Instant Pot/ Main Courses/ Vegetarian

Vegetarian Instant Pot Tiki Masala

Vegetarian Instant Pot Tiki Masala

Vegetarian Instant Pot Tiki Masala

Main Courses
By Mama Veggie Serves: 4-6
Prep Time: 15 minutes Cooking Time: 10 minutes, plus time to come to pressure, natural release is 10 minutes

This Vegetarian Instant Pot Tiki Masala recipe uses Quorn Meatless Pieces instead of chicken. The result is a protein rich vegetarian meal that is soy free. I am a huge fan of Quorn, because it is extremely dense in nutrients, and tastes really delicious.

While the Instant Pot does it's magic, use this time to cook your rice, so it will be ready to serve.

Ingredients

  • 1 c. Greek yogurt
  • 1 T. fresh ginger, grated
  • 1 t. garlic powder
  • ½ t. ground cumin
  • ½ t. ground coriander
  • ¼ t. cayenne pepper
  • Sea salt and black pepper, to taste
  • 2 bags of Quorn Meatless Pieces, dethawed
  • 2 T. extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 T. fresh ginger, grated
  • 1 medium jalapeño, finely diced
  • 1 T. tomato paste
  • 1 28-oz container crushed tomatoes
  • 1 T. garam masala
  • 2 t. honey, preferably local
  • ½ c. heavy cream, room temperature
  • 3 T. fresh cilantro leaves, chopped
  • 3 c. cooked basmati rice, to serve

Instructions

1

Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.

2

Add dethawed Quorn to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot).

3

Add the olive oil to the Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

4

Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.

5

Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the “Keep Warm/Cancel” button to turn off the Sauté function.

6

Add the marinated Quorn to the Instant Pot and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 10 minutes.

7

When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.

8

To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to warm it up a bit before adding it to the soup. Stir to combine.

9

Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy!

Vegetarian Instant Pot Tiki Masala
Vegetarian Instant Pot Tiki Masala

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