5 Ingredient Vegetarian Instant Pot Recipes for Easy Meals

In today’s fast-paced world, having simple, quick, and wholesome meal options is a must, especially for vegetarians. The Instant Pot has revolutionized weeknight cooking by cutting down cooking times without sacrificing flavor or nutrition.

If you’re looking for easy vegetarian meals that require minimal ingredients and effort, you’re in the right place! This post features 5 ingredient vegetarian Instant Pot recipes that are not only delicious but also perfect for busy schedules.

Whether you’re a beginner or a seasoned home cook, these recipes promise to bring vibrant flavors and hearty satisfaction to your table with very little fuss.

Using just five ingredients means less prep, less cleanup, and more time to enjoy your meal. Plus, these recipes focus on fresh, nutritious ingredients that keep you energized and feeling good.

Ready to discover your new favorite Instant Pot vegetarian dishes? Let’s dive in!

Why You’ll Love This Recipe

These 5 ingredient vegetarian Instant Pot recipes are designed to be:

• Simple and quick: Minimal ingredients mean less chopping and measuring, and the Instant Pot does the rest!
• Nutritious: Each recipe is packed with wholesome vegetables, legumes, or grains to give you a balanced meal.
• Versatile: Easily customizable to suit your taste preferences or dietary needs.
• Budget-friendly: Using few, common ingredients helps keep grocery bills low.
• Flavorful: Don’t let the simplicity fool you; these dishes are bursting with rich, satisfying flavors.

Ingredients

Here’s a basic list of ingredients commonly used across these 5-ingredient recipes. Note that each specific recipe below will list its unique ingredients in detail.

• Chickpeas (canned or dried)
• Quinoa or rice
• Fresh vegetables like spinach, tomatoes, or bell peppers
• Vegetable broth or water
• Simple seasonings such as garlic, salt, and pepper

Equipment

• Instant Pot or electric pressure cooker
• Measuring cups and spoons
• Mixing spoon or spatula
• Cutting board and knife
• Serving bowls or plates

Instructions

1. Prepare your ingredients: Rinse grains and vegetables as needed, drain canned beans if using, and chop vegetables into bite-sized pieces.
2. Add ingredients to the Instant Pot: Place your grains, legumes, vegetables, and seasonings into the pot. Pour in the vegetable broth or water.
3. Seal and cook: Close the lid securely and set the Instant Pot to the appropriate pressure cooking time (usually 5-10 minutes depending on the recipe).
4. Natural or quick pressure release: Let the pressure release naturally for a few minutes before performing a quick release to avoid overcooking.
5. Stir and adjust seasonings: Open the lid, stir your dish, and taste. Add salt, pepper, or any desired seasoning to enhance flavor.
6. Serve warm: Dish out your meal and enjoy immediately or store leftovers in the fridge.

Tips & Variations

“Don’t hesitate to swap veggies based on what’s in season or what you have on hand. For example, kale can replace spinach, or sweet potatoes can be used instead of regular potatoes.”

• Use dried beans: If using dried chickpeas or beans, soak them overnight and adjust the cooking time accordingly.
• Add spices: Experiment with cumin, smoked paprika, or chili flakes to add depth to simple recipes.
• Include protein: Add tofu cubes or tempeh for extra protein without complicating the ingredient list.
• Batch cooking: Double the recipe and refrigerate leftovers for quick lunches or dinners.
• Make it creamy: Stir in a dollop of plain yogurt or coconut cream just before serving for a luscious texture.

Nutrition Facts

Note: Nutrition will vary depending on specific ingredients and portion sizes.

Serving Suggestions

• Top with fresh herbs such as cilantro or parsley for a bright finish.
• Pair with a side of warm naan or crusty bread for a complete meal.
• Add a squeeze of fresh lemon or lime juice to enhance the flavors.
• Serve alongside a crisp green salad or lightly steamed vegetables.
• For extra texture, sprinkle toasted nuts or seeds before serving.

5 Ingredient Vegetarian Instant Pot Recipes

Instant Pot Chickpea and Spinach Curry

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, washed
• 1 cup diced tomatoes (canned or fresh)
• 1 cup vegetable broth
• 2 cloves garlic, minced

1. Set the Instant Pot to sauté mode and sauté the garlic for 1 minute until fragrant.
2. Add chickpeas, tomatoes, and vegetable broth. Stir well.
3. Close the lid, seal, and cook on high pressure for 5 minutes.
4. Quick release the pressure, open the lid, and stir in fresh spinach until wilted.
5. Season with salt and pepper to taste and serve warm.

This curry pairs wonderfully with rice or flatbread. For more vibrant vegetable-focused dishes, check out Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Quinoa and Roasted Vegetable Bowl

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs

1. Add quinoa, vegetable broth, mixed vegetables, olive oil, and Italian herbs to the Instant Pot.
2. Close and seal the lid, cook on high pressure for 1 minute.
3. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
4. Fluff quinoa with a fork and stir to combine flavors.
5. Season with salt and pepper and serve.

This dish is light yet filling, and perfect for a quick lunch or dinner. You might also enjoy exploring Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a creamy twist on veggies.

Instant Pot Lentil Soup

• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon garlic powder

1. Combine all ingredients in the Instant Pot and stir well.
2. Seal the lid and set to high pressure for 15 minutes.
3. Allow natural pressure release for 10 minutes, then release any remaining pressure.
4. Stir soup, adjust seasoning, and serve hot.
5. For more comforting vegetarian soups, see Low Calorie Vegetable Soup Recipe for Healthy Eating.

Instant Pot Sweet Potato and Black Bean Chili

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder

1. Place sweet potatoes, black beans, tomatoes, vegetable broth, and chili powder in the Instant Pot.
2. Seal and cook on high pressure for 8 minutes.
3. Perform a quick pressure release once cooking completes.
4. Stir, season with salt to taste, and serve.
5. Pair this chili with a slice of cornbread or a side salad.

Tomato Basil Risotto

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 1/2 cup chopped fresh basil
• 2 cloves garlic, minced

1. Sauté garlic in the Instant Pot using sauté mode until fragrant.
2. Add Arborio rice, vegetable broth, and diced tomatoes.
3. Seal the lid and cook on high pressure for 6 minutes.
4. Perform a quick release; stir in fresh basil.
5. Adjust salt and pepper and serve warm.

For other delicious vegetarian rice dishes, check out Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Conclusion

Cooking vegetarian meals in the Instant Pot doesn’t have to be complicated or time-consuming. These 5 ingredient vegetarian Instant Pot recipes prove that with just a handful of simple, wholesome ingredients, you can create dishes that are flavorful, nutritious, and satisfying.

Whether you’re craving a hearty lentil soup, a vibrant quinoa bowl, or a cozy curry, these recipes are perfect for busy weeknights or meal prepping for the week ahead.

By keeping your ingredient list short, you reduce prep and cleanup time, making it easier to stick to a healthy eating routine. Plus, the Instant Pot’s convenience means you get tender, well-cooked meals with minimal effort.

Don’t forget to experiment with your favorite veggies and spices to keep things exciting. For more creative vegetarian meal ideas, feel free to explore our other recipes linked above and enjoy your cooking journey!

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