Vegan Instapot Recipes for Quick and Easy Meals

Cooking delicious vegan meals has never been easier, thanks to the magic of the Instapot. Whether you’re a busy professional, a college student, or a home cook looking for convenient ways to make healthy plant-based dishes, vegan Instapot recipes are your ticket to fuss-free, flavorful dining.

These recipes let you throw ingredients together, set the timer, and walk away—returning to an aromatic kitchen and a meal that’s ready to enjoy. From stews and soups to curries and rice bowls, there’s no limit to what you can create.

Below, I’m sharing three of my favorite vegan Instapot recipes: a comforting Vegan Lentil Stew, a vibrant Chickpea & Vegetable Curry, and a soul-soothing Mushroom Risotto. Each one is nourishing, hearty, and absolutely packed with flavor—perfect for weeknights or meal prep.

Get ready to make vegan cooking easier and tastier than ever!

Why You’ll Love This Recipe

These vegan Instapot recipes are everything you want in a plant-based meal: quick, easy, nutritious, and bursting with flavor. The Instapot’s pressure-cooking magic means you get all the deep, slow-cooked flavors in a fraction of the time.

• Minimal prep time—just chop, toss, and go!
• Perfect for meal prep: leftovers taste even better the next day.
• Customizable: swap in your favorite veggies or grains.
• Family-friendly: even picky eaters will love these dishes.
• Healthy and filling: packed with plant-based protein and fiber.

Once you try these, your Instapot will become your go-to for vegan dinners. For even more inspiration, check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore for global flavors!

Recipe 1: Vegan Instapot Lentil Stew

Ingredients

Equipment

• Instapot (6 qt or larger)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving

Instructions

1. Set the Instapot to sauté mode. Add the olive oil and heat until shimmering. Add onion, carrots, and celery. Sauté for 3-4 minutes until softened.
2. Add garlic and sauté for 1 more minute until fragrant.
3. Stir in the lentils, diced tomatoes (with juices), vegetable broth, bay leaf, smoked paprika, thyme, salt, and pepper.
4. Cancel sauté mode. Secure the lid and set the valve to sealing.
5. Cook on high pressure for 15 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
7. Open the lid, remove the bay leaf, and stir in spinach or kale (if using). The residual heat will wilt the greens.
8. Taste and adjust seasoning as needed. Serve hot with crusty bread or over rice.

Tip: For a thicker stew, mash a few lentils with the back of your spoon before serving!

Tips & Variations

• Change up the veggies: Add bell peppers, potatoes, or zucchini for extra color and nutrition.
• Make it spicy: Stir in red pepper flakes or a dash of hot sauce.
• Add grains: Bulk up the stew with cooked quinoa or barley.
• Herb swap: Fresh parsley or basil adds a lovely finish.

For another hearty vegan meal, see our Low Calorie Vegetable Soup Recipe for Healthy Eating.

Nutrition Facts

Nutrition values are approximate and may vary based on ingredients used.

Serving Suggestions

• Serve with warm vegan bread or over steamed rice.
• Top with fresh herbs, a squeeze of lemon, or a swirl of vegan yogurt.
• Pair with a crisp green salad for a complete meal.

Recipe 2: Instapot Chickpea & Vegetable Curry

Ingredients

Equipment

• Instapot
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon
• Ladle

Instructions

1. Set Instapot to sauté mode. Add oil, then onions, and cook until translucent (about 3 minutes).
2. Add garlic and ginger, sauté for 1 minute.
3. Stir in curry powder and cumin; let the spices toast for about 30 seconds.
4. Add cauliflower, carrots, bell pepper, chickpeas, diced tomatoes, coconut milk, salt, and pepper. Stir well.
5. Cancel sauté mode. Secure lid and set valve to sealing.
6. Pressure cook on high for 5 minutes.
7. Quick release pressure once done. Open lid and stir in spinach until wilted.
8. Finish with lime juice and adjust seasoning as needed.
9. Serve over rice, quinoa, or with naan bread.

Pro Tip: For extra protein, add cubed tofu before cooking, or stir in cooked lentils at the end!

Tips & Variations

• Use sweet potatoes or peas for more variety.
• Make it spicy with cayenne or fresh chili.
• Swap coconut milk for light coconut milk for a lower-fat version.
• Add a spoonful of vegan bechamel sauce for extra creaminess.

Nutrition Facts

Based on standard brands and produce sizes.

Serving Suggestions

• Garnish with fresh cilantro, chopped peanuts, or toasted coconut.
• Pair with brown rice, quinoa, or millet for a wholesome meal.
• Serve alongside a fresh cucumber salad or Vegetable Alfredo Recipes for a creamy contrast.

Recipe 3: Instapot Vegan Mushroom Risotto

Ingredients

Equipment

• Instapot
• Measuring cups and spoons
• Wooden spoon
• Knife and cutting board

Instructions

1. Set Instapot to sauté mode and add olive oil. Add onions and cook until translucent.
2. Add garlic and mushrooms; cook until mushrooms release their juices (~5 minutes).
3. Stir in arborio rice and cook for 2 minutes, stirring frequently.
4. If using, pour in white wine and stir until mostly absorbed.
5. Add vegetable broth, salt, and pepper. Stir to combine.
6. Cancel sauté mode. Secure lid, set valve to sealing.
7. Pressure cook on high for 6 minutes.
8. Quick release pressure. Open lid and stir in nutritional yeast and parsley.
9. Let sit for 2 minutes to thicken. Taste and adjust seasoning.

“Risotto in the Instapot is a game-changer! Creamy, dreamy, and no endless stirring required.”

Tips & Variations

• For extra richness, stir in a spoonful of vegan butter at the end.
• Add peas, asparagus, or spinach for a pop of color and nutrition.
• Substitute wild mushrooms for a gourmet twist.

Love creative vegan comfort food? Try our Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious next!

Nutrition Facts

Nutrition facts are estimates and will vary with brands and add-ins.

Serving Suggestions

• Garnish with extra parsley, vegan parmesan, or toasted pine nuts.
• Serve as a main with a side of roasted veggies or a crisp green salad.
• Perfect for date nights or as a special weekend treat.

Conclusion

Vegan Instapot recipes are a lifesaver for anyone looking to combine convenience, nutrition, and incredible flavor in the kitchen. With just a handful of ingredients and minimal hands-on time, you can create meals that taste like they’ve been simmering all day—no need to sacrifice taste or your evening plans.

The three recipes above—Lentil Stew, Chickpea & Vegetable Curry, and Mushroom Risotto—showcase just how versatile your Instapot can be on a plant-based diet. Don’t be afraid to experiment with your favorite ingredients or try new flavor combos.

For even more easy and exciting vegan ideas, be sure to browse our collections like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetarian Swiss Chard Recipes for Healthy Meals. Happy cooking—and happy eating!

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