Step 1

Pour milk into the Instant Pot liner and close the lid.

Step 2

Select the "Yogurt" cycle till it shows "Boil".

Step 3

Once the milk is boiled, the Instant Pot will show "Yogurt". Press "Cancel".

Step 4

Add and stir vinegar into the milk and let it stand for 5-10 minutes. The whey and milk solids will get separated.

Step 5

With the help of a strainer, filter out the whey, and milk solids will remain in the strainer.

Step 6

Rinse the milk solids thoroughly under cold running water until all sourness of the vinegar is gone.

Step 7

Press the paneer using a spoon to squeeze out all excess water until it is firm.

Step 8

Additionally, wrap the paneer in cheesecloth and apply some weight for 1-2 hours to squeeze out excess water and make it firm.

Step 9

Paneer is ready. Chill it in the fridge for a few hours before using it.

Step 10

In a large heavy bottom pot, pour the milk and boil it on medium-high heat.

Step 11

Once the milk comes to a boil, turn off the heat.

Step 12

Add and stir vinegar into the milk and let it stand for 5-10 minutes. The whey and milk solids will get separated.

Step 13

With the help of a strainer, filter out the whey, and milk solids will remain in the strainer.

Step 14

Rinse the milk solids thoroughly under cold running water until all sourness of the vinegar is gone.

Step 15

Press the paneer using a spoon to squeeze out all excess water until it is firm.

Step 16

Additionally, wrap the paneer in cheesecloth and apply some weight for 1-2 hours to squeeze out excess water and make it firm.

Step 17

Paneer is ready. Chill it in the fridge for a few hours before using it.