Best Vegan Restaurant Instant Pot Recipes for Easy Meals

If you’ve ever wished for restaurant-quality vegan meals that you can whip up quickly and easily at home, the Instant Pot is about to become your new best friend. Combining convenience with flavor, Instant Pot recipes make it simple to create wholesome, satisfying vegan dishes that impress every time.

From rich stews to vibrant grain bowls, these recipes bring the best of vegan restaurant fare right to your kitchen counter.

In this post, we’ll dive into some of the best vegan restaurant-inspired Instant Pot recipes that are perfect for busy weeknights or cozy weekend dinners. Whether you’re new to plant-based cooking or a seasoned vegan looking for fresh ideas, these dishes will delight your taste buds and save you precious time.

Get ready to explore hearty, nutrient-packed meals that prove vegan cooking can be both effortless and gourmet.

Why You’ll Love This Recipe

Instant Pot vegan recipes combine speed, nutrition, and amazing flavors in one pot. You’ll love how these dishes:

• Cook quickly, making dinner ready in under 30 minutes
• Use wholesome, plant-based ingredients for health and sustainability
• Are packed with bold spices and textures, rivaling any restaurant dish
• Offer easy cleanup thanks to one-pot cooking
• Are versatile, perfect for meal prep or entertaining

Plus, the Instant Pot locks in flavors and nutrients, making every bite rich and comforting. Say goodbye to bland vegan meals and hello to vibrant, hearty dishes that satisfy all cravings.

Ingredients

Vegan Instant Pot Mushroom Stroganoff

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 16 oz cremini mushrooms, sliced
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup raw pearl barley, rinsed
• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Salt and pepper to taste
• Fresh parsley for garnish

Instant Pot Vegan Lentil Chili

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instant Pot Vegan Thai Coconut Curry

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 cups mixed vegetables (carrots, bell peppers, snap peas)
• 1 cup firm tofu, cubed
• 1 tbsp soy sauce
• Juice of 1 lime
• Fresh basil or cilantro for garnish

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and sharp knife for prep
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring
• Mixing bowl (optional for cornstarch slurry)
• Serving bowls and utensils

Instructions

Vegan Instant Pot Mushroom Stroganoff

1. Set the Instant Pot to sauté mode. Heat olive oil and add diced onions. Cook until translucent, about 3 minutes.
2. Add minced garlic and sliced mushrooms. Sauté until mushrooms release their moisture and soften, about 5 minutes.
3. Stir in smoked paprika, thyme, and soy sauce. Cook for 1 minute to bloom the spices.
4. Add rinsed pearl barley and vegetable broth. Stir to combine, then seal the Instant Pot lid and set to pressure cook on high for 20 minutes.
5. Once cooking is complete, perform a natural pressure release for 10 minutes, then quick release remaining pressure.
6. Switch back to sauté mode. Stir in plant-based milk and cornstarch slurry to thicken the sauce. Cook for 3-5 minutes until creamy.
7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Instant Pot Vegan Lentil Chili

1. Set Instant Pot to sauté. Heat olive oil and cook onions and bell pepper until softened, about 5 minutes.
2. Add garlic and spices (chili powder, cumin, smoked paprika, oregano). Stir for 1 minute until fragrant.
3. Add lentils, diced tomatoes, and vegetable broth. Stir well.
4. Seal lid and pressure cook on high for 15 minutes.
5. Perform a quick release of pressure once cooking finishes.
6. Stir and season with salt and pepper. Garnish with fresh cilantro before serving.

Instant Pot Vegan Thai Coconut Curry

1. Turn on sauté mode, heat coconut oil, and cook onions until soft.
2. Add garlic, ginger, and red curry paste. Stir for 1-2 minutes until aromatic.
3. Pour in coconut milk and vegetable broth. Stir to combine.
4. Add mixed vegetables and tofu. Mix gently.
5. Seal lid and pressure cook on high for 4 minutes.
6. Quick release pressure carefully.
7. Stir in soy sauce and lime juice. Adjust seasoning as needed.
8. Garnish with fresh basil or cilantro and serve hot.

Tips & Variations

“For creamier stroganoff, try adding a splash of vegan sour cream or cashew cream just before serving.”

• Swap vegetables: Use your favorite seasonal veggies or frozen mixes to customize the curry.
• Boost protein: Add cooked chickpeas or vegan sausage to the chili for extra heartiness.
• Use different grains: Substitute barley with quinoa or brown rice in the stroganoff for a gluten-free option.
• Adjust spice levels: Add cayenne pepper or extra curry paste if you like your meals spicy.
• Meal prep: These recipes keep well in the fridge for up to 4 days, perfect for quick lunches or dinners.

Nutrition Facts

Serving Suggestions

Each of these recipes pairs beautifully with simple sides to round out your meal:

• Mushroom Stroganoff: Serve over buttered egg-free noodles or creamy mashed potatoes for a classic touch.
• Lentil Chili: Top with avocado slices, vegan sour cream, and fresh cilantro. Cornbread or tortilla chips make great accompaniments.
• Thai Coconut Curry: Enjoy with steamed jasmine rice or quinoa. A side of crunchy cucumber salad provides refreshing balance.

For dessert, why not try the Cinnamon Pecan Ice Cream Recipe or the decadent Chocolate Heaven Cake Recipe to finish your meal on a sweet note.

Conclusion

With these best vegan restaurant Instant Pot recipes, enjoying flavorful and nutritious vegan meals has never been easier or more convenient. The Instant Pot’s ability to cook complex dishes quickly without sacrificing taste or texture makes it an indispensable tool for any vegan kitchen.

Whether you’re craving the creamy richness of mushroom stroganoff, the hearty warmth of lentil chili, or the exotic spices of Thai coconut curry, these recipes deliver restaurant-quality results every time.

Experimenting with these dishes not only expands your recipe repertoire but also helps you embrace the benefits of plant-based cooking—good for your health, the environment, and your taste buds. Don’t forget to explore other delightful recipes on our site, such as the Classico Sun Dried Tomato Alfredo Sauce Recipe for a vegan twist on creamy sauces, or the Costco Vegan Mushroom Stew Recipe for another comforting mushroom dish.

Happy cooking!

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