Pasta Peneer Soup


  • 1 tbsp ghee/butter/oil
  • 4-5 cloves garlic
  • 1/2 onion
  • 2 green chilies
  • 1 big tomato
  • 1 tbsp bouillon paste
  • 1 tsp garam masala
  • salt
  • 1/2 cup pasta
  • 1 cup paneer cubes
  • water or broth
  • cilantro
  • basil
  • Put instant pot on Saute mode high and add ghee. Once ghee is hot add garlic and fry until aromatic.
  • Add onions and green chili, fry till edges of onions brown, then add Tomatoes and fry for 2 to 3 minutes.
  • Add Bouillon paste (skip if using broth) salt and garam masala, then add in the pasta and Paneer. Mix gently.
  • Add the water about 1/2 inch to 1 inch covering the pasta and mix well. (use broth if not using bouillon paste). Turn off the saute mode. Put the lid, vent to sealing position
  • Do manual (pressure cook) high 5 to 6 minutes (see notes). Let it natural release or quick release after 10 minutes in warm mode.
  • Garnish with Cilantro or basil if desired and serve hot.
Previous Next