I call this Palak Paneer Mommy’s Helper because it is a surefire way to get nutrient-rich spinach into kids without a complaint. The flash-cooking method helps preserve the flavor and rich color of the spinach. Cumin seeds add a subtle earthiness, and the creamy texture of cashews is the perfect replacement for traditional heavy cream, as it seamlessly balances the pureed sauce. 
How to make Instant Pot Palak Paneer (step-by-step recipe)
Blend cashews with milk or water to make a smooth puree and reserve. Heat oil in the Instant Pot and add cumin seeds, ginger, garlic, and green chilies, and sauté for a minute. Add onions and cook for 2 minutes or until they become translucent. Add fresh or frozen spinach, water, and salt. Pressure cook for zero minutes if using fresh spinach, or pressure cook for 1 minute if using frozen spinach (photos 1 – 2).
Turn the Instant Pot off, by pressing the keep warm button. Quick release the pressure right away to avoid overcooking the spinach. Add ½ cup of water and carefully blend the spinach using an immersion blender. You may want to tilt the pot a little to avoid splattering (photos 3 – 4).
Set the Instant Pot to Saute mode. Add cashew cream/paste, garam masala, and paneer. Mix and cook for 1 to 2 minutes or until the curry is just heated through. Take out the inner pot on a hot plate to avoid overcooking (photos 5 – 6)
Serving
Enjoy with parathas, roti, or naan. For a gluten-free meal serve with basmati rice, brown rice, or veg biryani. A side cucumber salad or spicy cabbage salad will complete the meal.
How to store Palak Paneer
Refrigerate leftovers in an airtight container for 4 to 5 days. You can also freeze palak paneer for up to 2 months. To reheat simply thaw overnight in the refrigerator and then reheat in the microwave.
Tips To Keep Palak Paneer Green and Fresh
I often get questions about how my palak paneer looks vibrant green. Here are a few tips and tricks I always follow:
- Quick-release as soon as the pressure cooking cycle completes.
- Turn off the keep warm button as you do the quick release.
- Turn off the Instant Pot as you puree with the immersion blender. Take the inside pot out on a hot plate while pureeing and tilt the pot slightly to avoid splattering.
- Return the inner pot back to the Instant Pot housing, and add cashew paste, garam masala, and paneer. Cook on sauté for 1 to 2 minutes only or until the gravy comes to a gentle boil.
- Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach.