Instant Pot Palak Paneer | Easy 30‑Minute Spinach Paneer Gravy

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Why use the Instant Pot for Palak Paneer? It cooks spinach quickly, prevents splattering, and keeps the cooking surface clean.

Can I skip pressure cooking and use sauté mode only? Yes — sauté mode works, but spinach takes slightly longer to cook down.

Why add sugar while sautéing onions? A pinch enhances caramelization and balances the spinach’s earthy flavor.

Can I replace milk with cream? Yes — heavy cream or evaporated milk makes the gravy richer.

Do I need to soak paneer before adding? No — just keep it at room temperature for a few minutes; it softens perfectly in the gravy.

Can I add tomatoes? Yes — tomatoes add tang and depth; sauté them with onions.

Why add jalapeños at the end? They retain freshness and give a mild heat without overpowering the spinach flavor.

Can I make this on the stovetop? Absolutely — follow the same steps in a pan and simmer until the gravy thickens.

Other Spinach based recipes

Instant Pot Palak Paneer

Rich and tasty Palak Paneer in Instant pot. Gravy can be prepared in less than 30 minutes using Instant pot (Electric Pressure Cooker). Spinach paneer gravy goes well with Roti/ paratha/ variety rice etc.

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Course: Gravy

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Vidya Srinivasan

Ingredients

• Spinach - 7 cup
• Paneer - 400g cut into pieces
• Onion - 1 big
• Garlic - 4
• Ginger - 1 tbsp
• Milk - 1 cup
• Water - 2 cup
• Green chilli - 1
• Jalapenos - 1/2 remove seeds and roughly chopped
• Salt - as needed
• Sugar - pinch
• Poppy seed - 1/4 tsp
• Fennel seed - 1/4 tsp
• Garam masala - 1/2 tsp
• Kitchen king masala - 1/2 tsp
• Chilli powder - 1/4 tsp
• Cashew - 3
• Butter - 1 tbsp
• Oil - 1/2 tbsp

Instructions

• Add oil to the instant pot and turn on IP in saute mode and the oil gets hot
• Add fennel seeds and poppy seeds; let it splutter
• Add onion, garlic, ginger, salt and saute for 2-3 minutes. Sprinkle some water if onions stick to the pot
• Add a pinch of sugar and cook till onions are translucent
• Add cashew, spinach saute till the spinach is soft and cooked
• Add all the masals and cook for a minute; turn off IP. Let it cook down
• Grind the mixture into a fine paste without adding water
• Grind the mixture into a fine paste
• In the instant pot add butter, ground paste, 2 cups of water,salt (if required) and paneer and cook in maual mode for 3 minutes high temperature. Release the pressure immediately
• Open the IP carefully add jalapenos and milk; cook for 5 minutes. Palak paneer is ready

Video

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Notes

1. 1/4 cup of Heavy cream/ evaporated milk can be added instead of milk
2. Palak paneer can be made in pan on stove instead of Instant pot
3.  Adjust the spice level according to your spice level
4. Tomatoes can be added for extra flavour
5. Before closing the IP make sure paneer is not stick to the bottom otherwise paneer might become brown and stick to the pan
6.  While sauting onion if the onion stick to the pan and become brown, sprinkle some water and cook
7.  Whole garam masala can be used for extra flavour
   8.immersion blender can be used for grinding
   9. No need to soften the paneer in hot water. Keep the paneer out for few minutes and cook directly. Paneer will be soft

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Ingredients:

Spinach – 7 cup 

Paneer – 400g, cut into pieces

Onion – 1 big 

Garlic – 4

Ginger – 1 tbsp

Milk – 1 cup 

Water – 2 cups 

Green chilli – 1

Jalapenos – 1/2,  remove seeds and roughly chop

Poppy seed – 1/4 tsp

Fennel seed – 1/4 tsp

Garam masala – 1/2 tsp

Kitchen king masala – 1/2 tsp

Chilli powder – 1/4 tsp

Cashew – 3

Salt – as needed

Sugar – pinch

Butter – 1 tbsp

Oil – 1/2 tbsp

How to make palak paneer with step-by-step pictures

• Add oil to the instant pot and turn on the IP in saute mode; the oil gets hot
• Add fennel seeds and poppy seeds; let it splutter
• Add onion, garlic, ginger, salt, and saute for 2-3 minutes. Sprinkle some water if onions stick to the pot
• Add a pinch of sugar and cook till onions are translucent
• Add cashew and spinach; saute till the spinach is soft and cooked
• Add all the masalas and cook for a minute; turn off the IP. Let it cook down
• Grind the mixture into a fine paste without adding water
• In the Instant Pot, add butter, ground paste, 2 cups of water, salt (if required), and paneer. Mix it well and make sure paneer is not sticking to the bottom. Cook in manual mode for 3 minutes at high temperature. Release the pressure immediately
• Open the IP carefully; add jalapenos and milk; cook for 5 minutes. Palak paneer is ready

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