3 Quart Instant Pot Vegetarian Recipes for Easy Meals

Cooking delicious and wholesome meals in a 3-quart Instant Pot can be a game-changer for busy vegetarians. Whether you’re cooking for one or two people, this compact appliance allows you to whip up nutritious dishes quickly without sacrificing flavor.

Today, I’m excited to share with you three fantastic vegetarian recipes that are perfectly portioned for the 3-quart Instant Pot. These recipes are easy to follow, packed with vibrant veggies, and hearty enough to satisfy your cravings.

From a creamy chickpea curry to a savory quinoa pilaf and a comforting lentil stew, these dishes showcase the versatility of your Instant Pot. Plus, they’re budget-friendly and use ingredients you likely already have in your pantry.

So, if you’re ready to dive into vegetarian cooking made simple and delicious, keep reading!

Why You’ll Love This Recipe

These 3-quart Instant Pot vegetarian recipes are designed for convenience and flavor. The smaller size of the Instant Pot is perfect for singles or couples, reducing food waste while still delivering satisfying meals.

Quick cooking times mean you can have dinner on the table in under an hour, leaving you more time to relax or prep for the next day. Additionally, these recipes are nutrient-dense and customizable, catering to your taste preferences and dietary needs.

Whether you’re a novice or a seasoned Instant Pot user, these recipes are straightforward and use minimal cleanup. Plus, they’re a great way to incorporate more plant-based meals into your weekly menu!

Ingredients

Creamy Chickpea Curry

• 1 cup dried chickpeas (soaked overnight or use canned, drained)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Quinoa and Vegetable Pilaf

• 1 cup quinoa, rinsed
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, peeled and chopped
• 1/2 cup frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 3/4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Hearty Lentil and Sweet Potato Stew

• 1 cup brown or green lentils, rinsed
• 1 medium sweet potato, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Equipment

• 3-quart Instant Pot
• Measuring cups and spoons
• Cutting board and knife
• Mixing bowls
• Wooden spoon or silicone spatula
• Optional: Immersion blender (for creamier curry)

Instructions

Creamy Chickpea Curry

1. Prepare the chickpeas: If using dried chickpeas, soak overnight and rinse. If using canned, drain and rinse well.
2. Set the Instant Pot to “Sauté” mode and heat olive oil. Add chopped onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and translucent.
3. Add curry powder, cumin, turmeric, and chili powder. Stir for 1 minute to toast the spices.
4. Add chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
5. Close the lid, set the valve to sealing, and cook on “Manual” high pressure for 35 minutes (if using dried chickpeas) or 10 minutes (if using canned).
6. Allow natural pressure release for 10 minutes, then release remaining pressure manually.
7. Open the lid and stir. For a creamier texture, blend half the curry with an immersion blender, then mix back in.
8. Season with salt and pepper. Garnish with fresh cilantro and serve hot.

Quinoa and Vegetable Pilaf

1. Turn the Instant Pot to “Sauté” and heat olive oil. Add onion and garlic, sautéing for 2-3 minutes until soft.
2. Add diced zucchini, bell pepper, carrot, and peas. Stir and cook for another 3 minutes.
3. Pour in rinsed quinoa, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir to combine evenly.
4. Close the lid, seal the valve, and cook on “Manual” high pressure for 1 minute.
5. Allow natural pressure release for 10 minutes, then release any remaining pressure manually.
6. Open the lid, fluff quinoa with a fork, and adjust seasoning if needed.
7. Serve warm as a main or side dish.

Hearty Lentil and Sweet Potato Stew

1. Set Instant Pot to “Sauté” and heat olive oil. Add onion, garlic, and celery. Cook until softened, about 4 minutes.
2. Add cumin, smoked paprika, and thyme. Stir for 1 minute to release aromas.
3. Add lentils, sweet potato cubes, diced tomatoes, and vegetable broth. Stir to combine.
4. Close the lid, seal the valve, and cook on “Manual” high pressure for 15 minutes.
5. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
6. Open lid, stir the stew, and season with salt and pepper to taste.
7. Serve hot with crusty bread or over rice.

Tips & Variations

Feel free to swap vegetables according to seasonality or preference. For example, replace zucchini with eggplant or add spinach at the end for extra greens.

To make these recipes vegan and gluten-free, ensure your vegetable broth is certified gluten-free and avoid any non-vegan toppings.

Batch cooking tip: Double the ingredients and freeze leftovers in portioned containers for easy future meals.

If you love experimenting with Instant Pot recipes, you might also enjoy our Bread And Gravy Recipe and Best Spg Seasoning Recipe for flavor-packed additions to your meals.

Nutrition Facts

Serving Suggestions

The creamy chickpea curry pairs perfectly with basmati rice or warm naan bread. A side of steamed greens such as kale or spinach makes a lovely accompaniment.

The quinoa and vegetable pilaf is excellent on its own for a light meal or served alongside a crunchy salad for added texture.

For the lentil and sweet potato stew, consider serving it with crusty whole-grain bread or over fluffy mashed potatoes for a comforting dinner.

For more hearty and comforting recipes, check out our Boots And Sonny’S Chili Recipe, which is another fantastic Instant Pot favorite.

Conclusion

These three vegetarian recipes perfectly highlight the convenience and versatility of the 3-quart Instant Pot. They provide wholesome, satisfying meals that are quick to make and easy to customize.

Whether you’re new to vegetarian cooking or looking to add more plant-based meals to your menu, these recipes are a wonderful place to start.

With simple ingredients and straightforward instructions, you can enjoy vibrant, flavorful dishes any night of the week. Plus, they’re ideal for meal prep or a cozy solo dinner.

Don’t forget to explore more recipes like the Breakfast Wellington Recipe for delicious options beyond dinner. Happy cooking!

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