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Instant Pot Vegetable Manchurian
4.7 from 111 votes

Instant Pot Vegetable Manchurian

Instant Pot Vegetable Manchurian uses frozen veggie balls cooked under pressure with aromatics, broth, soy sauce, and vinegar to create a tangy, slightly spicy sauce. The addition of ginger, garlic, and optional red chili flakes builds savory flavor, while a cornstarch slurry thickens the sauce into a glossy coating. Garnished with chopped cilantro and scallions, this dish is a flavorful vegetarian option served best over rice or noodles.

Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
Calories: 177 kcal
Course: Main Course
Cuisine: Chinese, Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  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. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 177

% 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.