Instant Pot Vegetable Manchurian
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
8 mins
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Total Time
10 mins
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Calories
177 kcal
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Course
Main Course
Instant Pot Vegetable Manchurian
Description
This recipe begins by sautéing onion, ginger, and garlic in neutral oil in the Instant Pot, adding red chili flakes for heat if desired. Frozen veggie balls are added with vegetable broth, then the pot is pressure cooked briefly to cook the balls through without breaking apart. After quick releasing the pressure, soy sauce, chili vinegar, and sugar are stirred in to balance umami, acidity, and sweet flavors. A cornstarch slurry is added to thicken the sauce as it simmers on sauté mode, forming a glossy, clingy coating around the veggie balls.
The finished dish features tender, flavorful vegetable balls with a bright, tangy sauce accented by herbs. It pairs well with steamed rice, fried rice, or noodles, making it a convenient and satisfying vegetarian entrée.
Frozen veggie balls are essential to prevent disintegration during pressure cooking. Low-sodium broth or water with salt can be used for flexibility. Doubling the recipe does not require adjusting pressure cook time, and gluten-free tamari can substitute soy sauce to fit dietary needs.
The dish may be adapted with frozen chicken meatballs if desired, changing it from vegetarian to meat-based while keeping the sauce consistent.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup yellow onion diced
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- 1 teaspoon red chili flakes optional
- 16 veggie balls IKEA, Trader Joe's or Whole foods, frozen
- 2 cups vegetable broth low sodium
- 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!
Notes
- Use frozen veggie balls to prevent breaking apart during pressure cooking; avoid thawed balls in the pressure phase.
- If using thawed meatballs, cook sauce under pressure separately, then add meatballs and simmer on sauté for 5 minutes.
- Low sodium vegetable broth is recommended; water with salt can be substituted if unavailable.
- Gluten-free versions can use tamari instead of soy sauce.
- Doubling the recipe does not require increasing pressure cook time.
- Frozen chicken meatballs can be used in place of veggie balls for a non-vegetarian option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 441mg | 18% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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