6 Quart Instant Pot Vegan Recipes for Easy Healthy Meals

Cooking vegan meals in a 6 quart Instant Pot is a game changer for busy home cooks and plant-based enthusiasts alike. Whether you’re looking for hearty stews, flavorful soups, or quick one-pot dinners, the Instant Pot makes meal prep effortless while locking in nutrients and rich flavors.

In this post, we’ll explore 6 delicious vegan recipes designed specifically for your 6 quart Instant Pot. Each recipe offers a unique blend of wholesome ingredients, easy instructions, and satisfying results that will keep your family and friends coming back for more.

From comforting curries to vibrant grain bowls, this collection is perfect for anyone wanting to eat healthily without spending hours in the kitchen.

Plus, these recipes are designed to maximize the Instant Pot’s capabilities, speeding up cooking times and reducing cleanup. Whether you’re a seasoned vegan or simply curious about plant-based cooking, these recipes are approachable, nourishing, and packed with flavor.

Let’s dive in and discover how your 6 quart Instant Pot can revolutionize your vegan cooking routine!

Why You’ll Love This Recipe

These 6 Instant Pot vegan recipes are tailored to save you time without compromising on taste or nutrition. Using the pressure cooker function, legumes, grains, and vegetables cook perfectly tender in a fraction of the usual time.

Each dish is thoughtfully balanced to provide protein, fiber, and vibrant flavors from spices and fresh ingredients.

What’s more, these meals are incredibly versatile. You can easily swap ingredients based on what you have on hand, making meal planning simple and budget-friendly.

Plus, cooking vegan in the Instant Pot means fewer dirty pots and pans, which means more time enjoying your meal and less time cleaning up.

Ingredients

Instant Pot Vegan Chili

• 1 cup dried black beans, rinsed
• 1 cup dried kidney beans, rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp cumin
• 4 cups vegetable broth
• Salt and pepper, to taste

Instant Pot Lentil Curry

• 1 ½ cups dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 large tomato, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground ginger
• 3 cups vegetable broth
• Salt, to taste

Instant Pot Quinoa & Vegetable Pilaf

• 1 ½ cups quinoa, rinsed
• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup frozen peas
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste

Instant Pot Mushroom Stroganoff

• 16 oz cremini mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp flour (all-purpose or gluten-free)
• 2 tbsp olive oil
• 8 oz egg-free pasta or noodles
• Salt and pepper, to taste

Instant Pot Sweet Potato & Chickpea Stew

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 cups vegetable broth
• Salt and pepper, to taste

Instant Pot Vegetable Risotto

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 cup diced mushrooms
• 1 cup diced asparagus
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste

Equipment

• 6 quart Instant Pot or any comparable electric pressure cooker
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or silicone spatula
• Colander (for rinsing beans, lentils, and quinoa)
• Mixing bowls

Instructions

Instant Pot Vegan Chili

1. Rinse the dried beans thoroughly under cold water and set aside.
2. Select the Sauté function on your Instant Pot and heat 1 tablespoon olive oil.
3. Add diced onion, bell pepper, and garlic, sautéing for 3-4 minutes until softened.
4. Add chili powder, cumin, and stir to coat the vegetables.
5. Add rinsed beans, diced tomatoes, and vegetable broth. Stir well.
6. Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook for 30 minutes.
7. Once cooking is complete, allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
8. Season with salt and pepper to taste, stir, and serve hot.

Instant Pot Lentil Curry

1. Turn on Sauté mode and heat oil in the Instant Pot.
2. Add onion and garlic, cooking until translucent.
3. Add curry powder, turmeric, and ground ginger; stir for 1 minute to release aromas.
4. Add rinsed lentils, diced tomato, coconut milk, and vegetable broth.
5. Secure the lid and cook on Manual for 10 minutes.
6. Perform a quick pressure release once done.
7. Stir well, add salt to taste, and serve garnished with fresh cilantro if desired.

Instant Pot Quinoa & Vegetable Pilaf

1. Press Sauté and warm olive oil.
2. Add carrots and zucchini, cook for 3 minutes.
3. Add rinsed quinoa, peas, dried thyme, vegetable broth, salt, and pepper.
4. Lock the lid and cook on Manual for 1 minute.
5. Let the pressure release naturally for 10 minutes, then quick release.
6. Fluff the quinoa with a fork before serving.

Instant Pot Mushroom Stroganoff

1. Set Instant Pot to Sauté and heat olive oil.
2. Add onion and garlic, cook until softened.
3. Add sliced mushrooms and sauté for 5 minutes until browned.
4. Stir in soy sauce, then sprinkle flour over the mixture and stir to coat.
5. Add vegetable broth and almond milk, stirring thoroughly.
6. Add pasta, ensuring it’s submerged in the liquid.
7. Close lid, set to Manual for 5 minutes.
8. Quick release pressure when cooking completes. Stir well and season with salt and pepper.

Instant Pot Sweet Potato & Chickpea Stew

1. Use Sauté mode to heat oil, then add onion and garlic until fragrant.
2. Add smoked paprika and cumin, stirring for one minute.
3. Add cubed sweet potatoes, chickpeas, diced tomatoes, and vegetable broth.
4. Close lid and pressure cook on Manual for 8 minutes.
5. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
6. Season with salt and pepper, then stir before serving.

Instant Pot Vegetable Risotto

1. Turn on Sauté and warm olive oil.
2. Add diced onion, garlic, mushrooms, and asparagus; cook 4 minutes.
3. Add Arborio rice and stir to coat grains with oil.
4. Pour in vegetable broth, secure lid, and cook on Manual for 6 minutes.
5. Perform a quick release once done.
6. Stir in nutritional yeast (optional) and season with salt and pepper.
7. Serve immediately for creamy texture.

Tips & Variations

Always rinse dried beans and lentils thoroughly to remove impurities and improve digestion.

For added protein, mix in some cooked tofu cubes or vegan sausage after cooking.

Feel free to substitute vegetables based on seasonality or preference — Instant Pot recipes are very forgiving!

To thicken stews or curries, use a cornstarch slurry after cooking or mash a few beans for a creamier consistency.

For a spicy kick, add chopped jalapeños or a dash of cayenne pepper in your seasoning mix.

Nutrition Facts

Serving Suggestions

These Instant Pot vegan dishes pair wonderfully with fresh, crisp salads or steamed greens to add a refreshing texture contrast. For a heartier meal, serve alongside warm crusty bread or your favorite vegan flatbread.

You can also top the chili or stew with avocado slices or fresh herbs like cilantro and parsley to enhance flavor and presentation.

For breakfast inspiration, check out our Breakfast Wellington Recipe which complements these hearty vegan dishes perfectly.

If you enjoy cooking with your Instant Pot, you might also love our other recipes like Bread And Gravy Recipe for comforting meals or explore more vegan options like the Blackstone Lo Mein Recipes for quick weeknight dinners.

Conclusion

Cooking vegan meals in your 6 quart Instant Pot not only saves time but also delivers rich, satisfying flavors that nourish your body and delight your palate. These 6 recipes show just how versatile and convenient plant-based cooking can be with a pressure cooker.

From the spicy vegan chili to the creamy mushroom stroganoff, each dish is designed to be simple yet impressive.

With minimal prep and maximum taste, these recipes are perfect for busy weeknights or meal prepping for the week ahead. Embrace the power of your Instant Pot to create wholesome vegan meals that everyone will enjoy.

Happy cooking, and don’t forget to experiment with your favorite veggies and spices to make these recipes truly your own!

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