In the Instant Pot (switched off), add in the given order ¼ cup of water, one 12oz can of evaporated milk, ½ cup of whole milk (so a total of 2 cups), cardamom powder, saffron, and 2 tablespoon sugar. Mix well until combined.
Gently place the paneer balls equidistantly making sure they have space to expand. 6 QT can easily fit 9-11 balls.
The balls should not be completely immersed in fact you should peeping on the top as shown in step 27 pic.
Close the lid and cook on manual high for 10 minutes followed by natural release. Don't do quick release the milk will splatter all around. The balls will puff up and almost double in size.
Open the lid and add 2 more tablespoons of condensed milk (skip this if you are using all sugar) and nuts and mix gently.
I leave it open switched off. As it cools, the milk forms a layer of cream, mix gently to incorporate in milk and then let another layer form.
Repeat this a few times. This process gives the same texture as you get on a stovetop by cooking milk for hours.
This step is optional only needed if using whole milk instead of evaporated milk.To thicken the milk, remove the balls in a bowl and then start IP on saute mode. Reduce the milk to your liking stirring intermittently to prevent burning and spilling over.
Delicious, soft Instant pot rasmalai is ready!! Allow to cool completely and store refrigerated.