Chuck Underwood Vegan Instant Pot Recipes Made Easy

If you’re on the hunt for delicious, hearty, and wholesome vegan meals that come together quickly, look no further than Chuck Underwood vegan Instant Pot recipes. These recipes combine the convenience of your Instant Pot with the rich, vibrant flavors of plant-based ingredients.

Whether you’re a seasoned vegan or just exploring meatless options, Chuck Underwood’s approach to vegan cooking is approachable, satisfying, and packed with nutrients. Using the Instant Pot not only saves you time but also intensifies the flavors, making every bite a delight.

In this post, we’ll explore some of the best Chuck Underwood vegan Instant Pot recipes that you can whip up any day of the week. From savory stews to protein-packed bowls, these recipes are designed to fit your busy lifestyle without compromising on taste or nutrition.

Plus, you’ll find handy tips, ingredient lists, and serving suggestions to elevate your plant-based cooking game.

Why You’ll Love This Recipe

Chuck Underwood’s vegan Instant Pot recipes stand out because they are:

• Time-efficient: Using the Instant Pot means less time cooking and more time enjoying your meal.
• Flavor-packed: Slow-simmered flavors are intensified under pressure, delivering rich, savory tastes.
• Nutrient-rich: These recipes focus on whole foods, legumes, grains, and vegetables to nourish your body.
• Flexible: Easily adaptable to your pantry staples and dietary preferences.
• Comforting: Perfect for cozy dinners or meal prepping for the week ahead.

Ingredients

• 1 cup dried chickpeas (soaked overnight)
• 1 cup brown rice, rinsed
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup chopped kale or spinach
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon fresh lemon juice
• Fresh cilantro for garnish (optional)

Equipment

• Instant Pot or electric pressure cooker
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Knife and cutting board
• Bowl for soaking chickpeas
• Colander or sieve (for rinsing rice and chickpeas)

Instructions

1. Soak the chickpeas: Place the dried chickpeas in a bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse well before cooking.
2. Prepare the Instant Pot: Set your Instant Pot to the “Sauté” mode. Add the olive oil and once hot, sauté the chopped onion and garlic until fragrant and translucent (about 3-4 minutes).
3. Add the vegetables and spices: Stir in the diced carrot, cumin, smoked paprika, turmeric, black pepper, and salt. Cook for another 2 minutes to toast the spices and bring out their aroma.
4. Combine main ingredients: Add the soaked chickpeas, brown rice, diced tomatoes, and vegetable broth to the pot. Stir gently to combine all ingredients evenly.
5. Pressure cook: Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 30 minutes on high pressure.
6. Natural release: When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
7. Add greens and finish: Open the lid and stir in the chopped kale or spinach. The residual heat will wilt the greens perfectly. Add fresh lemon juice for brightness and adjust salt if needed.
8. Serve: Garnish with fresh cilantro if desired and serve warm.

Tips & Variations

“For a creamier texture, add 1/2 cup of coconut milk after pressure cooking and stir well.”

• Swap chickpeas for lentils: Use red lentils for a quicker cooking time (reduce pressure cook time to 10 minutes).
• Boost protein: Add cubed tofu or tempeh after cooking and sauté for a few minutes before serving.
• Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for heat.
• Make it a stew: Increase broth to 3 cups for a soupier consistency.
• Use frozen vegetables: Frozen peas, corn, or mixed vegetables can be added just before pressure cooking.

Nutrition Facts

Serving Suggestions

This hearty vegan Instant Pot meal shines served over a bed of fluffy quinoa or alongside a crisp green salad. For added texture, sprinkle toasted pumpkin seeds or chopped nuts on top.

You can also pair it with warm, crusty bread to soak up the flavorful broth. If you enjoy international flavors, a dollop of vegan yogurt or a drizzle of tahini complements the dish beautifully.

For more vegan and plant-based inspiration, check out our Thelma Sanders Squash Recipe or explore creative uses for fresh produce in the Pickled Cherry Pepper Recipe. If you want to add some indulgence to your menu, don’t miss the Peanut Butter Gelato Recipe for a vegan-friendly dessert option.

Chuck Underwood Vegan Instant Pot Recipe Listicle

Instant Pot Vegan Chickpea and Brown Rice Bowl

This recipe combines protein-packed chickpeas with nutty brown rice and hearty vegetables. It’s perfect for meal prep, packed with flavor, and easily customizable with your favorite greens and spices.

Instant Pot Vegan Lentil Curry

Rich and comforting, this lentil curry is made with red lentils, coconut milk, and a blend of warming spices. It’s a perfect weeknight dinner that cooks quickly and tastes even better the next day.

Instant Pot Vegan Mushroom Stroganoff

A creamy, savory dish made with mushrooms, onions, and plant-based sour cream alternatives. This recipe is a great twist on a classic comfort food and can be served over pasta or mashed potatoes.

Instant Pot Vegan Chili

A robust and spicy chili packed with beans, vegetables, and smoky chipotle peppers. It’s ideal for cold evenings and pairs well with cornbread or tortilla chips.

Instant Pot Vegan Stuffed Peppers

Colorful bell peppers stuffed with a mixture of quinoa, black beans, corn, and spices, pressure-cooked to perfection. These stuffed peppers are both nutritious and visually stunning.

Conclusion

Exploring Chuck Underwood’s vegan Instant Pot recipes opens up a world of quick, nutritious, and flavorful meals that suit any busy lifestyle. Whether you’re cooking for yourself or feeding a family, these recipes are designed to satisfy your cravings without sacrificing health.

The Instant Pot’s magic enhances the natural goodness of plant-based ingredients, turning simple staples into remarkable dishes. With a little preparation and these easy-to-follow recipes, you can enjoy wholesome vegan meals every day.

Don’t forget to experiment with spices, vegetables, and grains to make each recipe your own. For more creative cooking ideas, be sure to explore our other recipes like the Thelma Sanders Squash Recipe and the indulgent Peanut Butter Gelato Recipe.

Happy cooking and savor every bite of your plant-powered journey!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chuck Underwood Vegan Instant Pot Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan chili made quickly in the Instant Pot. Packed with beans, vegetables, and spices for a nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “2 medium carrots, diced”, “1 cup dried kidney beans, soaked overnight”, “1 cup dried black beans, soaked overnight”, “1 can (14 oz) diced tomatoes”, “4 cups vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, bell pepper, and carrots; saut\u00e9 for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add soaked beans, diced tomatoes, vegetable broth, chili powder, and cumin.”}, {“@type”: “HowToStep”, “text”: “Stir well and close the lid; set to manual high pressure for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow natural pressure release for 10 minutes, then quick release remaining pressure.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper, stir, and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “5 g”, “carbohydrateContent”: “50 g”}}