Instant Pot Paneer Tikka Masala

A healthy, easy version of authentic Indian Paneer tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!

For a less veggie-based recipe, see [[Healthy Chicken Tikka Masala]]

It’s not really as buttery as authentic tikka masala and it also has lots of veggies and paneer instead of meat.
But, it’s quite a bit healthier and really, really good.

Info

Prep: 10 mins
Cook: 50 mins
Total: 1hour
Serves: 6

Ingredients

• 1 pound paneer cut into chunks
• 1 1/2 teaspoons kosher salt
• 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil…I do think the butter is worth it here!_
• 1 small yellow onion finely chopped
• 3 large cloves garlic minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne (use more if you like the dish spicy)
• 1 can no salt added tomato sauce (8 ounces)
• 1 can light coconut milk (14 ounces)
• 3 cups frozen veggies
• 1/2 cup plain nonfat Greek yogurt
• Brown Rice or Naan for Serving
• Fresh cilantro for serving

Notes

• Imersion blend diced tomatoes – surprise! Spaghetti sauce.
• Paneer will survive the pressure cooking. I was surprised.
• This recipe has just enough liquid to set everything – I recommend heating everything is “saute” mode before sealing it and pressure cooking. This sould prevent the burn warning.
  • If burn warning occurs: Vent pressure, open lid and scrape burnt stuff off bottom. Reseal and try again.

Instructions 

• Add the butter to an Instant Pot set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne.
• Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
• Add the panner, stir to coat with the spices and onion, and cook, stirring often, about 4 minutes.
• Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine and allow to heat while stirring often.
• Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
• Uncover and stir in the coconut milk. Transfer to stove top, add frozen veggies and bring mixture back up to simmer.
• Simmer mixture for 5-10 minutes to thicken.
• Let cool for a few minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.