Instant Pot Macaroni Tikka Masala

Looking for a flavor-packed 30-minute pasta recipe that comes together in just one pot? Look no further. This macaroni tikka masala is exactly what you need!

This recipe is inspired by my Instant Pot cauliflower tikka masala, but it’s made with macaroni instead! The idea came to me one day while I was cooking the cauliflower version, and I wondered, “What if I swapped the cauliflower for pasta to make a quick and saucy pasta dish?”. Fast forward through a few tweaks to get the liquid just right for perfectly cooked, creamy pasta, and this recipe was born!

Think of it as a twist on mac and cheese, but instead of cheese, the macaroni is coated in a rich Indian-inspired tomato sauce. It’s definitely not authentic (more like a fusion dish!), but it’s unique and seriously delicious!

❤️ Why It’s a Must-Try

Savory and ultra creamy.

I know what you are thinking, macaroni tikka masala?! I agree that it might sound like a strange combo, but trust me on this one (and all the other readers who have left a 5-star review), it’s ridiculously good!

The sauce begins with onion, garlic, and ginger, which are sautéed with warm spices such as garam masala, cumin, and turmeric for complex flavors. Then comes fresh tomatoes and a generous splash of coconut milk to create a rich and savory sauce that’s as flavorful as your favorite tikka masala dish from the local Indian restaurant. Here is what some readers have to say about it:

Instant dinner in one pot!

If, like us, there are some days when you don’t feel like spending an hour cooking for dinner after a tiring day, I’ve got you covered. This pasta dish is cooked ENTIRELY in the Instant Pot in under 30 minutes and requires very minimal prep time!

🍅 About the Ingredients

Butter

While you can definitely sauté the aromatics in oil, I often prefer using vegan butter when making Indian curries for a simple reason: it adds another layer of flavor and a delicate buttery flavor. You can use either homemade vegan butter or your favorite store-bought brand.

Aromatics

The golden trio that forms the base of almost every great Indian curry: onion, garlic, and ginger.

Can’t tolerate onions? Replace them with 2 medium shallots!

Tomatoes

Tomatoes constitute the base of the sauce, bringing natural sweetness, a hint of tanginess, and plenty of savory flavor. For optimal flavor, use fresh high-quality tomatoes, ideally from your local market or your own garden if you have one. Avoid using cheap or unripe tomatoes, as they can make the sauce taste flat.

Spices

No good tikka masala is complete without a generous mix of spices! Here, I use garam masala, cumin, turmeric, and chili. For a more authentic flavor, you can also add some dried fenugreek leaves if you have some on hand. And if you want to go the extra mile, add a pinch of asafoetida for a subtle earthy note.

Maple syrup

This helps balance the tang from the tomatoes and the saltiness of the sauce. You do not need a lot, just a tablespoon. And don’t worry, it won’t make your pasta taste sweet!

Substitute: No maple syrup? Simply use granulated white sugar or light brown sugar.

Tomato paste

For added depth and to give the pasta a slightly more saturated orange hue.

Note: From my experience, tomato paste from a tube is a superior option to the one sold in cans, which can have a slightly metallic taste. Also, I have noticed that tubes tend to last significantly longer in our fridge than cans. Both will work, though!

Coconut milk

To give the sauce its rich and creamy texture!

Which coconut milk to use? I suggest using full-fat coconut milk for a richer, creamier pasta. We like brands like Thai Kitchen, Native Forest, or Grace as they taste fresh and nutty.

If you’re trying to cut down on calories, feel free to use light coconut milk. Just remember that your pasta will not be as rich (and somehow a bit less tasty).

Substitute: If you cannot have coconut, replace it with your favorite plant-based cream – oat, cashews, or soy cream are great options.

Pasta

Finally, you will need short pasta. I went with elbow macaroni, but fusilli, penne, or rigatoni should work too. If you’re using a different type of pasta, try weighing it instead of measuring it by volume. You will need approximately 5 ounces (140g) of uncooked pasta.

🥣 Cooking Instructions

1. Sauté the onion. Set the Instant Pot to Sauté mode and adjust it to “Less”. Add the vegan butter. Once melted, add the diced onion and sauté for about 3 minutes.

2. Add the garlic and ginger. Next, add the minced ginger and garlic, and sauté for an additional 3 minutes, stirring occasionally.

3. Stir in the spices. Add the garam masala, cumin, turmeric, chili, and fenugreek leaves if using. Stir to combine, and cook for one more minute.
4. Deglaze. Pour in 2 tablespoons of water to deglaze the pot and use a spatula to scrape any bits that may be stuck to the bottom. This will ensure that nothing sticks to the bottom of the pot and prevents getting a “burn” message on the Instant Pot later on.

5. Add the tomatoes. Next, add the chopped tomatoes with their juice and cook for 5-7 minutes, or until the tomatoes have softened and broken down.

6. Add the remaining ingredients. Turn off the sauté mode. Then, add the water, coconut milk, tomato paste, maple syrup, salt, and macaroni.

7. Pressure cook. Close the Instant Pot with its lid and set the valve to the “Sealing” position. Set the Instant Pot to Pressure Cook mode and adjust the time to 5 minutes. It will take a few minutes for the Instant Pot to come to pressure, and then the timer will start.
8. Quick release. Once the timer is done, quickly release the pressure by turning the valve to the “Venting” position.

Be Careful When Releasing the Pressure!

Be cautious when releasing the pressure to avoid burning yourself. I suggest using a thick kitchen towel or a long utensil to turn the valve. Also, if your Instant Pot is placed under a cabinet, it’s best to slide it out a bit or direct the steam away. You don’t want the hot steam to damage your cabinets or cause condensation buildup.

9. Serve. Once all the pressure is gone, open the lid and give the pasta a quick stir. Serve immediately and garnish with fresh chopped cilantro. You can also top it with a dollop of coconut cream for extra creaminess and/or a squeeze of lime to add some tanginess!

😍 What Goes Well With This

Any vegan protein!

Serve it with your favorite plant-based protein! Here are some ideas: vegan meatballs, vegan steak, kofta, smoked tofu, tempeh, or marinated and sautéed vegan chicken!

Sautéed, steamed, or roasted vegetables.

Either steamed green beans, sautéed mustard greens, garlic kale, or okra.

Beans or lentils.

This pasta also pairs quite well with other Indian dishes that feature beans, such as dal palak or masoor dal.

And of course, naan!

Okay, this one might sound a bit unusual, as it’s essentially pairing carbs with carbs, but you can definitely serve some naan alongside this pasta. It would be even better if you add some greens or lentils on the side for a more balanced meal, but hey, when it comes to comfort food, I won’t judge if you just double up on the carbs!

This Instant Pot pasta is layered with flavor, quick to prepare, and perfect for a last-minute dinner! Oh, and if you want it even heartier, top it with grated vegan cheese. It makes it even better!

🍲 More Instant Pot Recipes

Instant Pot Cauliflower Tikka Masala

Instant Pot Creamy Masala Steel-Cut Oats

How to Make Tempeh in the Instant Pot

Instant Pot White Bean Curry

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in December 2021 and updated with new process shots and detailed instructions in October 2025. You can see the older photos below.