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This Instant Pot macaroni tikka masala makes the perfect weeknight dinner for the whole family! It’s easy to make, creamy, and infused with Indian spices. A delicious alternative to the regular mac & cheese!

Instant Pot Tikka Masala Macaroni

Looking for a flavor-packed 20-minute pasta recipe that requires just one pot?

Look no further. This Macaroni Tikka Masala is the thing! It is flavorful, creamy, filling, and not too spicy, making it perfect for kids too!

This recipe is inspired by my Instant Pot Cauliflower Tikka Masala, except it’s prepared with macaroni, and is even easier to make.

Instant Pot Tikka Masala Macaroni

🥣 How to Make Macaroni Tikka Masala

This recipe requires just 8 very basic ingredients (+spices) and 20 minutes to prepare.

Sauté Aromatics

Start by sautéing onions, ginger, and garlic in the Instant Pot on Sauté mode for a few minutes. Once onions are cooked, add spices: garam masala, cumin, turmeric, chili, and dried fenugreek leaves if you have some on hand. The latter is optional but gives it a more authentic flavor.

Add the Remaining Ingredients

Next, add chopped fresh tomatoes and cook for another 5 minutes or until the tomatoes are cooked.

Finally, it’s time to add the rest of the ingredients: tomato paste, maple syrup, water, coconut milk, and dry macaroni!

Close the lid and set the Instant Pot to pressure mode for 5 minutes. It will take a few minutes for the Instant Pot to come to pressure, and then the timer will start. Once the timer is done, release the pressure; do not let it release naturally, or your noodles will be overcooked.

Instant Pot Tikka Masala Macaroni

Give the macaroni a quick stir, top with chopped cilantro, and serve immediately! You can top it with vegan almond yogurt or coconut cream for extra creaminess!


Can I use another type of pasta?

Yes, this recipe will work with fusilli, penne, or farfalle.

Can I make this recipe coconut-free?

Yes, you can replace coconut milk with your favorite plant-based cream.

How long does this dish keep?

This macaroni tikka masala will keep for up to 3 days in the refrigerator. Reheat over low-medium heat in a saucepan.

This Instant Pot pasta is loaded with flavor, quick to prepare, and makes a delicious weeknight lunch or dinner! Perfect for a last-minute dinner as well!

Instant Pot Tikka Masala Macaroni

Let me know in the comments if you try this recipe!

Instant Pot Tikka Masala Macaroni
Instant Pot Tikka Masala Macaroni

Instant Pot Tikka Masala Macaroni

4.92 from 12 votes
Author: Thomas Pagot
Instant Pot macaroni in a creamy and aromatic masala sauce. Flavored with ginger, cumin, turmeric, chili, and coconut milk. Ready in just 25 minutes!
Prep Time : 15 minutes
Cook Time : 10 minutes
Total Time : 25 minutes
Servings 3 servings
Calories 438 kcal



  • 2 tbsp vegan butter or oil
  • 1 small onion diced
  • 1- inch ginger grated
  • 3 cloves of garlic minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1/2 tsp each: turmeric, chili, fenugreek leaves
  • 3 large tomatoes finely chopped
  • 1 tbsp maple syrup
  • 1 tbsp tomato paste
  • 1 cup water
  • 1/2 cup full-fat coconut milk
  • 1 cup dry macaroni
  • 1/2 tsp salt


  • Set the Instant Pot on Sauté mode and adjust it to "Less".
  • Add the vegan butter. Once melted, add the diced onion and sauté for about 3 minutes. Then add the ginger, garlic, and sauté for another 3 minutes. Add the spices and cook for one more minute. Deglaze the Instant Pot with 2 tbsp water to make sure nothing is sticking to the bottom of the pot.
  • Next, add the chopped tomatoes with their juice and cook for 5-7 minutes, or until the tomatoes are cooked.
  • Turn off the sauté mode. Add the maple syrup, tomato paste, water, full-fat coconut milk, macaroni, and salt.
  • Set the Instant Pot to Pressure cook and adjust the time to 5 minutes. It will take a few minutes before starting. Once the timer is done, do a quick release of the pressure.
  • Once all the pressure is gone, open the lid and give it a quick stir. Serve hot, topped with fresh cilantro!


Serving: 1 serving | Calories: 438 kcal | Carbohydrates: 60.3 g | Protein: 10.7 g | Fat: 18.5 g | Fiber: 5.7 g | Sugar: 13.3 g
Course : Entree, Main Course
Cuisine : American, Indian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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Rate this Recipe


  1. 5 stars
    Dein mega Veganer Blog ist ein Geschenk für jeden vegane, DANKE!
    Jesse-Gabriel der seid 28 Jahren vegan lebt

  2. 4 stars
    Hi Thomas, I just made this for dinner tonight. My husband and I loved it- and I’m not really a pasta fan- but the kids weren’t overly keen. Surprising, as they normally love anything pasta. Maybe my kids are fussier with Indian spices than yours :o) I served it with some coconut yogurt and cucumber salad.
    Anyway, thank you for the easy recipe and the beautiful photos – always a pleasure to visit your page.

  3. Do you have preparation recommendations for those who cook old school and don’t have an Instant Pot?

    1. You should be able to make this recipe in a simple stovetop pressure cooker. If you don’t have a pressure cooker, then I would recommend adding more water to the pot and cook covered on the stove until the pasta is cooked.

  4. 5 stars
    I’ve made this recipe twice. It’s easy and delicious. For the pasta, I used a gluten free brown rice variety and it worked perfectly. Also, I made sure to weigh it instead of measuring a cup full.

    Thank you. 🙂

  5. 5 stars
    This was a spectacular tikka base – and went suprisingly well with macaroni. I was sceptical – but it will be added to my meal rotation for the foreseeable future.
    Thank you for sharing tasty and easy instant pot recipes

    1. 5 stars
      Oh my goodness, this was good! The whole family enjoyed ☺️ It was easy, fast and great comfort food! Thanks Thomas.

  6. 5 stars
    Thank you for sharing this recipe! So quick and easy, but warming and well-spiced on a cold night. I added a load of broiled veg for fun and used brown rice pasta. The flavors were just perfect!

  7. 5 stars
    Delicious! The only change I made was I added a can of drained chickpeas for protein which went nicely with the dish. I will be making it again!