This post may contain affiliate links. Please read our disclosure policy.
This Instant Pot macaroni tikka masala makes the perfect weeknight dinner for the whole family! It’s easy to make, creamy, and infused with Indian spices. A delicious alternative to the regular mac & cheese!
Looking for a flavor-packed 20-minute pasta recipe that requires just one pot?
Look no further. This Macaroni Tikka Masala is the thing! It is flavorful, creamy, filling, and not too spicy, making it perfect for kids too!
This recipe is inspired by my Instant Pot Cauliflower Tikka Masala, except it’s prepared with macaroni, and is even easier to make.
🥣 How to Make It
This recipe requires just 8 very basic ingredients (+spices) and 20 minutes to prepare.
Sauté Aromatics
Start by sautéing onions, ginger, and garlic in the Instant Pot on Sauté mode for a few minutes. Once onions are cooked, add spices: garam masala, cumin, turmeric, chili, and dried fenugreek leaves if you have some on hand. The latter is optional but gives it a more authentic flavor.
Add the Remaining Ingredients
Next, add chopped fresh tomatoes and cook for another 5 minutes or until the tomatoes are cooked.
Finally, it’s time to add the rest of the ingredients: tomato paste, maple syrup, water, coconut milk, and dry macaroni!
Close the lid and set the Instant Pot to pressure mode for 5 minutes. It will take a few minutes for the Instant Pot to come to pressure, and then the timer will start. Once the timer is done, release the pressure; do not let it release naturally, or your noodles will be overcooked.
Give the macaroni a quick stir, top with chopped cilantro, and serve immediately! You can top it with vegan almond yogurt or coconut cream for extra creaminess!
💬 FAQ
Yes, this recipe will work with fusilli, penne, or farfalle.
Yes, you can replace coconut milk with your favorite plant-based cream.
This macaroni tikka masala will keep for up to 3 days in the refrigerator. Reheat over low-medium heat in a saucepan.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!
I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Instant Pot Tikka Masala Macaroni
Equipment
Ingredients
- 2 tbsp vegan butter or oil
- 1 small onion diced
- 1- inch ginger grated
- 3 cloves of garlic minced
- 2 tsp garam masala
- 1 tsp cumin
- 1/2 tsp each: turmeric, chili, fenugreek leaves
- 3 large tomatoes finely chopped
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- 1 cup water
- 1/2 cup full-fat coconut milk
- 1 cup dry macaroni
- 1/2 tsp salt
Instructions
- Set the Instant Pot on Sauté mode and adjust it to "Less".
- Add the vegan butter. Once melted, add the diced onion and sauté for about 3 minutes. Then add the ginger, garlic, and sauté for another 3 minutes. Add the spices and cook for one more minute. Deglaze the Instant Pot with 2 tbsp water to make sure nothing is sticking to the bottom of the pot.
- Next, add the chopped tomatoes with their juice and cook for 5-7 minutes, or until the tomatoes are cooked.
- Turn off the sauté mode. Add the maple syrup, tomato paste, water, full-fat coconut milk, macaroni, and salt.
- Set the Instant Pot to Pressure cook and adjust the time to 5 minutes. It will take a few minutes before starting. Once the timer is done, do a quick release of the pressure.
- Once all the pressure is gone, open the lid and give it a quick stir. Serve hot, topped with fresh cilantro!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
We love this recipe. Tried it again tonight with chickpeas. So good!
Thanks for your feedback Tetyana ^^
Delicious! The only change I made was I added a can of drained chickpeas for protein which went nicely with the dish. I will be making it again!
Thanks for your feedback Tam! I’m sure chickpeas were delicious with the sauce!
Thank you for sharing this recipe! So quick and easy, but warming and well-spiced on a cold night. I added a load of broiled veg for fun and used brown rice pasta. The flavors were just perfect!
Glad you liked this dish Kristin 😉 Thanks for your rating!
Hi Thomas, is an Instant Pot the same as a Crock Pot?
Thanks for all your recipes
Hi Deb,
If I’m not wrong, a Crock Pot is a slow cooker, so it cannot pressure cook and works differently.
I make this almost every week for dinner and always double it, we love it. Thank you so much!!
Thanks for your feedback Steph 😉
Really delicious! I loved the garam masala spices as a creamy sauce for pasta.
Thanks Aly 😉
This was a spectacular tikka base – and went suprisingly well with macaroni. I was sceptical – but it will be added to my meal rotation for the foreseeable future.
Thank you for sharing tasty and easy instant pot recipes
You’re welcome Danielle, I’m glad you liked it 🙂
Oh my goodness, this was good! The whole family enjoyed ☺️ It was easy, fast and great comfort food! Thanks Thomas.
Thanks Tetyana! 🙂
Made this tonight and it was delicious! Will be making it again for sure!
Great! Thanks for the rating Jackie!
I’ve made this recipe twice. It’s easy and delicious. For the pasta, I used a gluten free brown rice variety and it worked perfectly. Also, I made sure to weigh it instead of measuring a cup full.
Thank you. 🙂
Thanks for your great feedback Theresa! 🙂
Do you have preparation recommendations for those who cook old school and don’t have an Instant Pot?
You should be able to make this recipe in a simple stovetop pressure cooker. If you don’t have a pressure cooker, then I would recommend adding more water to the pot and cook covered on the stove until the pasta is cooked.
Made this tonight. We enjoyed this dish. Thank you again Thomas.
Thanks! Glad you liked it! 🙂
Wow, I’m loving this brilliant fusion of dishes! What a great idea!
Thanks Tori! 🙂
Hi Thomas, I just made this for dinner tonight. My husband and I loved it- and I’m not really a pasta fan- but the kids weren’t overly keen. Surprising, as they normally love anything pasta. Maybe my kids are fussier with Indian spices than yours :o) I served it with some coconut yogurt and cucumber salad.
Anyway, thank you for the easy recipe and the beautiful photos – always a pleasure to visit your page.
Flo
Hi Flo,
Thanks for your feedback! Happy to hear you liked it 🙂
Dein mega Veganer Blog ist ein Geschenk für jeden vegane, DANKE!
Grüße,
Jesse-Gabriel der seid 28 Jahren vegan lebt
Wow, this sounds so DELICIOUS!! I don’t think I’ve ever needed anything more! What a creative idea.Yum.
Thanks Shannon!