Clean Eating Vegan Instant Pot Recipes for Easy Meals

Eating clean and maintaining a vegan lifestyle can sometimes feel like a challenge, especially when you’re pressed for time. Fortunately, the Instant Pot is here to revolutionize your kitchen routine.

Combining the power of pressure cooking with wholesome, plant-based ingredients, these clean eating vegan Instant Pot recipes are perfect for anyone looking to nourish their body without sacrificing flavor or convenience.

Whether you’re a seasoned vegan or simply exploring healthier meal options, these recipes make it easy to enjoy nutrient-dense meals with minimal effort. From hearty stews to vibrant grain bowls, your Instant Pot will become your best friend in whipping up delicious, clean meals all week long.

Let’s dive into some of the best recipes that balance nutrition, taste, and speed — all while staying true to a clean eating philosophy.

Why You’ll Love This Recipe

These clean eating vegan Instant Pot recipes are designed to save you time and maximize nutrition. The Instant Pot locks in flavors and nutrients by cooking food quickly under pressure, which means your meals retain more vitamins and minerals compared to traditional cooking methods.

Moreover, these recipes use whole, unprocessed ingredients like fresh vegetables, legumes, and whole grains. There’s no need for added preservatives or artificial ingredients — just wholesome foods that fuel your body.

Plus, Instant Pot meals are perfect for batch cooking. Prepare large portions to enjoy throughout the week, reducing food waste and making healthy eating effortless during busy days.

Ingredients

• 1 cup dry lentils (green or brown)
• 1 cup quinoa, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup chopped kale or spinach
• 1 (14 oz) can diced tomatoes, no salt added
• 4 cups vegetable broth, low sodium
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1 teaspoon sea salt (optional)
• 2 tablespoons olive oil or avocado oil
• Fresh parsley or cilantro for garnish

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or silicone spatula
• Colander for rinsing grains and lentils

Instructions

1. Prepare your ingredients: Rinse the lentils and quinoa thoroughly under cold water. Chop all vegetables as described.
2. Sauté aromatics: Set the Instant Pot to ‘Sauté’ mode. Add olive oil, then sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.
3. Add spices: Stir in the cumin, smoked paprika, turmeric, black pepper, and salt. Cook for 1 minute to bloom the spices.
4. Add vegetables and grains: Add the carrots, bell pepper, zucchini, lentils, quinoa, diced tomatoes (with juices), and vegetable broth. Give everything a good stir, making sure nothing is stuck to the bottom.
5. Pressure cook: Close the lid and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ on high for 10 minutes.
6. Natural release: When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
7. Finish with greens: Open the lid and stir in the chopped kale or spinach. The residual heat will wilt the greens perfectly.
8. Serve: Garnish with fresh parsley or cilantro. Adjust seasoning if needed and enjoy your hearty, clean vegan meal!

Tips & Variations

Tip: For an even heartier meal, add chopped sweet potatoes or butternut squash at the same time as the other vegetables. This will increase the cook time slightly.

Variation: Swap lentils for black beans or chickpeas (pre-soaked) and adjust the cooking time based on your Instant Pot’s recommendations.

Tip: Use homemade or store-bought vegetable broth with no added preservatives for the cleanest results.

Nutrition Facts

Serving Suggestions

This vegan lentil quinoa stew is delicious served on its own or paired with a side of steamed greens or roasted vegetables. You can also serve it over cauliflower rice for a lower-carb option.

For added texture, sprinkle toasted pumpkin seeds or hemp seeds on top. A drizzle of tahini or a squeeze of fresh lemon juice brightens the dish beautifully.

Looking for more clean eating inspiration? Try pairing this meal with a refreshing salad or one of our other wholesome recipes like Thelma Sanders Squash Recipe or a crunchy snack like Pecan Crackers Recipe.

Delicious Clean Eating Vegan Instant Pot Recipes to Try

Instant Pot Vegan Chili

This spicy, protein-packed chili combines kidney beans, black beans, tomatoes, and a blend of chili spices. It’s perfect for meal prep and freezes well for busy weeks.

Ingredients

• 1 cup dried kidney beans (soaked overnight)
• 1 cup dried black beans (soaked overnight)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups crushed tomatoes
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Set Instant Pot to sauté mode and cook onion and garlic with a splash of oil until translucent.
2. Add the bell pepper, chili powder, cumin, paprika, and cayenne; cook 1-2 minutes.
3. Add soaked beans, crushed tomatoes, and vegetable broth; stir well.
4. Seal lid and pressure cook on high for 35 minutes.
5. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
6. Season with salt and pepper and serve with avocado slices or vegan sour cream.

Instant Pot Vegan Curry Lentil Soup

A fragrant and warming lentil soup infused with coconut milk, curry powder, and fresh ginger. It’s creamy without any dairy and loaded with fiber.

Ingredients

• 1 cup red lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup diced tomatoes
• Salt and pepper to taste

Instructions

1. Sauté onion, garlic, and ginger in the Instant Pot with a little oil.
2. Add curry powder and cook for 1 minute until aromatic.
3. Add lentils, coconut milk, vegetable broth, and tomatoes.
4. Seal and cook on high pressure for 10 minutes.
5. Perform a quick release, then stir and season to taste.
6. Serve garnished with fresh cilantro and a squeeze of lime.

Instant Pot Quinoa and Vegetable Pilaf

A light yet satisfying pilaf featuring quinoa, mushrooms, peas, and carrots. Perfect as a side or a main dish.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 cup mushrooms, sliced
• 1/2 cup peas (fresh or frozen)
• 1 carrot, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Set Instant Pot to sauté and heat olive oil.
2. Sauté onions, garlic, mushrooms, carrot until soft.
3. Add quinoa, peas, vegetable broth, salt, and pepper.
4. Seal lid and cook on high pressure for 1 minute.
5. Allow natural release for 10 minutes, then quick release.
6. Fluff with a fork and serve warm.

Conclusion

Clean eating vegan Instant Pot recipes are a game changer for anyone looking to combine health, flavor, and convenience in their daily meals. Using simple, plant-based ingredients and the speed of the Instant Pot, you can create nourishing dishes that satisfy your taste buds and fuel your body efficiently.

With endless possibilities to customize these recipes with your favorite veggies, grains, and spices, clean eating becomes a joyful and sustainable lifestyle. Don’t forget to explore more exciting recipes like the Thelma Sanders Squash Recipe or indulge in tasty snacks such as the Pecan Crackers Recipe to keep your menu varied and exciting.

Happy cooking and here’s to many delicious, wholesome meals straight from your Instant Pot!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Clean Eating Vegan Instant Pot Lentil Stew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A wholesome and hearty vegan lentil stew made quickly in the Instant Pot. Packed with vegetables and plant-based protein for a nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dry green or brown lentils, rinsed”, “1 medium onion, diced”, “2 cloves garlic, minced”, “2 medium carrots, diced”, “2 celery stalks, diced”, “1 red bell pepper, chopped”, “1 can (14.5 oz) diced tomatoes, no salt added”, “4 cups low-sodium vegetable broth”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “1/2 teaspoon turmeric”, “Salt and black pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 mode and cook onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, and bell pepper; saut\u00e9 for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in lentils, diced tomatoes, vegetable broth, and spices.”}, {“@type”: “HowToStep”, “text”: “Seal the Instant Pot lid and cook on manual high pressure for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow natural pressure release for 10 minutes, then quick release.”}, {“@type”: “HowToStep”, “text”: “Stir stew, season with salt and pepper, and serve warm.”}], “nutrition”: {“calories”: “230 kcal”, “proteinContent”: “16 g”, “fatContent”: “2 g”, “carbohydrateContent”: “40 g”}}