Instant Pot Macaroni Tikka Masala
This Instant Pot macaroni tikka masala makes the perfect weeknight dinner for the whole family! It features macaroni simmered in a creamy masala sauce infused with garam masala, ginger, garlic, and coconut milk for plenty of creaminess. Ready in just 30 minutes!
Equipment
Ingredients
- 2 tbsp (30 ml) 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 cup (240 ml) water
- 1/2 cup (120 ml) full-fat coconut milk
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) maple syrup
- 1/2 tsp salt
- 1 cup (140 g) dry macaroni
Instructions
- 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.
- Add the garlic and ginger. Next, add the minced ginger and garlic, and sauté for an additional 3 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Add the remaining ingredients. Turn off the sauté mode. Then, add the water, coconut milk, tomato paste, maple syrup, salt, and macaroni.
- 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.
- Quick release. Once the timer is done, quickly release the pressure by turning the valve to the “Venting” position.Note: 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 from it. You don’t want the hot steam to damage your cabinets or cause condensation buildup.
- 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!
- Although this pasta tastes best served immediately, it will keep for up to 3 days in the refrigerator. To reheat, transfer the leftovers to a small saucepan or skillet. Add 1-2 tablespoons of water and reheat covered over low-medium heat for about 5 minutes.
Notes
Deglaze the pot.
After sautéing the aromatics and spices, it’s essential to deglaze the pot with a couple of tablespoons of water and use a spatula to gently scrape any bits that may have stuck to the bottom of the pot. If you skip this step, your Instant Pot may display a “burn” warning during steaming.Don’t forget to release the pressure manually.
Once the timer is done, release the pressure manually by turning the valve. Do not let it release naturally, or your noodles will be overcooked.Make it even creamier.
After cooking, feel free to pour in 1/4 cup of extra coconut milk for an even creamier version. Remember to taste it and add a pinch of salt if needed.Nutrition
Serving: 1 serving | Calories: 438 kcal | Carbohydrates: 60.3 g | Protein: 10.7 g | Fat: 18.5 g | Fiber: 5.7 g | Sugar: 13.3 g
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