Cooking delicious vegan meals has never been easier, especially when you have an Instant Pot at your disposal! This versatile kitchen gadget not only saves time but also locks in flavors, making plant-based dishes incredibly satisfying.
Whether you’re a seasoned vegan or just exploring more plant-based options, easy vegan Instant Pot recipes are a game changer for busy weeknights or meal prepping. From hearty stews to creamy risottos, these recipes combine wholesome ingredients with the convenience of pressure cooking.
In this post, we’ll dive into a simple yet flavorful vegan Instant Pot recipe that anyone can master. Plus, you’ll find helpful tips, ingredient swaps, and serving ideas to customize your meals.
Ready to simplify your cooking routine while enjoying nutrient-packed, comforting vegan dishes? Let’s get started!
Why You’ll Love This Recipe
Convenience meets nutrition: The Instant Pot drastically cuts down cooking time without compromising on taste. This recipe is perfect for those who want a wholesome vegan meal without spending hours in the kitchen.
Minimal cleanup: Everything cooks in one pot, reducing those dreaded post-meal chores. Plus, the recipe uses everyday ingredients you probably already have on hand.
Versatility: Whether you’re craving a thick chili, a creamy curry, or a cozy soup, this recipe can be easily adapted. It’s a fantastic base to get creative with your favorite veggies and spices.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried brown lentils | 1 cup | Rinsed and picked over |
| Vegetable broth | 3 cups | Low sodium preferred |
| Carrot | 2 medium | Diced |
| Celery stalks | 2 | Chopped |
| Yellow onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Diced tomatoes | 1 can (14 oz) | With juices |
| Tomato paste | 2 tbsp | For richer flavor |
| Smoked paprika | 1 tsp | Optional but recommended |
| Ground cumin | 1 tsp | |
| Chili powder | 1 tsp | Adjust for heat preference |
| Salt | 1 tsp | Or to taste |
| Black pepper | ½ tsp | Freshly ground |
| Olive oil | 2 tbsp | For sautéing |
| Fresh cilantro | ¼ cup | Chopped, for garnish |
Equipment
- Instant Pot (6-quart or larger recommended)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Can opener
- Bowl for rinsing lentils
Instructions
- Prepare the ingredients. Rinse the dried brown lentils under cold water until the water runs clear. Dice the carrots, chop the celery, finely chop the onion, and mince the garlic cloves.
- Sauté the aromatics. Press the Sauté button on your Instant Pot and add the olive oil. Once hot, add the onion, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
- Add garlic and spices. Stir in the minced garlic, smoked paprika, ground cumin, and chili powder. Cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Combine main ingredients. Add the rinsed lentils, diced tomatoes with juices, tomato paste, and vegetable broth. Stir well to combine all ingredients evenly. Season with salt and black pepper.
- Pressure cook. Seal the Instant Pot lid and set the valve to Sealing. Select Pressure Cook/Manual on high pressure and set the timer for 15 minutes.
- Natural release. When cooking is complete, allow the pressure to release naturally for 10 minutes. Then carefully switch the valve to Venting to release any remaining steam.
- Final stir and serve. Open the lid, give the lentil stew a good stir. Taste and adjust salt or spices as needed. Garnish with freshly chopped cilantro before serving.
Tips & Variations
“For creamier texture, stir in a splash of coconut milk or plant-based yogurt just before serving.”
Want to customize? Swap the brown lentils for green or red lentils to change the texture.
Add chopped bell peppers or baby spinach right after cooking for extra veggies. If you prefer a smoky kick, a dash of liquid smoke works wonders.
Don’t have an Instant Pot? This recipe can be adapted for a slow cooker—simply cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
For more hearty vegan recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or explore flavorful options in Vegan Cuban Recipes: Delicious Plant-Based Island Flavor. If you love Mexican-inspired flavors, try pairing this with our Veggie Quesadilla Recipe Indian Style Easy & Delicious.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 18 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 15 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 420 mg |
Serving Suggestions
This hearty vegan lentil stew pairs beautifully with warm crusty bread or fluffy rice. For a low-carb option, serve it over cauliflower rice or zucchini noodles.
Top with sliced avocado and a squeeze of lime for a fresh twist.
To make it a complete meal, add a side salad with mixed greens and a tangy vinaigrette. You can also enjoy it alongside our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a satisfying wrap or taco-style dinner.
Conclusion
Easy vegan Instant Pot recipes like this lentil stew are perfect for anyone looking to enjoy quick, nutritious, and flavorful plant-based meals. The Instant Pot’s pressure cooking technology not only accelerates the cooking process but also enhances the depth of flavor in every bite.
This recipe is a flexible, nourishing foundation that can be adapted to your tastes and pantry staples.
With just a few simple ingredients and minimal prep, you can create a satisfying dinner that’s both budget-friendly and packed with protein and fiber. Whether you’re new to vegan cooking or a longtime enthusiast, embracing Instant Pot recipes will make your culinary adventures more convenient and enjoyable.
Don’t forget to explore more delicious vegan ideas on our site to keep your meals exciting and fresh!
📖 Recipe Card: Easy Vegan Instant Pot Chickpea Curry
Description: A quick and flavorful vegan chickpea curry made effortlessly in the Instant Pot. Perfect for a healthy weeknight meal packed with protein and spices.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Set Instant Pot to sauté and heat olive oil.
- Add onion, garlic, and ginger; sauté until fragrant and translucent.
- Stir in curry powder, cumin, and turmeric; cook for 1 minute.
- Add diced tomatoes, chickpeas, vegetable broth, and coconut milk.
- Close lid and set Instant Pot to manual high pressure for 10 minutes.
- Allow natural pressure release for 5 minutes, then quick release remaining pressure.
- Stir curry, season with salt and pepper, and garnish with cilantro before serving.
Nutrition: Calories: 350 kcal | Protein: 14 g | Fat: 15 g | Carbs: 40 g
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