Palak Paneer Instant Pot Authentic Unblanched Punjabi Style

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! I hope you give this unblanched, Punjabi-style Palak Paneer recipe a try, as it is truly exceptional. Alternatively, for a vibrant green variation, check out my Palak Paneer (Blanched Version), where the spinach is first boiled. For my version of Instant Pot Palak Paneer, I used fresh spinach that is added to a traditional masala mixture consisting of ginger, garlic, green chilies, onions, and tomatoes. Cook the spinach on high pressure and then use an immersion blender to pulse the spinach until creamy and slightly chunky. Then add sour cream for richness along with sauteed paneer cubes. Enjoy palak paneer with Jeera Rice and/or roti. Palak Paneer is made with just spinach leaves and paneer. Saag Paneer can be made with spinach leaves, mustard greens (sarson), methi leaves, broccolini, and any green leaf combination. Here are my recommendations –

Fresh Spinach Leaves Bunch – I highly recommend using fresh spinach leaves bunch (not the kind you get in a packet), the actual bunch. Wash and roughly chop the spinach leaves and set aside. Palak Paneer tastes best with fresh spinach leaves. Baby Spinach – Alternatively, you may use baby spinach which is the next best option. You don’t need to chop the baby spinach. This tastes good too and baby spinach is easily accessible. Frozen Chopped Spinach – Lastly, you may use frozen chopped spinach just as my aunt did – especially if you’re cooking for a large crowd. My recommendation is to leave the spinach out and let it thaw. Remove excess water before adding it to the instant pot. Palak Paneer does taste good with frozen spinach, but not as good as fresh. I would increase the spice quantity slightly if using frozen spinach to add more flavor.

Now add green chilies. Saute for 30 seconds or so. (Image 2)
Add onions and season with a little salt. Stir and cook the onions down for 5-6 minutes until lightly brown. (Image 3)
Now add ginger and garlic. Saute for 30 seconds. (Image 4)
Add ground spices – turmeric powder, red chili powder, coriander powder, cumin powder, and Kashmiri red chili powder. Stir and cook for 30 seconds. (Image 6)
Add a tablespoon of water to prevent the spices from burning and stir. (Image 7)
Cover the Instant Pot with a lid and cook the tomatoes down for 3-4 minutes. (Image 8)
Now add another 1-2 tablespoons of water to deglaze the pan. Press CANCEL on the Instant Pot. (Image 10)
Add Spinach – Add a pound of fresh spinach. Season with salt. Gently stir. You don’t need to combine the masala mixture with the spinach at this time. (Image 11)
Press HIGH PRESSURE for 2 minutes. Allow the steam to naturally release for 10 minutes and then manually release the remaining steam. This process will take about 20 minutes. (Image 12)
Saute the paneer until golden for 5 minutes at the most, anything more, and you’ll end up with a tougher texture. Turn off the stove and transfer the paneer to a bowl. (Image 14)
Stir the spinach with the masala mixture. (Image 16)
Use an immersion blender to blend the spinach. We want to keep the texture so don’t overblend, rather pulse it. (Image 17)
This is what you should have. (Image 18)
Stir it. The spinach will slightly lighten and become creamy. (Image 20)
Add the sauteed cube paneer. Stir and cook for a minute or two. (Image 21)
Press CANCEL on the Instant Pot. Your palak paneer is ready. (Image 22) ✓ Prevent Sticking – Add two tablespoons of water once the tomatoes have cooked to deglaze the pan. This will prevent the BURN sign on the Instant Pot later on.