Low-Carb Instant Pot Palak Paneer

Step 1Set the Instant Pot to Sauté. Add the ghee to the pot, once hot add in the spices and toast for 30 seconds.

Step 2Add in the Serrano pepper, onion, garlic, ginger, and tomato cooking for 3-4 minutes until soft. (Depending on the desired heat you can use any other mild or hot chilies).

Step 3Add the spinach and the water to the pot and place the lid on, cancel the Sauté function and turn to Manual, high pressure for 1 minute. Use the quick release then blend using an immersion blender to make a smooth paste.

Step 4Stir in the paneer and season with salt to taste. Leave on warm function while you prepare to cauliflower rice.

Step 5Place the florets in a food processor and using a grating blade or the S blade, process until it resembles rice (do not over-process if using the S blade).

Step 6Place the ghee in a large skillet. Once hot, add the spices and toast for 30 seconds, add the cauliflower rice and cook until the water evaporates and the rice is fluffy. Season with salt to taste.

Step 7Serve with the palak paneer. Store covered in the refrigerator for up to 3 days.