Veg Manchurian Recipe – Instant Pot & Stove

November 13, 2018 (Updated: October 25, 2019) By Aneesha |

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Veg Manchurian is a popular Indianized Chinese dish, in which vegetable meatballs are simmered in an asian flavored sweet, spicy and tangy sauce. Here’s an Instant Pot recipe that gets ready in 30-minute!

Vegetaable Manchurian made with frozen soy meatballs in Instant Pot

Easy 30-Minute Dinner

Traditionally, it is a time-consuming dish where I make the vegetable meatballs from scratch, deep-fry them, and then simmer them in sauce on low-heat. 

In my 30-minute hack for this recipe, I use store-bought soy-based meatless meatballs and pressure cook them in a flavored broth, in my electric pressure cooker, Instant Pot. After pressure cooking, I thicken the sauce with a cornstarch slurry.

I serve it over fried rice, or, brown Jasmine rice and just like that a delicious dinner comes together in under 30 minutes.

What is Indo-Chinese Food?

Indo-Chinese cuisine was extremely popular, when I was growing up in India.  It is a street-food style adaptation of popular Chinese dishes, catered to the Indian palette.

Some of my favorite Indo-Chinese dishes include Chicken Sweet Corn SoupChicken Manchurian, Hakka Noodles, American chopsuey, which is very different from the American chopsuey you get here, and then there is the super popular Vegetable Manchurian.

Original Vegetable Manchurian Recipe

If I am making Vegetable Manchurian from scratch, I start by finely chopping assorted vegetables like carrots, cabbage, bell pepper, onions, ginger, garlic and spring onions.

Then, I add seasoning and bind these chopped vegetables with flour, cornstarch and water, and shaped into round balls, about half the size of a golf-ball.

I deep fry these veggie balls and keep aside.  Simultaneously, I prepare a quick sauce or glaze by sautéing aromatics like fresh ginger, garlic, onions and red chilies.  I add water, soy sauce, vinegar, chili garlic sauce and thicken it with a cornstarch slurry.  I add the manchurian balls and simmer them in the sauce for about 30 seconds to a minute.

Dry Vegetable Manchurian

This dish is pretty versatile as it can served as an appetizer as well as a main course.  If you are serving this as an appetizer, simply reduce the quantity of water to one cup in this recipe, and follow the rest of the instructions.

That will result in just enough sauce to coat the Manchurian.  To serve them as an

Vegetable manchurian meatball between two chopsticks

Stovetop Veg Manchurian Recipe

It is very easy to adapt this recipe for the stove-top.

Heat a wok, or a deep skillet on medium-high heat.  Saute onions, ginger and garlic.  Add water, tamari, vinegar, sambal, agave, ketchup and seasoning.  Bring to a boil, then reduce heat to medium, and simmer for 10 minutes.

Check for seasoning, add the store-bought vegetable meatballs and cook for a few minutes, till they become tender and absorb some of the flavored broth.

To thicken the Manchurian gravy, make a cornstarch slurry and add while stirring.  Add till you reach the desired consistency.  Garnish with sliced spring onions and serve with White or Brown Jasmine Rice and enjoy!

A gray bowl filled with Instant Pot vegetable Manchurian

Instant Pot Chicken Manchurian Recipe

Using this recipe, you can make Chicken Manchurian in your Instant Pot too.  Simply replace the meatless meatballs with chicken or turkey meatballs and follow the instructions.  That simple!

Vegetable Manchurian made in 30 minutes, served in a bowl with chopsticks

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Vegetable Manchurian made in 30 minutes, served in a bowl with chopsticks

Veg Manchurian Recipe: Instant Pot & Stovetop Recipe

Vegetable Manchurian is a popular Indianized Chinese dish, in which vegetable meatballs are simmered in an asian flavored sweet, spicy and tangy sauce.  
4.5 from 6 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Pressure Cook: 3 minutes
Total Time: 25 minutes
Servings: 6
Calories: 176kcal


  • 1 lb. Meatless Meatballs (or any veggie meatballs, I get mine from Trader Joe’s)
  • 1 tbsp vegetable oil
  • 1 cup onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • 2 tbsp spring onions thinly sliced


Cornstarch Slurry


  • Turn on Saute mode on high.  When the display reads, ‘hot, add oil and chopped onions, garlic and ginger. Saute for 1 minute.
  • Add water, all sauces and seasoning listed under “sauce”.  Stir and add the frozen veggie meatballs. Cancel Saute. Close lid. Press Manual or Pressure Cook at 3 mins.
  • When 3 minutes is up, manually release the pressure by turning the vent to ‘venting’ position in DUO, or, Press down the pressure release button in ULTRA.  When the pin drops, open the lid.  

After Pressure Cooking

  • Turn on Saute.  Stir together the cornstarch slurry by mixing cornstarch with water.  Mix till you get a smooth milk-like consistency.  Add a little as a time, while stirring.  Stop when the sauce thickens to your desired level.  
  • Garnish with sliced spring onions and serve warm


Notes & Recipe Tips

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Calories: 176kcal | Carbohydrates: 14g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Sodium: 900mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 2.6mg | Calcium: 49mg | Iron: 1.6mg
Course: Appetizer, Main Course
Cuisine: Asian, Indian
Keyword: Instant Pot Manchurian recipe, Veg Manchurian Recipe, Vegetable Manchurian recipe
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Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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