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    Home » Recipes » Curry

    Paneer Butter Masala - Instant Pot Pressure Cooker

    December 5, 2022 . By Meeta Arora . 176 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Paneer Curry garnished with cilantro and naan on the side or to dip in the sauce

    Paneer Butter Masala, a favorite at Indian restaurants, made in the Instant Pot or a traditional Pressure Cooker.  This dish is also popularly known as Paneer Makhani.

    Chunks of paneer or cottage cheese cooked in a mildly spiced tomato gravy. Delicious and very easy to make Paneer Butter Masala in the instant pot

    Paneer Butter Masala has chunks of paneer or cottage cheese cooked in a mildly spiced onion tomato gravy.  It is so smooth and creamy that you will not want to stop eating it.   My daughter is a very very picky eater and has repeatedly requested this paneer dish, so I can attest that it is very kid friendly.

    If you like paneer, check out other instant pot recipes - Palak Paneer, Paneer Tikka Masala and Matar Paneer.

    How to make Instant Pot Paneer Butter Masala? - A different preparation 

    The preparation for this paneer butter masala is very different than the usual onion-tomato gravy.  Usually to make gravy, we first sauté onions and then sauté tomatoes. However this one is done in a completely different way.

    Paneer Butter Masala Instant Pot Pressure Cooker

    Add all the ingredients, except paneer, cream and honey in the instant pot and pressure cook for 8 minutes.  You don't need to finely chop the onions and tomatoes, as we are going to blend them later.  This is also the reason, I suggest to add the whole spices in a pouch made from thin cheesecloth or a spice bag.  This helps to get the flavor, but you can also remove it before blending.

    Then blend the cooked ingredients using an immersion blender or in a regular blender.  I used my immersion blender, which I could use directly in the pot.  If using a regular blender, you would have to pour the contents into the blender and may need to let them cool before blending. Then pour them back to the instant pot after blending.  The gravy is now ready. Add cream, honey and paneer chunks. Stir and let the curry rest for 5 minutes.

    Paneer butter masala is ready.  Garnish with some kasoori methi or cilantro and enjoy with naan, roti or rice.

    Chunks of paneer or cottage cheese cooked in a mildly spiced tomato gravy. Delicious and very easy to make Paneer Butter Masala in the instant pot. Great to dip naan.

    Isn't it a lovely color?  And the most easy dish to prepare? This is my go to dish when I have not done much preparation...and oh, perfect to serve if you have guests coming over.

    Love this gravy?  Make it a dip with naan and serve it as an appetizer. This used to be a complimentary appetizer served at an Indian restaurant I frequently visited in Chicago.

    This gravy also freezes well. Prepare in advance and freeze. Then when needed, defrost, give a boil and add chunks of paneer. And why only paneer, you can add green peas & paneer to make matar paneer or add green peas & sliced mushrooms to make mushroom matar. See notes for variations.

    Don't forget to check out my post on 23 Best Instant Pot Indian Recipes. 

    Tried this recipe?Give a rating by clicking the ★ below
    Instant Pot Paneer Butter Masala topped with cilantro and cream with naan bread on the side

    Paneer Butter Masala - Instant Pot Pressure Cooker

    Meeta Arora
    Chunks of paneer or cottage cheese cooked in a mildly spiced tomato gravy. This Paneer Butter Masala is so delicious and very easy to make in the instant pot. 
    4.85 from 176 votes
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    Servings: 4
    Calories: 302
    Course: Main Course
    Cuisine: North Indian
    Diet: Gluten-free, Vegetarian
    Method: Instant Pot/Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins

    Ingredients
     
     

    • 1 lb Paneer or Cottage cheese chunks
    • 2 tablespoon Butter
    • 1 Green chili pepper (optional)
    • 1 teaspoon Cumin seeds (Jeera)
    • 1 Onion cut in large pieces
    • 1 tablespoon Ginger minced
    • 1 tablespoon Garlic minced
    • 4 Tomato cut in large pieces
    • ¼ cup Cashews
    • 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
    • ¼ cup Water
    • ¼ cup Cream heavy whipping or coconut cream
    • 1 tablespoon Honey
    • 1 teaspoon Salt adjust to taste

    Spices

    • ½ teaspoon Ground Turmeric (Haldi powder)
    • 1 teaspoon Coriander powder (Dhaniya powder)
    • ½ teaspoon Ground Cumin (Jeera powder) or Garam Masala
    • 1 teaspoon Cayenne or Red Chili powder adjust to taste

    Whole Spices

    • 1 inch Cinnamon (Dalchini)
    • 5 Green Cardamom (Elaichi)
    • 2 Black Cardamom (Moti Elaichi)
    • 1 teaspoon Black Peppercorns
    • 1 teaspoon Cloves (Laung)
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    Instructions
     

    • Make a spice pouch by adding the whole spices to a cheesecloth. Tie it such that the spices cannot come out of it.
    • Except paneer, cream and honey, add all ingredients and spice pouch to the Instant Pot including the spices. Close lid with vent in sealing position. 
    • Set the instant pot to manual or pressure cook mode on high pressure for 8 minutes.
    • After the instant pot beeps, release the pressure naturally.
    • Remove the spice pouch carefully. Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot. 
    • Add the cream and honey. Stir into the sauce. 
    • Add paneer chunks. Stir them into the sauce and let it rest for 5 minutes. You can cover with a glass lid. 
    • Paneer Butter Masala is ready to be served. Garnish with dry fenugreek leaves or cilantro.

    Video

    Notes

    Don't have a spice bag: If you dont have a spice bag, you can skip the whole spices, and add about a teaspoon of Garam Masala (adjust to taste) at the end. 
    Freezing: This gravy freezes well. Skip adding the paneer and keep this sauce handy to prepare this or other curries.
    Variations:
    • Matar Paneer / Mushroom Matar / Roasted Cauliflower - You can also add different veggies to this sauce and make delicious curries. All of the veggies can be added after making the sauce. Simmer for 3-4 minutes on saute mode to cook the veggies. 
    • Butter Chicken or Murgh Makhani - You can also cook butter chicken with this recipe. Add chicken thigh pieces on top of the other ingredients before pressure cooking. Cook for 10 minutes at high pressure. Remove chicken and cut into 2-3 inch size pieces. Add back to the sauce. Voila, butter chicken is ready!  (Update: Butter Chicken Recipe here)
    • Love this gravy?  Make it a dip with naan and serve it as an appetizer.
    • Vegan: To make this curry vegan, replace cream with coconut cream and paneer with tofu or vegetables. 
    Make it a meal: Cook white basmati rice pot-in-pot (PIP) when pressure cooking the curry. Check measurements here.
    Inspired by recipe from thegirlthatmadeitall. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Serving: 331gCalories: 302kcalCarbohydrates: 24.69gProtein: 17.16gFat: 16.57gSaturated Fat: 6.987gCholesterol: 37mgSodium: 1041mgPotassium: 655mgFiber: 4.5gSugar: 13.2gVitamin A: 3800IUVitamin C: 52mgCalcium: 180mgIron: 2.9mg
    Keyword best, easy, instant pot, pressure cooker
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

    Check out other Instant Pot Curries you might enjoy:

    • Aloo Gobi
    • Saag Paneer
    • Green Beans and Potato Stir Fry (Aloo Beans)

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      Potato Masala (Batata bhaji)
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      Chicken Karahi
    • instant pot mushroom matar masala garnished with cilantro
      Mushroom Matar Masala (Instant Pot & Stovetop)
    7.0K shares

    Reader Interactions

    Comments

    1. Tori says

      February 19, 2023 at 9:11 am

      This recipe is amazing! And so easy. I adapted it for the stove top by doubling the water. And I used garbanzo beans instead of paneer. Thank you!!

      Reply
      • Meeta Arora says

        March 09, 2023 at 12:38 pm

        Hi Tori - Happy to hear you enjoyed the curry!

        Reply
    2. Vivek Sharma says

      November 16, 2022 at 7:26 pm

      I used two 4 inch cinnamon sticks and my dish became too cinnamony. Could you please add the length of cinnamon sticks and if they should be single layered? Sometimes each stick has multiple layers.

      Reply
      • Meeta Arora says

        December 05, 2022 at 8:45 am

        Hi Vivek - Sorry for the confusion in amount of cinnamon. I just updated the recipe to make it clearer to use about 1 inch cinnamon. Use a single layer. Hope you try the recipe again!

        Reply
        • Vivek Sharma says

          December 27, 2022 at 10:28 am

          Great! Thanks, Meeta! Can't wait to try it again! Huge fan of your recipes!

    3. Reema says

      October 12, 2022 at 12:55 am

      Hi Meeta,
      Love your recipes, I had a question , do I add the cream and honey too incase i need to freeze the batch .I am planning to make this for a group of 15 people. Thank you

      Reply
    4. Mel J says

      August 11, 2022 at 1:24 pm

      Question for you- If you were to double (or triple) this recipe, would you still double the whole spices too?
      Also- so thankful you're sharing your wonderful recipes. Everything I've made from this site has been amazing! Thank you! So glad I found you!

      Reply
      • Meeta Arora says

        September 06, 2022 at 10:52 am

        Hi Mel - Yes, I would suggest to proportionally increase the whole spices. So glad that you are enjoying the recipes from the blog. Thank you for sharing back!

        Reply
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