Instant Pot Paneer Pulao
Fragrant basmati pulao with paneer, whole spices, and optional peas. One-pot Instant Pot method with a 10-minute natural release for fluffy rice.
Equipment
- Instant Pot or electric pressure cooker (6-quart)
Ingredients
Pulao
- 1½ cups basmati rice 300 g; soaked 15–20 min if possible; rinsed and drained
- 2 tbsp ghee or neutral oil
- 1 medium onion ~180 g; thinly sliced
- 1 tbsp ginger-garlic paste
- 1–2 green chillies optional; slit
- 250 g paneer ~¾ inch; cubed
- 1 bay leaf tej patta
- 2 green cardamom pods cracked
- 1 -inch cinnamon stick
- 4–5 cloves
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ –1 tsp garam masala
- Fine salt, to taste
- 1¾ cups water for soaked rice; reduce by 2–3 tbsp if skipping soak
- ½ cup green peas optional; thawed
- 2 tbsp fresh coriander chopped
To finish (optional)
- Fried onions or a pinch of kasuri methi
Instructions
Prep rice and paneer
- Rinse basmati until water runs mostly clear; soak 15–20 minutes if time allows, then drain well.
- Pat paneer cubes dry with a paper towel so they colour lightly in sauté instead of steaming.
Sauté aromatics and spices
- Set Instant Pot to Sauté (Normal). When Hot, add ghee or oil, then cumin seeds.
- Add bay leaf, cardamom, cinnamon, and cloves; swirl 20–30 seconds until fragrant.
- Add onion with a pinch of salt; cook 6–8 minutes until edges turn golden.
- Stir in ginger-garlic paste and green chillies; cook 60–90 seconds until the raw smell fades.
- Add turmeric, coriander powder, and garam masala; stir 30 seconds. Deglaze with 1–2 tbsp water if anything sticks (helps prevent Burn).
Add paneer, rice, and liquid
- Add paneer; toss gently 2–3 minutes for light colour. Do not leave unattended.
- Add drained rice; stir gently to coat, about 1 minute. Pour in water; level the surface without aggressive stirring.
- Scatter peas on top if using. Check that nothing is stuck to the bottom.
Pressure cook
- Cancel Sauté. Seal the lid. Pressure Cook on High for 5 minutes.
- Natural release 10 minutes, then quick-release remaining steam.
- Fluff with a fork; fold in coriander. Rest 2–3 minutes with the lid askew if desired; serve.
Notes
Water ratio 1¾ cups works well with soaked, drained basmati in a 6 qt pot; if you skip the soak, reduce water by 2–3 tbsp for a slightly firmer bite.
If you get a Burn notice, cancel, scrape the pot fully, add a splash of water, and avoid thick tomato or yogurt on the bottom before pressure.
Leftovers keep in an airtight container in the refrigerator up to 2 days; reheat with a sprinkle of water, covered. Paneer firms when chilled; that is normal.
Stovetop option (no pressure cooker): use a heavy lidded pot; after adding water, simmer gently on low 12–15 minutes without lifting the lid; rest 10 minutes, then fluff.
Kid-friendly version: omit green chillies and use mild garam masala.
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