The Instant Pot has become a kitchen staple for a reason: it makes cooking so much easier! And that goes double for vegan cooking. With an Instant Pot, you can whip up delicious and satisfying vegan meals in a fraction of the time. Whether you’re craving a hearty stew, a creamy curry, or a comforting soup, we’ve got you covered with these easy and flavorful vegan Instant Pot recipes.
Why You’ll Love These Vegan Instant Pot Recipes
- Time-Saving: Instant Pots drastically cut down on cooking time, making them perfect for weeknight meals or when you’re short on time.
- Easy to Make: Most Instant Pot recipes require minimal ingredients and simple steps, even for beginner cooks.
- Flavorful Results: The Instant Pot’s pressure cooking method locks in flavors, creating incredibly delicious and aromatic dishes.
Must-Try Vegan Instant Pot Recipes
1. Instant Pot Vegan Chili
Vegan Chili in an Instant Pot
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeños, seeded and minced (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions:
- Set your Instant Pot to the “Sauté” setting and heat the olive oil. Add the onion, garlic, bell peppers, and jalapeños (if using) and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, paprika, and cayenne pepper (if using) and cook for 1 minute more.
- Add the crushed tomatoes, kidney beans, black beans, vegetable broth, salt, and pepper. Stir to combine.
- Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
- Once the cook time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- Stir the chili well before serving. Garnish with your favorite toppings, such as fresh cilantro, vegan sour cream, or avocado.
“The beauty of this recipe is that you can easily adapt it to your liking,” says vegan chef, Anya Sharma. “Add more heat with extra jalapeños or cayenne, or experiment with different beans and vegetables.”
2. Creamy Vegan Instant Pot Coconut Curry
Creamy Vegan Coconut Curry in a Bowl
This fragrant curry is bursting with flavor and comes together quickly in the Instant Pot.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and minced
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cinnamon
- 1 (14-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 cup red lentil, rinsed
- 1 cup chopped vegetables (such as carrots, potatoes, cauliflower)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Set your Instant Pot to the “Sauté” setting and melt the coconut oil.
- Add the onion, garlic, and ginger and cook until fragrant, about 5 minutes.
- Stir in the curry powder, turmeric, and cinnamon and cook for 1 minute.
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Add the red lentils and chopped vegetables. Season with salt and pepper.
- Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 8 minutes.
- Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
- Stir the curry well, taste, and adjust seasonings if needed.
- Serve the curry hot, garnished with fresh cilantro and rice.
Tips:
- For a thicker curry, simmer it uncovered on the “Sauté” setting for a few minutes after the pressure cooking cycle is complete.
- Feel free to get creative with the vegetables! Sweet potatoes, peas, green beans, and spinach all work well.
3. Hearty Vegan Lentil Soup
Instant Pot Lentil Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup green lentils, picked over and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- Salt and pepper, to taste
Instructions:
- Set your Instant Pot to the “Sauté” setting and heat the olive oil.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, thyme, rosemary, and black pepper. Cook for 1 minute more.
- Pour in the vegetable broth, green lentils, and diced tomatoes (undrained).
- Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
- Once the cook time is up, let the pressure naturally release for 10 minutes. Then, manually release any remaining pressure.
- Stir the soup well and season to taste with salt and pepper.
- Ladle into bowls and serve hot. This soup is even more delicious the next day!
Variations:
- Italian Lentil Soup: Use vegetable broth, 1/2 teaspoon dried oregano, and a pinch of red pepper flakes. Stir in 1/4 cup chopped fresh parsley before serving.
- Curried Lentil Soup: Use coconut milk instead of vegetable broth and add 1 tablespoon curry powder, 1/2 teaspoon turmeric powder, and 1/4 teaspoon ground cumin along with the garlic.
“The versatility of lentils really shines in Instant Pot cooking,” notes Anya. “Their quick cooking time makes them ideal for a hearty weeknight meal.”
Vegan Instant Pot Tips for Success
- Don’t Overfill: Avoid filling your Instant Pot more than 2/3 full to prevent clogging the steam vent.
- Deglaze the Pot: After sautéing vegetables, deglaze the pot by pouring in a bit of vegetable broth or water and scraping up any browned bits from the bottom. This adds flavor!
- Adjust Cooking Times for Different Vegetables: Denser vegetables, like potatoes and carrots, may require a few extra minutes of cooking time compared to softer vegetables.
- Thicken Sauces: If you want a thicker sauce or stew, you can make a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) and stir it into the pot during the last few minutes of cooking.
- Natural Pressure Release: Allowing for a natural pressure release whenever possible will result in more tender vegetables and lentils.
FAQs About Vegan Instant Pot Cooking
Can I adapt regular recipes for the Instant Pot?
While you can adapt some recipes, it’s important to note that cooking times and liquid ratios can vary significantly in an Instant Pot. It’s best to start with recipes specifically designed for this appliance.
What are some other easy vegan Instant Pot meals I can make?
The possibilities are endless! You can explore recipes for vegan mac and cheese, risotto, pasta dishes, and even desserts like vegan ice cream.
Can I use dried beans in the Instant Pot?
Yes, you can use dried beans! Be sure to soak them in water overnight beforehand. Then, cook them separately in the Instant Pot with water or broth before adding them to your recipe. For specific instructions, check out our guide to vegan bread maker recipes.
How do I clean my Instant Pot?
Most Instant Pot parts are dishwasher safe. However, it’s a good idea to wash the inner pot and lid by hand to prevent any lingering food odors.
Where can I find more vegan recipe inspiration?
For more delicious and easy recipes, including options for a vegan bread breadmaker recipe, be sure to explore our website!
Delicious Vegan Meals Made Easy
With these vegan Instant Pot recipes, you can enjoy flavorful, home-cooked meals even on the busiest of days. The Instant Pot takes the guesswork out of cooking, allowing you to create delicious and satisfying meals that will nourish your body and delight your taste buds.
