Award Winning Recipes Vegan Instant Pot Meals Made Easy

Discover the magic of creating delicious, wholesome vegan meals in a fraction of the time with these award-winning vegan Instant Pot recipes. Whether you’re a seasoned vegan or just exploring plant-based options, these dishes combine convenience, nutrition, and mouthwatering flavors that will impress friends and family alike.

The Instant Pot revolutionizes cooking by locking in flavors and nutrients while speeding up the process, making it easier than ever to enjoy hearty, satisfying meals without compromise.

From rich stews to vibrant curries, these recipes showcase the versatility of the Instant Pot and the richness of vegan ingredients. Embrace the ease of one-pot cooking and enjoy dishes that are not only good for your health but also kind to the planet.

Ready to dive into some flavorful creations? Let’s explore these standout vegan Instant Pot recipes that have earned acclaim for their taste and simplicity!

Why You’ll Love This Recipe

These award-winning vegan Instant Pot recipes are beloved for several compelling reasons. First, they are incredibly time-saving, perfect for busy lifestyles without sacrificing flavor or nutrition.

The Instant Pot’s pressure cooking locks in moisture and intensifies the taste of each ingredient, resulting in rich, deeply satisfying meals.

Secondly, they are wholly plant-based, focusing on fresh vegetables, legumes, and wholesome grains, making them ideal for anyone seeking to improve their diet or reduce environmental impact. Additionally, these recipes are highly adaptable for different tastes and dietary needs, allowing you to customize spices and textures with ease.

Finally, the simplicity of the ingredient lists and straightforward instructions make these dishes accessible for cooks of all skill levels. Whether you’re a novice or a kitchen pro, these recipes deliver consistently delicious results every time.

Ingredients

• 1 cup dried chickpeas (soaked overnight or quick-soaked)
• 1 cup brown rice, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes, with juice
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil or coconut oil
• Fresh cilantro, chopped for garnish
• Juice of 1 lime

Equipment

• Instant Pot (6-quart or larger recommended)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring
• Fine mesh strainer (for rinsing rice and chickpeas)
• Bowl for soaking chickpeas

Instructions

1. Prepare the chickpeas: If you haven’t soaked your chickpeas overnight, do a quick soak by boiling them in water for 5 minutes, then letting them sit covered for 1 hour. Drain and rinse before using.
2. Sauté the aromatics: Turn the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and translucent.
3. Add the spices: Stir in the curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute, stirring constantly to toast the spices and deepen their flavors.
4. Add the vegetables and rice: Mix in the carrots, red bell pepper, rinsed brown rice, and soaked chickpeas. Stir well to combine all ingredients.
5. Pour in liquids: Add diced tomatoes with their juice, coconut milk, and vegetable broth. Season with salt and pepper, then stir to combine everything evenly.
6. Pressure cook: Seal the Instant Pot lid and set to “Manual” or “Pressure Cook” on high for 22 minutes. Once the cooking cycle finishes, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
7. Finish and serve: Open the lid and stir the curry gently. Add the lime juice and adjust salt to taste. Garnish with fresh cilantro before serving.

Tips & Variations

“For a creamier texture, use full-fat coconut milk and stir it in at the end of cooking rather than with the broth.”

Feel free to swap brown rice for quinoa or barley depending on your preference. You can also add other vegetables like spinach, kale, or peas in the last 5 minutes of cooking by simply stirring them in and letting the residual heat wilt them.

For extra protein, toss in cubed tofu or tempeh after pressure cooking and sauté for a few minutes in “Sauté” mode. If you prefer a spicier kick, add chopped fresh chili or a pinch of cayenne pepper with the spices.

To save even more time, use canned chickpeas (drained and rinsed) and reduce the pressure cooking time to 15 minutes. Just make sure to add an extra 1/4 cup of liquid to compensate.

Nutrition Facts

Serving Suggestions

This vibrant curry pairs beautifully with warm naan or crusty artisan bread like the Hamburger Bun Sourdough Recipe. For a lighter side, complement the dish with a fresh green salad or steamed greens seasoned with lemon and garlic.

For a heartier meal, serve with a side of roasted vegetables or try it alongside a grain bowl featuring quinoa, kale, and avocado. Leftovers make an excellent filling for wraps or vegan burritos for quick lunches.

Conclusion

These award-winning vegan Instant Pot recipes prove that plant-based cooking can be both simple and spectacular. By harnessing the power of the Instant Pot, you can create meals that are packed with flavor, nutrition, and texture, all while saving time and effort in the kitchen.

Whether you’re cooking for yourself or entertaining guests, these dishes stand out for their hearty ingredients, bold spices, and comforting warmth.

Embrace the flexibility of these recipes and make them your own with different vegetables, spices, or proteins. For more inspiration on vegan delights, be sure to check out other fantastic recipes like the Half Runner Beans Recipe or the deliciously moist Kodiak Banana Muffins Recipe.

Happy cooking and savor every plant-powered bite!

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