Best Instant Pot Vegan Bean Recipes for Easy Meals

Beans are a powerhouse ingredient in vegan cooking, packed with protein, fiber, and essential nutrients. The Instant Pot makes cooking beans a breeze — no more soaking overnight or watching the stove for hours.

Whether you’re craving chili, stew, or a hearty bean salad, these vegan Instant Pot bean recipes will transform your meal prep and impress your taste buds. They’re perfect for busy weeknights, meal prepping, or whenever you want a comforting, nutritious dish with minimal effort.

In this post, I’ll share some of the best Instant Pot vegan bean recipes that are delicious, easy to make, and versatile. From smoky barbecue beans to spiced chickpeas and creamy lentil stews, these dishes bring out the best flavors while keeping everything 100% plant-based.

Plus, you’ll find tips to customize each recipe to your liking and ideas for serving them up in creative ways.

Why You’ll Love This Recipe

Using an Instant Pot to cook beans takes the guesswork and long cooking times out of the equation. You get perfectly tender beans in a fraction of the time, with deep, rich flavors that develop beautifully under pressure.

These recipes are not only vegan but also gluten-free, budget-friendly, and packed with protein — ideal for anyone looking to eat healthier or reduce meat consumption. Plus, they’re incredibly flexible: swap beans, adjust spices, and add your favorite veggies to make the dish truly your own.

Best of all, these recipes yield comforting meals that freeze well and reheat beautifully, making your weeknights easier and tastier.

Ingredients

Instant Pot Smoky Barbecue Beans

• 1 cup dried pinto beans, rinsed and sorted
• 1/2 cup dried black beans, rinsed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp black pepper
• 3 cups vegetable broth
• Salt to taste

Instant Pot Curried Chickpeas

• 1 1/2 cups dried chickpeas, soaked overnight
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instant Pot Lentil and Kale Stew

• 1 1/2 cups brown lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 bunch kale, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Equipment

• Instant Pot or any electric pressure cooker (6-quart or larger preferred)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Colander for rinsing beans and lentils
• Optional: immersion blender if you prefer a creamier stew

Instructions

Smoky Barbecue Beans

1. Rinse the dried beans thoroughly under cold water. No need to soak.
2. Set the Instant Pot to “Sauté” mode. Add a splash of oil and sauté onion and garlic until translucent.
3. Add the rinsed beans, tomato sauce, apple cider vinegar, maple syrup, smoked paprika, chili powder, cumin, black pepper, and vegetable broth.
4. Secure the lid, set the valve to sealing, and cook on “Manual” high pressure for 35 minutes.
5. Once cooking is complete, allow natural pressure release for 15 minutes, then quick release remaining pressure.
6. Stir, season with salt, and serve warm.

Curried Chickpeas

1. Drain the soaked chickpeas. Set Instant Pot to “Sauté” mode and cook onions, garlic, and ginger with a bit of oil until soft.
2. Add curry powder, turmeric, garam masala, and cayenne; sauté for 1 minute to bloom the spices.
3. Add chickpeas, coconut milk, and vegetable broth. Secure the lid and cook on “Manual” high pressure for 35 minutes.
4. Allow natural pressure release for 15 minutes, then quick release.
5. Season with salt and pepper, garnish with fresh cilantro, and serve.

Lentil and Kale Stew

1. Set Instant Pot to “Sauté” mode. Cook onion, garlic, carrots, and celery with a splash of oil until softened.
2. Add rinsed lentils, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper.
3. Seal the lid, set valve to sealing, and cook on “Manual” high pressure for 15 minutes.
4. Quick release the pressure once done.
5. Stir in chopped kale and let sit on “Keep Warm” for 5 minutes to wilt the greens.
6. Adjust seasoning and serve hot.

Tips & Variations

Always rinse and sort your dried beans before cooking to remove debris.

Soaking beans overnight reduces cooking time but is optional with an Instant Pot.

For creamier textures, use an immersion blender to puree part of the stew or mash some beans after cooking.

Feel free to swap beans or lentils based on what you have. Red lentils cook faster and can be used in the stew for a softer texture.

Add more spices or fresh chili to increase heat, or include smoked tofu or tempeh for extra protein.

Nutrition Facts

Serving Suggestions

• Serve smoky barbecue beans over steamed rice or with warm cornbread for a classic combo.
• Curried chickpeas are delicious with basmati rice or wrapped in warm naan or flatbreads.
• Lentil and kale stew pairs well with crusty bread or over a bed of quinoa for a complete meal.
• Top any of these dishes with fresh herbs, a squeeze of lemon or lime, or a dollop of vegan yogurt for added freshness.
• For meal prep, portion into airtight containers and refrigerate for up to 5 days, or freeze for longer storage.

Conclusion

Cooking beans in the Instant Pot is a game changer for anyone who loves hearty, nutritious vegan meals but wants to skip the long cook times. These recipes showcase how easy it is to create flavorful, protein-packed dishes that satisfy and nourish without much fuss.

Whether you opt for smoky barbecue beans, spicy curried chickpeas, or a comforting lentil and kale stew, you’ll enjoy meals that are wholesome, budget-friendly, and perfect for any season.

Don’t hesitate to experiment with different beans and spices or serve these recipes alongside some of your favorite dishes. For more inspiration, check out my Jamaican Minced Beef Recipes for hearty vegan twists, or try the Leche De Pantera Recipe for a delicious vegan dessert.

Also, explore the unique flavors in the Julie Marie Eats Recipes collection to expand your plant-based repertoire.

Happy cooking, and enjoy the wonderful world of vegan beans with your Instant Pot!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Instant Pot Vegan Bean Stew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan bean stew cooked quickly in the Instant Pot. Perfect for a nutritious and comforting meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried black beans, rinsed”, “1 cup dried kidney beans, rinsed”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 can (14 oz) diced tomatoes”, “4 cups vegetable broth”, “1 tsp ground cumin”, “1 tsp smoked paprika”, “1/2 tsp chili powder”, “Salt and pepper to taste”, “2 tbsp olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and bell pepper; saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Add cumin, smoked paprika, and chili powder; stir for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add rinsed beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Close lid and set Instant Pot to manual high pressure for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow natural pressure release for 10 minutes, then quick release.”}, {“@type”: “HowToStep”, “text”: “Stir, season with salt and pepper, and serve warm.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “18g”, “fatContent”: “6g”, “carbohydrateContent”: “40g”}}