Instant Pot Palak Paneer
Course
Entree
,
Main Dish
,
Side dish
,
Vegetarian
Cuisine
Indian
,
Instant Pot Recipes
Prep Time
15
minutes
Cook Time
Passive Time
15
minutes
30
minutes
Prep Time
15
minutes
Cook Time
Passive Time
15
minutes
30
minutes
Ingredients
1
TBSP
Ghee
5
cloves
garlic
chopped
2
tsp
ginger
minced
1
onion(s)
chopped
2
tomatoes
chopped
2
tsp
cumin
ground
1/4-1/2
tsp
cayenne
or to taste
2
tsp
DIY garam masala
1
tsp
turmeric
1
tsp
Himalayan pink salt
1
lb
spinach
1/2
cup
filtered water
8
ounces
paneer cheese
cut into 1/2 in cubes
Instructions
Choose the sauté setting on the Instant Pot and select More for high heat. Melt the ghee.
Add garlic and ginger, and sauté for 1 minute.
Add onion, tomatoes, cumin, cayenne, garam masala, turmeric and salt, cooking and stirring well for another minute or two. Turn off Instant Pot.
Add Spinach and water. Lock the lid. Set the pressure valve to Sealing. Select the Manual / Pressure Cook setting on High. Cook for 4 minutes.
Do a quick-release to relieve pressure, then remove the lid.
Using an immersion or regular blender, puree the mixture to a smooth consistency, or to your desired consistency.
Turn the Instant Pot back on to Saute on High. Add the paneer, stirring gently until hot.
Adjust seasonings to taste; serve and enjoy!