Instant Pot Paneer in 0 Minutes

This is zero-mess paneer using my Pot-in-Pot method!

If you've ever made paneer in your Instant Pot you know that the milk takes forever to heat up and can scorch at the bottom making a browned stuck on mess you have to soak and scrub. Who has time for that? So, inspired by cheesecake recipes I decided to put another pot inside the Instant Pot avoiding direct heat with a water bath. See the diagram included in my book, Instant Pot Cheese below.

It worked like a charm! Funny enough, you set the machine to 0 minutes. You'll have fun with this method!



If you're not familiar with paneer, it is a fresh acid-coagulated cheese that doesn’t melt—making it perfect for pan-frying or stewing in your favorite sauces. It’s a protein-rich, all-natural meat alternative that soaks up spices and marinades beautifully. It also makes incredible cheese croutons when lightly pan-fried!

You can find great quality cheesecloth, a thermometer and salt in our kits along with more cheesemaking supplies for further cheeses. 

Instant Pot Paneer Recipe (Pot-in-Pot)

Ingredients

  • ½ gallon whole milk, preferably not ultra-pasteurized

  • ¼ cup apple cider vinegar (or 1 teaspoon citric acid dissolved in ¼ cup water)

  • 1 teaspoon cheese salt (or ½ teaspoon fine sea salt), optional

Equipment & Safety Check

  • 6-quart Instant Pot with trivet

  • 3-quart stainless-steel insert pot

  • Cheesecloth, colander, and bowl(s) for whey

  • Small plate and 3 lb weight (e.g., quart jar filled with water)

  • Instant Pot lid, sealing ring, and steam-release valve all clean and unobstructed

Pot-in-Pot Setup

  1. Prepare the base

    • Place the 6-quart inner pot in the Instant Pot.

    • Lay the trivet inside and add 1 cup water.

    • Set the empty 3-quart insert on the trivet .

  2. Add the milk

    • Pour the ½ gallon milk into the 3-quart insert.

Heating and Coagulating

  1. Pressure cook

    • Lock the lid and set the steam-release valve to Sealing.

    • Select Manual/Pressure on High.

    • Turn off Keep Warm, set time to 0 minutes, and start.

  2. Natural release (this is extremely important or you will have an eruption of milk!)

    • When cooking ends, allow 15 minutes of natural pressure release!!!

    • After 15 minutes carefully vent any remaining pressure and unlock the lid.

  3. Check temperature

    • Milk should read at least 200 °F (93 °C). It may still be boiling actively.

    • If cooler, switch to Sauté and stir to 200 °F, then turn off .

  4. Acid addition

    • Pour in ¼ cup vinegar, stir gently about 10 times, then stop.

    • If curds aren’t fully formed, add 1 Tbsp more vinegar and stir once.

  5. Rest and drain

    • Let curds sit in whey 10 minutes.

    • Line a colander with damp cheesecloth, pour in curds and whey, and drain 5 minutes.

  6. Season and press

    • Stir salt into curds, gather cloth corners into a tight bundle.

    • Place bundle in colander, top with plate, add weight, and press 30 minutes .

  7. Unwrap and store

    • Unwrap paneer—it’s ready to use or chill fully for a firmer block.

    • Store in an airtight container in the fridge up to 7 days.

Serving Suggestions

Paneer shines in so many easy meals. Try it:

  • Pan-fried with garlic powder and smoked paprika for tacos

  • Tossed in grain bowls with roasted veggies and tahini dressing

  • Cubed in vibrant salads with cherry tomatoes and fresh herbs

  • Simmered in marinara or curry sauces for quick pastas and stews

Ready for More?

Take your cheesemaking further by joining the Instant Pot Cheese Challenge today. Dive into my book, Instant Pot Cheese for detailed recipes and tips and don’t miss our Deluxe Kit and Book Bundle in the shop to start crafting cheese like a pro.

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