3 Qt Instant Pot Veggie Recipes for Quick Healthy Meals

Cooking vegetarian meals has never been easier or more delicious thanks to the versatility of the Instant Pot. If you have a 3 qt Instant Pot, you’re perfectly sized for single servings or small families looking to whip up quick, nutritious, and flavorful vegetable dishes.

Today, I’m excited to share three fantastic veggie recipes that maximize your Instant Pot’s potential. These recipes are not only packed with wholesome ingredients but also designed to save you time in the kitchen without sacrificing taste.

Whether you’re a seasoned vegetarian, looking to eat more plant-based meals, or simply want some easy dinners on hand, these Instant Pot veggie recipes will become staples in your meal rotation.

From hearty stews to vibrant curries and nourishing grain bowls, these recipes highlight the best of seasonal veggies and simple pantry staples. Plus, the Instant Pot locks in flavors and nutrients while cutting down cooking time dramatically.

Ready to transform your 3 qt Instant Pot into a veggie powerhouse? Let’s dive into these delicious recipes that are sure to brighten up your week!

Why You’ll Love This Recipe

Quick and Easy: These recipes are designed for busy days when you want a wholesome meal without spending hours cooking.

Healthy and Nutritious: Packed with fresh vegetables and plant-based proteins, these dishes support a balanced diet.

Versatile and Flavorful: Each recipe can be easily customized with your favorite veggies and spices, making them perfect for any season or taste preference.

Perfect for Small Portions: The 3 qt Instant Pot is ideal for cooking just enough for one to three people, minimizing waste.

Ingredients

Recipe 1: Instant Pot Vegetable Lentil Stew

• 1 cup green or brown lentils, rinsed
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped potatoes
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Recipe 2: Instant Pot Chickpea and Spinach Curry

• 1 cup dried chickpeas, soaked overnight
• 1 cup diced tomatoes (fresh or canned)
• 1 cup chopped spinach, fresh or frozen
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 cups water or vegetable broth
• 1 tablespoon coconut oil
• Salt to taste

Recipe 3: Instant Pot Quinoa and Roasted Vegetable Bowl

• 1 cup quinoa, rinsed
• 1 cup diced zucchini
• 1 cup diced bell peppers
• ½ cup cherry tomatoes, halved
• ½ cup corn kernels (fresh or frozen)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 ¾ cups vegetable broth
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Equipment

• 3 qt Instant Pot or similar electric pressure cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring
• Bowl for soaking dried chickpeas (for the curry recipe)
• Colander to rinse lentils, quinoa, and chickpeas

Instructions

Recipe 1: Instant Pot Vegetable Lentil Stew

1. Turn on your Instant Pot and select the Sauté mode. Add olive oil and heat.
2. Add onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
3. Add diced carrots, celery, and potatoes and cook for another 2 minutes while stirring.
4. Pour in rinsed lentils and vegetable broth, then add thyme, smoked paprika, salt, and pepper.
5. Close the lid and set the valve to sealing position. Select Pressure Cook or Manual mode for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
7. Open the lid, stir the stew, and adjust seasoning as needed.
8. Garnish with fresh parsley before serving.

Recipe 2: Instant Pot Chickpea and Spinach Curry

1. Drain the soaked chickpeas and rinse well.
2. Select the Sauté function on the Instant Pot. Heat coconut oil.
3. Add cumin seeds and let them sizzle for 30 seconds.
4. Add chopped onions, garlic, and ginger, sauté until golden brown, about 4 minutes.
5. Stir in garam masala, turmeric powder, and diced tomatoes. Cook for 2 minutes until tomatoes soften.
6. Add chickpeas and water or vegetable broth. Stir well.
7. Close the lid, set valve to sealing, and pressure cook on high for 35 minutes.
8. After cooking, allow natural pressure release for 15 minutes, then quick release remaining pressure.
9. Add chopped spinach and mix until wilted, about 2 minutes.
10. Season with salt and serve hot.

Recipe 3: Instant Pot Quinoa and Roasted Vegetable Bowl

1. Turn on Instant Pot to Sauté mode, then add olive oil.
2. Add diced zucchini, bell peppers, corn, and cherry tomatoes. Sauté for 3-4 minutes, stirring occasionally.
3. Add rinsed quinoa, dried oregano, garlic powder, salt, and pepper. Stir to combine.
4. Pour in vegetable broth and give a final stir.
5. Close the lid and set valve to sealing. Pressure cook on high for 1 minute.
6. Allow natural pressure release for 10 minutes, then carefully quick release leftover pressure.
7. Fluff quinoa with a fork and serve warm.