Go Back
+ servings
Instant Pot Tikka Masala Macaroni

Instant Pot Tikka Masala Macaroni

Author: Thomas
Instant Pot macaroni in a creamy and aromatic masala sauce. Flavored with ginger, cumin, turmeric, chili, and coconut milk. Ready in just 25 minutes!
4.91 from 11 votes
Prep Time : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Servings 3 servings
Calories 438 kcal


  • 2 tablespoon vegan butter or oil
  • 1 small onion diced
  • 1- inch ginger grated
  • 3 cloves of garlic minced
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon each: turmeric, chili, fenugreek leaves
  • 3 large tomatoes finely chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon tomato paste
  • 1 cup water
  • ½ cup full-fat coconut milk
  • 1 cup dry macaroni
  • ½ teaspoon salt


  • 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 tablespoon 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!


Serving: 1 servingCalories: 438 kcalCarbohydrates: 60.3 gProtein: 10.7 gFat: 18.5 gFiber: 5.7 gSugar: 13.3 g
Course : Entree, Main Course
Cuisine : American, Indian
Keyword : instant pot macaroni, tikka masala pasta
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants