This restaurant-style Instant pot paneer butter masala is super easy to make. It takes only 10 minutes if you have onion tomato masala ready in your freezer.
Turn on the instant pot with saute mode. Add butter and let it melt. Then add whole spices and slit green chili, saute for 30-40 seconds.
Add frozen onion tomato masala.
Then add water, cashew paste, salt, red chili powder and paneer cubes. Mix well.
Cover with the lid and keep the vent to sealing. Cook on manual (high pressure) for 2 minutes. Then do QPR (quick pressure release). Once the pin drops open the lid.
Add crushed kasoori methi, garam masala, cardamom powder, nutmeg powder and heavy cream.
Mix everything well and garnish with chopped cilantro.