Easy Veggie Balls Recipe – Instant Pot Indian-Chinese Gravy

Last Updated on 2 months by Neha Deshmukh

Easy Veggie Balls Recipe – Instant Pot Indian-Chinese Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful meals that don’t require hours in the kitchen. This Instant Pot veggie balls recipe is a total lifesaver – it’s a delicious fusion of Indian and Chinese flavors that comes together in under 10 minutes! I first made this when my kids were craving something a little different, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This recipe is seriously a game-changer. It’s fast, easy, and packed with flavor. The Instant Pot makes everything so convenient, and the combination of savory, sweet, and spicy is just chef’s kiss. Plus, it’s a great way to sneak in some veggies! It’s perfect for busy weeknights when you want a comforting, satisfying meal without the fuss.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tablespoon oil
• ½ – 1 cup yellow onion, diced (about 1 medium)
• 2 teaspoons ginger, grated
• 2 teaspoons garlic, minced
• 1 teaspoon red chili flakes (adjust to your spice preference!)
• 16 frozen veggie balls
• 2 cups low sodium vegetable broth (about 480ml)
• 2 teaspoons soy sauce
• 2 teaspoons chili vinegar
• 2 teaspoons sugar
• 2 tablespoons corn starch
• ¼ – ½ cup water (for cornstarch slurry)
• Fresh cilantro, for garnish
• Scallions, for garnish
• Extra red chili flakes, for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec! I love using chili vinegar in this recipe – it adds a fantastic tang and a little extra kick. If you can’t find it, don’t worry, I’ve included substitution ideas in the FAQs.

Frozen veggie balls are a total lifesaver for quick meals. They’re a convenient source of protein and make this recipe super easy. You can find them in most supermarkets these days. Feel free to use homemade if you prefer!

This recipe really plays with the beautiful balance of Indian and Chinese flavors. The ginger and garlic give it that classic Indian base, while the soy sauce and chili vinegar bring in the Chinese influence. It’s a surprisingly harmonious combination!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, set your Instant Pot to the ‘Sauté’ mode (the ‘More’ setting usually gives you a bit more heat). Add the oil and once it’s hot, sauté the diced onion, grated ginger, and minced garlic for about a minute, until fragrant.
2. Now, sprinkle in the red chili flakes and add the frozen veggie balls and vegetable broth. Give it a quick stir to combine everything.
3. Close the Instant Pot lid, making sure the valve is set to ‘Sealing’. Pressure cook on high for just 4 minutes. Then, do a ‘Quick Release’ to release the pressure.
4. Once the pressure is released, carefully open the pot and switch it back to ‘Sauté’ mode. Stir in the soy sauce, chili vinegar, and sugar.
5. In a small bowl, mix the cornstarch with water to create a slurry. Pour this slurry into the gravy and cook, stirring constantly, until the gravy thickens to your liking. This usually takes just a minute or two.
6. Finally, garnish with fresh cilantro, scallions, and an extra sprinkle of chili flakes if you’re feeling spicy! Serve immediately over rice or noodles.

Expert Tips

• Don’t skip the sautéing step! It really builds the flavor base of the gravy.
• Make sure your cornstarch slurry is smooth to avoid lumps in the gravy.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Spicy Kick: My friend loves to add a dash of Sriracha for an extra layer of heat.
• Veggie Boost: Throw in some chopped bell peppers or mushrooms along with the onions for added nutrients.
• Different Protein: If you’re not a fan of veggie balls, you can use paneer cubes or tofu instead.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your veggie balls and soy sauce are vegan-friendly. Some veggie balls contain egg, so double-check the ingredients.

Gluten-Free Adaptation

To make this gluten-free, simply use gluten-free soy sauce (tamari is a great option). Everything else in the recipe is naturally gluten-free.

Spice Level Adjustment

Love it hot? Add more red chili flakes or a pinch of cayenne pepper. Prefer it milder? Reduce the amount of chili flakes or omit them altogether. You’re in control!

Festival Adaptations

This is a fantastic recipe for a quick and easy meal during festivals when you’re short on time but still want something delicious and satisfying. It’s a great alternative to heavier, more time-consuming dishes.

Serving Suggestions

This veggie balls gravy is amazing served with:

• Steamed rice (basmati is my go-to!)
• Noodles (hakka noodles or chow mein work really well)
• Fried rice
• A side of stir-fried vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What are veggie balls made of?

Veggie balls typically contain a mix of vegetables like carrots, peas, and beans, along with potato and sometimes paneer or other binding agents.

Can I make the gravy ahead of time?

You can definitely make the gravy ahead of time! Just prepare it up to the point of adding the cornstarch slurry, then store it in the fridge. When you’re ready to serve, reheat the gravy and then add the slurry to thicken it.

What is chili vinegar and can I substitute it?

Chili vinegar is a flavored vinegar infused with chili peppers. If you can’t find it, you can substitute it with a combination of regular vinegar (like white vinegar or apple cider vinegar) and a pinch of red chili flakes.

Can I use a different type of broth?

Yes, you can! Chicken broth or mushroom broth would also work well in this recipe.

How can I adjust the sweetness of the gravy?

Adjust the amount of sugar to your liking. Start with 2 teaspoons and add more if you prefer a sweeter gravy.

What is the best way to reheat leftovers?

Reheat leftovers in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water to loosen the gravy.