Discover the ultimate comfort food with our curated selection of vegan Instant Pot recipes. From hearty soups and stews to flavorful curries and chilies, we’ve got you covered. Whether you’re a busy home cook or a vegan looking for inspiration, these easy plant-based dinner ideas are sure to please.
Say goodbye to tedious meal prep and hello to effortless cooking with our 12 best vegan Instant Pot recipes. These one-pot wonders require minimal ingredients and preparation time, leaving you more time to focus on the things that matter most.
Get ready to indulge in a world of flavors, from creamy pumpkin soup to spicy chickpea stew. Our carefully curated collection of vegan Instant Pot recipes is designed to satisfy your cravings and nourish your body. So why wait? Start cooking today and discover the joy of quick, easy, and delicious vegan meals!
Curried Lentil Cauliflower Soup
Indulge in a nutritious and satisfying filling cauliflower soup, rich in protein, fiber, and essential nutrients courtesy of lentils, cauliflower, potatoes, carrots, and other wholesome vegetables. This recipe is particularly suited for a cozy winter evening, thanks to its effortless preparation. To begin, simply sauté onions and garlic in your Instant Pot, followed by the addition of chopped vegetables. Season with salt, paprika, and cumin before introducing vegetable broth and coconut milk. Finally, cook on manual high pressure for six minutes, allowing the flavors to meld together.
Lentil Curry
Crafting a crowd-pleasing, plant-based meal that’s both nutritious and flavorful can be achieved with a simple yet satisfying curry recipe. Begin by creating the foundation of your dish by sautéing shallots, ginger, and garlic in a pan, allowing their pungent aromas to meld together. Next, add a blend of aromatic spices to give your curry its distinct flavor profile. Then, introduce cooked lentils, rich coconut milk, and a splash of water or broth to create a hearty, comforting base. For optimal results, cook this lentil curry on high pressure in an Instant Pot, allowing the flavors to meld together and the ingredients to tenderize. Serve your curry warm over fluffy rice or crispy naan for a satisfying meal that’s sure to please even the pickiest of eaters.
Creamy Tuscan Pumpkin Soup
Transforming vegetables into wholesome soups is a breeze with your Instant Pot. For a deliciously cozy Tuscan-inspired soup, the humble pumpkin is the star of the show. To save time and effort, use canned pumpkin as the base for this flavorful broth. Simply combine it with cubed sweet potato, onion, tomato sauce, stock, garlic powder, cinnamon, and salt in your Instant Pot. Cook on high pressure for a mere eight minutes, then add a dollop of creamy coconut milk and blend until smooth.
Quinoa Chili
Get ready to experience the convenience of making delicious vegan quinoa chili in a fraction of the time it typically takes! This Instant Pot recipe skips the tedious stirring and flavor layering, allowing you to enjoy this protein-packed meal in mere minutes. The combination of quinoa, black beans, kidney beans, and Tex-Mex spices creates a flavorful and warming dish that’s perfect for any occasion. To make this vegetarian chili, start by sautéing the onions before adding the remaining vegetables. Then, add the liquids and cook on high pressure for eight minutes. Finally, introduce the beans to the pot and continue cooking until everything is fully incorporated.
Persian Chickpea Stew
Shake up your dinner routine with a hearty and aromatic chickpea stew, drawing inspiration from Persian cuisine’s rich flavors. This comforting dish is elevated by the harmonious combination of chickpeas, potatoes, and carrots, making it an ideal choice for cozy winter nights. The warmth of Middle Eastern spices like cumin, fennel, chili powder, and coriander adds depth to this stew, ensuring every bite is a satisfying one. To prepare this flavorful dish, simply sauté onions and spices together, then add your vegetables, tomato, and liquids before cooking at high heat for 10 minutes.
Lentil Soup
Winter calls for a warm and nourishing bowl of lentil soup that’s packed with plant-based goodness. This recipe takes it to the next level by incorporating the superfood spinach, elevating its nutritional profile even further. The beauty of this dish lies in its ease of preparation: simply sauté a medley of onions, carrots, and celery before adding lentils, diced tomatoes, and a rich broth. Once the soup has reached its full potential, blend it to create a creamy texture, then stir in the chopped spinach as it wilts into the mix. The result is a comforting and revitalizing meal that’s sure to become a winter staple.
Pad Thai Stir Fry
Beyond soups, the Instant Pot is capable of much more. One such example is making popular takeout meals like pad thai stir fry at home. This versatile pressure cooker can be used to cook noodles, sauté vegetables in a rich peanut sauce, and combine all the flavors together for a delicious meal. Start by cooking your noodles according to the package instructions. Then, heat some oil in the Instant Pot and add chopped veggies, followed by a mixture of peanut butter, soy sauce, Sriracha, and other ingredients to create a savory peanut sauce. Let the flavors meld together before serving.
Butternut Squash Soup
Harnessing the flavors of fall, this hearty butternut squash soup is a perfect way to use up seasonal produce. The ingredient list may seem extensive, but don’t worry – every component can be effortlessly cooked in your Instant Pot. Begin by sautéing the onion, carrot, celery, and garlic using the pot’s sauté function. Once the aromatics are softened, add the diced butternut squash, green apple, broth, and herbs, then switch to high pressure for a 10-minute cook time. After blending the soup to a creamy consistency, it’s ready to be devoured. For inspiration on quick side dishes and serving ideas, refer to our comprehensive guide.
Lentil Gumbo
Indulge in the rich flavors of New Orleans’ iconic gumbo, now reimagined for vegan palates. By substituting traditional meat and fish with an abundance of vegetables and lentils for protein-rich rice, this plant-based twist stays true to the original’s hearty spirit. Begin by softening aromatics and spices in a pan before adding a medley of ingredients. Then, allow everything to come together on high heat. If your gumbo appears too watery, fear not! A simple mixture of water and flour can be used to create a roux or slurry, which can be added after cooking to achieve the desired consistency.
Rutabaga Gratin
This vegan main or side dish is perfect for the holidays, drawing inspiration from traditional Finnish cuisine. Lanttulaatikko’s flavors are reimagined in this gratin recipe, featuring rutabagas, cashew cream, and breadcrumbs. The combination of earthy ingredients creates a deliciously rich and satisfying vegan option.
For added convenience, an Instant Pot can be used to quickly cook the diced rutabagas until they’re tender enough for mashing. Then, coat them in a mixture of cashew cream, molasses, and herbs, before baking in a breadcrumb-topped tin.
Sweet Potato Peanut Stew
Ward off the chill with a hearty serving of sweet potato stew, perfectly cooked in the Instant Pot to save you precious time. The velvety texture and deep flavor profile are made possible by combining cubed sweet potatoes, sautéed onion, minced garlic, spicy jalapeños, smoky fire-roasted tomatoes, creamy coconut milk, and a blend of aromatic seasonings. You can even prep the mixture ahead of time and freeze it for a convenient meal solution.
Red Lentil Curry
Transforming traditional South Asian cuisine into a quick and easy mealtime solution, incorporating modern kitchen appliances like Instant Pots can be a game-changer. One such innovation is using this device to prepare red lentil curry with an unorthodox twist. Simply add a medley of ingredients including onions, garlic, coconut milk, canned tomatoes, red lentils, soy curls, and a blend of seasonings to the Instant Pot, then cook on high for five minutes. Serve the resulting flavorful dish with rice or naan for a well-rounded meal.
