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Chili Paneer is another “Indo-Chinese” favorite which is commonly found as an appetizer or main dish at most Indian restaurants. This dish fuses the best of Indian ingredients and “Chinese” sauces to create an explosion of flavor. You can spice this one up or tone it down according to your guest list but you’ll never miss the flavors, regardless of what you do. Making this in the Instant Pot saves you tons of time and cuts down on the number of dishes. We’re sure your guests will be asking you for the recipe before they leave!
Serves: 4
  1. Turn on the Instant Pot to SAUTE mode
  2. Wait until the Instant Pot display reads “HOT”
  3. Add oil to the steel pot
  4. Add the bell peppers and onions to the pot
  5. Mix well
  6. Allow to saute for 3 minutes
  7. In the mixing bowl, add vinegar, sweet chili sauce, soy sauce, tomato sauce/ketchup, sriracha, garlic, black pepper, brown sugar and salt
  8. Whisk until fully mixed and all ingredients are incorporated and set aside
  9. Add paneer cubes to the pepper and onion mix
  10. Add the sauce mix to the paneer, peppers and onions
  11. Add ¼ cup water and mix well
  12. Press CANCEL on the Instant Pot
  13. Press MANUAL/PRESSURE COOK on the Instant Pot (HIGH pressure)
  14. Set timer to 2 minutes
  15. Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
  16. Press CANCEL on the Instant Pot
  17. Carefully open the lid
  18. Turn on the Instant Pot to SAUTE mode
  19. In a clean bowl, add the cornstarch and 2 tablespoons water and whisk well
  20. Add cornstarch slurry to the chili paneer to thicken the sauce
  21. Stir and allow to saute until sauce thickens (5-7 mins)
  22. Serve and enjoy!
Serving suggestion
Serve with noodles, fried rice, a side of soup or on its own as an appetizer
Fried Rice:
Tom Kha Soup:

Vegan Variation: Substitute tofu for the paneer
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe. Use ginger instead.
Recipe by Instapottin' With Poonam at