Instant Pot Tikka Masala Macaroni

Instant Pot Tikka Masala Macaroni

Instant Pot macaroni in a creamy and aromatic masala sauce. Flavored with ginger, cumin, turmeric, chili, and coconut milk. Ready in just 20 minutes!

  • Author: Full of Plants
  • Yield: 3 1x


  • 2 tbsp (30ml) 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 (15ml) maple syrup
  • 1 tbsp (15ml) tomato paste
  • 1 cup (236ml) water
  • 1/2 cup (118ml) full-fat coconut milk
  • 1 cup (about 170g) dry macaroni
  • 1/2 tsp salt


  1. Set the Instant Pot on Sauté mode and adjust it to “Less”.
  2. 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.
  3. Next, add the chopped tomatoes with their juice and cook for 5-7 minutes, or until the tomatoes are cooked.
  4. Turn off the sauté mode. Add the maple syrup, tomato paste, water, full-fat coconut milk, macaroni, and salt.
  5. 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.
  6. Once all the pressure is gone, open the lid and give it a quick stir. Serve hot topped with fresh cilantro!


  • Serving Size: 1
  • Calories: 438
  • Sugar: 13.3g
  • Fat: 18.5g
  • Carbohydrates: 60.3g
  • Fiber: 5.7g
  • Protein: 10.7g