Instant Pot Paneer Makhani Protein Pasta
Creamy makhani sauce with soft paneer cubes and high-protein chickpea or lentil pasta, cooked in one Instant Pot. A filling Indo-fusion dinner ready in about 25 minutes.
Equipment
- 6-quart Instant Pot or electric pressure cooker
Ingredients
For the sauté base
- 1 1/2 tablespoons neutral oil avocado, sunflower, or peanut
- 4 cloves garlic large, finely chopped
- 1 inch fresh ginger finely chopped
- 1 medium yellow onion chopped
- 1 green chili optional; slit lengthwise, seeds removed for mild
For pressure cooking
- 1 cup water divided
- 7 oz protein pasta about 200 g; chickpea fusilli, lentil penne, or edamame pasta
- 1 can crushed tomatoes 14 oz
- 2 tablespoons tomato paste
- 1/2 teaspoon Kashmiri red chili powder mild color
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder or to taste
- 1/2 teaspoon garam masala
- 3/4 teaspoon fine salt divided; up to 1 teaspoon total
- 1/2 teaspoon sugar
For the paneer finish
- 8 oz paneer about 225 g; cut into 3/4-inch cubes
- 1 tablespoon butter or vegan butter
- 3/4 cup cashew cream or full-fat canned coconut milk
- 1 1/2 teaspoons kasuri methi dried fenugreek leaves, crushed
- 1/4 teaspoon garam masala for sprinkling
- 2 tablespoons fresh cilantro chopped; up to 3 tablespoons
- pinch ground cardamom optional
Instructions
Sauté and layer
- Turn on Sauté (Normal). When Hot, add oil, garlic, ginger, onion, and green chili. Cook 3 to 4 minutes until onion softens.
- Add 1/4 cup water and scrape the bottom until no browned bits remain. Turn off Sauté.
- Add remaining 3/4 cup water. Scatter protein pasta evenly. Spoon crushed tomatoes and tomato paste over pasta. Sprinkle Kashmiri chili, turmeric, red chili powder, garam masala, 3/4 teaspoon salt, and sugar on top. Pat tomatoes gently with the back of a spoon. Do not stir.
Pressure cook and finish
- Close lid, valve to Sealing. Cook on High Pressure for 4 minutes. Natural release 5 minutes, then quick-release remaining steam.
- Open lid and stir well. Turn on Sauté (Normal).
- Stir in butter, cashew cream or coconut milk, and kasuri methi. Add paneer cubes. Simmer 2 to 4 minutes until sauce is creamy and paneer is heated through.
- Taste and add remaining salt and more chili if needed. Fold in most of the cilantro. Sprinkle garam masala and cardamom if using. Serve hot.
Notes
Protein pasta timing: 4 minutes High Pressure plus 5 minutes natural release works for most chickpea and lentil pastas. If your brand runs thick, try 3 minutes on the next batch.
Cashew cream shortcut: soak 1/3 cup raw cashews in hot water 15 minutes, drain, blend with 1/2 cup water until smooth (about 3/4 cup total).
Do not stir after layering tomatoes and pasta. Stir only after opening the lid to avoid mushy noodles and burn notices.
Vegan swap: use oil instead of butter, coconut milk instead of cashew cream, and skip paneer or replace with firm tofu cubes.
Storage: refrigerate in an airtight container up to 3 days. Reheat on the stove with a splash of water or coconut milk, stirring gently.
Meal prep: chop onion, garlic, and ginger the night before. Cube paneer and store separately until cooking.
Tried this recipe?Let us know how it was!