Chinese Vegan Instant Pot Recipes for Easy Healthy Meals

Exploring Chinese vegan dishes in your Instant Pot is a fantastic way to enjoy bold, savory flavors while keeping your meals healthy and plant-based. The Instant Pot makes it effortless to cook authentic textures and tastes that usually require hours of simmering, all in a fraction of the time.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these Chinese vegan Instant Pot recipes will delight your taste buds and simplify your cooking process.

From nutrient-packed stir-fries to rich, comforting soups, these recipes are designed to maximize flavor without relying on any animal products. Using staples like tofu, mushrooms, and vibrant veggies, combined with traditional Chinese seasonings, you’ll get restaurant-quality meals right at home.

Plus, the Instant Pot’s one-pot convenience means less cleanup and more time to savor your delicious creations!

Why You’ll Love This Recipe

These Chinese vegan Instant Pot recipes combine convenience, nutrition, and authentic flavors in one place. The Instant Pot drastically reduces cooking time, making it easy to whip up complex dishes quickly without sacrificing taste.

They’re perfect for busy weeknights or meal prepping, offering hearty, satisfying meals that are naturally gluten-free and packed with fiber. Plus, they accommodate a variety of dietary needs while staying true to classic Chinese culinary traditions.

Whether you prefer spicy, sweet, or savory, these recipes are versatile and customizable, allowing you to adjust ingredients to your liking.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 cups shiitake mushrooms, sliced
• 1 large carrot, julienned
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce (check vegan brand)
• 1 teaspoon toasted sesame oil
• 1/4 cup vegetable broth
• 2 green onions, sliced thin
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Cooked jasmine or brown rice, for serving

Equipment

• Instant Pot or electric pressure cooker
• Cutting board and sharp knife
• Measuring spoons and cups
• Mixing bowls
• Wooden spoon or silicone spatula
• Serving bowls

Instructions

1. Prep the tofu: Press the tofu to remove excess moisture, then cut into 1-inch cubes.
2. Sauté aromatics: Set your Instant Pot to “Sauté” mode. Add the toasted sesame oil, then sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
3. Add mushrooms and carrots: Toss in the shiitake mushrooms and julienned carrots. Cook for 3-4 minutes, stirring occasionally until they start to soften.
4. Add tofu and liquids: Gently add the cubed tofu, soy sauce, hoisin sauce, and vegetable broth. Stir carefully to combine all ingredients without breaking the tofu.
5. Pressure cook: Close the lid and seal the Instant Pot. Set it to “Manual” or “Pressure Cook” on high for 3 minutes.
6. Quick release: Once cooking is complete, carefully perform a quick release to let out the steam.
7. Thicken sauce (optional): If you prefer a thicker sauce, switch back to “Sauté” mode and stir in the cornstarch slurry. Cook for 2-3 minutes until the sauce thickens.
8. Add snap peas and green onions: Stir in the snap peas and half the green onions. Let them warm through for 1-2 minutes in the residual heat to maintain their crunch.
9. Serve: Spoon the flavorful tofu and vegetable mixture over cooked jasmine or brown rice. Garnish with remaining green onions and enjoy!

Tips & Variations

“For an extra protein boost, add cooked edamame or tempeh cubes along with the tofu.”

Feel free to swap shiitake mushrooms with oyster or button mushrooms depending on availability. For added crunch and color, sprinkle chopped roasted peanuts or cashews on top just before serving.

If you like a bit of heat, add a teaspoon of chili garlic sauce during the sauté step. You can also experiment with different vegetables like bell peppers, baby corn, or bok choy for variety.

To make this recipe soy-free, substitute tofu with seitan or extra-firm tempeh, and use coconut aminos in place of soy sauce.

Nutrition Facts

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice or brown rice for a wholesome, filling meal. For a low-carb option, serve it over cauliflower rice or spiralized zucchini noodles.

Complement it with a side of steamed or stir-fried bok choy or Chinese broccoli to add even more greens and nutrients to your plate.

Looking to round out your meal? Try pairing it with a light, refreshing cucumber salad or a bowl of hot and sour soup for a well-balanced Chinese vegan feast.

More Chinese Vegan Instant Pot Recipes to Try

Vegan Kung Pao Tofu

A spicy, tangy Sichuan classic made quick and easy in the Instant Pot. This recipe uses crispy tofu, peanuts, and a vibrant sauce to deliver big flavors with minimal effort.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1/2 cup roasted peanuts
• 1 bell pepper, diced
• 3 dried red chilies
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced

Instructions

1. Set Instant Pot to “Sauté” and add a tablespoon of oil. Sauté garlic, ginger, and dried chilies until fragrant.
2. Add tofu cubes and bell pepper, stirring gently to coat.
3. Mix soy sauce, rice vinegar, and hoisin sauce, then pour into the pot.
4. Close lid and pressure cook on high for 3 minutes.
5. Quick release pressure, then stir in cornstarch slurry to thicken sauce.
6. Top with roasted peanuts and green onions before serving over rice.

Chinese Vegan Hot and Sour Soup

A comforting, flavorful soup packed with mushrooms, tofu, bamboo shoots, and a perfect balance of sour and spicy notes. The Instant Pot makes this traditionally long-cooked soup a breeze.

Ingredients

• 4 cups vegetable broth
• 1 cup firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon white pepper
• 1 tablespoon chili garlic sauce
• 2 tablespoons cornstarch mixed with 1/4 cup water
• 2 green onions, thinly sliced

Instructions

1. Add vegetable broth, tofu, mushrooms, and bamboo shoots to the Instant Pot.
2. Stir in soy sauce, rice vinegar, white pepper, and chili garlic sauce.
3. Seal lid and pressure cook on high for 5 minutes.
4. Perform quick pressure release, then switch to “Sauté” mode.
5. Slowly add cornstarch slurry to thicken, stirring constantly.
6. Garnish with green onions and serve hot.

Instant Pot Vegan Mapo Tofu

A plant-based take on the classic spicy Sichuan dish, featuring silky tofu in a bold, numbing chili bean sauce. Perfect for those who love heat and depth of flavor.

Ingredients

• 1 block silken tofu, cubed
• 2 tablespoons doubanjiang (fermented chili bean paste)
• 1 tablespoon soy sauce
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup vegetable broth
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced
• 1 tablespoon vegetable oil

Instructions

1. Set Instant Pot to “Sauté” and heat oil. Add garlic, ginger, and doubanjiang; cook until fragrant.
2. Add vegetable broth and soy sauce, stirring well.
3. Carefully add tofu cubes, gently folding to coat without breaking.
4. Seal lid and cook on high pressure for 2 minutes.
5. Quick release pressure, then switch to “Sauté.” Stir in cornstarch slurry and cook until sauce thickens.
6. Sprinkle with ground Sichuan peppercorns and green onions before serving with steamed rice.

For more creative vegan recipes, check out Thelma Sanders Squash Recipe and if you’re interested in non-vegan hearty dishes, the Bariatric Meatloaf Recipe is a great option. You might also enjoy the tangy crunch of the Pickled Cherry Pepper Recipe as a unique side or garnish to these meals.

Conclusion

Chinese vegan Instant Pot recipes offer a delightful blend of tradition and modern convenience, making it easy to enjoy wholesome, flavorful meals any day of the week. With plant-based proteins, fresh vegetables, and authentic seasonings, these dishes bring the best of Chinese cuisine to your table without the fuss.

Using the Instant Pot not only cuts down cooking time but also helps meld flavors beautifully, ensuring every bite is bursting with taste. Whether you’re a vegan veteran or just exploring plant-based options, these recipes are adaptable, nutritious, and satisfying.

Give these dishes a try and discover how fun and rewarding cooking Chinese vegan meals in your Instant Pot can be. Happy cooking!

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