Method - 1 - Pressure Cook:
Add 1/2 cup water to the inner pot of the instant pot and bring it to a boil using the saute mode.
Now add 1/2 gallon full-fat milk (preferably at the room temperature) and switch the mode to pressure cook and set the timer for 0 minutes. Yes, you need to select the pressure cooking time for zero minutes.
Close the lid and seal the vent. Meanwhile, prepare a large dish for the straining of the paneer. Add a muslin cloth on a large strainer and place it on a large stockpot.
After pressure cooking, wait for 15 minutes of NPR and slowly release pressure by moving the vent really slow. Do not hasten here as the hot liquid may spurt through the vent.
After the pressure release, open the lid and add the acids - lemon or lime juice, mixed with hot water or vinegar and lime juice mixed with hot water to make 1 cup. (You will need a cup of acidic liquid diluted with water for 1/2 gallon of milk.) Now give a gentle stir and close the lid and do not seal the vent.
The milk will be really hot and there is a chance that the pressure will build up and raise the valve. If it happens, wait for five minutes and open the lid, and give a light stir. At this point, you will see milk curdling and a light green colored separated whey. Cover and keep the milk for some more time till you see clear whey and floating paneer.
Now strain the milk and collect the paneer. Rinse the paneer in cold water and squeeze out the excess liquid. Now place some weights on paneer and keep it for 1-2 hours till all liquid drain.
After an hour or two, take the paneer and cut it into pieces. Store in an airtight container and refrigerate for three days or store in a clean freezer bag for up to a month.
Enjoy in different recipes.
Method - 2 - Yogurt Boil:
To make instant pot paneer, you will need 1/2 gallon full-fat milk, 1 cup acid (1/2 cup white distilled vinegar or lime juice mixed with 1/2 cup boiling water) a strainer and Muslin cloth, tofu press or a few heavy cans for pressing.
In the instant pot, add 1/2 cup of filtered water to bring the water to a boil in the sauté mode. Now add milk, and press the yogurt button till you get the boil sign. Close the lid or just use a frying pan lid to cover the milk.
The milk will begin to boil in no time and as soon as it happens, the IP will beep. Now open the lid and add half the lemon juice+vinegar and give a light stir. Close the lid and seal the vent while keeping the instant pot off.
Don’t saute or pressure cook after adding the acidic agent. After a few minutes, open the lid and stir the milk really well and add the remaining lemon juice with vinegar.
At this point, you should see only clear whey and soft paneer separating. Separate the curd using the strainer and squeeze out excess liquid. Rinse the paneer in cold, running water so that it doesn’t get a vinegar smell.
Now use the tofu press and use some weight to release all liquid from the curds. After an hour or two, take the paneer and cut it into pieces.
Store in an airtight container for three days and in a clean freezer bag for up to a month. Enjoy in different recipes.