Vegetable Manchurian is a popular Indo-Chinese dish. Soft pillowy veggie meatballs are simmered in a mouthwatering spicy and tangy sauce made with ginger, garlic and soy sauce. Served over piping hot fried rice or noodles makes a lip-smacking meal for the family.
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 soy sauce and many were deep fried. I then started to adapt many of those recipes and gave them a healthier twist so we can enjoy the same taste at home.
Home made fried rice and hakka noodles are on a repeat list in our house especially for quick weeknight meals. What I had never thought, was making veg 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 pakodas. 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.
MOC Pro Tips for the best Veggie Manchurian:
- Make sure to add frozen meatballs as thawed meatballs will fall apart during pressure cooking. If you have meatballs that are already thawed, then simply pressure cook the sauce and then stir in the meatballs after and cook on saute mode for 5 mins.
- I like to use the low sodium Better than Bouillon Vegetable Broth in this recipe. Vegetable Broth can be substituted with 2 cups of water and 1.5 teaspoon of salt
- In addition to the IKEA Veggie balls, I have also tried this recipe with Trader’s Joe’s veggie balls. Some of my readers also have enjoyed this dish with frozen chicken meatballs
- If doubling the recipe use same pressure cook time
- For gluten free Manchurian, use Tamari instead of soy sauce
So here is an EASY vegetable manchurian recipe in the Instant Pot using frozen IKEA vegetable balls:
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Vegetable Manchurian – Instant Pot
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
- Turn Instant Pot to saute(more) mode and heat oil. Add onion, ginger and garlic. Sauté for a minute. Add red chili flakes, frozen 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!
Video
Notes
- Make sure to add frozen meatballs as thawed meatballs will fall apart during pressure cooking. If you have meatballs that are already thawed, then simply pressure cook the sauce and then stir in the meatballs after and cook on saute mode for 5 mins.
- I like to use the low sodium Better than Bouillon Vegetable Broth in this recipe. Vegetable Broth can be substituted with 2 cups of water and 1.5 teaspoon of salt
- In addition to the IKEA Veggie balls, I have also tried this recipe with Trader’s Joe’s veggie balls. Some of my readers also have enjoyed this dish with frozen chicken meatballs
- If doubling the recipe use same pressure cook time
- For gluten free Manchurian, use Tamari instead of soy sauce
Nutrition
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Angie says
I have made this twice now and when I add the corn slurry it greats blobs of corn flour and then I mix ion to the pot stays as blobs
I’m thinking to omit this step completely next time
Archana says
You can allow the sauce to cool down for a min then add the slurry and then cook on sauté until heated through. Hope it works.
michelle says
Have made this recipe and love it. That said, we are no where near an Ikea and our Trader’ Joes doesn’t do delivery or curb side pickup…We have been ordering from Whole Foods during the pandemic…Is there a specific type of veggie balls you would recommend from them?
Thanks!
Archana says
Although I have not tried whole foods brand I am going to try it and will let you know. I have heard Gardein brand also makes good veggie meatballs
Michelle says
Thanks!