I absolutely adore this recipe because it brings together the vibrant flavors of fresh vegetables and tangy sauces in such a fun, playful way—perfect for indulging my inner foodie while staying on a budget. Plus, the simplicity of cooking it all in an Instant Pot saves me time without sacrificing that delicious taste that feels like a warm hug in a bowl.
Prepare to treat yourself to my Instant Pot recipe for Vegetable Manchurian! I adore how the grated carrot and cabbage—a nutty, vibrant mix—blend with finely chopped bell pepper and green beans (pretty much the only beans you can find in my kitchen).
This Indo-Chinese dish has oodles of taste; there’s depth from ginger-garlic paste, soy sauce, and understated black pepper heat. And even with a scant handful of ingredients (not all of which you have to call for), it’s a veritable flavor bomb of different tastes and textures.
Ingredients
Cabbage: It has a high fiber content and it enhances digestion.
Carrots hold an abundance of beta-carotene, which is excellent for eyesight.
Green beans offer a food source that adds protein and antioxidants to your diet.
Sweetness and vitamin C are provided by bell peppers.
Ginger-garlic paste: Boosts taste and bolsters the immune system.
Provide umami flavor and depth.
Cornstarch: Thickens sauces and produces a crisp texture.
Chili sauce: Adds heat, amplifying overall spiciness.
Ketchup made from tomatoes: Delivers a sweet and tangy taste.
Ingredient Quantities
- 1 cup grated cabbage
- 1 cup grated carrot
- 1/2 cup finely chopped bell pepper
- 1/2 cup finely chopped green beans
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oil (for sautéing)
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 2 tablespoons tomato ketchup
- 1 tablespoon chili sauce
- 1 teaspoon vinegar
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- 2 tablespoons chopped green onions (for garnish)
Instructions
1. In a big bowl, blend together the cabbage, carrot, and bell pepper, all grated. Then add the green beans, chopped; the all-purpose flour; the cornstarch; the ginger-garlic paste; and salt and black pepper to taste. Cabbage serves as the base for this dish, but be sure to experiment with other vegetables or proteins if you want to try making them into fritters. Mix well until the ingredients have a dough-like consistency.
2. Form the mixture into small balls, about the size of a walnut.
3. Put the Instant Pot in ‘Sauté’ mode and add 1 tablespoon of oil. When the oil is hot, add the vegetable balls in several batches and sauté them until they are golden brown all over. Remove the balls and set them aside.
4. In the same vessel, if more oil is needed, add it and then sauté the onion, chopped finely, and the green chilies until the onion is translucent.
5. Combine the sautéed onions with soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well to mix all ingredients thoroughly.
6. Return the sautéed vegetable balls to the pot, and gently fold them into the sauce.
7. Add 1 cup of water and stir to combine all ingredients completely.
8. Seal the Instant Pot and set it to ‘Manual’ mode. Cook on high pressure for 3 minutes. When the time is up, perform a quick release.
9. Lift the lid, and reset your cooking pot to ‘Sauté’ mode. Slowly pour in the cornstarch slurry, stirring as you go, and allow the sauce to thicken to your desired consistency.
10. Serve hot as a delicious side dish or appetizer, garnished with chopped green onions.
Equipment Needed
1. Large mixing bowl
2. Grater
3. Cutting board
4. Sharp knife
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Instant Pot (with sauté and manual mode functions)
8. Ladle
9. Slotted spoon
10. Small bowl (for cornstarch slurry)
11. Serving dish or platter
FAQ
- Can I make the Vegetable Manchurian balls ahead of time?It is possible to get the balls ready in advance and then store them in the refrigerator. They can stay there for a day before cooking.
- Is it possible to make this recipe gluten-free?
Yes, replace the all-purpose flour with a gluten-free alternative and use tamari instead of soy sauce. - Can I add other vegetables to the mix?Certainly! You can add very finely chopped mushrooms or zucchini for extra flavor.
- How can I adjust the spiciness of this dish?Alter the number of green chilies and the quantity of chili sauce to make it suit your preferred spice level.
- Is it necessary to use cornstarch in the Manchurian slurry?Although cornstarch is the thickening agent used for the sauce, you could use arrowroot or tapioca starch instead.
- Can I use pre-shredded vegetables?Certainly, pre-chopped vegetables will save time and labor in this recipe.
Substitutions and Variations
Chickpea flour can be used as a substitute for all-purpose flour in gluten-free recipes.
You can use arrowroot powder instead of cornstarch.
If soy sauce is unavailable, tamari can serve as a gluten-free substitute.
Instead of using ginger-garlic paste, you can use freshly grated ginger and minced garlic.
Use a tomato puree made from scratch in place of tomato ketchup, and you will have an option that is less processed and more wholesome.
Pro Tips
1. Ensure Even Grating and Chopping: To achieve a uniform texture in your vegetable balls, grate the cabbage and carrot finely and chop the bell pepper and green beans into small, even pieces. This helps the mixture bind better and results in evenly cooked balls.
2. Adjust Consistency: If the mixture seems too dry to form balls, add a little water gradually until it reaches the right consistency. Conversely, if it’s too wet, sprinkle in some more flour or cornstarch to help it bind.
3. Seasoning Boost: Consider adding a pinch of spices like cumin or paprika to the mixture for an extra layer of flavor. You can also adjust the amount of ginger-garlic paste according to your taste preference.
4. Sauce Customization: Taste the sauce before adding the vegetable balls and adjust the sweet, salty, and spicy elements by modifying the ketchup, soy sauce, and chili sauce accordingly. This ensures the flavor balance is perfect.
5. Crispy Texture: For a crispier texture, you can lightly dust the vegetable balls with a bit of cornstarch before sautéing. This will help them develop a nice crust when cooked.
Vegetable Manchurian Instant Pot Recipe
My favorite Vegetable Manchurian Instant Pot Recipe
Equipment Needed:
1. Large mixing bowl
2. Grater
3. Cutting board
4. Sharp knife
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Instant Pot (with sauté and manual mode functions)
8. Ladle
9. Slotted spoon
10. Small bowl (for cornstarch slurry)
11. Serving dish or platter
Ingredients:
- 1 cup grated cabbage
- 1 cup grated carrot
- 1/2 cup finely chopped bell pepper
- 1/2 cup finely chopped green beans
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oil (for sautéing)
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 2 tablespoons tomato ketchup
- 1 tablespoon chili sauce
- 1 teaspoon vinegar
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- 2 tablespoons chopped green onions (for garnish)
Instructions:
1. In a big bowl, blend together the cabbage, carrot, and bell pepper, all grated. Then add the green beans, chopped; the all-purpose flour; the cornstarch; the ginger-garlic paste; and salt and black pepper to taste. Cabbage serves as the base for this dish, but be sure to experiment with other vegetables or proteins if you want to try making them into fritters. Mix well until the ingredients have a dough-like consistency.
2. Form the mixture into small balls, about the size of a walnut.
3. Put the Instant Pot in ‘Sauté’ mode and add 1 tablespoon of oil. When the oil is hot, add the vegetable balls in several batches and sauté them until they are golden brown all over. Remove the balls and set them aside.
4. In the same vessel, if more oil is needed, add it and then sauté the onion, chopped finely, and the green chilies until the onion is translucent.
5. Combine the sautéed onions with soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well to mix all ingredients thoroughly.
6. Return the sautéed vegetable balls to the pot, and gently fold them into the sauce.
7. Add 1 cup of water and stir to combine all ingredients completely.
8. Seal the Instant Pot and set it to ‘Manual’ mode. Cook on high pressure for 3 minutes. When the time is up, perform a quick release.
9. Lift the lid, and reset your cooking pot to ‘Sauté’ mode. Slowly pour in the cornstarch slurry, stirring as you go, and allow the sauce to thicken to your desired consistency.
10. Serve hot as a delicious side dish or appetizer, garnished with chopped green onions.
