Instant Pot Vegetable Manchurian
Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles
- Prep time
- 2 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- red pepper flakes
- 2 tablespoons cilantro (chopped)
- 2 tablespoons scallions (chopped )
Instructions
- 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!