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    Home » Instant Pot Recipes

    Instant Pot Vegetable Manchurian

    Published: Sep 20, 2017 · Modified: Jan 8, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 51 Comments

    1183 shares
    Jump to Recipe

    Vegetable Manchurian is a popular Indo-Chinese dish in which pillowy veggie balls are simmered in a mouthwatering spicy and tangy gravy sauce made with ginger, garlic, and soy sauce. Here is my quick and easy version using the best store-bought veggie meatballs. Served over piping hot fried rice or noodles makes a lip-smacking meal for the family.

    manchurian served with fried rice

    Indian Chinese is basically an 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.

    manchurian and fried rice

    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 adopt many of those recipes and gave them a healthier twist so we can enjoy the same taste at home. 

    Home-made fried rice, Hakka noodles, and no-fry cauliflower Manchurian are on repeat in my kitchen, especially for quick weeknight meals. What I had never thought, of was making veg Manchurian at home. Just the thought of frying those veggie balls kept me away from making this dish.

    Vegetable Manchurian served with fried rice

    Then, Thanks 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 pakoras. Since then I have also tried and loved the veggie balls sold in the frozen aisle at Trader Joe's and Whole Foods.

    manchurian garnished with scallions in a white bowl

    How to Make Vegetable Manchurian

    Here are the step-by-step instructions with photos. For the full recipe and printable recipe please scroll down to the recipe card below!

    • Turn the 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 (photos 1 - 4)
    • Close Instant Pot with pressure valve to sealing. Pressure Cook for 4 minutes followed by Quick Release.
    Steps one through four of vegetable manchurian
    • Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar, and sugar. Mix cornstarch with water and stir it in the gravy. Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for a spicier taste. Garnish with cilantro and scallions. (photos 5 - 8)
    Steps one through four of vegetable manchurian in Instant Pot

    Serving

    Enjoy vegetable Manchurian hot over steamed rice, fried rice or noodles! Vegetable Manchurian tastes best fresh but can also be refrigerated for 2 to 3 days.

    Tips

    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 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 teaspoons of salt
    • In addition to the IKEA Veggie balls, I have also tried this recipe with Trader Joe's veggie balls. Some of my readers also have enjoyed this dish with frozen chicken meatballs
    • If you double the recipe the same pressure cook time still remains the same
    • For gluten-free Manchurian, use Tamari instead of soy sauce

    More Easy Dinner Recipes

    • Gobi Manchurian
    • Chilli Chicken
    • Kimchi Fried Rice
    • Vegetarian Pad Thai
    • Teriyaki Chicken
    • Ramen Noodles
    • Pav Bhaji

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    veg manchurian served with fried rice
    Print Recipe Pin Recipe Save Saved!
    4.71 from 34 votes

    Instant Pot Vegetable Manchurian

    Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles
    Prep Time2 mins
    Cook Time8 mins
    Total Time10 mins
    Course: Main Course
    Cuisine: Chinese, Indian
    Servings: 4
    Calories: 177kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon oil
    • ½ cup yellow onion diced
    • 2 teaspoons ginger grated grated
    • 2 teaspoons garlic minced minced
    • 1 teaspoon red chili flakes optional
    • 16 frozen veggie balls IKEA, Trader Joe's or Whole foods
    • 2 cups low sodium vegetable broth
    • 2 teaspoons soy sauce
    • 2 teaspoons vinegar I used chili vinegar
    • 2 teaspoons sugar
    • 2 tablespoons corn starch or arrowroot powder
    • ¼ cup water

    Garnish:

    • red pepper flakes
    • 2 tablespoons cilantro chopped
    • 2 tablespoons scallions chopped

    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. Pressure Cook 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. Mix corn starch with water and stir it in the gravy.
    • 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 steamed rice, fried rice or noodles!

    Video

    Notes

    NOTES:
    1. 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.
    2. 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 teaspoons of salt
    3. In addition to the veggie balls, some of my readers also have enjoyed this dish with frozen chicken meatballs
    4. If you are doubling the recipe, pressure cook time will still remain the same 
    5. For gluten-free Manchurian, use Tamari instead of soy sauce

    Nutrition

    Calories: 177kcal | Carbohydrates: 13g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 284mg | Fiber: 3g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 2.5mg | Calcium: 44mg | Iron: 1.5mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    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 in New Jersey with my husband and two sons.
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    1. Angie says

      August 09, 2020 at 5:55 pm

      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

      Reply
      • Archana says

        August 12, 2020 at 7:48 am

        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.

        Reply
    2. michelle says

      October 20, 2020 at 2:40 pm

      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!5 stars

      Reply
      • Archana says

        October 21, 2020 at 5:00 pm

        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

        Reply
        • Michelle says

          October 24, 2020 at 2:59 pm

          Thanks!

          Reply
    3. Amruta says

      February 09, 2021 at 12:39 pm

      Hi! I was wondering if I can use the TJ meatless meat balls for this recipe.5 stars

      Reply
      • Archana says

        February 09, 2021 at 2:56 pm

        Yes you can!

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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