5 from 1 vote
vegetable manchurian
Vegetable Manchurian - Instant Pot
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles

Course: Main Course
Cuisine: Chinese, Indian
Calories: 350 kcal
Author: Archana Mundhe
Ingredients
  • 1 tablespoon oil
  • 1/2 cup onion diced
  • 2 teaspoon ginger grated
  • 2 teaspoon garlic minced
  • 1 teaspoon red chili flakes optional
  • 16 IKEA veggie balls frozen
  • 2 cups vegetable broth
  • 2 teaspoon low sodium soy sauce
  • 2 teaspoon vinegar I used chili vinegar
  • 2 teaspoon sugar
  • 2 tablespoon arrowroot powder or corn flour mixed in 1/4 cup of water
Garnish:
  • red pepper flakes
  • 2 tablespoon cilantro chopped
  • 2 tablespoon scallions sliced
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays add onion, ginger and garlic. Sauté for a minute. Add red chili flakes, veggie balls and broth. Give a quick stir.
  2. Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 4 minutes followed by Quick Release. Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar and sugar. Add arrowroot (or corn) slurry.

  3. Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for spicier taste. Garnish with cilantro and scallions.

  4. Enjoy hot over fried rice or noodles!
Nutrition Facts
Vegetable Manchurian - Instant Pot
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.