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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

Ingredients

  • 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

Instructions

  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!

Nutrition

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