Instant Pot Panner butter masala – learn to make the best paneer butter masala quickly in an instant pot. This gravy is made with onion, tomato, nuts, and spices which gives this dish a rich taste. Instant pot panner butter masala is very quick to make and tastes as delicious as a takeout one.
This instant pot paneer butter masala is a little healthier version of what we usually make. But trust me it tastes as good as the restaurant one. 
Spices for instant pot paneer butter masala
Turmeric (How to make turmeric at home – FULL RECIPE)
Coriander powder (FULL RECIPE)
Kashmiri red chili powder
Garam masala
Cardamom pods
Cloves
Kasuri methi or dry fenugreek leaves
How to make paneer butter masala in an instant pot
- Turn on SAUTE mode, and add avocado oil and butter.
- Once the butter is melted, add cloves, cardamom, and fry for a few seconds.
- Add onions, and saute until transparent which takes about 1-3 minutes.
- Now add tomatoes, green chili, ginger, garlic, and cashews, and turn off SAUTE mode.
- Set the instant pot on MANUAL or PRESSURE COOK for 2 min, vent sealing.
- After the timer goes to warm mode, turn it off and do a natural release.
- Using a hand blender, blend the mixture into smooth and silky gravy.
- Now add Kashmir red chili powder, turmeric, coriander powder, salt, Garam Masala, sugar, and water to thin out the gravy.
- Close the instant pot lid, set the timer on PRESSURE COOK for 6 min, and vent closed. When the timer is done, do a quick release or natural pressure release.
- Add paneer, cream, and hand-crushed Kasuri methi, and close the lid for 5 minutes, so the paneer becomes soft from retained heat.
Serving and freezing paneer butter masala
Instant pot paneer butter masala goes with plain rice, green peas rice, and the best butter naan. To add some fiber to the meal, always add cucumber, and onion slices with a dash of lemon juice on top.
You can make this dish in bulk and freeze it for emergency meals. Leave it for defrosting, heat it, and serve.
More Recipes
RIDGE GOURD CURRY ANDHRA STYLE
Instant pot paneer butter masala
Equipment
- Hand blender
Ingredients
- 2 tbsp butter unsalted
- 1 tsp avocado oil optional
- 2 cloves
- 2 cardamom
- 10 cashew nuts
- 1 small onion 1/4 cup
- 2 small tomatoes roughly 1 cup
- 2 Thai green chili
- 1 inch ginger chopped
- 5 garlic pods chopped
- 1/2 tsp turmeric
- salt to taste
- 2 tsp kashmiri red chili powder
- 12 oz paneer
- 1/2 tsp Garam masala powder
- 1 tbsp heavy cream
- 2 tsp sugar
- 2 tbsp Kasuri methi
Instructions
HOW TO MAKE PANNER BUTTER MASALA IN INSTANT POT
- Turn on SAUTE mode, add avocodo oil and butter.
- Once the butter is melted, add cloves, cardamom and fry for few seconds.
- Add onions, sauce until transparent which tastes about 1-3 minutes.
- Now add tomatoes, green chili, ginger, garlic, cashews and turn off SAUTE mode.
- Set the instant pot on MANUAL or PRESSURE COOK for 2 min, vent sealing.
- After timer goes to warm mode, turn off and do natural release.
- Using an hand blender, blend the mixture into smooth and silky gravy.
- Now add Kashmir red chili powder, turmeric, coriander powder, salt, Garam Masala, sugar and water to thin out the gravy.
- Close the instant pot lid, set the timer on PRESSURE COOK for 6 min, vent closed. When timer is done, do quick release or natural pressure release.
- Add paneer, cream and hand crushed Kasuri methi, close the lid for 5 minutes, so paneer becomes soft from retained heat.
Made this dish on working day, was quick and tasty. We ate it with rice.