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Pressure cooker paneer "butter chicken"

Categories: Chicken   Main   Vegetables  
Submitted by:Brady
Prep time: 20 min
Cook time: 40 min
Total time: 1 hrs

Lazy, Instant Pot variant of "Slow Cooker Butter Chicken #1". Use paneer for meatless, or use chicken.

Ingredients to blend

2diced onions
3cloves garlic, minced
2 tbspgrated ginger
2 tspchili powder
3/4 tspground coriander
3/4 tspground turmeric
1/2 tspground cinnamon
1/2 tspground cumin seed
1/2 tspsalt
1/2 tspblack pepper
2 tbspmaple syrup
1 candiced tomaotes
1 cupvegetable broth
1/4 cupcashew or almond butter

Add before cooking

2x400g package of paneer, cubed

Add after cooking

1 cupplain yogurt
2 tbspchopped fresh clinantro (optional)
naan (optional)
basmati rice (optional)


  1. Cube the paneer and throw it in the Instant Pot (or other electric pressure cooker).
  2. Blend the first set of ingredients ("Ingredients to blend"), add to pressure cooker with the cubed paneer.
  3. Close pressure cooker, set exhaust valve to "sealing" (pressure cooking mode), use Manual, at high pressure, for 20 minutes.
  4. After it's done cooking, wait 10 minutes and release pressure.
  5. Stir in yogurt.
  6. If desired, sprinkle with chopped cilantro after serving (or after putting in a serving bowl). Serve with basmati and naan.


Some of the paneer burned on the bottom when I did this. If I do this again I might try it with a steamer basket inside the pressure cooker to keep the paneer off the bottom. The recipe was otherwise fine though.

I can find paneer at Loblaws in the refrigerators, between the cheap cheeses and the butter. It comes in a large brick like other cheeses.

Yes, you could do this with chicken instead of paneer. The original Canadian Living recipe advises 3 lbs of chicken breast. 30 minutes at pressure should be enough to cook it through.