check out my recipe index →

My Heart Beets

Love What You Eat

Instant Pot Indian Vegetable Masala Pasta

by 34 Comments

This veggie masala pasta is so easy to make: you literally toss everything into an instant pot and cook! It’s a dish that everyone in your house will love!

Instant Pot Indian Vegetable Masala PastaThis Indian veggie masala pasta is flavorful and comforting. It’s a dish that’ll please both kids and adults! The best thing about it is that it’s so easy to make, you just pour and cook!

There is one thing you’ll need to have handy though – and that’s my pre-made onion masala! This recipe is part of my onion masala series. Check out this post to learn all about it. The gist: I’m sharing recipes that call for exact amounts of onion masala to help make Indian cooking easier for you on a daily basis.

The series was only supposed to be a month long but so many of you seem to like it, so I’m going to keep it going and share new recipes every few weeks 🙂

This is the second pasta recipe that I’m sharing in the onion masala series. I already have an Indian veggie lasagna. This dish is cheese-free and less decadent but still so good! You can of course always top it with cheese if you’d like.

This pasta is obviously not a traditional Indian recipe, but as I mentioned in the lasagna post – this is definitely the type of thing that Indian parents make for their kids. We tend to “Indian-ify” dishes from other cuisines. I make this for my kiddo and let me tell you – my toddler loves this pasta! He loves picking up the noodles and veggies with his little fingers. I leave in the cayenne when I make it for him, but if your kiddo isn’t used to spice then you can easily leave it out.

Instant Pot Indian Vegetable Masala Pasta

I can’t tell you how many times I’ve tested this recipe. It has taken me over 10 tries to get this simple dish to turn out just perfect. In fact, at one point I announced in my Instagram stories that the recipe was coming soon – then I had to share another video to tell you guys that I changed my mind and needed to tweak it a bit more. Well now it’s just right and I’m thrilled to be able to share this tasty “dump and press start” recipe with you guys.

The hardest thing about developing this recipe was trying to get the proportions just right – but I did it and you guys, it’s great! You can use regular macaroni noodles OR you can use gluten-free macaroni noodles. I have tested the dish using both types of noodles and they cook perfectly in the same amount of time. I’ve tested this recipe using the brand Barilla so I can’t speak for other brands out there. Please leave a comment letting us know what you use!

Grab your onion masala and make this veggie masala pasta!

Instant Pot Indian Vegetable Masala Pasta

Print
Instant Pot Indian Vegetable Masala Pasta

Instant Pot Indian Vegetable Masala Pasta

★★★★★ 4.9 from 7 reviews
  • Author: My Heart Beets
Print Recipe

Ingredients

  • 2 ½ cups diced veggies* (I use ½ cup each of: bell pepper, carrots, red onion, frozen corn, frozen peas)
  • 2 cups elbow macaroni or gluten-free elbow macaroni*
  • 1 ¾ cups water
  • 1 cup (fresh or thawed) onion masala
  • 2 tablespoons ghee/butter (or oil)
  • ½ teaspoon salt
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne, adjust to taste

  • Cilantro, garnish (optional)

Instructions

  1. Add all of the ingredients to the pot and mix well.
  2. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
  3. Quick release pressure as soon as it’s done to avoid overcooking the pasta. Then quickly give the pasta a stir and transfer the contents of the pot to another bowl to stop the cooking process.
  4. Garnish with cilantro and serve.

Notes

  • This recipe is part of my onion masala series – be sure to check it out!
  • I have tested this recipe using both regular barilla and gluten-free barilla elbow macaroni.
  • The ghee/butter helps prevent the pasta/sauce from burning – you can use oil instead if you prefer, but I recommend using some type of fat.
  • I have tested the recipe many times with the above combination of vegetables. I’m sure other vegetables will work but know that using veggies with high water content may affect the texture of the noodles.

Instant Pot Indian Vegetable Masala Pasta

Comments

    • Hi Michelle, I have a feeling that any elbow macaroni will work but I haven’t tried whole wheat so I can’t say for sure. Please let me know what you think if you make this!

      Reply

  2. I haven’t made a big batch of onion masala. If I were to make one cup of it, how many onions and tomatoes would I need to use?

    Reply

    • This is delicious! I did not make the onion masala in batch, however I just divided the onion masala recipe by 6 to give me 1 cup ( 75 ml of tomato, I onion, 2 cloves of garlic, 1/3 inch piece of ginger and then 1/6 of all the spices) I just sautéd it per the onion masala recipe in my instapot, turned it off and then followed the steps for the pasta recipe above. I also added 4 tbsps of nutritional yeast to increase the protein. Yummy! Thanks so much for a wonderful recipe.

      ★★★★★

      Reply

  5. Try to add coconut milk to it to get a healthy creamier taste. I tried similar spaghetti with tikka masala sauce and added coconut milk before pressure cooking. It was Just Yum!

    Reply

    • No, do not change the time! The food wood be overcooked! When using the Instant Pot cooking time is the same! – The pot will need a little longer to come to pressure, because of the larger amount of foood, but the the cooking time is always the same.

      Reply

    • Thanks, Priya!! I haven’t tried it with that kind of pasta but hopefully another reader can chime in! Or feel free to ask in my Instant Pot for Indian Food facebook group 🙂

      Reply

  10. This made a great side dish. Turns burgers into an interesting meal. I used Barilla gluten free elbows and they were perfect. Now I want to experiment more with gluten free pasta in my Instant Pot.

    ★★★★

    Reply

  12. When doubling the recipe do I double the water as well ? I read above that the cook time stays the same.

    Reply

    • Julie, I haven’t tested this with ground meat yet but I’d probably try cooking it on the sauté function until browned then proceed with the following steps. Let me know how it goes!

      Reply

  14. I am happy to say that I successfully used whole wheat elbow pasta in this recipe. Knowing that it’s more dense in texture, I increased water to 2 cups, and also I let the pressure release naturally at the end of cooking. It came out great – thanks, Ashley! 🙂 Didn’t have bell pepper handy, so I substituted frozen chopped broccoli – worked well! 🙂

    ★★★★★

    Reply

  15. Halved the recipe and made this dish using whole wheat pasta. Delicious! I think I might cook for one more minute more because it felt just a little under-cooked. I used mixed frozen veggies, so this came together super quickly!

    ★★★★★

    Reply

  17. Hi Ashley, tried this yesterday night with a rotini pasta and it turned out great. Thanks for the yummy recipe 😋😋😋.
    Next in my list is your mango chicken curry and chicken pulao.

    ★★★★★

    Reply

    • Priya, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂 And I hope you love the mango chicken and the chicken pulao – let me know how they go for you!!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Quick and Easy