It saddens me that my latest Two Sleevers Indian Instant Pot cookbook attempt was a bust for a few reasons. First, I'd love to find an amazing new Palak Paneer recipe. Second, I would love if I could find an amazing Palak Paneer recipe that is as easy to make as this one. Third, I have been really liking my past Two Sleevers attempts, so it's unfortunate to break that positive streak.
Fourth, I can't fully identify what we didn't like about this final dish. It was well-spiced, maybe slightly overly so, but also somehow lacked something to bring it all together. It also had this slight tang that I didn't quite like. Unless I figure out how to soften this taste, I'll probably continue to search for other recipes.
The recipe is quite simple to put together – saute most of the ingredients together, and then quickly cook on high pressure before quick releasing the pressure.
This was my first time using the quick release feature, which was a bit scary and fun to see all the steam so rapidly escape from the pot.
You then blend the cooked spinach mixture with an immersion blender, before adding the paneer and serving. I do think that reducing the water by about half would also been good in the future to avoid too watery of a sauce.
Super quick and easy for a weeknight – sadly, it just didn't work. Back to the drawing board!
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