Saag Paneer – Instant Pot Pressure Cooker

Saag Palak Paneer Instant Pot Pressure Cooker

Saag Paneer in Instant Pot Pressure Cooker.  Saag Paneer is made with cooking mustard leaves and spinach with spices and cottage cheese.  It is delicious and very nutritious.  The best part is with the instant pot, it is very quick to prepare as a one-pot recipe.

“Sarson ka saag te makki di roti”, which means mustard saag with bread made from corn flour, is what my Punjabi family loves for a scrumptious weekend meal.  This is a very common meal made in villages in Punjab.

Mustard leaves have a a very interesting taste, they are slightly bitter but still very pleasing to the palate. See picutre below. That is one of the main reasons to cook them with spinach. I like to prepare saag with both mustard leaves and spinach, it gives the more authentic taste.  If you don’t have mustard leaves at hand, you can prepare it with only spinach as well.  But I warn you, it tastes so much better with mustard leaves.

Mustard Greens

You can eat saag as is, without any additions to it.  In this recipe, I have added paneer to the saag as my daughter loves it.  To make it vegan, you can skip the paneer or replace it with tofu.

Some people add broccoli while preparing saag, which is great too.  You can also add cauliflower.  It helps to get a thicker texture.  I like to add broccoli when I am making plain saag without paneer.

Preparing Saag Paneer in Instant Pot 

This is a very quick, one-pot recipe.  Start the instant pot and add in the ghee, green chili, ginger and garlic.  Then add in the chopped onions and sauté for a few minutes.  The ingredients can be cut into large pieces as we are going to blend them later.

Saag Paneer Instant Pot Pressure Cooker Steps

Then add in the mustard and spinach leaves and cook on manual for 4 minutes.  Release the pressure naturally.  Add in the corn meal (makai ka aata) and use the immersion blender to grind it to a smooth paste.  You can also use a normal blender to grind and then transfer the saag back to the instant pot.

Saag Paneer Instant Pot Pressure Cooker Steps

Add in the paneer and cook it for a few minutes.  Saag Paneer is ready to be served.

Saag Palak Paneer Instant Pot Pressure Cooker

Serve saag paneer with makki ki roti or naan.  Add in a dollop of ghee or butter and enjoy!

Try this easy Saag Paneer recipe and let me know how you like it.  Leave a comment, like our Facebook page or share the recipe on facebook or twitter with #pipingpotcurry. 

You might also like other North Indian recipes on piping pot curry made in a Pressure Cooker


5 from 4 votes
Saag Palak Paneer Instant Pot Pressure Cooker
Saag Paneer - Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Saag Paneer is made with cooking mustard leaves and spinach with spices.
Course: Main Course
Cuisine: North Indian
Servings: 4
Calories: 181 kcal
Author: Piping Pot Curry
  • 1 tbsp Ghee or Oil
  • 1/4 tsp Cumin seeds or Jeera
  • 2 Green Chili Pepper chopped
  • 1" inch Ginger chopped
  • 10 cloves Garlic chopped
  • 2 Onion medium sized. Cut into large pieces
  • 1 bunch Mustard leaves or Sarson chopped. About 9oz
  • 1 bunch Spinach or Palak chopped. About 9oz
  • 10 oz Paneer or Cottage cheese cut into small pieces
  • 2 tbsp Corn meal or Makai ka aata fine ground
  1. Heat ghee in the instant pot in saute mode. Add jeera, green chili, ginger and garlic.
  2. Once the ginger and garlic turns golden brown, add the chopped onions. Saute for 3 minutes.
  3. Add the spices to the instant pot. Then add the mustard greens and spinach.
  4. Change the instant pot setting to manual or pressure cook mode for 2 minutes. When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.

  5. Add in the corn flour. Use an immersion blender to blend the saag to a smooth paste.
  6. Turn on the instant pot in saute mode. Add in the paneer and cook for about 3 minutes.
  7. Saag Paneer is ready to be served.
Recipe Notes
  • To make this recipe vegan, you can skip the paneer or replace it with tofu.
  • If you don't have mustard leaves, you can just make it with spinach.  Just double the quantity of spinach and keep the other ingredients the same.
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 



Nutrition Facts
Saag Paneer - Instant Pot Pressure Cooker
Amount Per Serving
Calories 181 Calories from Fat 47
% Daily Value*
Total Fat 5.2g 8%
Saturated Fat 2.9g 15%
Cholesterol 14mg 5%
Sodium 941mg 39%
Potassium 861mg 25%
Total Carbohydrates 21.2g 7%
Dietary Fiber 5.4g 22%
Sugars 4.8g
Protein 15.3g 31%
Vitamin A 329%
Vitamin C 207%
Calcium 16%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

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


Pin it for later: 

Saag Palak Paneer Instant Pot Pressure Cooker

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

12 thoughts on “Saag Paneer – Instant Pot Pressure Cooker

    1. Thank you, Charles. Just chop the stems a little bit (1-2 inch) at the bottom. Most of the stem can be used as we are going to blend it later. I hope you enjoy the saag.

  1. Stumbled upon your website recently and now it has become my go to place for everything. Made this dish and it is the best sarson ka saag I ever made. I bought a 3 qt instant pot recently and I find that decreasing the time by 1 minute turns the dish out perfectly. I know that the time stated would be perfect for your 6 qt. instant pot. Thank you for the wonderful recipe.

    1. So happy you are enjoying multiple recipes on the blog. I agree that the timing could vary with the 3qt instant pot. I do create the recipes using a 6qt. Would love to hear if you try other recipes. Thank you 🙂

  2. I thought saag paneer usually had heavy cream added to it. Could I add the cream at the very end or should I add before cooking?

    1. Hey Samantha – In traditionally made saag at home, we don’t add any cream, rather add lots of ghee. But yes, in restaurants you will always find cream added. Feel free to add it to your taste. It can be added at the end, along with paneer. Hope you enjoy it!

  3. Thanks, Meeta! I had to hunt around a bit to find mustard greens in my usual grocery stores, but you are 100% right that they are well worth the effort. Your recipe with 50/50 spinach/mustard green leaves outshines spinach-only saag in flavor, most definitely.

  4. LOVED the recipe! Awesome job on it. This is the most flavorful saag paneer I’ve ever had. 🙂 Even my favorite restaurants make it in such a bland way.

    Would chickpeas go well with this saag? I’m not extremely partial to tofu, and I’d like to make a vegan dish using this saag next time.

    1. Hey Amber…so happy you enjoyed the saag paneer. There are any number of variations you can do with saag. I have added tofu, corn, potato or chickpeas. So yes, so try your favorite addition to it ❤️

Leave A Comment

Your email address will not be published. Required fields are marked *