Learn how to make Instant Pot paneer, also known as Indian cottage cheese. My homemade version comes together easily in a pressure cooker and requires very little hands-on time. Paneer is a soft Indian cheese that holds its shape when heated, making it perfect for a wide range of dishes. This Instant Pot recipe is low carb, keto friendly, gluten free, and completely vegetarian.
If you have made my low sodium cottage cheese recipe, the process of making paneer will feel familiar. When heated milk is mixed with an acid, the curds separate from the whey. For cottage cheese, we combine the curds with cream, and for paneer, we press the curds into a firm block before cutting them into cubes. It is wonderfully simple!
🧀 Instant Pot Paneer Ingredients
You only need two ingredients to make paneer in an Instant Pot:
- 8 cups milk
- 6 tablespoons white vinegar
A printable recipe card is included below.
I have made paneer with whole milk, 2% milk, and skim milk, and all of them work. You can also use half and half or cream. Higher fat options tend to make a less crumbly cheese, which is why they are usually recommended.
Do not use UHT milk, since it will not form proper curds. I also do not recommend plant-based milks. Soy milk will give you something closer to tofu, and almond or oat milk will not set without added thickeners.
For the best flavor, use fresh lemon juice or vinegar, not bottled lemon juice. Lemon juice creates a milder cheese without a sharp aftertaste. The curds made with lemon juice are softer than curds made with vinegar, so press them well to form a firm block that cuts cleanly into cubes.
Yields can vary between batches and methods. I usually get a slightly smaller yield with the pressure cooker method, but the ease of using the Instant Pot makes the small loss worth it.
Equipment
Here’s the kitchen equipment you need to make paneer in Instant Pot:
- Instant Pot
- Cheesecloth
- Colander
- Paneer Press
- Wooden Spoon
- Candy Thermometer (not needed for pressure cooker paneer)
Cheesecloth is essential for draining the whey from the curds. I highly recommend Olicity Cheesecloth, since it is washable and reusable. The thin, single use cheesecloth sold in many stores may cost more over time.
When I first made paneer, I used a cheese press, but the results were always slightly crumbly and never cut into perfect cubes. I later discovered that a tofu press works even better. This tofu press is fantastic, and I use it in my air fryer tofu recipe. It presses paneer just as well.
Whenever you need to stir something in an Instant Pot, choose a wooden spoon rather than a metal utensil. I scratched the bottom of my first Instant Pot with metal tools, and I hope you can avoid that mistake.
🥛 How to Make Paneer in the Instant Pot (Pressure Cooker)
Add the milk and vinegar to your Instant Pot and stir gently. Place the lid on the pot and close the vent.
Cook on low pressure for 3 minutes. Let the pressure release naturally for 15 minutes, then open the vent with care.
Chef’s Tip
If the lowest setting on your pressure cooker is 5 minutes, follow the yogurt setting instructions in the next section instead. Five minutes is too long and the milk may scorch.
Drain the whey from the curds by pouring the mixture into a large colander lined with several layers of cheesecloth. If some curds cling to the pot, gently loosen them with a wooden spoon after most of the liquid has been poured out.
Gather the edges of the cheesecloth and twist them to form a ball, squeezing out more liquid. Spread the curds in an even layer inside a cheesecloth lined tofu press. Cover the curds with another layer of cheesecloth, then secure the lid of the press according to the instructions.
Press the paneer for 30 to 60 minutes. Remove it from the press, unwrap it gently, and refrigerate it for several hours. Chilling helps the paneer firm up before you cut it into cubes.
How to Press Paneer
The firmness of your paneer depends on how well it is pressed. If you are on a very tight budget and do not have a cheese press, you can press the cheese between two plates. Wrap the curds in cheesecloth first, then place something heavy on the top plate, such as a stack of books or a piece of cast iron cookware.
Why is my paneer crumbly?
Paneer often becomes crumbly when lowfat milk is used or when the cheese is not pressed long enough to remove excess moisture. It may also fall apart if it has not been refrigerated for several hours after pressing. A reliable tofu press and proper chilling will help the paneer hold together.
️⏲️ How to Make Paneer in an Instant Pot (Yogurt Maker Setting)
Pour the milk into the Instant Pot and select the yogurt setting on high. Keep the lid off. Whisk the milk occasionally so it does not stick to the pot.
When the cycle is done, check that the milk has reached 180F (82C) with a candy thermometer. If it has not, switch to the high sauté setting and heat it until it reaches the proper temperature.
Once the milk reaches 180F (82C), remove the inner pot from the Instant Pot base and stir in the vinegar right away. You should see the yellow whey begin to separate from the curds. Let the mixture cool at room temperature for about 30 minutes.
Line a colander with several layers of cheesecloth. Pour the curds and whey into the lined colander and let everything drain for 5 minutes. The curds will remain in the cloth while the whey drains out.
Gather the edges of the cheesecloth to form a tight ball of curds. With clean hands, squeeze gently over the sink to remove more whey. If you are worried about a lingering vinegar taste, you can rinse the curds under gently running water and squeeze again.
Unwrap the cheesecloth and place the curds in a cheese press or a cheesecloth-lined tofu press. Spread them into an even layer. Press for 30 to 60 minutes as described earlier.
Refrigerate the paneer for several hours until it firms into a solid block, then cut into cubes.
Stovetop Directions
You can also follow these steps on the stovetop. Use a medium saucepan and a candy thermometer to make paneer on the stove.
How to Store Paneer
To store paneer, wrap it in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3-4 days. Paneer also freezes well. Let it thaw fully in the fridge before using it in your favorite Indian dishes.
How to Use Paneer Whey
You can discard the whey or save it for another recipe. I usually discard it because it has a strong vinegar or lemon flavor, but it can be used to cook lentils or other legumes.
You can also add a small amount of whey to doughs that include an acid. Many people use whey in roti or naan recipes. A splash can also be stirred into curries.
🥣 How to Use Paneer in Recipes
The mild flavor of paneer makes it a perfect blank canvas for your favorite Indian Instant Pot recipes. It works beautifully in both sweet and savory dishes. Here are a few popular savory options:
- Instant Pot Paneer Biryani
- Instant Pot Paneer Korma (and other Instant Pot Paneer curries)
- Matar Paneer (AKA Mutter Paneer)
- Paneer Tikka Masala
You can also try my rich and delicious Instant Pot Palak Paneer Recipe made with cream and dried fenugreek leaves (methi). If you already have the paneer ready, this one is a must.
Instant Pot Paneer (Pressure Cooker Recipe)
Learn how to make Instant Pot paneer, also known as Indian cottage cheese. My homemade version comes together easily in a pressure cooker!
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine Indian
Servings 3
Calories 209 kcal
Please leave a comment below 😊
How to Make Pressure Cooker Paneer:
-
Add the milk and vinegar to your Instant Pot and stir gently. Place the lid on the pot and close the vent.
- Cook on low pressure for 3 minutes. Let the pressure release naturally for 15 minutes, then open the vent with care. Chef’s Tip: If the lowest setting on your pressure cooker is 5 minutes, follow the yogurt setting instructions in the next section instead. Five minutes is too long and the milk may scorch.
-
Drain the whey from the curds by pouring the mixture into a large colander lined with several layers of cheesecloth. If some curds cling to the pot, gently loosen them with a wooden spoon after most of the liquid has been poured out.
-
Gather the edges of the cheesecloth and twist them to form a ball, squeezing out more liquid. Spread the curds in an even layer inside a cheesecloth lined tofu press. Cover the curds with another layer of cheesecloth, then secure the lid of the press according to the instructions.
-
Press the paneer for 30 to 60 minutes. Remove it from the press, unwrap it gently, and refrigerate it for several hours. Chilling helps the paneer firm up before you cut it into cubes.
How to Make Instant Pot Paneer (Using Yogurt Setting):
-
Pour the milk into the Instant Pot and select the yogurt setting on high. Keep the lid off. Whisk the milk occasionally so it does not stick to the pot.
-
When the cycle is done, check that the milk has reached 180°F (82°C) with a candy thermometer. If it has not, switch to the high sauté setting and heat it until it reaches the proper temperature.
-
Once the milk reaches 180°F (82°C), remove the inner pot from the Instant Pot base and stir in the vinegar right away. You should see the yellow whey begin to separate from the curds. Let the mixture cool at room temperature for about 30 minutes.
-
Line a colander with several layers of cheesecloth. Pour the curds and whey into the lined colander and let everything drain for 5 minutes. The curds will remain in the cloth while the whey drains out.
-
Gather the edges of the cheesecloth to form a tight ball of curds. With clean hands, squeeze gently over the sink to remove more whey. If you are worried about a lingering vinegar taste, you can rinse the curds under gently running water and squeeze again.
-
Unwrap the cheesecloth and place the curds in a cheese press or a cheesecloth-lined tofu press. Spread them into an even layer. Press for 30 to 60 minutes as described earlier.
-
Refrigerate the paneer for several hours until it firms into a solid block.
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💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). Paneer is a dairy food that provides high-quality vegetarian protein. A 2-ounce serving (57g) contains about 12 grams of protein, according to Cronometer. Using low fat milk increases the protein per calorie, while whole milk results in a slightly higher calorie content.
Paneer is also a source of a variety of essential vitamins and minerals. It provides calcium and phosphorus, as well as riboflavin and vitamin A.
The type of milk used will influence the flavor, texture, and calorie content. Choose the milk that fits your preferences and the result you want.
Nutrition information is for one 2-ounce serving (57g). Values are based on data from Cronometer and will vary depending on your yield and whether you use whole milk or a reduced fat option.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Calories: 209kcalCarbohydrates: 1gProtein: 12gFat: 17gSaturated Fat: 10.9gPotassium: 51.6mgVitamin A: 11.9% DVCalcium: 37.5% DVIron: 1.8% DV
Keywords paneer in instant pot, paneer instant pot
FAQs
How to make paneer from yogurt?
I’ve heard that plain yogurt can be used instead of vinegar to make paneer. I haven’t tried it yet, but it seems like a fun experiment if you need an alternative.
What’s a good vegan substitute for paneer?
My favorite dairy free substitute for paneer is tofu! Cubed extra-firm tofu works well in curries, while firm silken tofu is perfect for desserts. It’s an easy way to make Indian dishes vegan while adding plant-based protein.
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
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