Chili Paneer is another “Indo-Chinese” favorite which is commonly found as an appetizer or main dish at most Indian restaurants. This dish fuses the best of Indian ingredients and “Chinese” sauces to create an explosion of flavor. You can spice this one up or tone it down according to your guest list but you’ll never miss the flavors, regardless of what you do. Making this in the Instant Pot saves you tons of time and cuts down on the number of dishes. We’re sure your guests will be asking you for the recipe before they leave!
CHILI PANEER
Prep time
Cook time
Total time
Chili Paneer is another “Indo-Chinese” favorite which is commonly found as an appetizer or main dish at most Indian restaurants. This dish fuses the best of Indian ingredients and “Chinese” sauces to create an explosion of flavor. You can spice this one up or tone it down according to your guest list but you’ll never miss the flavors, regardless of what you do. Making this in the Instant Pot saves you tons of time and cuts down on the number of dishes. We’re sure your guests will be asking you for the recipe before they leave!
Serves: 4
Ingredients
- Instant pot
- Mixing bowl
- Whisk
- Small bowl
- 1 large onion cut into large chunks
- 3 bell peppers cut into large chunks
- 14 ounce block of refrigerated paneer cut into large cubes-found at Indian stores
- 2 teaspoons minced garlic
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon black pepper https://amzn.to/2QBo5g2
- 1 teaspoon salt
- ¼ cup white vinegar
- 2 tablespoons sriracha or to taste
- ¼ cup sweet chili sauce
- ¼ cup tomato sauce (or ketchup)
- ¼ cupsoy sauce
- ¼ cup water + 2 tablespoons water
- 2 tablespoons oil
Instructions
- Turn on the Instant Pot to SAUTE mode
- Wait until the Instant Pot display reads “HOT”
- Add oil to the steel pot
- Add the bell peppers and onions to the pot
- Mix well
- Allow to saute for 3 minutes
- In the mixing bowl, add vinegar, sweet chili sauce, soy sauce, tomato sauce/ketchup, sriracha, garlic, black pepper, brown sugar and salt
- Whisk until fully mixed and all ingredients are incorporated and set aside
- Add paneer cubes to the pepper and onion mix
- Add the sauce mix to the paneer, peppers and onions
- Add ¼ cup water and mix well
- Press CANCEL on the Instant Pot
- Press MANUAL/PRESSURE COOK on the Instant Pot (HIGH pressure)
- Set timer to 2 minutes
- Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Turn on the Instant Pot to SAUTE mode
- In a clean bowl, add the cornstarch and 2 tablespoons water and whisk well
- Add cornstarch slurry to the chili paneer to thicken the sauce
- Stir and allow to saute until sauce thickens (5-7 mins)
- Serve and enjoy!
Notes
Serving suggestion
Serve with noodles, fried rice, a side of soup or on its own as an appetizer
Fried Rice: https://youtu.be/6kSEuRFIU0w
Tom Kha Soup: https://youtu.be/vv6B_0OOw_I
Variations
Vegan Variation: Substitute tofu for the paneer
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe. Use ginger instead.
Serve with noodles, fried rice, a side of soup or on its own as an appetizer
Fried Rice: https://youtu.be/6kSEuRFIU0w
Tom Kha Soup: https://youtu.be/vv6B_0OOw_I
Variations
Vegan Variation: Substitute tofu for the paneer
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe. Use ginger instead.
