24 Quick and Easy Vegan Instant Pot Recipes to Try Today

Instant Pot cooking has revolutionized the way we prepare meals, especially for those embracing a plant-based lifestyle. Whether you’re a busy professional, a student, or just someone who loves quick and delicious meals, these 24 quick and easy vegan Instant Pot recipes will transform your kitchen routine.

From hearty soups and stews to vibrant grain bowls and comforting curries, these recipes are designed to be flavorful, nutritious, and incredibly easy to make. The Instant Pot’s pressure cooking magic helps retain nutrients while cutting down cooking time, making these vegan dishes perfect for busy days or meal prepping.

In this blog post, you’ll find a variety of recipes covering breakfast, lunch, dinner, and snacks, ensuring you never run out of inspiration. Plus, I’ll share helpful tips and variations to customize each dish to your liking.

Ready to dive into wholesome, plant-powered meals with minimal effort? Let’s get started!

Why You’ll Love This Recipe

These vegan Instant Pot recipes are made with simplicity and flavor in mind. They require minimal prep, use wholesome ingredients, and cook in a fraction of the time compared to traditional methods.

Whether you’re new to vegan cooking or a seasoned pro, these recipes will help you enjoy nutritious, tasty meals without spending hours in the kitchen.

Key benefits include:

• Fast cooking times with pressure cooking
• One-pot convenience for easy cleanup
• Nutrient-rich plant-based ingredients
• Flexible recipes suitable for meal prep
• Delicious flavors from around the world

Ingredients

Each recipe has its own ingredient list, but here are some staple ingredients you’ll find across many of these vegan Instant Pot meals:

• Legumes: lentils, chickpeas, black beans
• Whole grains: quinoa, brown rice, barley
• Vegetables: carrots, onions, bell peppers, tomatoes, spinach
• Plant-based proteins: tofu, tempeh, seitan
• Spices and herbs: cumin, turmeric, garlic, ginger, chili powder
• Broths and liquids: vegetable broth, coconut milk, water
• Oils: olive oil, coconut oil
• Condiments: soy sauce, nutritional yeast, tahini

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Cutting board and sharp knife
• Mixing bowls
• Wooden spoon or silicone spatula
• Colander or strainer (for rinsing beans and grains)
• Optional: blender or immersion blender (for creamy soups)

Instructions

While each recipe will have specific steps, here is a general guide to preparing vegan meals in your Instant Pot:

1. Prepare Ingredients: Chop vegetables, rinse grains and legumes, and gather spices and liquids.
2. Sauté Aromatics: Use the sauté function to cook onions, garlic, and spices to develop flavor.
3. Add Main Ingredients: Add vegetables, legumes, grains, and liquids to the pot.
4. Seal and Cook: Close the lid, seal the pressure valve, and select the appropriate pressure cook time based on ingredients.
5. Natural or Quick Release: Allow natural pressure release for soups or stews for better texture, or quick release for faster meals.
6. Finish and Serve: Stir in fresh herbs, adjust seasoning, and serve hot.

Tips & Variations

“Always soak dried beans overnight if time permits to reduce cooking time and improve digestibility.”

• Customize heat levels: Adjust chili and spice quantities to suit your palate.
• Use frozen vegetables: They can be added directly to the pot, saving prep time.
• Batch cook grains: Make extra quinoa or rice ahead to mix into different dishes.
• Add coconut milk or cashew cream: For creamier soups and curries.
• Experiment with herbs: Cilantro, basil, or parsley can brighten the flavor of finished dishes.
• Include plant-based protein powders or nutritional yeast: To boost protein and nutrient content.

Nutrition Facts

These recipes are nutrient-dense, balanced, and supportive of a healthy vegan diet.

Serving Suggestions

Many of these recipes pair beautifully with simple sides or garnishes:

• Warm whole-grain bread or pita for dipping
• A fresh green salad with lemon-tahini dressing
• Steamed or roasted seasonal vegetables
• Avocado slices or guacamole for creaminess
• Pickled vegetables or chutneys to add a tangy contrast

24 Quick and Easy Vegan Instant Pot Recipes

Lentil Soup with Spinach and Tomatoes

• Ingredients: 1 cup green lentils, 1 onion (chopped), 3 garlic cloves (minced), 1 can diced tomatoes (14 oz), 4 cups vegetable broth, 2 cups fresh spinach, 1 tsp cumin, 1 tsp smoked paprika, salt and pepper to taste.
• Instructions: Sauté onions and garlic using sauté mode. Add lentils, tomatoes, spices, and broth. Pressure cook for 15 minutes with natural release. Stir in spinach until wilted and serve.

Chickpea Curry

• Ingredients: 2 cups cooked chickpeas, 1 onion, 2 garlic cloves, 1-inch ginger (grated), 1 can coconut milk, 2 tbsp curry powder, 1 tsp turmeric, 1 cup vegetable broth, 1 tbsp olive oil.
• Instructions: Sauté onion, garlic, and ginger. Add spices, chickpeas, broth, and coconut milk. Cook on high pressure for 8 minutes. Quick release, stir and serve over rice.

Quinoa and Black Bean Chili

• Ingredients: 1 cup quinoa (rinsed), 1 can black beans (drained), 1 bell pepper (chopped), 1 can diced tomatoes, 1 onion, 2 cloves garlic, 2 cups vegetable broth, 1 tbsp chili powder, 1 tsp cumin.
• Instructions: Sauté onion and garlic. Add remaining ingredients. Pressure cook for 10 minutes. Quick release and serve with avocado.

Sweet Potato and Coconut Stew

• Ingredients: 2 large sweet potatoes (peeled and cubed), 1 onion, 2 cloves garlic, 1 can coconut milk, 2 cups vegetable broth, 1 tsp curry powder, 1/2 tsp cinnamon, salt to taste.
• Instructions: Sauté onion and garlic. Add sweet potatoes, spices, broth, and coconut milk. Cook on high pressure for 10 minutes. Natural release, then mash slightly.

Vegetable Biryani

• Ingredients: 1 cup basmati rice (rinsed), 1 cup mixed vegetables (carrots, peas, beans), 1 onion, 2 cloves garlic, 1 tsp garam masala, 1/2 tsp turmeric, 1 1/4 cups vegetable broth.
• Instructions: Sauté onions and garlic. Add spices, vegetables, rice, and broth. Pressure cook for 6 minutes. Natural release. Fluff rice and serve.

Mushroom Risotto

• Ingredients: 1 cup Arborio rice, 2 cups vegetable broth, 1 cup mushrooms (sliced), 1 onion, 2 cloves garlic, 1/4 cup nutritional yeast, 1 tbsp olive oil.
• Instructions: Sauté onion, garlic, and mushrooms. Add rice and broth. Pressure cook for 6 minutes. Quick release, stir in nutritional yeast.

Tofu and Vegetable Stir Fry

• Ingredients: 1 block firm tofu (cubed), 2 cups mixed vegetables, 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves garlic, 1 tsp ginger (grated).
• Instructions: Using sauté mode, cook garlic and ginger in sesame oil. Add tofu and vegetables, stir-fry briefly. Add soy sauce, cook for 2 more minutes. Serve with rice or noodles.

Split Pea Soup

• Ingredients: 1 cup split peas, 1 onion, 3 carrots, 3 celery stalks, 4 cups vegetable broth, 2 cloves garlic, 1 bay leaf, salt and pepper.
• Instructions: Sauté onion, garlic, carrots, and celery. Add peas, broth, and bay leaf. Cook on high pressure for 15 minutes. Natural release. Blend for creamy texture if desired.

Vegan Chili Mac

• Ingredients: 1 cup elbow macaroni, 1 can kidney beans, 1 can diced tomatoes, 1 onion, 2 cloves garlic, 2 cups vegetable broth, 1 tbsp chili powder, 1 tsp cumin.
• Instructions: Sauté onion and garlic. Add pasta, beans, tomatoes, spices, and broth. Cook on high pressure for 5 minutes. Quick release and stir well.

Butternut Squash Soup

• Ingredients: 1 medium butternut squash (peeled and cubed), 1 onion, 2 cloves garlic, 4 cups vegetable broth, 1/2 tsp nutmeg, salt and pepper.
• Instructions: Sauté onion and garlic. Add squash, broth, and nutmeg. Cook on high pressure for 12 minutes. Natural release and blend until smooth.

Vegan Jambalaya

• Ingredients: 1 cup brown rice, 1 cup okra, 1 bell pepper, 1 onion, 2 cloves garlic, 1 can diced tomatoes, 2 cups vegetable broth, 1 tbsp Cajun seasoning.
• Instructions: Sauté onion, garlic, and bell pepper. Add rice, okra, tomatoes, broth, and seasoning. Cook at high pressure for 22 minutes. Natural release.

Barley and Mushroom Stew

• Ingredients: 1 cup pearl barley, 1 cup mushrooms, 1 onion, 2 carrots, 4 cups vegetable broth, 2 cloves garlic, thyme sprigs.
• Instructions: Sauté onion, garlic, and mushrooms. Add carrots, barley, broth, and thyme. Cook on high pressure for 20 minutes. Natural release.

Vegan Pad Thai

• Ingredients: 8 oz rice noodles, 1 block tofu, 2 cloves garlic, 1 cup bean sprouts, 2 green onions, 3 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp peanut butter.
• Instructions: Soak noodles separately. Sauté garlic and tofu in sesame oil. Mix sauce ingredients and add with noodles and bean sprouts to the pot. Cook sauté mode for 5 minutes.

Cauliflower and Potato Curry

• Ingredients: 1 head cauliflower (broken into florets), 2 potatoes (cubed), 1 onion, 2 cloves garlic, 1 can coconut milk, 2 tbsp curry powder, 1 cup vegetable broth.
• Instructions: Sauté onion and garlic. Add vegetables, spices, broth, and coconut milk. Cook on high pressure for 8 minutes. Natural release.

Vegan Chili with Lentils and Sweet Corn

• Ingredients: 1 cup brown lentils, 1 can sweet corn, 1 onion, 2 cloves garlic, 1 can diced tomatoes, 2 cups vegetable broth, 1 tbsp chili powder.
• Instructions: Sauté onion and garlic. Add lentils, corn, tomatoes, broth, and spices. Cook on high pressure for 15 minutes. Natural release.

Vegan Mushroom Stroganoff

• Ingredients: 2 cups sliced mushrooms, 1 onion, 2 cloves garlic, 1 cup vegetable broth, 1 tbsp soy sauce, 1/2 cup cashew cream, 8 oz pasta.
• Instructions: Sauté onion and garlic. Add mushrooms, broth, soy sauce, and pasta. Cook high pressure for 6 minutes. Quick release, stir in cashew cream.

Vegan Sloppy Joes

• Ingredients: 1 cup textured vegetable protein (TVP), 1 onion, 2 cloves garlic, 1 can tomato sauce, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp mustard.
• Instructions: Sauté onion and garlic. Add TVP, tomato sauce, and seasonings. Simmer on sauté mode for 10 minutes. Serve on buns.

Vegan Chili with Black Beans and Sweet Potatoes

• Ingredients: 1 can black beans, 2 sweet potatoes (cubed), 1 onion, 2 cloves garlic, 1 can diced tomatoes, 2 cups vegetable broth, 1 tbsp chili powder.
• Instructions: Sauté onion and garlic. Add sweet potatoes, beans, tomatoes, broth, and spices. Cook high pressure for 10 minutes. Natural release.

Vegan Stuffed Peppers

• Ingredients: 4 bell peppers (tops cut off), 1 cup cooked quinoa, 1 cup black beans, 1 onion, 1 cup corn, 1 tsp cumin, 1 can diced tomatoes.
• Instructions: Mix quinoa, beans, veggies, and spices. Stuff peppers. Add 1 cup water to pot, place peppers on trivet. Cook high pressure for 8 minutes. Quick release.

Vegan Minestrone Soup

• Ingredients: 1 cup pasta, 1 can kidney beans, 1 cup zucchini, 1 carrot, 1 onion, 2 cloves garlic, 4 cups vegetable broth, 1 can diced tomatoes.
• Instructions: Sauté onion and garlic. Add vegetables, beans, broth, and tomatoes. Cook high pressure for 6 minutes. Quick release, add pasta, cook sauté mode 5 minutes.

Vegan Risotto with Peas and Asparagus

• Ingredients: 1 cup Arborio rice, 1 cup peas, 1 cup asparagus (cut), 1 onion, 4 cups vegetable broth, 1/4 cup nutritional yeast.
• Instructions: Sauté onion. Add rice and broth. Cook high pressure 6 minutes. Quick release, stir in peas, asparagus, and nutritional yeast.

Vegan Tomato Basil Pasta

• Ingredients: 8 oz pasta, 1 can diced tomatoes, 1 onion, 2 cloves garlic, 1 cup vegetable broth, 1/4 cup fresh basil.
• Instructions: Sauté onion and garlic. Add pasta, tomatoes, and broth. Cook high pressure 5 minutes. Quick release, stir in basil.

Vegan Sweet Potato Chili

• Ingredients: 2 sweet potatoes (cubed), 1 can kidney beans, 1 onion, 2 cloves garlic, 1 can diced tomatoes, 2 cups vegetable broth, 1 tbsp smoked paprika.
• Instructions: Sauté onion and garlic. Add sweet potatoes, beans, tomatoes, broth, and spices. Cook high pressure for 10 minutes. Natural release.

Vegan Black Bean Soup

• Ingredients: 2 cups black beans (soaked), 1 onion, 3 cloves garlic, 1 bell pepper, 4 cups vegetable broth, 1 tsp cumin, 1 tsp oregano.
• Instructions: Sauté onion, garlic, and bell pepper. Add beans, broth, and spices. Cook high pressure 30 minutes. Natural release. Blend partially for creamy texture.

For more inspiration, check out these related recipes: Vegan Blackstone Lo Mein Recipes, 50 Cupcake Recipes, and Blackberry Juicing Recipes.

Conclusion

Embracing vegan cooking with your Instant Pot has never been easier or more delicious. These 24 recipes span a wide range of flavors and textures, ensuring you can enjoy satisfying, wholesome meals every day of the week.

The ease of preparation and quick cook times allow you to nourish your body without sacrificing time or taste. Plus, many of these dishes are perfect for batch cooking and meal prepping, making your plant-based journey even more convenient.

Whether you’re craving a comforting stew, a vibrant curry, or a hearty grain bowl, these recipes have you covered. Experiment with different spices, ingredients, and textures to make each meal your own.

Don’t forget to explore other great recipes on our site to keep your culinary adventures exciting and fresh. Happy cooking!

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