Pasta Peneer Soup
This Indian- American fusion soup is a perfect balance of protein, fats and carbs. Super delicious and quick one pot meal. Vegans can easily use Tofu instead of Paneer.
Servings Prep Time
3-4servings 10minutes
Cook Time
Servings Prep Time
3-4servings 10minutes
Cook Time
  • 1tbsp ghee/butter/oil
  • 4-5cloves garliccrushed
  • 1/2 onionchopped
  • 2 green chiliesfinely chopped (or adjust to taste)
  • 1big tomatochopped
  • 1tbsp bouillon paste(skip if using broth)
  • 1tsp garam masala(optional)
  • saltto taste
  • 1/2cup pasta
  • 1cup paneer cubes(extra firm tofu can be used as substitute)
  • water or brothas needed (skip if using bouillon paste)
  • cilantroto garnish (optional)
  • basilto garnish (optional)
  1. Put instant pot on Saute mode high and add ghee. Once ghee is hot add garlic and fry until aromatic.
  2. Add onions and green chili, fry till edges of onions brown, then add Tomatoes and fry for 2 to 3 minutes.
  3. Add Bouillon paste (skip if using broth) salt and garam masala, then add in the pasta and Paneer. Mix gently.
  4. 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
  5. Do manual (pressure cook) high 5 to 6 minutes (see notes). Let it natural release or quick release after 10 minutes in warm mode.
  6. Garnish with Cilantro or basil if desired and serve hot.
Recipe Notes

For pasta cut the cooking time in half than what is mentioned on the package instructions . My package said 9-11 mins to cook pasta on stove top. For aldente – do 5 minutes and For well cooked pasta – do 6 minutes.

Vegans Can use Oil instead of ghee/butter and Paneer with Tofu or Vegan meat balls.