Best Rated Instant Pot Vegan Recipes for Easy Meals

Discovering delicious, wholesome, and quick vegan meals has never been easier thanks to the magic of the Instant Pot. Whether you’re a seasoned vegan or simply looking to add more plant-based dishes to your weekly menu, these best rated Instant Pot vegan recipes will inspire you to cook fast without sacrificing flavor.

The pressure cooker’s ability to lock in nutrients and tenderize even the toughest ingredients makes it perfect for hearty vegan meals that satisfy both your taste buds and your health goals. From creamy soups to rich stews and vibrant grain bowls, these recipes are designed to be simple, nutritious, and incredibly tasty.

Ready to make your plant-based cooking effortless and exciting? Let’s dive into these gems that have earned rave reviews from home cooks everywhere!

Why You’ll Love These Recipes

Instant Pot vegan recipes combine convenience and nutrition in one powerful kitchen gadget. They drastically cut down cooking times for beans, grains, and vegetables, making meal prep a breeze.

These recipes emphasize whole foods and bold flavors, proving that vegan meals can be both satisfying and indulgent.

Each recipe is crafted to maximize taste while minimizing fuss – perfect for busy weeknights or meal prepping. Plus, these dishes are packed with fiber, protein, and essential vitamins, supporting a balanced, plant-based lifestyle.

Whether you want a comforting lentil curry or a wholesome quinoa pilaf, you’ll find a recipe here that suits your palate and your schedule.

Ingredients

Instant Pot Vegan Lentil Curry

• 1 cup brown lentils, rinsed
• 1 tbsp coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instant Pot Vegan Quinoa & Chickpea Pilaf

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instant Pot Vegan Mushroom Stroganoff

• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1/2 cup raw cashews, soaked for 2 hours
• 1 cup water (for blending cashews)
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Equipment

• Instant Pot or electric pressure cooker
• Measuring cups and spoons
• Cutting board and sharp knife
• Blender or food processor (for stroganoff cashew sauce)
• Wooden spoon or spatula
• Fine mesh strainer (for rinsing lentils and quinoa)

Instructions

Instant Pot Vegan Lentil Curry

1. Turn the Instant Pot to sauté mode and heat the coconut oil. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the garlic and ginger, sauté for 1 minute until fragrant.
3. Stir in the curry powder and turmeric, cooking for another 30 seconds to bloom the spices.
4. Add the lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well and season with salt and pepper.
5. Seal the lid and set the Instant Pot to pressure cook on high for 15 minutes.
6. When cooking ends, allow natural release for 10 minutes, then quick release any remaining pressure.
7. Stir the curry and adjust seasoning if needed. Garnish with fresh cilantro before serving.

Instant Pot Vegan Quinoa & Chickpea Pilaf

1. Set Instant Pot to sauté mode and heat olive oil. Add diced onion, red bell pepper, and garlic; cook until softened, about 4 minutes.
2. Mix in cumin and smoked paprika, stirring for 30 seconds.
3. Add quinoa, chickpeas, vegetable broth, salt, and pepper. Stir to combine.
4. Seal the lid and pressure cook on high for 1 minute.
5. Let the pressure release naturally for 10 minutes, then quick release.
6. Fluff the quinoa with a fork and garnish with fresh parsley.

Instant Pot Vegan Mushroom Stroganoff

1. Turn the Instant Pot to sauté mode and heat olive oil. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and garlic, sauté until mushrooms release their moisture and start to brown, about 6-8 minutes.
3. Pour in vegetable broth, soy sauce, smoked paprika, and Dijon mustard. Stir well.
4. Seal the lid and pressure cook on high for 5 minutes.
5. While the stroganoff cooks, blend soaked cashews and water until smooth and creamy.
6. Quick release the pressure, then stir in the cashew cream. Heat on sauté mode for 2-3 minutes until thickened.
7. Season with salt and pepper, garnish with fresh dill or parsley, and serve.

Tips & Variations

Rinse your lentils and quinoa thoroughly to remove any grit before cooking for the best texture.

For extra flavor, toast your spices in the Instant Pot for a minute before adding liquids.

Cashew cream can be swapped with store-bought vegan sour cream or coconut cream if you’re short on time.

Try adding seasonal veggies like spinach or kale to the lentil curry during the last 5 minutes of cooking for added nutrition.

Tip: To soak cashews quickly, place them in hot water for 30 minutes instead of 2 hours.

Nutrition Facts

Serving Suggestions

The Vegan Lentil Curry pairs beautifully with steamed basmati rice or warm naan bread for a comforting meal. Add a side of roasted vegetables to round out the plate.

The Quinoa & Chickpea Pilaf makes a great main or a side dish. Try serving it with a crisp green salad or alongside sautéed greens like kale or Swiss chard.

The Mushroom Stroganoff is perfect over whole wheat pasta, mashed potatoes, or creamy polenta. Garnish with fresh herbs for a restaurant-quality finish.

Conclusion

These best rated Instant Pot vegan recipes prove that plant-based cooking can be both effortless and exciting. By leveraging the Instant Pot, you unlock the potential to create rich, flavorful dishes in a fraction of the usual time.

Each recipe offers a unique taste experience—from the spiced warmth of lentil curry to the hearty comfort of mushroom stroganoff, and the vibrant freshness of quinoa pilaf. With wholesome ingredients and simple steps, these meals are perfect for anyone looking to embrace vegan cuisine without hours in the kitchen.

Don’t forget to explore other fantastic recipes like the Jamaican Minced Beef Recipes, try your hand at the fluffy Marzipan Challah Recipe for a vegan twist, or check out the creative Julie Marie Eats Recipes for more inspiration.

Happy cooking!

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