Best Instant Pot Potluck Recipes Vegan Families Love

Potlucks are all about sharing delicious, crowd-pleasing dishes that everyone can enjoy. For those who follow a vegan lifestyle or simply want to add more plant-based options to their gatherings, Instant Pot recipes offer a fantastic way to whip up flavorful, hearty meals with minimal effort.

The beauty of an Instant Pot lies in its ability to cook meals quickly while locking in flavors, making it perfect for busy hosts and guests alike. In this post, we’ll explore some of the best vegan Instant Pot potluck recipes that are sure to impress — from comforting stews to vibrant salads.

Whether you’re a seasoned Instant Pot user or just starting your pressure cooking journey, these recipes are easy, nutritious, and perfect for sharing.

Ready to bring something special and vegan-friendly to your next potluck? Let’s dive in!

Why You’ll Love This Recipe

These vegan Instant Pot potluck recipes stand out because they combine convenience with robust flavor. Using the Instant Pot means less time fussing in the kitchen and more time enjoying your gathering.

Plus, plant-based ingredients like beans, lentils, vegetables, and grains create dishes that are as filling as they are wholesome.

Each recipe is designed to be easy to scale, perfect for feeding a group. They also travel well, so you can bring them along to any event without worry.

From spicy chili to creamy curries, these meals cater to a variety of tastes and dietary restrictions, making sure everyone leaves satisfied.

Ingredients

Instant Pot Vegan Chili

• 1 cup dried kidney beans (soaked overnight)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 red bell pepper, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instant Pot Vegan Lentil Curry

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp coconut oil
• Salt to taste

Instant Pot Quinoa and Black Bean Salad

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and knife
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or spatula
• Colander (for rinsing beans and grains)
• Serving dish or potluck container

Instructions

Instant Pot Vegan Chili

1. Prepare the beans: Soak the kidney beans overnight in plenty of water. Drain and rinse before cooking.
2. Sauté aromatics: Turn the Instant Pot to “Sauté” mode. Add olive oil, then sauté the onion, garlic, and red bell pepper until softened, about 5 minutes.
3. Add spices: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Add beans and liquids: Add soaked beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Pressure cook: Seal the lid and cook on “Manual” high pressure for 35 minutes.
6. Natural release: Allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
7. Adjust seasoning: Taste and adjust salt and spices as needed before serving.

Instant Pot Vegan Lentil Curry

1. Sauté aromatics: Set Instant Pot to “Sauté.” Heat coconut oil and cook onion, garlic, and ginger until fragrant, about 3-4 minutes.
2. Add spices: Stir in curry powder, turmeric, garam masala, and salt. Cook for 1 minute.
3. Add lentils and liquids: Add rinsed lentils, coconut milk, and vegetable broth. Stir well.
4. Pressure cook: Close lid and cook on “Manual” high pressure for 10 minutes.
5. Release pressure: Use natural pressure release for 10 minutes, then quick release remaining pressure.
6. Stir and serve: Stir curry and adjust seasoning if necessary.

Instant Pot Quinoa and Black Bean Salad

1. Cook quinoa: Add rinsed quinoa and 1 1/4 cups water to the Instant Pot. Seal and cook on “Manual” high pressure for 1 minute.
2. Natural release: Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
3. Fluff quinoa: Open the lid and fluff quinoa with a fork. Transfer to a large bowl and let cool.
4. Add remaining ingredients: Mix in black beans, corn, red bell pepper, red onion, and cilantro.
5. Dress salad: In a small bowl, whisk lime juice, olive oil, salt, and pepper. Pour over salad and toss to combine.
6. Chill: Refrigerate for at least 30 minutes before serving to blend flavors.

Tips & Variations

Pre-soaking beans helps reduce cooking time and improves digestibility. If short on time, canned beans can be used in the chili, reducing pressure cooking time to 10 minutes.

For extra protein, add cubed tofu or tempeh to the chili or curry after pressure cooking and sauté briefly in the pot before serving.

Feel free to swap vegetables based on seasonality or preference — zucchini, carrots, or spinach all work beautifully in these recipes.

Make the quinoa salad your own by adding diced avocado, cherry tomatoes, or a sprinkle of toasted pumpkin seeds for crunch.

Nutrition Facts

Serving Suggestions

These vegan Instant Pot recipes are perfect for potluck-style meals where sharing and variety are key. Serve the chili with warm corn tortillas or over fluffy rice.

The lentil curry pairs wonderfully with steamed basmati rice or warm naan bread (vegan, of course!).

The quinoa and black bean salad is a refreshing side or main dish, ideal alongside grilled vegetables or as a filling for lettuce wraps. Garnish with fresh herbs, a squeeze of lime, or a dollop of your favorite vegan yogurt for an added touch.

For more plant-based meal inspiration, check out Julie Marie Eats Recipes or add some vegan twists with the Jamaican Minced Beef Recipes. And if you’re looking to bake a perfect bread for your potluck, try the Marzipan Challah Recipe.

Conclusion

Hosting or attending a potluck doesn’t have to mean compromising on your vegan lifestyle or spending hours in the kitchen. With these best Instant Pot potluck recipes, you can bring flavorful, nutritious, and satisfying dishes that everyone will love.

The convenience of pressure cooking saves time and effort while producing tender beans, perfectly cooked grains, and rich, aromatic curries and chili.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, these recipes fit the bill. They’re easy to prepare, transport well, and offer a variety of flavors that will please any crowd.

Give them a try at your next potluck and watch them disappear fast!

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