Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
Pour the mixture through cheesecloth (saving the whey for other uses).
Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.
TIPS & TRICKS for Creamy Paneer
DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED.Yes I know I'm yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
Please do not use skim or 2% milk. Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
If your paneer is crumbly, it's a sign you didn't press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
Tips for making the paneer in a pressure cooker
If you open up the Instant pot and your paneer hasn't separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case.
If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
Tips for making the paneer on the stovetop
Please read the post for detailed instructions on making stovetop paneer.
To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob.
Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly.
Boil the milk in a heavy-bottomed pan or dutch oven. It will distribute the heat more evenly and you will be less likely to scorch the milk.