15 x 15 Instant Pot Vegan Recipes for Easy Healthy Meals

Welcome to the ultimate collection of 15 x 15 Instant Pot vegan recipes – a treasure trove for anyone looking to enjoy wholesome, plant-based meals that are quick, easy, and bursting with flavor. Whether you’re a seasoned vegan or simply want to add more plant-based options to your weekly menu, these recipes will transform your Instant Pot into a powerhouse of healthy cooking.

Each recipe is thoughtfully crafted to maximize nutrition and taste while minimizing prep and cook time, making them perfect for busy weeknights or meal prepping.

From creamy soups to hearty stews, vibrant curries, and comforting grains, you’ll find something to satisfy every craving. Plus, the Instant Pot’s pressure cooking magic means you get deep, developed flavors in a fraction of the time.

Dive in and discover how simple and delicious vegan cooking can be!

Why You’ll Love This Recipe

These 15 x 15 Instant Pot vegan recipes are designed to be a one-stop solution for flavorful, nutritious, and satisfying meals. The Instant Pot speeds up cooking, preserving nutrients and enhancing flavors, while requiring minimal hands-on time.

Each recipe uses accessible ingredients, many of which you may already have in your pantry.

Whether you’re cooking for yourself, your family, or guests, these recipes offer a variety of textures and tastes — from spicy to mild, creamy to crunchy. Plus, they are perfectly portioned for easy meal prep and leftovers.

Enjoy the convenience of pressure cooking combined with the health benefits of plant-based eating. Your Instant Pot will become your new favorite kitchen companion!

Ingredients

• Dried beans and lentils (e.g., chickpeas, black beans, red lentils)
• Quinoa, brown rice, or other whole grains
• Vegetables: carrots, bell peppers, tomatoes, spinach, kale, sweet potatoes, onions, garlic
• Plant-based broths or water
• Coconut milk (full fat or light)
• Tomato paste or diced tomatoes
• Olive oil or avocado oil
• Spices and herbs: cumin, coriander, turmeric, paprika, chili powder, curry powder, thyme, bay leaves
• Nutritional yeast (optional for cheesy flavor)
• Fresh herbs: cilantro, parsley, basil
• Lemon or lime juice for brightness
• Salt & pepper to taste
• Tofu, tempeh, or seitan (optional, for added protein)
• Vegetables broth cubes or powder (check for vegan certification)
• Chili flakes or hot sauce (optional for heat)

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or silicone spatula
• Colander or strainer (for rinsing beans and grains)
• Serving bowls and utensils

Instructions

1. Prepare your ingredients: Rinse dried beans or lentils thoroughly under cold water. Chop all vegetables into bite-sized pieces for even cooking.
2. Set the Instant Pot to sauté mode: Add a splash of oil, then sauté onions and garlic until translucent and fragrant, about 3-4 minutes.
3. Add spices and tomato paste: Stir in your chosen spices (such as cumin, coriander, turmeric) and tomato paste, cooking for 1-2 minutes to release their aromas.
4. Add beans, grains, and liquids: Add rinsed dried beans or lentils, grains like quinoa or brown rice, and pour in vegetable broth or water to the recommended level per your Instant Pot’s guide.
5. Seal the Instant Pot: Secure the lid and set the valve to sealing. Select the pressure cook/manual setting and adjust the cooking time based on ingredients (usually 20-30 minutes for beans and grains).
6. Natural pressure release: Once cooking is complete, allow the Instant Pot to release pressure naturally for at least 10 minutes, then carefully quick release any remaining pressure.
7. Add fresh greens and coconut milk: Open the lid and stir in fresh spinach, kale, or other greens along with coconut milk for creaminess. If using tofu or tempeh, add it now and stir gently.
8. Adjust seasoning: Taste and add salt, pepper, lemon juice, or chili flakes as desired. Stir well to combine.
9. Serve warm: Spoon into bowls and garnish with fresh herbs or a drizzle of olive oil.
10. Store leftovers: Cool completely before storing in airtight containers. These meals typically keep well in the fridge for up to 5 days or freeze for up to 3 months.

Tips & Variations

“For quicker meals, use canned beans instead of dried, adjusting pressure cook time accordingly.”

Feel free to swap out vegetables based on seasonality or preference. Sweet potatoes add natural sweetness, while mushrooms bring umami depth.

Adding a splash of apple cider vinegar or tamari at the end can elevate flavors.

For more protein, include cubed tofu or tempeh after pressure cooking. If you prefer a thicker stew, use less liquid or thicken the dish by mixing in a spoonful of cornstarch dissolved in water during the sauté phase after pressure cooking.

Experiment with global flavors by incorporating curry powder for Indian-inspired dishes or smoked paprika and chipotle for Southwest flair.

Nutrition Facts

Note: Nutrition varies depending on exact ingredients and portion sizes. These meals are rich in plant protein, fiber, and healthy fats, making them perfect for balanced vegan nutrition.

Serving Suggestions

• Serve over steamed grains like quinoa, brown rice, or millet for a hearty meal.
• Pair with warm whole grain or gluten-free bread to soak up delicious sauces.
• Add a side of fresh or pickled vegetables to add crunch and brightness.
• Top with sliced avocado and a sprinkle of toasted seeds for extra texture and nutrition.
• For a light meal, serve with a crisp green salad dressed with lemon vinaigrette.

15 Instant Pot Vegan Recipes

Instant Pot Chickpea Curry

• Ingredients: 1 cup dried chickpeas, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 1 can coconut milk, 2 cups vegetable broth, 1 can diced tomatoes
• Instructions: Sauté onions and garlic, add spices, chickpeas, broth, and tomatoes. Pressure cook for 35 minutes. Stir in coconut milk and fresh cilantro.

Black Bean and Sweet Potato Chili

• Ingredients: 1 cup dried black beans, 1 large sweet potato diced, 1 onion, 1 bell pepper, 2 cups vegetable broth, chili powder, cumin
• Instructions: Sauté onion and pepper, add beans, sweet potato, spices, and broth. Cook on high pressure for 30 minutes. Finish with lime juice.

Lentil and Vegetable Stew

• Ingredients: 1 cup red lentils, 2 carrots, 2 celery stalks, 1 onion, 3 garlic cloves, thyme, 4 cups vegetable broth
• Instructions: Sauté onion, garlic, carrots, and celery. Add lentils, broth, and thyme. Pressure cook for 15 minutes. Garnish with parsley.

Quinoa and Kale Pilaf

• Ingredients: 1 cup quinoa, 2 cups vegetable broth, 2 cups chopped kale, 1 onion, garlic, lemon juice
• Instructions: Sauté onion and garlic, add quinoa and broth. Pressure cook 1 minute. Stir in kale and let steam for 5 minutes. Add lemon juice before serving.

Creamy Mushroom Risotto

• Ingredients: 1 ½ cups Arborio rice, 1 onion, 2 cups mushrooms sliced, 4 cups vegetable broth, ½ cup nutritional yeast
• Instructions: Sauté onion and mushrooms, add rice and broth. Pressure cook 6 minutes. Stir in nutritional yeast for cheesy flavor.

Spicy Tofu and Vegetable Stir-fry

• Ingredients: 1 block firm tofu cubed, 1 red pepper, 1 cup broccoli florets, soy sauce, chili flakes
• Instructions: Use sauté mode to cook tofu until golden, add vegetables and sauce, cook on low pressure 3 minutes.

Sweet Potato and Black-eyed Pea Stew

• Ingredients: 1 cup dried black-eyed peas, 2 sweet potatoes, 1 onion, smoked paprika, vegetable broth
• Instructions: Sauté onion, add peas, sweet potato, paprika, and broth. Pressure cook for 30 minutes.

Tomato and White Bean Soup

• Ingredients: 1 cup dried cannellini beans, 1 can diced tomatoes, 1 onion, 3 garlic cloves, rosemary, vegetable broth
• Instructions: Sauté onion and garlic, add beans, tomatoes, rosemary, and broth. Pressure cook 35 minutes.

Moroccan Lentil Tagine

• Ingredients: 1 cup brown lentils, 1 sweet potato, 1 carrot, cumin, cinnamon, ginger, vegetable broth
• Instructions: Sauté spices and vegetables, add lentils and broth. Pressure cook 20 minutes.

Thai Red Curry with Vegetables

• Ingredients: 1 can coconut milk, 2 tbsp red curry paste, 1 cup diced potatoes, 1 cup green beans, tofu (optional)
• Instructions: Sauté curry paste, add coconut milk, vegetables, and tofu. Pressure cook 5 minutes.

Vegan Chili Mac

• Ingredients: 1 cup elbow pasta, 1 cup kidney beans, 1 can diced tomatoes, onion, chili powder, vegetable broth
• Instructions: Sauté onion, add pasta, beans, tomatoes, broth, and spices. Pressure cook 5 minutes.

Instant Pot Ratatouille

• Ingredients: Zucchini, eggplant, bell peppers, tomatoes, garlic, herbs de Provence
• Instructions: Sauté garlic, add vegetables and herbs, pressure cook 10 minutes.

Creamy Polenta with Mushrooms

• Ingredients: 1 cup polenta, 4 cups vegetable broth, mushrooms, nutritional yeast
• Instructions: Cook polenta and broth on high pressure 10 minutes. Sauté mushrooms separately and stir in.

Vegan Jambalaya

• Ingredients: 1 cup brown rice, 1 cup kidney beans, bell pepper, celery, cajun seasoning, vegetable broth
• Instructions: Sauté vegetables and seasoning, add rice, beans, and broth. Pressure cook 22 minutes.

Spiced Red Lentil Dal

• Ingredients: 1 cup red lentils, turmeric, cumin, garlic, ginger, vegetable broth, lime juice
• Instructions: Sauté spices, garlic, and ginger, add lentils and broth. Pressure cook 10 minutes. Finish with lime juice.

Explore More Recipes

For more delicious and diverse meals, check out these recipes:

• Blackstone Lo Mein Recipes – vibrant vegan noodle dishes bursting with flavor.
• Bobo’S Lemon Poppyseed Oat Bar Recipe – a perfect vegan snack or dessert.
• Zucchini Peppers Onions Tomatoes Recipe – a simple, seasonal vegan side dish.

Conclusion

These 15 x 15 Instant Pot vegan recipes are your gateway to quick, tasty, and nourishing plant-based meals that fit seamlessly into any lifestyle. With the Instant Pot’s magic, you’ll enjoy rich, complex flavors with minimal effort and maximum convenience.

Whether you’re a busy professional, a family cook, or someone looking to explore vegan cooking, this collection offers variety, nutrition, and simplicity all in one.

Embrace the versatility of your Instant Pot and the richness of vegan ingredients to create meals that energize and satisfy. Don’t forget to experiment with spices and fresh herbs to make these dishes your own.

Happy cooking!

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