Best Vegan Insta Pot Recipes for Quick Healthy Meals

If you’re looking to revolutionize your vegan cooking routine, the Instant Pot is an absolute game-changer. It speeds up meal prep, locks in flavors, and makes plant-based dishes incredibly satisfying.

Whether you’re a seasoned vegan or just exploring more plant-forward meals, these best vegan Instant Pot recipes will inspire your next kitchen adventure. From hearty stews to vibrant curries and wholesome grains, these recipes maximize nutrition and taste without compromising convenience.

In this post, we’ll dive into some of the most delicious and easy-to-make vegan Instant Pot recipes that you can whip up on busy weeknights or lazy weekends. Each recipe is designed to bring out bold flavors and nourishing ingredients, perfect for anyone craving wholesome comfort food that’s also quick to prepare.

Plus, you’ll find tips, variations, and serving suggestions to customize your meals to suit your preferences.

Why You’ll Love These Recipes

Using an Instant Pot for vegan cooking offers several fantastic benefits. Firstly, it dramatically reduces cooking time, especially for legumes, grains, and tougher vegetables.

This means you get a hot, nutritious meal on the table faster than traditional stovetop methods. Secondly, the pressure-cooking technique preserves more vitamins and minerals, making your meals healthier.

These recipes are also incredibly versatile. Many can be adapted for different spice levels, ingredient swaps, or texture preferences.

You’ll find options that are gluten-free, soy-free, and packed with protein, ensuring there’s something for everyone. Finally, the Instant Pot simplifies meal prep and cleanup, making it easier to stick to a vegan lifestyle without any hassle.

Ingredients

• 1 cup dried chickpeas (or 2 cans, drained and rinsed)
• 1 cup brown rice, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil or avocado oil
• 2 medium carrots, chopped
• 1 cup diced tomatoes (canned or fresh)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Optional: 1 cup chopped spinach or kale

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Colander (if using canned chickpeas)

Instructions

1. Prepare the chickpeas: If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before cooking. If using canned, simply drain and rinse.
2. Sauté aromatics: Set the Instant Pot to “Sauté” mode. Add the olive oil, then sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add spices: Stir in the cumin, smoked paprika, turmeric, salt, and pepper. Cook for 1 minute to toast the spices and release their flavors.
4. Add vegetables and grains: Add the carrots, diced tomatoes, rinsed brown rice, and chickpeas. Stir everything together to combine well.
5. Pour in broth: Add the vegetable broth, ensuring all ingredients are submerged. Give it a good mix and scrape any bits off the bottom to prevent burning.
6. Pressure cook: Seal the Instant Pot lid and set to “Manual” or “Pressure Cook” high pressure for 25 minutes if using dried chickpeas. For canned chickpeas, reduce cooking time to 15 minutes.
7. Natural release: Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
8. Optional greens: Open the lid and stir in the chopped spinach or kale. Let the residual heat wilt the greens for 2-3 minutes.
9. Serve and garnish: Spoon the stew into bowls and garnish with fresh cilantro. Adjust salt and pepper to taste.

Tips & Variations

Tip: To make the stew creamier, stir in 1/4 cup coconut milk or your favorite plant-based yogurt right after cooking.

Variation: Swap chickpeas for lentils or black beans for different textures and flavors. Adjust cooking time accordingly.

Make it spicy: Add 1 chopped jalapeño or 1/2 teaspoon cayenne pepper when sautéing the onions for a kick.

You can also turn this into a vegan chili by adding bell peppers, corn, and a tablespoon of chili powder. For a heartier meal, serve over mashed potatoes or alongside crusty bread.

Nutrition Facts

Serving Suggestions

This vegan Instant Pot stew pairs beautifully with a variety of sides. For a complete meal, try serving it with warm Magic Dough Recipe rolls or a fresh green salad.

You can also spoon it over steamed quinoa or alongside roasted root vegetables for added texture.

For a touch of indulgence, top with sliced avocado or a dollop of vegan sour cream. If you want to enjoy something lighter, try pairing it with a simple cucumber and tomato salad like the Kosher Sushi Salad Recipe.

Best Vegan Instant Pot Recipes Listicle

Vegan Chickpea and Brown Rice Stew

The recipe above is a hearty, protein-packed stew that’s perfect for meal prep or a cozy dinner. It’s simple, nutritious, and adaptable to what you have on hand.

Instant Pot Vegan Lentil Curry

• Ingredients: Brown lentils, coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, spinach, and vegetable broth.
• Cooking Time: 15 minutes on high pressure.
• Why it’s great: Rich, creamy, and bursting with Indian spices, this curry is a fantastic comfort food that comes together quickly.

Instant Pot Vegan Chili

• Ingredients: Kidney beans, black beans, corn, bell peppers, onion, garlic, chili powder, cumin, diced tomatoes, and vegetable broth.
• Cooking Time: 20 minutes on high pressure.
• Why it’s great: This chili is packed with flavor and fiber, perfect for game day or meal prep, and freezes well for future meals.

Vegan Mushroom Risotto

• Ingredients: Arborio rice, mushrooms, onion, garlic, vegetable broth, white wine (optional), nutritional yeast, and fresh parsley.
• Cooking Time: 6 minutes on high pressure.
• Why it’s great: Creamy and indulgent without the dairy, this risotto is elegant enough for guests but easy enough for a weeknight.

Instant Pot Vegan Chili Mac

• Ingredients: Elbow pasta, kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, nutritional yeast, and vegetable broth.
• Cooking Time: 5 minutes on high pressure.
• Why it’s great: A comforting fusion of chili and mac and cheese flavors, this dish is a kid-friendly favorite that’s packed with plant protein.

Conclusion

Cooking vegan meals in the Instant Pot is a wonderful way to combine convenience with wholesome, flavorful dishes. These recipes show that plant-based cooking can be both simple and deeply satisfying, even on your busiest days.

By using pantry staples like legumes, grains, and spices, you can create nutrient-dense meals that feel indulgent without any animal products.

Whether you’re making a warming stew, a spicy curry, or a creamy risotto, the Instant Pot helps you unlock rich layers of taste with minimal effort. Plus, the ease of cleanup and quick cooking times make it perfect for anyone looking to eat healthier without spending hours in the kitchen.

For more inventive vegan recipes, check out the Leche De Pantera Recipe or the delicious Julie Marie Eats Recipes.

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