Paneer Butter Masala
 
 
Ingredients
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 large onion diced small
  • 1 tablespoon minced garlic (3-4 cloves depending on size)
  • 1 28 oz can of crushed tomatoes
  • 14 ounces of refrigerated paneer cut into small cubes- found at most indian stores
  • 1 package Shan Butter Chicken Masala powder (this is vegetarian)
  • 1 pint heavy whipping cream- reserve ¼ cup
  • ½ cup water
  • We did not add salt to our recipe to due to the masala already containing enough salt.
  • 1 tablespoon butter -keep aside to add after pressure cooking
  • ¼ cup heavy whipping cream- keep aside to add after pressure cooking
Instructions
  1. Turn on InstantPot to SAUTE mode and wait until the screen reads “HOT”
  2. Add oil to pot
  3. Add Paneer cubes to pot and gently turn them until all sides are lightly browned
  4. Remove paneer to a separate bowl or plate
  5. Still on SAUTE mode, Add butter to the Instant Pot
  6. Add onions
  7. Allow onions to saute for 3 minutes-stirring occasionally until translucent-use a glass lid to cover the pot
  8. Add garlic -saute for 1 minute
  9. Add crushed tomatoes
  10. Add Butter Chicken masala
  11. Add whipping cream (be sure to save ¼ cup for later)
  12. Add water
  13. Mix well to incorporate all ingredients
  14. Close InstantPot lid to lock it
  15. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  16. Press CANCEL/OFF button on InstantPot to turn off
  17. Set pot to MANUAL mode
  18. Set to HIGH PRESSURE
  19. Set timer to 5 minutes
  20. Once timer goes off, Manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  21. Press CANCEL/OFF button on InstantPot to turn off
  22. Open the lid and add in the additional butter and whipping cream
  23. Press the SAUTE button
  24. Add the browned paneer cubes into the gravy and allow to simmer for 2 minutes
  25. Stir well until completely incorporated
  26. Serve and enjoy!
Notes
Serving suggestion:
Serve with your favorite naan, roti, paratha, rice, biryani or whatever you please.

Variations:
For the tomato component, you may also use fresh blended tomatoes

VEGAN VARIATION: Omit the Butter and use oil. You may make a paste out of blended cashews and water instead of the whipping cream and add it after pressure cooking. Instead of Paneer, use tofu, vegetables of your choice, or chickpeas.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/paneer-butter-masala/