Step 1

Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Step 2

When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.

Step 3

Pour the mixture through cheesecloth (saving the whey for other uses).

Step 4

Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.

Step 5

I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.