• Chunks of fresh paneer made in the pressure cooker

Instant Pot Paneer

Recipe updated with a better and easier method, October 2017!

My first attempts at making my own paneer (Indian cottage cheese) were a bit disappointing. I remember crumbly chunks of blandness that I didn’t really know what to do with, nor how to make as good as it possibly can be. Once I’d gotten the knack for making Greek Yogurt in my Instant Pot though, I was bitten by the homemade dairy-product-making-bug and soon enough, I was producing snowy white blocks of the most delicious, mild and creamy homemade cheese you can imagine. Instant Pot Paneer is super fast to make and wonderful to eat.

A block of solid homemade paneer

If the only time you have had cottage cheese is in the form of little ovoid nuggets in a pot full of whey (how it comes in the UK) then this solid block of “cottage” cheese may look unusual to you. But it is the process of making a soft curd-based cheese that makes it cottage cheese – it’s just that the British version stops after the curdling whilst the Indian version is pressed.

When it comes to the curdling process, you need something acidic to denature the proteins and start the clumps forming – I use lemon or lime juice but you could use white distilled vinegar or some yogurt, although you would need more yogurt to get the curdling started. I use citrus as I don’t want a vinegary taste to the cheese, although the most of it is strained off in the whey.


And speaking of the pressing process, my top tip is to be much more forceful when squeezing out the whey than you imagine and get something good and heavy to weight it overnight before use (a couple of cans would do). If you don’t the curds won’t cohere and it will never become smooth textured and solid enough to slice.

After a lot of searching, I found this simple little and super cheap tofu press on Amazon which gives you just the right depth of paneer when using at least 2-litres of milk:

A little pointer regarding the cheesecloth – when the paneer has been pressed, I carefully unwrap the cloth and then rinse under running hot water to get any little chunks off then soap up with washing up liquid before soaking in some Milton (baby steriliser). I throw it in the washing in the machine with my tea towels as well. It’s handy to have for paneer and also yogurt making. Even thick kitchen roll isn’t really strong enough to do all the wringing you need with paneer but it will do if you really don’t want to wait before you try making some (I wouldn’t blame you)!

Chunks of fresh Indian cheese made in the pressure cooker!

Once you have your pristine white cubes of loveliness, you need some ideas for how to cook them. It does need some seasoning so don’t forget to add a little salt to your finished paneer dishes as this is one cheese which has none actually in it. One of the most traditional recipes I know is palak paneer – and the way my friend Richa of My Food Story makes a fresh spinach purée before quickly cooking with spices and then plopping in big cubes of paneer is just perfection. I can’t recommend her method enough, it’s addictive to eat.

Palak paneer, recipe from Richa of My Food Story

Another way of serving your paneer is to marinade it for a short while in yogurt and spices before grilling it and serving in a curry sauce. I love this way as you get little scorch marks on the cheese and it firms up a little so it has more texture. This restaurant-style Paneer Tikka Masala from Shari of My Fancy Pantry is a new discovery of mine but I absolutely love it and will make it often:

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I recently updated this post as I found a better and easier way to make your own paneer in the Instant Pot. After much googling of Indian food blogs, I discovered a lot of home cooks were actually pressure cooking the milk and acid on low pressure, then straining and pressing. Job done! No need to stand around waiting for the milk to come to the boil and interestingly, I find you get far more curds from this method as well as them being a lot more sturdy too. This means they can be pressed very firmly and your paneer will be very easy to slice, not all crumbly.

4 from 3 votes
How to make paneer (Indian cottage cheese) in your Instant Pot
Instant Pot Paneer

A soft homemade Indian cheese, also referred to as "cottage cheese" although the curds are pressed until it forms a block, unlike British cottage cheese which comes in curd form. Delicious in all manner of wonderful curries! 

Yields about 330g paneer. 

: Main Course
: Indian
Servings: 4 servings
: 265 kcal
  • 2 litres full fat milk (UHT milk works a treat too)
  • 60 ml lemon or lime juice (or distilled white vinegar)
Equipment needed:
  • Your Instant Pot!
  • A slotted spoon
  • Cheesecloth or several layers of strong kitchen roll I much prefer cheesecloth as you can twist it up tightly to press the paneer
  • A small strainer* or if you're lucky, a paneer mould A diameter of about 6 inches is just about right for this amount of paneer
  • A small plate or saucer**
  • Heavy cans to weight the paneer with
  1. Unless you are planning to keep the whey, I start by giving the sink and draining board a really good scrub and clean so that I can strain my paneer straight into the sink. Move unnecessary items and cleaning products out the way too. 

  2. Pour the milk and lemon juice into the Instant Pot, pop the lid on and close the valve. Set to Manual and adjust to Low Pressure then set to 4 minutes. When finished, allow a NPR. 

  3. Line your strainer/tofu press with cheesecloth and pour the curds and whey through them. Go slowly as there will be a large volume of whey to strain. 

  4. Gather up the cheesecloth, squeeze and press the paneer flat. Sit the press's lid on top of the cheesecloth and weight it down with some heavy cans. Sit the press on a plate and chill overnight before slicing and using. 

  5. Paneer can be sealed in a tupperware box with or without water in (there are contrasting reports of whether storing underwater makes it more or less firm). It will keep unused for up to 3 days. 

Nutrition Facts
Instant Pot Paneer
Amount Per Serving
Calories 265
% Daily Value*
Potassium 15mg 0%
Total Carbohydrates 1g 0%
Vitamin C 7%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

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  1. Elizabeth @ SugarHero.com 14th March 2017 at 8:23 pm - Reply

    This is amazing! I had no idea you could make paneer in an instant pot–this is a game-changer!

    • Just Jo 14th March 2017 at 8:30 pm - Reply

      It certainly pleases me lol! Definitely a reason to buy an IP in my opinion lol 😉

  2. Kristina @ Love & Zest 14th March 2017 at 8:28 pm - Reply

    What an interesting process. Serving it in curry sounds amazing. Thanks for sharing!

    • Just Jo 14th March 2017 at 8:32 pm - Reply

      You’re welcome Kristina – I can’t take credit for it mind you, it’s an age old traditional Indian recipe made modern in the Instant Pot!

  3. Beth @ Binky's Culinary Carnival 14th March 2017 at 8:50 pm - Reply

    I have never made any kind of cheese, it doesn’t really look that difficult. I love the way you McGyver things you already have!

    • Just Jo 16th March 2017 at 9:11 pm - Reply

      This is definitely the cheese to start with if you haven’t made it before Beth! It’s easy peasy 😀

  4. Stephanie@ApplesforCJ 14th March 2017 at 10:19 pm - Reply

    I’ve been hearing so much about the instant pot but if you can make something this delicious in it then I need to think about getting one! I really like cottage cheese but never had anything that looked like this 🙂

    • Just Jo 16th March 2017 at 9:10 pm - Reply

      It’s a great gadget Stephanie – there are almost endless uses for it! This cheese is fab, and it doesn’t feel so naughty when you make it yourself 😉

  5. linda spiker 14th March 2017 at 10:47 pm - Reply

    Wow! It is amazing what you can do with the Instant Pot! Beautiful recipe!

    • Just Jo 16th March 2017 at 9:08 pm - Reply

      Thank you Linda! It’s a fab gadget x

  6. Bethany 15th March 2017 at 6:34 pm - Reply

    This cheese looks great!!

    • Just Jo 16th March 2017 at 9:05 pm - Reply

      Thanks Bethany – it’s delish 😀

  7. Katie 11th July 2017 at 10:28 pm - Reply


    I’m really excited to try making paneer in my instant pot, the one question I have in regards to the Yogurt setting to make it, is the valve sealed? Or is it open (to the steam setting)?

    My husband is going to try his hand at making it tomorrow while I’m at work so we can throw it in some curry for dinner! So excited!


    • Just Jo 12th July 2017 at 8:02 am - Reply

      Hi Katie – I’m really pleased you’re trying my paneer and having curry tonight 😀 It doesn’t matter whether the valve is open or closed when making yogurt or paneer, don’t worry about which way it is pointing for this use. Enjoy that curry!

      • Katie 12th July 2017 at 5:38 pm - Reply

        Thanks Jo! We are really excited, paneer can be so expensive, and we are always looking for ways to make things ourselves!

        • Just Jo 12th July 2017 at 8:24 pm - Reply

          It is a little different to the store bought stuff Katie – just bear in mind that they can press out more liquid than is possible at home, so it isn’t quite a solid and dare I say it, rubbery, as the ready made stuff.
          But it is wonderful to eat – if you’re fond on making things yourself then I am sure you will enjoy this! x

  8. […] Instant Pot paneer from Every Nook and Cranny […]

  9. Great try! 25th February 2018 at 10:24 pm - Reply

    Hello! I tried to make Paneer in the Instapot today and your recipe didn’t work for me. I followed the directions step by step and when I opened the Instapot there was a gallon of warm sitting there with a couple of curds. I decided to pour the milk into a large pot and bring it to boil. I had to add a few more teaspoons of lemon juice before it would separate. I know my Mata taught me 1 gallon of milk to about 1.5 cups of lemon juice. I was looking forward to this Instapot Paneer but the regular way is pretty easy so a few minutes later I had Paneer ready. I do appreciate your advice about the tofu press to ensure the Paneer sticks together nicely in a block. I am also a vegetarian so this will get a lot of use from me.

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