Are There Any Vegan Recipes for 3 at Instant Pot Easily

Looking for delicious vegan meals that can be whipped up quickly and easily for three people? The Instant Pot is a game-changer in the kitchen, especially for busy households or anyone looking to simplify meal prep without sacrificing flavor.

Vegan cooking in an Instant Pot can be vibrant, hearty, and full of nutrition, making it the perfect tool to create satisfying plant-based dishes for a small group.

Whether you’re new to vegan cooking or a seasoned pro, these recipes are designed to be straightforward, tasty, and perfectly portioned for three servings. From creamy curries to wholesome stews and flavorful grains, the Instant Pot helps lock in all the flavors while cutting down cooking time dramatically.

Get ready to discover a few of my favorite vegan Instant Pot recipes that bring comfort, convenience, and nourishment to your table.

Why You’ll Love These Recipes

These vegan Instant Pot recipes are perfect for anyone who values healthy eating without spending hours in the kitchen. The Instant Pot does most of the work, freeing you up to focus on other things while your meal cooks.

Benefits include:

• Speed and Convenience: Meals are ready in under an hour.
• Rich, Deep Flavors: Pressure cooking enhances spices and ingredients.
• Perfect Portions: Recipes scaled for three servings, minimizing waste.
• Healthy and Nutritious: Loaded with plant-based proteins, fiber, and vitamins.
• Versatile: From soups and stews to grain bowls and chili, there’s something for every craving.

Ingredients

Vegan Chickpea Curry

• 1 cup dried chickpeas (or 2 cans cooked chickpeas, drained and rinsed)
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instant Pot Quinoa & Veggie Pilaf

• 1 cup quinoa, rinsed
• 1 1/4 cups vegetable broth
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Spiced Lentil Stew

• 1 cup red lentils, rinsed
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional)
• 3 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Can opener (if using canned ingredients)

Instructions

Vegan Chickpea Curry

1. If using dried chickpeas: Soak 1 cup dried chickpeas overnight. Drain and rinse before cooking. If using canned chickpeas, skip this step.
2. Set the Instant Pot to “Sauté” mode and heat the coconut oil.
3. Add diced onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
4. Stir in curry powder, cumin, and turmeric. Cook for another minute to release the spices’ aroma.
5. Add chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
6. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 35 minutes (if using dried chickpeas) or 10 minutes (if using canned chickpeas).
7. After cooking, allow natural pressure release for 10 minutes, then carefully release remaining pressure.
8. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Instant Pot Quinoa & Veggie Pilaf

1. Add rinsed quinoa and vegetable broth to the Instant Pot.
2. Layer diced zucchini, bell pepper, and peas on top without stirring.
3. Drizzle olive oil and sprinkle garlic powder, salt, and pepper over the veggies.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 1 minute.
5. Allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Fluff quinoa with a fork and mix in the veggies gently before serving.

Spiced Lentil Stew

1. Turn the Instant Pot to “Sauté” and add a splash of water or oil.
2. Sauté onion, carrot, celery, and garlic for 4-5 minutes until softened.
3. Stir in smoked paprika, coriander, and chili flakes if using. Cook for 1 minute.
4. Add rinsed lentils, vegetable broth, and tomato paste. Mix well.
5. Close the lid and set to “Pressure Cook” on high for 15 minutes.
6. Let the pressure release naturally for 10 minutes, then quick release the rest.
7. Season with salt and pepper. Serve warm.

Tips & Variations

“For extra texture and protein, add diced tofu or tempeh to the chickpea curry after pressure cooking and use the sauté function to warm through.”

Feel free to swap vegetables in the quinoa pilaf based on what’s in season or what you have on hand. Sweet potatoes, corn, or mushrooms work beautifully.

For the lentil stew, adding a splash of lemon juice or a handful of fresh spinach at the end can brighten the flavors and add nutrients.

Want to make these recipes gluten-free? All ingredients listed are naturally gluten-free, but always check labels if using canned or packaged products.

Nutrition Facts

Serving Suggestions

These meals pair wonderfully with a side of steamed greens or a fresh salad for a balanced plate. I love serving the chickpea curry with warm flatbread or over basmati rice for soaking up the sauce.

The quinoa pilaf is perfect as a standalone meal or alongside Half Runner Beans Recipe for a protein-packed combo.

The lentil stew is hearty enough on its own but can be elevated with a sprinkle of nutritional yeast or a dollop of vegan yogurt.

Conclusion

Cooking vegan meals for three in the Instant Pot is not only possible but incredibly rewarding. These recipes demonstrate how you can create flavorful, nutritious dishes with minimal fuss and maximum taste.

The Instant Pot’s pressure cooking feature makes the process quick and efficient, helping you enjoy more time at the table and less time prepping in the kitchen.

Whether you’re a busy professional, a small family, or just cooking for yourself and a couple of friends, these recipes provide a great foundation for vegan eating that’s both satisfying and wholesome.

Don’t forget to explore other delicious recipes like the Kodiak Banana Muffins Recipe for dessert or pair your meal with the refreshing Green Goodness Juice Recipe to boost your nutrient intake even further.

Happy cooking and enjoy the vibrant world of vegan Instant Pot meals!

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