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    Home » Recipes » Special » Instant Pot

    Instant Pot Macaroni Tikka Masala

    By: Thomas Published: 28 Dec, 21 Updated: 6 Feb, 22 27 Comments

    RecipePrintComments

    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!

    Instant Pot Tikka Masala Macaroni
    Jump to:
    • 🥣 How to Make Macaroni Tikka Masala
    • 💬 FAQ
    • 📔 More Instant Pot Recipes
    • 📖 Recipe

    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.

    Instant Pot Tikka Masala Macaroni

    🥣 How to Make Macaroni Tikka Masala

    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.

    • Instant Pot Tikka Masala Macaroni

    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, 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.

    Instant Pot Tikka Masala Macaroni

    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

    • Can I use another type of pasta? Yes, this recipe will work with fusilli, penne, or farfalle.
    • Can I make this recipe coconut-free? Yes, you can replace the coconut milk with your favorite plant-based cream.
    • How long does this dish keep? This macaroni tikka masala will keep for up to 3 days in the refrigerator. Reheat over low-medium heat in a saucepan.

    This Instant Pot pasta is loaded with flavor, quick to prepare, and makes a delicious weeknight lunch or dinner! Perfect for a last-minute dinner as well!

    Instant Pot Tikka Masala Macaroni

    📔 More Instant Pot Recipes

    • Instant Pot Sesame & Basil Noodles
    • Instant Pot Smoky Tofu Biryani
    • Instant Pot White Bean Curry
    • Instant Pot Cauliflower Tikka Masala

    Let me know in the comments if you try this recipe!

    Instant Pot Tikka Masala Macaroni

    📖 Recipe

    Instant Pot Tikka Masala Macaroni

    Instant Pot Tikka Masala Macaroni

    Author: Thomas
    Instant Pot macaroni in a creamy and aromatic masala sauce. Flavored with ginger, cumin, turmeric, chili, and coconut milk. Ready in just 25 minutes!
    4.91 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Entree, Main Course
    Cuisine American, Indian
    Servings 3 servings
    Calories 438 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 tablespoon vegan butter or oil
    • 1 small onion diced
    • 1- inch ginger grated
    • 3 cloves of garlic minced
    • 2 teaspoon garam masala
    • 1 teaspoon cumin
    • ½ teaspoon each: turmeric, chili, fenugreek leaves
    • 3 large tomatoes finely chopped
    • 1 tablespoon maple syrup
    • 1 tablespoon tomato paste
    • 1 cup water
    • ½ cup full-fat coconut milk
    • 1 cup dry macaroni
    • ½ teaspoon 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 tablespoon 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

    Serving: 1 servingCalories: 438 kcalCarbohydrates: 60.3 gProtein: 10.7 gFat: 18.5 gFiber: 5.7 gSugar: 13.3 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Shannon

      May 19, 2019 at 2:40 pm

      5 stars
      Wow, this sounds so DELICIOUS!! I don't think I've ever needed anything more! What a creative idea.Yum.

      Reply
      • Thomas

        May 20, 2019 at 10:46 am

        Thanks Shannon!

        Reply
    2. Jesse-Gabriel

      May 19, 2019 at 6:06 pm

      5 stars
      Dein mega Veganer Blog ist ein Geschenk für jeden vegane, DANKE!
      Grüße,
      Jesse-Gabriel der seid 28 Jahren vegan lebt

      Reply
    3. Flo

      May 20, 2019 at 1:54 pm

      4 stars
      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

      Reply
      • Thomas

        May 28, 2019 at 12:29 pm

        Hi Flo,
        Thanks for your feedback! Happy to hear you liked it 🙂

        Reply
    4. Tori Cooper

      May 21, 2019 at 3:54 am

      Wow, I'm loving this brilliant fusion of dishes! What a great idea!

      Reply
      • Thomas

        May 28, 2019 at 12:32 pm

        Thanks Tori! 🙂

        Reply
    5. Trina

      May 22, 2019 at 3:47 am

      5 stars
      Made this tonight. We enjoyed this dish. Thank you again Thomas.

      Reply
      • Thomas

        May 28, 2019 at 12:39 pm

        Thanks! Glad you liked it! 🙂

        Reply
    6. Dianna

      July 13, 2019 at 6:22 pm

      Do you have preparation recommendations for those who cook old school and don't have an Instant Pot?

      Reply
      • Thomas

        July 18, 2019 at 5:30 pm

        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.

        Reply
    7. Theresa

      August 31, 2019 at 11:17 pm

      5 stars
      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. 🙂

      Reply
      • Thomas

        September 04, 2019 at 6:00 am

        Thanks for your great feedback Theresa! 🙂

        Reply
    8. Jackie

      November 20, 2019 at 10:51 pm

      5 stars
      Made this tonight and it was delicious! Will be making it again for sure!

      Reply
      • Thomas

        November 23, 2019 at 9:11 am

        Great! Thanks for the rating Jackie!

        Reply
    9. Danielle

      July 03, 2020 at 12:16 pm

      5 stars
      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

      Reply
      • Thomas

        July 16, 2020 at 7:15 am

        You're welcome Danielle, I'm glad you liked it 🙂

        Reply
    10. Aly

      December 29, 2020 at 6:52 pm

      5 stars
      Really delicious! I loved the garam masala spices as a creamy sauce for pasta.

      Reply
      • Thomas

        December 30, 2020 at 12:26 pm

        Thanks Aly 😉

        Reply
    11. Steph

      August 31, 2021 at 6:52 pm

      5 stars
      I make this almost every week for dinner and always double it, we love it. Thank you so much!!

      Reply
      • Thomas

        September 01, 2021 at 7:01 am

        Thanks for your feedback Steph 😉

        Reply
    12. Deb

      September 24, 2021 at 10:33 pm

      Hi Thomas, is an Instant Pot the same as a Crock Pot?
      Thanks for all your recipes

      Reply
      • Thomas

        September 25, 2021 at 6:05 am

        Hi Deb,
        If I'm not wrong, a Crock Pot is a slow cooker, so it cannot pressure cook and works differently.

        Reply
    13. Kristin

      February 02, 2022 at 1:18 am

      5 stars
      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!

      Reply
      • Thomas

        February 06, 2022 at 1:13 pm

        Glad you liked this dish Kristin 😉 Thanks for your rating!

        Reply
    14. Tam Lee

      February 06, 2022 at 7:51 am

      5 stars
      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!

      Reply
      • Thomas

        February 06, 2022 at 1:22 pm

        Thanks for your feedback Tam! I'm sure chickpeas were delicious with the sauce!

        Reply

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