Cooking vegetarian meals has never been easier or more delicious, thanks to the magic of the Instant Pot. Whether you’re a busy professional, a student, or a home cook looking for quick, nutritious options, these 25 vegetarian Instant Pot recipes will revolutionize your meal prep.
From hearty soups and stews to vibrant curries and comforting pasta dishes, the Instant Pot makes it possible to create flavorful meals in a fraction of the time.
Instant Pot cooking retains nutrients, enhances flavors, and simplifies cleanup, which means you can enjoy more time savoring your food and less time in the kitchen. Plus, with vegetarian ingredients, these meals are not only healthy but kind to the planet.
Ready to explore a collection that will keep your weeknight dinners exciting and wholesome? Let’s dive in!
Why You’ll Love This Recipe
These 25 vegetarian Instant Pot recipes are curated for convenience, nutrition, and taste. You’ll love how easily you can transform simple ingredients into satisfying meals with minimal effort.
The Instant Pot’s pressure cooking feature unlocks deep flavors and tender textures that are difficult to achieve otherwise.
Additionally, these recipes cater to a variety of dietary preferences and include options that are vegan, gluten-free, and dairy-free. Whether you’re looking for protein-packed lentil dishes, vegetable-rich curries, or comforting pasta recipes, this list has something for everyone.
Plus, many recipes are great for batch cooking and meal prepping.
Ingredients
Since this post includes 25 recipes, here are the common key ingredients you’ll find throughout these vegetarian Instant Pot meals:
- Legumes: Lentils, chickpeas, black beans, kidney beans
- Grains: Brown rice, quinoa, barley, couscous
- Vegetables: Carrots, onions, tomatoes, bell peppers, spinach, kale, cauliflower
- Herbs & Spices: Garlic, ginger, cumin, coriander, turmeric, chili powder, bay leaves
- Liquids: Vegetable broth, coconut milk, tomato sauce
- Other: Olive oil, soy sauce or tamari, nutritional yeast, tofu, paneer (optional)
Equipment
- Instant Pot: A 6-quart or larger electric pressure cooker
- Measuring cups and spoons
- Cutting board and sharp knife
- Mixing bowls
- Wooden spoon or silicone spatula
- Colander or strainer (for rinsing legumes or grains)
- Optional: Blender or immersion blender for creamy soups
Instructions
- Plan Your Recipes: Select from the 25 recipes below based on your preference and available ingredients.
- Prepare Ingredients: Rinse any legumes or grains thoroughly. Chop vegetables uniformly for even cooking.
- Sauté Aromatics: Use the Instant Pot’s sauté function to cook onions, garlic, and spices in a little olive oil until fragrant.
- Add Main Ingredients: Add legumes, vegetables, grains, and liquids according to the recipe.
- Set Pressure Cooker: Secure the lid and set the Instant Pot to the recommended pressure and cooking time for each dish.
- Natural or Quick Release: Allow the pressure to release naturally or use quick release depending on the recipe instructions.
- Final Touches: Stir in fresh herbs, spinach, or dairy/vegan cheese alternatives after cooking if desired.
- Serve and Enjoy: Plate your dish and pair with suggested sides or garnishes.
Tips & Variations
“To boost flavor, always toast your spices in the Instant Pot before adding liquids.”
- Batch Cooking: Many of these recipes freeze well. Make a double batch and freeze portions for quick meals later.
- Protein Boost: Add tofu, tempeh, or paneer after cooking for extra protein and texture.
- Spice Level: Adjust chili powder or fresh chili to your heat preference. For a mild meal, reduce or omit spicy ingredients.
- Vegan Options: Substitute paneer or dairy cheese with vegan cheese or nutritional yeast.
- Vegetable Swaps: Use seasonal vegetables or what you have on hand. Root vegetables, squash, and greens work beautifully.
Nutrition Facts
| Recipe Type | Calories (approx.) | Protein (g) | Fiber (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|---|---|
| Lentil Soup | 280 | 18 | 12 | 4 | 40 |
| Vegetable Curry | 320 | 10 | 8 | 12 | 45 |
| Quinoa Salad | 350 | 12 | 7 | 9 | 50 |
| Chickpea Stew | 300 | 15 | 10 | 5 | 42 |
| Vegetable Risotto | 400 | 8 | 6 | 14 | 55 |
Serving Suggestions
These Instant Pot vegetarian dishes can be served in a variety of ways depending on the recipe:
- Pair hearty soups and stews with fresh crusty bread or garlic naan.
- Serve curries over steamed basmati rice or quinoa for a filling meal.
- Complement salads with a squeeze of lemon and a sprinkle of toasted nuts or seeds.
- Top pasta dishes with fresh herbs and a drizzle of olive oil or vegan cheese sauce.
- Accompany meals with a side of roasted or steamed vegetables for added nutrients.
25 Vegetarian Instant Pot Recipes
Instant Pot Lentil Soup
Rich in protein and fiber, this comforting soup cooks in under 30 minutes.
Chickpea and Spinach Curry
A creamy, spiced curry perfect for weeknight dinners.
Quinoa and Black Bean Salad
Protein-packed with fresh herbs and lime dressing.
Vegetable Risotto
Creamy, cheesy risotto without the fuss.
Sweet Potato and Kale Stew
Hearty and nutrient-dense with warming spices.
Instant Pot Stuffed Peppers
Bell peppers filled with rice, beans, and cheese.
Mushroom Stroganoff
A creamy, savory mushroom dish served over noodles.
Cauliflower and Chickpea Tikka Masala
A fragrant Indian-inspired curry bursting with flavor.
Instant Pot Vegetarian Chili
Loaded with beans, tomatoes, and smoky spices.
Thai Red Curry with Vegetables
Coconut milk and red curry paste combine for a spicy delight.
Barley and Vegetable Soup
A wholesome, filling soup great for cold days.
Instant Pot Ratatouille
A Provencal vegetable medley with herbs and tomatoes.
Spaghetti Squash Primavera
Light and fresh with sautéed veggies and tomato sauce.
Lentil Bolognese
A vegetarian twist on the classic pasta sauce.
Moroccan Chickpea Stew
Spiced with cinnamon, cumin, and harissa for warmth.
Instant Pot Mac and Cheese (Vegan)
Comfort food made dairy-free with cashew cream.
Sweet Corn and Potato Chowder
A creamy and sweet chowder perfect for chilly evenings.
Indian Dal Tadka
Yellow lentils simmered with garlic, cumin, and coriander.
Instant Pot Vegetable Biryani
Aromatic rice with vegetables and fragrant spices.
Black Bean and Sweet Potato Tacos
Easy taco filling with a balance of sweet and savory.
Spinach and Artichoke Dip
Perfect as a party appetizer or snack.
Vegetarian Jambalaya
A spicy rice dish with kidney beans and peppers.
Butternut Squash Soup
Velvety and smooth with a hint of warming nutmeg.
Eggplant Parmesan
Layered baked eggplant with marinara and cheese.
Instant Pot Mushroom Risotto
Rich and creamy with earthy mushrooms and Parmesan.
For more vegetarian inspiration, check out our A to Z Vegetarian Recipes for Every Meal and Occasion, explore wholesome Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, or add a spicy twist with this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
Conclusion
Exploring vegetarian cooking with an Instant Pot opens up a world of quick, nutritious, and delicious possibilities. These 25 recipes showcase the versatility of plant-based ingredients combined with the convenience of pressure cooking.
Whether you’re a seasoned vegetarian or just looking to add more meatless meals to your rotation, these dishes are designed to satisfy both your palate and your schedule.
From warming soups to vibrant curries and creamy risottos, each recipe ensures you get a balanced meal full of flavor and texture. Don’t be afraid to experiment with spices, swap in your favorite vegetables, or prepare these meals in batches for busy days.
Happy cooking and enjoy the ease and joy of vegetarian Instant Pot meals!
📖 Recipe Card: 25 Vegetarian Instant Pot Recipes
Description: A collection of 25 delicious and easy vegetarian recipes made in the Instant Pot. Perfect for quick, nutritious meals that satisfy a variety of tastes.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 cup dried lentils
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped tomatoes
- 1 cup chopped carrots
- 1 cup chopped spinach
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Turn Instant Pot to sauté mode and heat olive oil.
- Add onion and garlic, sauté until translucent.
- Add carrots, tomatoes, cumin, turmeric, and salt. Stir well.
- Add lentils, rice, and vegetable broth to the pot.
- Close the lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
- Open lid, stir in chopped spinach until wilted.
- Serve hot.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 7 g | Carbs: 50 g
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