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 25 minutes!
Equipment
Ingredients
- 2 tbsp 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 maple syrup
- 1 tbsp tomato paste
- 1 cup water
- 1/2 cup full-fat coconut milk
- 1 cup dry macaroni
- 1/2 tsp 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 tbsp 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 serving | Calories: 438 kcal | Carbohydrates: 60.3 g | Protein: 10.7 g | Fat: 18.5 g | Fiber: 5.7 g | Sugar: 13.3 g