Step 1

Pour 4 cup milk in the instant pot and select Yogt mode until it shows "Boil"

Step 2

Once milk is boiled, select "Cancel", add the vinegar and stir with a spoon. Let it rest for about 5 minutes until all whey and milk solids are separated.

Step 3

Rinse the paneer under cold running water until all sourness is gone. Sqeeze out excess water. For complete recipe, refer to my blog on How to make Paneer in Instant Pot

Step 4

Preferably refrigerate the paneer for few hours or overnight to help with firming process.

Step 5

Knead the paneer in food processor by applying intermittent pulses for about a minute until it is smooth and soft and does not stick to palm when making a ball

Step 6

Remove the paneer from the food processor and make a smooth ball.

Step 7

Make around 9-10 balls (9-10 grams each) from the paneer, less than an inch in diameter.

Step 8

Pour 2 cups of milk and 6 tbsp sugar in the instant pot. Add the paneer balls.

Step 9

Lock the lid in sealing position and select High pressure mode for 12 minutes followed by natural pressure release.

Step 10

After opening the lid, pour the evaporated milk.

Step 11

Add the saffron strands, cardamom and pistachios.

Step 12

Refrigerate for about 6 hours before serving.