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Not-so-instant -Paneer Butter Masala

Throwback to 8 years ago when I first got my Instant Pot. The marketing...they really sold me on "instant." I pictured myself snapping my fingers and BAM! Gourmet meal. Reality? Not so much. 😂 Like this not-so-instant-Paneer Butter Masala. "Instant" in the sense that I INSTANTLY dumped all the ingredients in there. But let's be real: 

Chopping veggies and paneer? Not instant.

Waiting for the natural pressure release? Definitely not instant.

And let’s not even talk about the mountain of dishes I created. (Who lied about one-pot meals being dish-free?!) 

Also just to be clear, I love my instant pot ❤️.

Ingredients:

  • 1 stick (1/2 cup) unsalted butter
  • 1 large onion, roughly chopped
  • 1 tablespoons ginger-garlic paste
  • 1/4 cup raw cashews, soaked in warm water for at least 30 minutes (drained)
  • Salt, to taste
  • 1 pound paneer, cubed
  • 1 tablespoon kasoori methi (dried fenugreek leaves), crushed
  • 1/2 cup heavy cream or milk (for creaminess, optional)
  • Fresh cilantro, chopped, for garnish

  • Spices from Taste of India bundle

    • 1 tablespoon Kashmiri chili powder
    • 1/2 tablespoon garam masala
    • 1 teaspoon turmeric powder
    • 1/2 tablespoon coriander powder

Instructions:

  1. Dump and Seal:

    • Place the Instant Pot on the "off" setting.
    • Add the stick of butter to the bottom of the Instant Pot.
    • Add the roughly chopped onions, ginger-garlic paste, Kashmiri chili powder, garam masala, turmeric powder, coriander powder, drained soaked cashews, and salt to the Instant Pot.
    • Close and seal the Instant Pot lid.

  2. Pressure Cook:

    • Set the Instant Pot to "Manual" or "Pressure Cook" mode on high pressure for 3 minutes.
    • Once the cooking cycle is complete, allow the pressure to release naturally (NPR). This will take about 10-15 minutes.

  3. Blend:

    • Carefully open the Instant Pot lid after the pressure has fully released.
    • Use an immersion blender to blend the contents of the Instant Pot into a smooth puree.

  4. Sauté and Add Paneer:

    • Set the Instant Pot to "Sauté" mode.
    • Add the cubed paneer to the smooth sauce.
    • Crush the kasoori methi between your palms and add it to the sauce.

  5. Creaminess (Optional):

    • If desired, stir in the heavy cream or milk for a richer, creamier consistency.

  6. Garnish and Serve:

    • Simmer for a few minutes until the paneer is heated through and the sauce has thickened slightly.
    • Garnish with fresh chopped cilantro.
    • Serve hot with rice, naan, or roti.

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