If you’re diving into the world of plant-based cooking and own an Instant Pot, you’re in for a treat! Vegan Instant Pot recipes combine convenience, flavor, and nutrition, making meal prep a breeze without compromising on taste.
Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, having the right cookbook can make all the difference. Amazon offers a fantastic range of cookbooks dedicated to vegan Instant Pot cooking, packed with creative, hearty, and wholesome recipes that suit every palate and occasion.
In this post, we’ll explore some of the best Instant Pot vegan recipe books available on Amazon, highlighting their unique features, flavor profiles, and why they should be your next kitchen companion.
From rich stews and soups to flavorful grains and desserts, these books have got you covered. Plus, you’ll find some actionable tips for getting the most out of your Instant Pot and links to other delicious recipes to complement your vegan journey.
Why You’ll Love This Recipe
Cooking vegan meals in an Instant Pot is a game changer—offering speed, ease, and versatility. These recipes are designed to maximize flavor while minimizing effort, perfect for busy weeknights or meal prepping.
The books featured bring a variety of dishes that range from simple staples to gourmet creations, all without any animal products. They emphasize whole-food ingredients, balanced nutrition, and creative uses of spices and plant-based proteins, making healthy eating exciting and accessible.
Moreover, these cookbooks often include tips on ingredient substitutions, pressure-cooking times, and storage advice, ensuring you never get stuck or waste food. Whether you want quick soups, hearty chilis, or vegan desserts, you’ll find recipes that fit your lifestyle and taste buds.
If you’re curious about other vegan recipes, you might enjoy our Jamaican Minced Beef Recipes or the creative Julie Marie Eats Recipes.
Ingredients
- Dried beans and lentils: staples for protein-packed meals
- Whole grains: such as quinoa, brown rice, and barley
- Vegetables: fresh or frozen varieties like carrots, potatoes, kale, spinach
- Plant-based proteins: tofu, tempeh, seitan, and textured vegetable protein
- Herbs and spices: cumin, turmeric, smoked paprika, garlic powder, and fresh herbs like cilantro and parsley
- Liquids: vegetable broth, coconut milk, water, and tomato sauce
- Nutritional yeast: for a cheesy flavor boost
- Acidic components: lemon juice, apple cider vinegar, or tamari sauce
Equipment
- Instant Pot or any electric pressure cooker: essential for quick, hands-off cooking
- Cutting board and sharp knives: for prepping vegetables and proteins
- Measuring cups and spoons: accuracy ensures perfect seasoning and texture
- Mixing bowls: for combining ingredients before cooking
- Wooden spoon or silicone spatula: for stirring and scraping
- Colander or strainer: to rinse beans, lentils, and grains
Instructions
- Select your recipe: Choose a dish from one of the recommended Instant Pot vegan cookbooks that suits your taste and available ingredients.
- Prep ingredients: Rinse beans or lentils if needed, chop vegetables, and measure spices and liquids.
- Sauté aromatics: Use the Instant Pot’s sauté function to cook onions, garlic, or spices to build flavor.
- Add main ingredients: Add beans, vegetables, grains, and liquids to the pot. Stir to combine.
- Set pressure cooking: Seal the Instant Pot lid and set the appropriate pressure cooking time as per the recipe. Most beans take 20-30 minutes; grains usually 5-12 minutes.
- Natural release or quick release: Follow the recipe’s instructions on how to release pressure to avoid overcooking or undercooking.
- Adjust seasoning: After cooking, taste and add salt, pepper, or acid like lemon juice to brighten the flavors.
- Serve and enjoy: Plate your dish and garnish with fresh herbs, nuts, or seeds if desired.
Tips & Variations
“For best results, always soak dried beans overnight unless the recipe specifies otherwise—it reduces cooking time and improves digestibility.”
- Experiment with different beans and grains to keep meals interesting—try chickpeas, black beans, or barley.
- Add coconut milk or cashew cream to soups and stews for a creamy texture without dairy.
- Use frozen vegetables to save prep time without sacrificing nutrition.
- Double the recipe and freeze leftovers for quick meals later in the week.
- For an extra protein boost, stir in cooked lentils or beans after pressure cooking delicate vegetables to avoid overcooking.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 250-350 kcal |
| Protein | 12-18 g |
| Carbohydrates | 40-50 g |
| Fiber | 8-12 g |
| Fat | 3-7 g (mainly from plant oils or nuts) |
| Sodium | 300-500 mg (varies with added salt and broth) |
Serving Suggestions
Instant Pot vegan dishes often pair wonderfully with fresh salads, crusty whole-grain bread, or steamed greens. For a hearty meal, serve a rich lentil stew over Kosher Sushi Salad or alongside a warm flatbread.
Light soups can be complemented with a side of roasted vegetables or a simple grain bowl. Don’t hesitate to add toppings like avocado slices, toasted seeds, or a drizzle of tahini to elevate the flavor and texture.
If you love baking, try pairing your meal with a vegan bread recipe like the Marzipan Challah Recipe or experiment with sweet treats like our Magic Dough Recipe for dessert.
Top 5 Best Instant Pot Vegan Recipe Books on Amazon
The Vegan Instant Pot Cookbook by Nisha Vora
This cookbook is a powerhouse of plant-based recipes tailored specifically for the Instant Pot. From creamy curries to flavorful stews and desserts, Nisha Vora offers clear instructions with nutritional information.
The recipes are approachable, perfect for beginners and experienced cooks alike.
Why You’ll Love This Book
- Over 90 recipes specifically designed for the Instant Pot
- Focus on whole-food, plant-based ingredients
- Includes meal prep and freezing tips
Ingredients Highlighted in Recipes
- Chickpeas, lentils, black beans
- Coconut milk and fresh herbs
- Lots of vegetables like cauliflower, carrots, and spinach
Vegan Under Pressure by Jill Nussinow
Jill Nussinow, known as the Vegan Pressure Cooking Queen, brings an incredible collection of simple, delicious recipes. This book emphasizes nutrition, flavor, and quick preparation, perfect for busy people who want healthy meals fast.
Why You’ll Love This Book
- 250+ recipes for every meal of the day
- Great tips on pressure cooking techniques
- Creative use of spices and seasonal ingredients
Equipment You’ll Need
- Electric pressure cooker (Instant Pot compatible)
- Steaming basket and silicone spatula
The Essential Vegan Instant Pot Cookbook by Coco Morante
This cookbook is ideal for those who want to master the Instant Pot with vegan basics and inventive dishes. It covers soups, grains, beans, and even vegan desserts, making it a comprehensive resource.
Why You’ll Love This Book
- Simple, easy-to-follow recipes
- Focus on pantry staples and affordable ingredients
- Helpful charts and pressure cooking times
Popular Recipes to Try
- Instant Pot Vegan Chili
- Hearty Mushroom Stroganoff
- Chocolate Avocado Pudding
The Plant-Based Instant Pot Cookbook by Brittany Williams
Brittany Williams delivers vibrant, wholesome recipes that celebrate whole foods and bold flavors. The book is perfect for vegans who want to impress with restaurant-quality dishes made easily at home.
Why You’ll Love This Book
- Emphasis on seasonal and fresh ingredients
- Recipes for breakfast, lunch, dinner, and snacks
- Beautiful food photography to inspire
Instant Pot Vegan Cookbook for Two by Kathy Hester
Perfect for couples or small households, this cookbook offers scaled-down recipes that don’t waste food but still bring big flavors. It’s great for experimenting with vegan meals in the Instant Pot without leftovers piling up.
Why You’ll Love This Book
- Portion-controlled recipes
- Variety of cuisines and comfort foods
- Helpful tips for doubling or halving recipes
To continue exploring vibrant vegan dishes, check out the Jamaican Minced Beef Recipes or dive into some creative baking with the Magic Dough Recipe. For a refreshing side, the Kosher Sushi Salad Recipe is a perfect companion to many vegan main courses.
Conclusion
Instant Pot vegan cooking is an incredible way to enjoy nutritious, delicious meals with minimal effort. The cookbooks featured here each bring something unique to the table, whether you’re seeking beginner-friendly recipes, gourmet dishes, or meals designed for two.
With these books in your collection, you’ll find yourself creating flavorful, wholesome vegan meals that satisfy both the body and soul. Embrace the convenience of your Instant Pot and the vibrant world of plant-based cooking—your taste buds and health will thank you!
Happy cooking, and don’t forget to explore more inspiring recipes like our Marzipan Challah Recipe or the comforting Lump Of Coal Recipe for your next culinary adventure!
📖 Recipe Card: Best Instant Pot Vegan Chili
Description: A hearty and flavorful vegan chili made quickly in the Instant Pot. Perfect for a nutritious and comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups diced tomatoes (canned or fresh)
- 1 cup dried black beans, soaked overnight
- 1 cup dried kidney beans, soaked overnight
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté and heat olive oil.
- Add onion, garlic, and bell pepper; cook until softened.
- Add soaked beans, diced tomatoes, vegetable broth, and spices.
- Close lid and set to pressure cook on high for 25 minutes.
- Allow natural pressure release for 10 minutes, then quick release.
- Stir chili, season with salt and pepper, and serve hot.
Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 5 g | Carbs: 50 g
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