Instant Pot Palak Paneer is a quick, flavorful one-pot Indian curry made with fresh spinach (palak) and cubes of cottage cheese (paneer). Perfect for weeknight dinners, this easy Instant Pot spinach paneer recipe delivers rich, creamy flavor in under 30 minutes without the fuss of multiple pots and pans.
Looking for more Indian Palak (Spinach) recipes? Here's a collection of Indian Palak recipes.
Jump to:
- Why This Instant Pot Palak Paneer Recipe Works
- Ingredients
- How to Make Instant Pot Palak Paneer
- Stovetop Pressure Cooker Palak Paneer
- Pro Tips
- Variations & Substitutions
- Frequently Asked Questions
- Storage
- Serving Suggestions
- Indian Spinach Recipes
- Instant Pot Palak Paneer
- Pro Tips
- Variations & Substitutions
- Indian Instant Pot Recipes
Why This Instant Pot Palak Paneer Recipe Works
- ✅ 15-20 Minute Prep & Cook Time - Ready fast for busy nights.
- ✅ One-Pot, Minimal Cleanup - Everything cooks in the Instant Pot.
- ✅ Healthy & Nutritious - Spinach rich in vitamins + protein from paneer.
- ✅ Customizable to Taste - Add spice, make it vegan, or adjust creaminess.
You may also like: Sarson Ka Saag, Palak Paneer Paratha, Broccoli Palak Dal, Palak Paratha, & Tofu Palak Paratha.
Ingredients
- Fresh spinach (palak) - 1 lb (can use frozen)
- Paneer (Indian cottage cheese), cubed
- Onion, tomato, ginger & garlic - flavor base
- Aromatic spices: turmeric, garam masala, cumin & coriander
- Ghee or oil for sautéing
- Optional: heavy cream or cashew cream for extra richness
How to Make Instant Pot Palak Paneer
1. Sauté Aromatics
Turn Instant Pot to SAUTE, heat ghee/oil, then add asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.
2. Add Tomatoes & Spices
Add tomatoes, green chili, and ginger. Add spices - coriander powder, cumin powder, and salt to taste. Sauté for 2-3 minutes or until tomato softens.
Add water and deglaze the pot. Turn off sauté.
3. Pressure Cook Spinach
Add spinach, and mix well. Close lid, vent sealed. Turn on the Pressure Cook (high) for 2 minutes.
Note: For fresh spinach, pressure cook for "two" minutes. For frozen spinach, pressure cook for "five" minutes.
4. Blend to a Creamy Puree
Once the Instant pot beeps, do a quick pressure release. Open the lid, and using an immersion blender, blend the spinach to puree, for a creamy consistency.
Note: Blend spinach to puree or the desired consistency. You can puree spinach in a blender. Use extreme caution while blending hot foods. Keep the lid slightly open to let the hot air escape. Use a kitchen towel to cover the lid to avoid any splashes.
5. Finish with Paneer
Optional: Heat a tablespoon of oil in a pan. Add paneer cubes, and sauté the paneer pieces for a couple of minutes on each side or to a light brown color.
Turn ON SAUTE (less), add Paneer, garam masala, and freshly squeezed lemon juice (optional). Mix gently, and bring the mixture to a gentle boil.
Turn OFF SAUTE. Garnish with some cream (optional).
6. Serve & Enjoy
Optional: Prepare the tempering. Heat oil or ghee in a pan, add cumin seeds. Allow seeds to crackle, and turn off the heat. Add Kashmiri Red chili powder, and immediately pour this tempering over the palak paneer.
Pair with naan, roti, or Rice, or jeera rice for a complete meal.
Stovetop Pressure Cooker Palak Paneer
Follow the recipe as discussed earlier. In a stovetop pressure cooker, add all the ingredients, and cook on high heat. After the two whistle(s), turn off the heat. Do a quick pressure release. The rest of the recipe is the same as the instant pot.
Pro Tips
- Deglaze thoroughly after sautéing to avoid the burn notice.
- Don’t overcook spinach - quick pressure and quick release retain vibrant green color.
- Soak store-bought paneer in warm water before using to keep it soft.
- Make it vegan by swapping paneer for tofu and cream for cashew cream.
Variations & Substitutions
- Vegan Version: Swap the paneer for tofu and use coconut cream or cashew cream in place of dairy cream to make this dish vegan-friendly.
- Spicy Kick: If you like your curry with a little more heat, add some chopped green chilies or a dash of cayenne pepper.
Frequently Asked Questions
Yes, palak paneer is perfect for the Instant Pot. The pressure cooking helps soften the spinach quickly while preserving its vibrant color and nutrients. This one-pot method also makes the recipe faster and easier than the traditional stovetop version.
Instant Pot palak paneer is a healthy Indian curry made with spinach, which is rich in iron and vitamins, and paneer, which provides protein and calcium. You can make it even healthier by using less cream or substituting with cashew cream or yogurt.
Yes, frozen spinach works well in Instant Pot palak paneer. Simply increase the pressure cooking time slightly and adjust the water to achieve the desired consistency of the curry.
Storage
- Refrigerator: Up to 3-4 days in an airtight container.
- Freezer: Freeze for up to 1-2 months; thaw overnight before reheating
Serving Suggestions
Instant pot saag paneer goes well with some Indian flatbread - naan, roti, or paratha. I like to serve some homemade yogurt or raita and some salad along with it.
Indian Spinach Recipes
Instant Pot Palak Paneer
Equipment
Ingredients
INGREDIENTS FOR PALAK PANEER
- 1 lb. Spinach (Palak) , fresh or frozen, chopped
- 12 oz. Paneer , cut into bite sized cubes, (around 2 cups)
- 1 medium onion , chopped
- 1 medium tomato , chopped
- 1-2 green chili , chopped, adjust to taste
- 3-4 cloves garlic , chopped
- ½ inch ginger , chopped
- ½ teaspoon lemon juice
- ½ cup water ,adjust to taste
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 2-3 tablespoons fresh cream (optional)
- salt to taste
SPICES
- ⅛ teaspoon asafetida
- 2 teaspoon coriander powder
- ½-1 teaspoon garam masala, adjust to taste
Optional: Tempering
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ⅛ teaspoon Kashmiri red chili powder
Instructions
Instant Pot Palak Paneer
- Turn ON SAUTE (more). When it displays, "HOT", add oil, cumin seeds, asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.Note: You can skip Step1 & Step 2 and use homemade bhuna masala (Indian curry sauce) instead. Combine ¾ cup of bhuna masala with palak, add salt and water, and pressure cook for an easy and delicious meal.
- Add tomatoes, green chili, and ginger. Add spices - coriander powder, and salt to taste. Sauté for 2-3 minutes or until tomato softens.
- Add water and deglaze the pot. Turn off sauté.
- Add spinach, and mix well. Close lid, vent sealed. Turn on the Pressure Cook (high) for 2 minutes.Note: For fresh spinach, pressure cook for "two" minutes. For frozen spinach, pressure cook for "five" minutes.
- Once the Instant pot beeps, do a quick pressure release. Open the lid, and using an immersion blender, blend the spinach to puree, for a creamy consistency.Note: Blend spinach to puree or the desired consistency. You can puree spinach in a blender. Use extreme caution while blending hot foods. Keep the lid slightly open to let the hot air escape. Use a kitchen towel to cover the lid to avoid any splashes.
- Optional: Heat a tablespoon of oil in a pan. Add paneer cubes, and sauté the paneer pieces for a couple of minutes on each side or to a light brown color.
- Turn ON SAUTE (less), add Paneer, garam masala, and freshly squeezed lemon juice (optional). Mix gently, and bring the mixture to a gentle boil.
- Turn OFF SAUTE. Garnish with some cream (optional).
- Optional: Prepare the tempering. Heat oil or ghee in a pan, add cumin seeds. Allow seeds to crackle, and turn off the heat. Add Kashmiri Red chili powder, and immediately pour this tempering over the palak paneer.
Stovetop Pressure Cooker Palak Paneer
- Follow the recipe as discussed earlier. In a stovetop pressure cooker, add all the ingredients, and cook on high heat. After the two whistle(s), turn off the heat. Do a quick pressure release. The rest of the recipe is the same as the instant pot.
Video
Notes
Pro Tips
Deglaze the Pot: Make sure to deglaze the pot to avoid any burnt message. Avoid Overcooking: Spinach loses its vibrant green color or turns dark as it is overcooked. To prevent the spinach from being overcooked, do a quick pressure release. Dish out palak paneer in a serving bowl, as soon as paneer is heated through. If left in the inner pot, it continues to cook, resulting in an overcooked, or dark-colored palak paneer. Blend the Spinach Smoothly: For a silky-smooth texture, make sure the spinach is blended well. You can also use a high-speed blender for an ultra-smooth finish. Use Fresh Spinach for Better Flavor: While frozen spinach works in a pinch, fresh spinach gives a better, more vibrant flavor. If you’re using fresh, make sure to wash it thoroughly before cooking. Adjust the Spice Levels: If you prefer a milder curry, reduce the amount of chili powder or garam masala. You can always add more to suit your taste. Add Paneer Last: To keep the paneer soft, avoid overcooking it. Add it after the spinach is pureed and allow it to warm up in the curry sauce for a few minutes. For store-bought paneer: Soak the paneer pieces in warm water for 10-15 minutes. Soaking paneer in warm water, softens and brings out the fresh flavor in the paneer.Variations & Substitutions
- Vegan Version: Swap the paneer for tofu and use coconut cream or cashew cream in place of dairy cream to make this dish vegan-friendly.
- Spicy Kick: If you like your curry with a little more heat, add some chopped green chilies or a dash of cayenne pepper.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Cathy says
Hi there thank you for sharing this recipe. What can I substitute for the spice that begins with Asafoetida coz I don’t have any right now? Does the flavor change if I don’t have it?
Thank you
Jyoti Behrani says
Hi Cathy,
You can skip asafoetida, recipe works just fine. Thanks!