Instant Pot Macaroni Recipe – Spicy Tomato Ketchup Pasta

Last Updated on 4 months by Neha Deshmukh

Instant Pot Macaroni Recipe – Spicy Tomato Ketchup Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, comforting, and flavorful meals. This Instant Pot Macaroni recipe is exactly that. It’s a little bit different than your average mac and cheese – we’re leaning into some seriously delicious Indian-inspired flavors with garam masala and, believe it or not, ketchup! I first stumbled upon this combo years ago and it’s been a family favorite ever since. It’s surprisingly addictive, and ready in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your childhood macaroni. This recipe delivers a delightful kick of spice balanced with the sweetness of tomatoes and ketchup. It’s a fantastic way to introduce some Indian flavors to your family, even if they’re a little hesitant. Plus, the Instant Pot makes it unbelievably easy – no more standing over a boiling pot of pasta! It’s perfect for busy weeknights when you want something satisfying without a ton of fuss.

Ingredients

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

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1.5 teaspoons ginger garlic paste
• 1 green chili, chopped
• 1.5 medium tomatoes, chopped
• 0.25 teaspoon garam masala
• 0.25 teaspoon red chili powder
• 8 oz elbow macaroni (about 225g)
• 1.5 cups water (360ml)
• 0.125 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons tomato ketchup
• 1 tablespoon chopped cilantro, for garnish

Ingredient Notes

A few little tips to make this recipe shine!

• Garam Masala & Ketchup: This is where the magic happens! Garam masala is a warm, fragrant spice blend common in Indian cooking. It adds a lovely depth of flavor. Don’t be scared of the ketchup – it adds a subtle sweetness and tang that complements the spices beautifully.
• Ginger Garlic Paste: Using a paste saves you time chopping, but feel free to mince fresh ginger and garlic if you prefer. About a tablespoon of each, finely minced, will do the trick.
• Chili Peppers: I like to use a fairly mild green chili, but feel free to adjust the amount (or type!) to your spice preference. In India, chili usage varies so much by region – some areas love a fiery heat, while others prefer a more subtle warmth. Serrano peppers or even a pinch of cayenne pepper would also work.
• Tomatoes: Roma tomatoes work well because they have less water, but any ripe tomato will do.

Step-By-Step Instructions

Alright, let’s get this pasta going!

1. Press the “Sauté” button on your Instant Pot. Once hot, add the oil.
2. Add the chopped onions and peppers and sauté for about 2 minutes, until they start to soften.
3. Stir in the ginger garlic paste and chopped green chili. Cook for another minute, until fragrant.
4. Add the chopped tomatoes and cook for about a minute, stirring occasionally.
5. Now, sprinkle in the garam masala and red chili powder. Cook for just 30 seconds, stirring constantly, to bloom the spices. This really wakes up their flavor!
6. Add the elbow macaroni, water, black pepper, salt, and tomato ketchup. Don’t stir – this is important! We want the macaroni to cook evenly.
7. Secure the lid on the Instant Pot and set it to “Pressure Cook” on high for 4 minutes.
8. Once the cooking time is up, do a quick release of the pressure. Be careful of the steam!
9. Give everything a good mix. If the macaroni seems a little watery, press “Sauté” again and cook for 2-3 minutes, stirring frequently, until it reaches your desired consistency.
10. Garnish with fresh chopped cilantro and serve immediately!

Expert Tips

• Don’t Overcook: Macaroni can get mushy quickly. 4 minutes is usually perfect, but keep an eye on it.
• Layering Flavors: Blooming the spices in oil really makes a difference. It releases their essential oils and intensifies their flavor.
• Water Level: The amount of water is crucial. Too little, and the macaroni won’t cook properly. Too much, and you’ll end up with a soupy mess.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using a plant-based ketchup and a neutral-flavored plant-based oil.
• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or use a hotter chili. For a milder flavor, reduce or omit the green chili and red chili powder.
• Quick Weeknight Meal Adaptation: Pre-chop your veggies on the weekend to save even more time during the week.
• Kid-Friendly Variation: My little one loves this, but I sometimes reduce the amount of green chili to make it more palatable for her.

Serving Suggestions

This macaroni is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip) to cool things down.
• A simple green salad.
• Some warm naan bread for soaking up the sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s tackle some common questions:

• Can I use a different type of pasta? Yes, you can! Small pasta shapes like ditalini or shells will work well. You might need to adjust the cooking time slightly.
• What if my macaroni is still hard after pressure cooking? Add a little more water (about ¼ cup) and pressure cook for another 1-2 minutes.
• Can I make this recipe without an Instant Pot? Absolutely! You can make this on the stovetop. Sauté the vegetables as directed, then add the macaroni, water, and seasonings. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the macaroni is cooked through.
• How can I adjust the spice level? As mentioned earlier, adjust the amount of green chili and red chili powder to your liking.
• What is Garam Masala and where can I find it? Garam masala is a blend of warming spices like cinnamon, cardamom, and cloves. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.