15 Instant Pot Vegan Recipes for Quick Healthy Meals

If you’re looking to embrace a vibrant, plant-based lifestyle without spending hours in the kitchen, Instant Pot vegan recipes are your new best friend. These recipes combine the convenience of pressure cooking with wholesome, flavorful ingredients to create meals that are as nourishing as they are delicious.

Whether you’re a seasoned vegan or just exploring plant-based options, the Instant Pot simplifies the cooking process, allowing you to whip up everything from hearty stews to creamy desserts with minimal effort.

In this post, we’ll dive into 15 mouthwatering vegan recipes designed specifically for your Instant Pot. Each recipe is crafted to maximize flavors while keeping prep and cook times short, making weeknight dinners, meal prep, or weekend cooking a breeze.

Let’s get started and discover how easy, satisfying, and downright exciting vegan cooking can be!

Why You’ll Love This Recipe

Instant Pot vegan recipes offer incredible convenience and versatility. The pressure cooker speeds up cooking, unlocking deep flavors in a fraction of the time it normally takes.

You’ll love how these recipes are:

• Quick and easy: Perfect for busy schedules or last-minute meals.
• Nutritious: Packed with plant-based proteins, fiber, and essential vitamins.
• Flavorful: Rich spices, herbs, and fresh ingredients create satisfying dishes.
• Budget-friendly: Using pantry staples and affordable produce keeps costs low.
• Adaptable: Easily customize ingredients to your taste or dietary needs.

Ingredients

While each recipe has its own unique list, here are the common staples you’ll want to have on hand for these Instant Pot vegan dishes:

• Dried beans and lentils: black beans, chickpeas, red lentils
• Vegetables: carrots, onions, bell peppers, tomatoes, spinach
• Grains: brown rice, quinoa, barley
• Plant-based broth or water
• Coconut milk (for creamy soups and curries)
• Spices and herbs: cumin, paprika, garlic powder, turmeric, thyme, bay leaves
• Oils: olive oil or avocado oil
• Condiments: soy sauce, nutritional yeast, maple syrup, tomato paste

Equipment

• Instant Pot or electric pressure cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Mixing bowls
• Colander or strainer (for rinsing beans or grains)

Instructions

Instant Pot Vegan Chili

1. Prep your veggies: Dice 1 onion, 2 bell peppers, and 3 cloves garlic.
2. Sauté veggies: Using the Instant Pot’s sauté function, heat 1 tbsp olive oil and cook veggies until softened, about 5 minutes.
3. Add spices: Stir in 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and cook for 1 minute.
4. Add beans and liquids: Add 1 cup rinsed black beans, 1 cup canned diced tomatoes, 1 cup vegetable broth, and 1 tbsp tomato paste.
5. Pressure cook: Seal lid and cook on high pressure for 20 minutes.
6. Release pressure: Let natural release for 10 minutes, then quick release the remaining pressure.
7. Finish and serve: Stir in salt to taste and garnish with fresh cilantro.

Instant Pot Lentil Curry

1. Sauté aromatics: On sauté mode, cook 1 diced onion, 2 minced garlic cloves, and 1 tbsp grated ginger in 1 tbsp oil until fragrant.
2. Add spices: Stir in 1 tbsp curry powder, 1 tsp turmeric, and cook for 1 minute.
3. Add lentils and liquids: Pour in 1 cup rinsed red lentils, 1 can coconut milk, and 1 cup vegetable broth.
4. Pressure cook: Seal and cook on high pressure for 8 minutes.
5. Release pressure: Quick release immediately after cooking.
6. Season: Add salt and pepper to taste, and stir in fresh spinach until wilted.

Instant Pot Quinoa and Vegetable Pilaf

1. Sauté veggies: Cook 1 diced onion, 2 minced garlic cloves, and 1 cup diced carrots in 1 tbsp olive oil on sauté mode.
2. Add quinoa and broth: Add 1 cup quinoa (rinsed) and 1.5 cups vegetable broth.
3. Cook: Pressure cook on high for 1 minute, then natural release for 10 minutes.
4. Fluff and serve: Stir in 1 cup chopped fresh parsley and season with salt and pepper.

Instant Pot Vegan Mushroom Risotto

1. Sauté mushrooms and onions: Heat 1 tbsp oil and cook 1 cup sliced mushrooms and 1 diced onion until soft.
2. Add rice and broth: Stir in 1 cup Arborio rice and 2 cups vegetable broth.
3. Pressure cook: Cook on high pressure for 6 minutes, then quick release.
4. Finish: Stir in 2 tbsp nutritional yeast and a splash of lemon juice.

Instant Pot Sweet Potato and Black Bean Stew

1. Sauté onions and garlic: Cook 1 diced onion and 3 minced garlic cloves in 1 tbsp oil.
2. Add sweet potatoes and spices: Add 2 large diced sweet potatoes, 1 tsp cumin, 1 tsp smoked paprika.
3. Add beans and liquids: Add 1 can black beans (drained), 1 cup vegetable broth, and 1 can diced tomatoes.
4. Pressure cook: Cook on high pressure for 10 minutes; quick release.
5. Season and serve: Add salt, pepper, and fresh cilantro.

Instant Pot Vegan Chili Mac

1. Sauté onions and peppers: Use 1 tbsp oil to cook 1 diced onion and 1 diced bell pepper.
2. Add garlic and spices: Stir in 3 minced garlic cloves, 1 tbsp chili powder, and 1 tsp cumin.
3. Add pasta, beans, and liquids: Add 1 cup elbow macaroni, 1 can black beans, 1 can diced tomatoes, and 2 cups vegetable broth.
4. Pressure cook: Cook on high for 4 minutes, then quick release.
5. Stir and serve: Mix well and garnish with fresh parsley.

Instant Pot Vegan Split Pea Soup

1. Sauté onions, carrots, and celery: Cook 1 diced onion, 2 diced carrots, and 2 celery stalks in 1 tbsp oil.
2. Add split peas and broth: Add 1.5 cups dried split peas and 6 cups vegetable broth.
3. Pressure cook: Cook on high pressure for 15 minutes; natural release for 10 minutes.
4. Blend partially: Use an immersion blender to puree half the soup for creamy texture.

Instant Pot Vegan Jambalaya

1. Sauté veggies: Cook 1 diced onion, 1 bell pepper, 2 celery stalks, and 3 minced garlic cloves.
2. Add spices and rice: Stir in 1 tbsp Cajun seasoning, 1 cup brown rice.
3. Add tomatoes and broth: Add 1 can diced tomatoes and 2 cups vegetable broth.
4. Pressure cook: Cook on high for 22 minutes; natural release.
5. Add vegan sausage: Stir in sliced vegan sausage and cook on sauté until warmed.

Instant Pot Vegan Chili with Sweet Corn

1. Sauté onions and garlic: Cook 1 diced onion and 3 cloves minced garlic in 1 tbsp oil.
2. Add beans, corn, and spices: Add 1 can black beans, 1 cup corn kernels, 2 tsp chili powder, 1 tsp cumin.
3. Add broth and tomatoes: Pour in 1 cup vegetable broth and 1 can diced tomatoes.
4. Pressure cook: Cook on high for 15 minutes; quick release.

Instant Pot Vegan Mushroom Stroganoff

1. Sauté mushrooms, onion, and garlic: Cook 2 cups sliced mushrooms, 1 diced onion, and 2 minced garlic cloves.
2. Add broth and pasta: Add 3 cups vegetable broth and 8 oz egg-free pasta.
3. Pressure cook: Cook on high for 5 minutes; quick release.
4. Mix in vegan sour cream: Stir in 1/2 cup vegan sour cream and fresh parsley.

Instant Pot Vegan Stuffed Peppers

1. Prepare filling: Mix 1 cup cooked quinoa, 1 can black beans, 1 cup corn, diced tomatoes, and spices.
2. Stuff peppers: Fill 4 halved bell peppers with the mixture.
3. Add broth and cook: Place peppers in the Instant Pot, add 1 cup vegetable broth, and cook on high for 10 minutes.

Instant Pot Vegan Chili Rellenos Soup

1. Sauté onions and peppers: Cook 1 diced onion and 3 diced poblano peppers.
2. Add beans and broth: Add 1 can pinto beans, 4 cups vegetable broth, and 1 cup diced tomatoes.
3. Pressure cook: Cook on high for 15 minutes; quick release.

Instant Pot Vegan Sweet Potato Dal

1. Sauté spices: Cook 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dried red chilies in oil until popping.
2. Add lentils and sweet potatoes: Add 1 cup red lentils, 2 diced sweet potatoes, and 4 cups vegetable broth.
3. Pressure cook: Cook on high for 8 minutes; quick release.

Instant Pot Vegan Minestrone Soup

1. Sauté onions, carrots, and celery: Cook 1 diced onion, 2 diced carrots, and 2 celery stalks.
2. Add beans, pasta, and broth: Add 1 can cannellini beans, 1 cup small pasta, 6 cups vegetable broth, and 1 can diced tomatoes.
3. Pressure cook: Cook on high for 5 minutes; quick release.
4. Add greens: Stir in fresh spinach and cook until wilted.

Instant Pot Vegan Mushroom Barley Soup

1. Sauté mushrooms, onions, and garlic: Cook 2 cups mushrooms, 1 diced onion, and 3 cloves garlic.
2. Add barley and broth: Add 1 cup pearl barley and 6 cups vegetable broth.
3. Pressure cook: Cook on high for 20 minutes; natural release.

Tips & Variations

“Always rinse dried beans and grains before cooking to remove impurities and improve texture.”

Feel free to swap out vegetables depending on the season or what’s in your fridge. For example, kale or collard greens make great substitutes in soups, while sweet potatoes can replace butternut squash in stews.

Adjust spices to your preference—add heat with cayenne pepper or balance flavors with a splash of apple cider vinegar or maple syrup. For added protein, toss in some cooked tofu or tempeh after pressure cooking.

If you want a creamier texture in soups or stews, blend a portion of the dish using an immersion blender. This adds richness without dairy.

Nutrition Facts

Serving Suggestions

These dishes pair wonderfully with fresh green salads, crusty artisan bread, or steamed greens. For a complete meal, add a side of roasted vegetables or a simple fruit salad for dessert.

For a quick snack or appetizer, try pairing your vegan chili or stew with homemade tortilla chips or warm pita bread. And if you love breakfast ideas, check out our Breakfast Wellington Recipe for a savory start to your day.

Conclusion

Embracing vegan cooking with your Instant Pot opens up a world of healthy, delicious possibilities that don’t require hours in the kitchen. These 15 recipes highlight how easy it is to create satisfying meals that are rich in flavor, nutrition, and texture.

With versatile ingredients and quick cooking times, you can enjoy wholesome dinners any night of the week.

Don’t hesitate to experiment with these recipes by swapping ingredients or adding your favorite spices to suit your palate. For more hearty, comforting recipes, explore our Bread And Gravy Recipe or dive into unique dishes like the Blueberry Mule With Blueberry Vodka Recipe.

Your Instant Pot and vegan ingredients make a perfect duo for easy, flavorful meals!

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