Best Vegetarian Instant Pot Slow Cooking Recipes to Try

Slow cooking in an Instant Pot is a game changer for busy vegetarians who want hearty, delicious meals without the fuss. Whether you’re craving a stew packed with vegetables or a creamy curry that melts in your mouth, these recipes harness the power of slow simmering combined with the convenience of an Instant Pot.

The result? Intensely flavorful dishes that are perfect for meal prep, family dinners, or cozy nights in.

Best of all, you can set it and forget it — letting the appliance do the hard work while you focus on other things. If you’ve been searching for the best vegetarian Instant Pot slow cooking recipes, you’ve come to the right place.

Dive in to discover comforting, nutritious, and easy-to-make recipes that will transform your kitchen routine.

Why You’ll Love This Recipe

The magic of these recipes lies in their simplicity and depth of flavor. Using your Instant Pot’s slow cook function ensures that vegetables and legumes absorb every bit of seasoning, creating rich, mouthwatering dishes.

You’ll enjoy the convenience of minimal prep time combined with slow-cooked tenderness.

Plus, these meals are perfect for vegetarians and can easily be adapted to vegan preferences. Each recipe is packed with wholesome ingredients like beans, lentils, fresh vegetables, and aromatic spices — making them not only delicious but nutritious too.

Whether you’re looking to impress family or just want a comforting bowl of goodness at the end of a long day, these recipes deliver every time.

Ingredients

Hearty Vegetarian Lentil Stew

• 1 cup green or brown lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chopped kale or spinach (optional)

Spiced Chickpea and Sweet Potato Curry

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp chili flakes (optional)
• Salt to taste
• Fresh cilantro for garnish

Slow Cooker Ratatouille

• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Equipment

• Instant Pot with Slow Cook function
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Can opener
• Optional: blender or immersion blender (for smoother stews)

Instructions

Hearty Vegetarian Lentil Stew

1. Prepare your ingredients: Dice the onion, carrots, celery, and mince garlic.
2. Sauté aromatics: Using the Instant Pot’s sauté function, add a splash of olive oil and cook onion, garlic, carrots, and celery for 3-4 minutes until softened.
3. Add lentils and spices: Stir in the rinsed lentils, thyme, smoked paprika, bay leaf, salt, and pepper.
4. Add liquids: Pour in diced tomatoes and vegetable broth. Stir well.
5. Slow cook: Close the lid and set the Instant Pot to Slow Cook mode on low for 6-8 hours or on high for 3-4 hours.
6. Add greens: About 30 minutes before serving, stir in the chopped kale or spinach. Let it wilt and soften.
7. Final touch: Remove bay leaf, adjust seasoning if needed, and serve warm.

Spiced Chickpea and Sweet Potato Curry

1. Prep vegetables: Peel and cube sweet potatoes, chop onion, mince garlic, and grate ginger.
2. Sauté aromatics: Use the sauté function to cook onion, garlic, and ginger in olive oil for 3 minutes.
3. Add spices: Stir in curry powder, turmeric, cumin, and chili flakes; cook for 1 minute to release their aroma.
4. Add main ingredients: Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
5. Slow cook: Secure the lid, set to Slow Cook on low for 5-6 hours or on high for 3 hours.
6. Garnish and serve: When done, season with salt and garnish with fresh cilantro.

Slow Cooker Ratatouille

1. Chop veggies: Dice eggplant, slice zucchini, chop bell peppers and onion, mince garlic.
2. Layer ingredients: Add all vegetables into the Instant Pot in layers, drizzle with olive oil, and sprinkle dried oregano, basil, salt, and pepper.
3. Add tomatoes: Pour crushed tomatoes evenly over the vegetables.
4. Slow cook: Close the lid and select Slow Cook on low for 6-7 hours or on high for 3-4 hours.
5. Finish and serve: Stir gently before serving. Garnish with fresh basil leaves.

Tips & Variations

“For an even richer flavor, try browning your vegetables using the sauté function before slow cooking. It adds a wonderful depth to the final dish.”

• Adjust the spice levels to your preference. Add more chili flakes or fresh jalapeño for heat, or omit them for milder dishes.
• Use vegetable broth low in sodium to better control salt content.
• For a vegan version of the ratatouille, serve with crusty bread or over rice instead of cheese or cream-based sides.
• Feel free to swap lentils for beans like black beans or cannellini in the stew for different textures.
• Add a splash of lemon juice or a dollop of yogurt (dairy or plant-based) to brighten flavors before serving.
• Store leftovers in an airtight container in the fridge up to 4 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

These slow-cooked dishes are versatile and pair wonderfully with a variety of sides. Serve the Hearty Lentil Stew with warm crusty bread or over a bed of fluffy quinoa for a protein boost.

The Spiced Chickpea and Sweet Potato Curry is delightful when served atop steamed basmati rice or with warm naan bread to soak up the rich sauce. A side of cucumber raita or a fresh mango chutney would add a refreshing contrast.

The Slow Cooker Ratatouille pairs beautifully with creamy polenta, garlic mashed potatoes, or even tossed with pasta for a quick vegetarian dinner. Garnish with fresh herbs and a drizzle of good-quality olive oil to elevate the flavors.

For more tasty vegetarian recipes to complement these slow cooker meals, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe, or treat yourself to a sweet finish with the Cinnamon Pecan Ice Cream Recipe.

If you love a cheesy delight, the Cheese Penny Recipe is a must-try!

Conclusion

Finding the best vegetarian Instant Pot slow cooking recipes is all about balancing ease, nutrition, and flavor — and these recipes deliver on all fronts. They are perfect for anyone who wants wholesome meals without spending hours in the kitchen.

The slow cooking function allows ingredients to meld beautifully, creating rich, comforting dishes that feel like a warm hug on a plate. Whether you’re a seasoned vegetarian or simply want to add more plant-based meals to your week, these recipes offer variety, taste, and simplicity.

From the protein-packed lentil stew to the fragrant sweet potato curry and colorful ratatouille, these dishes are crowd-pleasers that fit perfectly into any lifestyle. Experiment with spices, add your favorite vegetables, and enjoy the convenience of set-it-and-forget-it cooking.

With these recipes in your Instant Pot repertoire, delicious vegetarian dinners are just a button away.

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