instant Pot Achari Aloo is a simple, flavorful and tangy potato dish. Potatoes are pressure cooked with dry Indian spices. making them flavorful by evenly coating each piece. This is a easy to make recipe ready in just under 10 minutes!
Pressure cooker Chickpea Bulgur Pilaf
Instant Pot Rajma Masala
Instant Pot Chicken Tikka Masala is easy to make, delicious Indian dinner recipe. This is a simple recipe you can make with everyday ingredients from the pantry. This recipe can be served as a quick, delicious dinner for busy weeknights. This is a healthy recipe made with no fattening agents, gravy is made thick with cashew and yogurt paste.

Comments

  1. Neena | Paint the Kitchen Red says

    January 27, 2017 at 8:49 am

    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

    Reply
    • Himani says

      January 27, 2017 at 9:33 am

      Thanks Neena, its clean and easy to make paneer at home.

      Reply
  2. Veena says

    January 27, 2017 at 11:43 am

    Himani, have you ever tried making low fat paneer, with low fat milk?

    Reply
    • Himani says

      January 27, 2017 at 3:58 pm

      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.

      Reply
  3. VK Shah says

    January 27, 2017 at 1:59 pm

    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.

    Reply
    • Himani says

      January 27, 2017 at 4:03 pm

      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.

      Reply
  4. Bhavna says

    February 9, 2017 at 1:01 pm

    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

    Reply
    • Himani says

      February 9, 2017 at 1:26 pm

      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.

      Reply
  5. Reema Mirje Patel says

    February 19, 2017 at 5:35 pm

    The paneer turned out great Himani . Thanks for sharing.

    Reply
    • Himani says

      February 19, 2017 at 8:46 pm

      Thanks for letting me know.

      Reply
  6. Reema says

    February 24, 2017 at 7:38 am

    [caption id="" align="alignright" width="200"]Paneer
    Is it a white Chocolate Cake or Paneer….thank you Himani[/caption]

    Reply
  7. Chandana says

    March 9, 2017 at 7:00 pm

    Excellent recipe, Thank you Himani 

    Reply
    • Himani says

      March 10, 2017 at 9:02 am

      Thank you!!

      Reply
  8. Piyush koria says

    May 25, 2017 at 9:46 am

    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?

    Reply
    • Himani says

      May 25, 2017 at 10:00 am

      Hi, I think it should be good to use. Try to use it max in ten days.

      Reply
  9. Kat says

    June 19, 2017 at 2:56 pm

    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!

    Reply
    • Himani says

      June 21, 2017 at 10:18 am

      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.

      Reply
      • Kat says

        June 24, 2017 at 6:57 pm

        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.  🙂

      • Himani says

        June 25, 2017 at 12:51 pm

        I am so glad it worked out. Its our favorite at home too.

  10. Katie says

    July 11, 2017 at 3:02 pm

    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!

    Reply
    • Himani says

      July 12, 2017 at 9:25 am

      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.

      Reply
      • Katie Griffith says

        July 12, 2017 at 9:36 am

        Thank you Himani! I am so excited and just really don’t want to mess it up! I appreciate the advice.

  11. Tiffany says

    October 29, 2018 at 5:58 pm

    If we have machines without yogurt setting…..just set to manual for 3 minutes? Then natural release?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’M HIMANI!

I share simple, healthy and delicious recipes using everyday ingredients. I live with my husband and daughter in Santa Barbara, California. My favorite things include traveling, reading and mint chocolate. Read More


Copyright © 2019 — www.cookingyoulove.com • All rights reserved. • Privacy Policy

Powered by Genesis Framework on WordPress