Instant Pot Pea & Paneer Curry

• 1 1/2 cups finely chopped onions
• 1 cup finely chopped tomatoes
• 3/4 cup water
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon cayenne pepper
• 1 cup chopped paneer (soft Indian cheese) or firm tofu (if you are dairy-free)
• 1/4 cup heavy cream or full-fat coconut milk
• 1/4 cup chopped fresh cilantro or parsley
• 1 (12-ounce) package frozen peas

1. In the Instant Pot, combine the onions, tomatoes, 1/4 cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.
2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.
3. Select SAUTE. Add the remaining 1/2 cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.

onions, tomatoes, water, vegetable oil, fresh ginger, garlic, ground turmeric, garam masala, cayenne pepper, paneer, heavy cream, fresh cilantro, frozen peas

Taken from food52.com/recipes/78334-instant-pot-pea-paneer-curry (may not work)