5 Star Vegan Instant Pot Recipes for Easy Delicious Meals

Are you looking to create delicious, hearty vegan meals in a flash? The Instant Pot is a game-changer for busy cooks who want nutritious food without spending hours in the kitchen.

Whether you are a seasoned vegan or just exploring plant-based options, these 5 star vegan Instant Pot recipes will impress your family and friends with bold flavors and satisfying textures. From creamy soups to flavorful stews and protein-packed mains, each recipe is designed to maximize taste while minimizing effort.

Get ready to fall in love with your Instant Pot all over again as you whip up dishes that are wholesome, comforting, and perfect for any occasion.

In this post, I’ll share five standout vegan recipes that take full advantage of the Instant Pot’s magic. Plus, you’ll find tips and variations to customize each dish to your liking.

Let’s dive into a world of vibrant plant-based cooking made easy and absolutely delicious!

Why You’ll Love This Recipe

These vegan Instant Pot recipes are designed to be:

• Quick and Convenient: The Instant Pot speeds up cooking times without sacrificing flavor or texture.
• Nutritious and Balanced: Each recipe includes a great mix of protein, fiber, vitamins, and minerals.
• Flavor-Packed: Using spices, herbs, and rich sauces, these dishes satisfy even the most discerning taste buds.
• Versatile and Customizable: Easily swap ingredients to suit your preferences or what’s on hand.
• Perfect for Meal Prep: These recipes store well and taste just as good reheated, making them ideal for busy weeks.

Ingredients

Creamy Vegan Lentil Curry

• 1 cup red lentils, rinsed
• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Hearty Vegan Chili

• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried black beans, soaked overnight and drained
• 1 cup corn kernels (fresh or frozen)
• 1 (14 oz) can diced tomatoes
• 2 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instant Pot Vegan Mushroom Stroganoff

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 16 oz cremini mushrooms, sliced
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 cup full-fat coconut milk or cashew cream
• 2 tbsp nutritional yeast
• 8 oz pasta or noodles (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Vegan Instant Pot Chili Mac

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup dried kidney beans, soaked overnight and drained
• 1 cup elbow macaroni or gluten-free pasta
• 1 (14 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup vegan cheddar cheese (optional)

Instant Pot Vegan Thai Peanut Stew

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, sliced
• 1 sweet potato, peeled and cubed
• 1 cup chickpeas, cooked or canned (drained)
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• 1/4 cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tsp red curry paste
• Juice of 1 lime
• Fresh cilantro and chopped peanuts for garnish

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or silicone spatula
• Mixing bowls
• Optional: Blender or immersion blender (for creamy sauces)

Instructions

Creamy Vegan Lentil Curry

1. Set your Instant Pot to ‘Sauté’ mode and add coconut oil. Once hot, add diced onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and translucent.
2. Add curry powder, turmeric, and cumin, stirring constantly for 1 minute to toast the spices.
3. Pour in rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
4. Seal the Instant Pot lid and set to ‘Pressure Cook’ on high for 10 minutes. After cooking, allow a natural pressure release for 10 minutes, then quick release remaining pressure.
5. Open the lid carefully, stir, and season with salt and pepper. Garnish with fresh cilantro before serving.

Hearty Vegan Chili

1. Activate ‘Sauté’ on the Instant Pot and heat olive oil. Add onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2. Add soaked black beans, corn, diced tomatoes, vegetable broth, smoked paprika, chili powder, and cayenne pepper. Stir well.
3. Close the lid and pressure cook on high for 25 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
4. Stir chili and season with salt and pepper as needed. Serve hot with your favorite toppings.

Instant Pot Vegan Mushroom Stroganoff

1. Turn on ‘Sauté’ mode, heat olive oil, and cook onions and garlic for 3-4 minutes.
2. Add sliced mushrooms and cook until they release moisture and start browning.
3. Pour in vegetable broth, soy sauce, and smoked paprika. Stir to combine.
4. Seal lid and pressure cook on high for 8 minutes. Quick release the pressure once done.
5. Stir in coconut milk or cashew cream and nutritional yeast. If using pasta, cook separately and combine before serving.
6. Season with salt and pepper, garnish with parsley, and serve.

Vegan Instant Pot Chili Mac

1. Set Instant Pot to ‘Sauté’ and heat olive oil. Add diced onion and garlic, cooking until soft.
2. Add soaked kidney beans, pasta, diced tomatoes, vegetable broth, chili powder, and cumin. Stir well.
3. Close lid and pressure cook on high for 6 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
4. Open lid, stir in vegan cheese if using, season with salt and pepper, and serve.

Instant Pot Vegan Thai Peanut Stew

1. Turn on ‘Sauté’, add coconut oil, then cook onions, garlic, and ginger for 3 minutes.
2. Add bell pepper, sweet potato, chickpeas, coconut milk, vegetable broth, peanut butter, soy sauce, and red curry paste. Stir until peanut butter dissolves.
3. Seal lid and cook on high pressure for 10 minutes. Perform a natural pressure release for 10 minutes, then quick release.
4. Stir in lime juice, adjust seasoning, garnish with cilantro and peanuts, then serve.

Tips & Variations

“Soaking beans overnight reduces cooking time and helps with digestion.”

• Use canned beans if short on time; reduce pressure cooking time accordingly.
• For creamier textures, blend part of the stew or curry before serving.
• Add extra vegetables like spinach, kale, or zucchini to boost nutrition.
• Adjust spice levels to your preference by adding more chili powder or cayenne.
• Try different legumes such as chickpeas or navy beans for variety.
• Serve over rice, quinoa, or noodles to make a complete meal.

Nutrition Facts

Serving Suggestions

These vegan Instant Pot recipes shine when paired with fresh, vibrant sides and garnishes. Here are some ideas to elevate your meals:

• Serve curries and stews over fluffy steamed rice or quinoa for a filling base.
• Add a dollop of coconut yogurt or vegan sour cream for creaminess.
• Top chili with diced avocado, chopped green onions, or a squeeze of lime for brightness.
• Pair mushroom stroganoff with garlic bread or a crisp green salad.
• For extra protein, sprinkle toasted pumpkin seeds or hemp seeds on top.

Conclusion

Cooking vegan meals in the Instant Pot is a fantastic way to save time while still enjoying rich, flavorful dishes that nourish your body and satisfy your taste buds. These five recipes showcase the versatility of plant-based ingredients combined with the convenience of pressure cooking.

Whether you’re craving a warming curry, a hearty chili, or a creamy stroganoff, the Instant Pot delivers perfectly cooked meals every time. Plus, with easy-to-follow instructions and adaptable ingredients, these recipes are ideal for both beginners and experienced cooks looking to add more vegan meals to their repertoire.

For more inspiration, check out our Blackstone Lo Mein Recipes and 50 Cupcake Recipes for delicious vegan treats.

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