Instant Pot Butter Paneer

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recipe by Garima Gakkhar

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Butter Paneer is one of the most popular paneer dishes. This recipe is supposed to be very creamy and yet mild in spices. It can be served with naan, rice or roti. My Mom used to make all sorts of vegetarian recipes involving squash, zucchini, spinach, etc. But whenever a Paneer recipe was made, it seemed like a special delight. Butter Paneer is one of the recipes that used to be on top of my list. Whenever I make Butter Paneer at home, I follow a very simple recipe which doesn’t have a whole lot of ingredients.

Inspired by:

recipe updated Jun 8, 2020


  • Fennel seeds icon
    Fennel seeds
    1 tsp (2g)
  • Paneer icon
    1 cup (264g)
  • Butter icon
    3 tbsp (43g)
  • Tomato icon
    2 (280g)
  • Mace icon
    1 head
  • Cloves icon
  • Cardamom pods icon
    Cardamom pods
  • Cashew nuts icon
    Cashew nuts
    2¼ tbsp (about 20g)
  • Water icon
    ½ cup (120ml)
  • Kashmiri chili powder icon
    Kashmiri chili powder
    ½ tsp (about 1g)
  • Single cream icon
    Single cream
    ¼ cup (60ml)
  • Honey icon
    1 tsp (7g)


  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add butter to the inner pot
  3. Sauté - approx 1 min
  4. Add tomato, mace, cloves, cardamom pods, cashew nuts and water to the inner pot
  5. Cancel - Sauté
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Manual, High, 8 min
  8. Natural release - 5 min
  9. Quick release
  10. Cancel - Keep warm
  11. Heat - Sauté, Normal
  12. Blend with stick blender
  13. Sauté - approx 3 min
  14. Add kashmiri chili powder and butter to the inner pot
  15. Heat until just boiling then reduce heat
  16. Heat - Sauté, Less
  17. Then stir single cream into the inner pot
  18. Cook - approx 5 min
  19. Cancel - Sauté
  20. Then add fennel seeds, honey and paneer to the inner pot while stirring frequently
  21. Let rest - approx 1 min
  22. Serve
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