Vegetable Manchurian – Veggie meatballs simmered in a spicy and tangy soy-ginger-garlic based sauce served over fried rice or noodles! A popular Indian Chinese recipe that is relished in India. 
Indian Chinese is basically adaptation of Chinese spices and cooking techniques to Indian tastes. I remember the “indochinese” food sold on street carts while I was growing up in India. Dishes like chop-suey, schezwan and manchurian became immensely popular with everyone as it was tasty, quick and affordable. Growing up in a health conscious family, although I loved Indochinese foods I knew that some of them were loaded with soya sauce and many were deep fried. I then started to adapt many of those recipes and gave them a healthier twist. 
Home made fried rice and lo-mein noodles are on a repeat list in our house especially for quick weeknight meals. What I had never thought, was making vegetable manchurian at home. Just the thought of frying those veggie balls kept me away from making this dish. Then, Thank to a dear friend, I started using the IKEA veggie balls! They are sold frozen and come in handy for many recipes like malai kofta and kadhi pagodas! If you do not have an IKEA near you, I am sure you will find some good veggie balls at trader joe’s or whole foods.
So here is an EASY vegetable manchurian recipe in the Instant Pot using frozen IKEA vegetable balls:
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Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles
- 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
- red pepper flakes
- 2 tablespoon cilantro chopped
- 2 tablespoon scallions sliced
- 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.
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.
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. Enjoy hot over fried rice or noodles!
Recipe Video
Notes:
Do not thaw the meatballs. Add them frozen.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Looks so delicious & tempting !
Thank you
Any substitution recommendations for the IKEA meatballs?
Hi Alisha! Whole foods and Trader Joe’s have great meatless veggie balls that you can use in this recipe.
I love Manchurian and your photos look so inviting! Great instapot recipe!
Thank you Sandhya!!
First Instant Pot recipe I made! I love it!
Congrats!! I am so glad you enjoyed it!! You can also try my malai kofta recipe if you have some frozen veggie meatballs left!
I tried this today all the balls turned mushy when I did QR. Didn’t even stir it. What did I do wrong?
Hi Jothi! Sorry to hear. What brand meatballs did you use and did you add them frozen?
Hi Archana – looks like a yummy recipe that i would like to try tomorrow. Would you happen to know if i can substitute corn starch for arrowroot powder?
Hi Masooma! Yes corn starch works
This was delicious! i already made it twice. Taste just as good as from our favorite restaurant. If we wanted to sub the veggie balls for cauliflower, would anything change (ex – cooking time)?
Cauliflower cook way too fast. I would either bake cauliflower in oven or fry stove top with some spices, dipped in flour flour/water. Cook just the sauce in Instant Pot and add the crispy cauliflower in the sauce.
I don’t have corn flour or arrowroot. Any substitute?
I have not tried myself, but some people use rice flour. You will have to make sure that your cook it well after adding.
do we need to thaw veggie meetballs overnight in refrigerator before adding it to sauce the next day???
No need to thaw the meatballs
So if i want to deep fry the frozen meetballs then also no need to thaw?? Can i add them directly from freezer in hot oil? Will the oil spill?? actually i am hosting a party this friday and i am cooking all my own.. so wanted to know if i frozen meetballs handle hot oil or not
If you are making manchurian there is no need to fry. But if you do decide to fry, they should be thawed and then pat dried with paper towel so all the water on the outside is absorbed. It is dangerous to add frozen meatballs to hot oil especially they have ice or water on condensation.
I made this and it turned out to be a gloopy mess. Couldn’t get the right flavor. What might I have done wrong? I used cornstarch, not arrow root.
Hi the only reason I can see is the veggie balls. What brand did you use and did you add them frozen?
Thanks for your lovely recipes, I have tried several of them so far and they are amazing! A quick question about the Veg Manchurian, I only have refrigerated ones (not frozen). If I am adding them straight to the IP, do I need to reduce the cooking time? I’m worried that 4 minutes cooking time might make them too mushy. Thanks for your tips!
You have to add the Manchurian after pressure cooking in done.
I made this and it was so yummy. I will definitely make this again! Easy, fast and tasty!
Thank you for your lovely feedback
The recipe tasted yummy when I tried it with both veg and chicken calls. But the Ikea balls come out too dense after I cook. Is that how they are supposed to be? Any suggestions to make them lighter? Thanks
Try a different brand? I like Trader Joe’s
Hi! This looks great, can I substitute with frozen chicken balls and follow the recipe as is?
Yes! That will work