Make full use of your Instant Pot by making this delicious Punjabi Palak Paneer in the Instant Pot with ZERO min pressure cook time. This easy and quick recipe requires little effort as it is a one-pot meal. Electric pressure cooker palak paneer tastes as good as the original but saves time and washing up!

instant pot palak paneer


During the Autumn and Winter season, I love stronger and robust curries. Punjabi curries are heaving with delicious onion, garlic and tomato masalas and these are my go-to for the cooler days. 

This palak paneer recipe uses at least a whole massive bag of spinach and a block of creamy paneer. You can also make vegan palak by using sealed tofu, similar to our Vegan Kale and Herby Tofu Curry

It is great as a mid-week meal as it is so quick to make. The masala and spinach are all cooked in the Instant Pot and you just need a hand blender to puree the spinach!

Sometimes we make Punjabi Saag Paneer on the stove and it's always a hit!

Instant Pot Palak Paneer

Saag Paneer or Palak Paneer

Saag Paneer and Palak Paneer both dishes are prepared with leafy greens and almost the same ingredients. 

In North India, Saag made with various greens such as spinach, mustard leaves, methi leaves or any other greens. 

Palak Paneer recipe prepared with literally Spinach and called Palak and totally pureed as saag paneer kept coarse. 

Zero Minute Palak Paneer

You've read that right! Zero minutes is exactly how long is required to Pressure Cook the onion masala and spinach. You can quick release the pressure after the zero minutes is up!

This way, the spinach stays beautifully vibrant green and there is less chance of losing vital nutrients from this superfood.

🥬Ingredients for Palak Paneer

Fresh spinach also known as palak in Indian stores which has bigger leaves and mature than baby spinach. We have used baby spinach. If fresh not available, use frozen or canned.

Paneer is a fresh, creamy and mild Indian cheese that is often made with cow's milk and does not melt. It is packed with protein but is NOT at all healthy

It is very easy to prepare at home but store-bought works best too. I sometimes use shop-bought and when I have more time, I use homemade paneer.

If the paneer is not available Halloumi cheese is the nearest alternatives.

For a vegan version use firm tofu.

Onion-Garlic and tomatoes very important for this recipe as all the flavours and textures come from these vegetables. Also, it bulks up the dish too.

Ginger - Chillies - gives a great taste

You can add a dash of cream at the end if you like.

Oil or ghee - both works equally good in this recipe. 

Spice Masala - we are using basic four Indian spice powders such as red chilli powder, turmeric, ground cumin and coriander and garam masala. 

Kasoori Methi - for restaurant-style flavours kasoori methi is a must. 

Optional - for a creamy and rich curry use single or double cream. Just add once the curry is done. Ig making it vegan, use coconut or cashew cream. 

📝How to serve Palak Paneer

This dish goes great with round and soft Gujarati rotlis

Or, why not treat yourself and make Restaurant Style Garlic and Coriander Naan which is so pillowy soft and perfect for scooping up all of the delicious sauce.

Takeaway Style Pilau Rice and Instant Pot Daal Makhani is a must if you are looking for a complete meal.

And the perfect dessert after a curry to calm the heat and freshen the palate is our Best Gajar Ka Halwa served with Cardamom Chai Kulfi 


This curry keeps well for a day in the fridge. After that, the palak begins to darken. It will not freeze well due to the paneer in the recipe.

Helpful Tips for Best Instant Pot Palak Paneer

Although this recipe is very straight forward, there are a couple of helpful tips you should keep in mind or follow to achieve delicious palak paneer.

✔️It is important to not to skip any steps.

✔️Make sure paneer is fresh without any yellow or brown spots or odd smell. If you are using store-bought paneer, check the use-by date.

✔️Spinach should be cleaned and washed thoroughly under the running water. 

✔️Do not cook the curry more than '0' minute in the Instant Pot, then release the pressure manually. 

✔️Sometimes spinach taste little bitter or very earthy taste, you may add a pinch of sugar and lemon juice. 

How to make Instant Pot Palak Paneer step by step

Follow this step by step pictures to make recipe, exact measurements are given in the printable recipe card below. 

Select SAUTE mode on the Instant pot panel and heat oil or ghee.

Add cumin seeds.

Once they crackle add roughly chopped white/yellow onion, saute until light pink.

Then add garlic, ginger and green chilli and saute further for 2 minutes.

Now add fresh tomatoes and cook until they soften.

Add four spice powder and mix well.

Instant pot palak paneer

Add fresh spinach, and 1/4 to 1/2 cup water, seal the pot with the lid. Select '0' minute pressure cook on HIGH.

Once done, release the pressure manually straight away.

Puree the mixture using hand blender.

Add salt and kasoori methi (if using).

Then add paneer and mix well. 

Pour some cream if using. 

Instant pot palak paneer

Other Instant Pot recipes

5. Instant Pot Dudhi Halwa

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Mains, Sides
INSTANT POT PALAK PANEER | HOW TO MAKE PALAK PANEER | PALAK PANEER IN INSTANT POT and straight forward vegetarian curry palak paneer, now you can make in ZERO minutes with the use of the Instant Pot.
Yield: 4-6 SERVINGS
Author: Hayley Dhanecha


This easy, delicious and vegetarian Indian curry Palak Paneer is one of the most consumed dishes around the globe. Now you can make in your Instant pot only in ZERO minutes!
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min


  • 200g  spinach
  • 200g paneer
  • 2 tbsp. oil/ghee
  • 1 tsp. cumin seeds
  • 1 medium onion chopped
  • 3-4 garlic cloves
  • 1" ginger
  • 1 green chilli - hot
  • 1 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander
  • 1/4 tsp. garam masala
  • 1 small tomato
  • Salt to taste
  • 2 tbsp. cream 
  • Instant pot
  • Spatula


  1. On saute mode heat oil in the Instant pot pan.
  2. Add cumin seeds, once they crackle add the onion.
  3. Saute until light pink, then add ginger, garlic and green chilli.
  4. Cook further for a minute or so then add tomatoes.
  5. Saute for a minute then add all the spice powders.
  6. Then add spinach and 1/4 cup water.
  7. Close IP with the lid and turn the pressure valve to sealing position.
  8. Select HIGH-pressure cook for '0' ZERO minutes.
  9. Quick-release the pressure. 
  10. Using hand blender turn into a smooth paste.
  11. Add salt and kasoori methi.
  12. Then add paneer, mix well and saute (less) for 1 minute.
  13. Pour and mix cream if using.
  14. Serve hot.


You may shallow fry paneer pieces in a frying pan before adding it to the pureed spinach. Don't have cream? Add a one tablespoons of cashews along with spinach to make creamy palak paneer. Add a pinch of sugar to reduce the bitterness of the spinach. If the spinach puree is quite runny, saute for a couple of minutes to thicken up.
You may pour another vaghar (tempering) over the top. 

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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Created using The Recipes Generator


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