Believe it or not, these magical machines have been around for years. But it’s only recently that they’ve become so popular.
With that popularity comes a plethora of dishes, just like these 30 insanely good Instant Pot vegan recipes.
It’s never been easier to be vegan, and I bet that even your most carnivorous of friends will be happy with a bowl of pumpkin lasagna soup or vegan gumbo.
And don’t worry, there are no scary, hard-to-find ingredients here. Just fresh and tasty veggies and oodles of flavor.
I’m already starving! So let’s dig in.
30 Simple Vegan Instant Pot Recipes for Dinner
As much as I love soup, if it’s not served with a big hunk of bread, I always find myself hungry sooner rather than later.
The best way to combat that is to include filling ingredients right in the mix. In this case, it’s lasagne noodles, chickpeas, and tofu ricotta.
There’s also some nutritional yeast in there to give this a cheesy and nutty taste.
As my best British friend would say, “I could murder a curry!”
Curry is like a religion over there, and I’m definitely happier when I’m dunking naan bread into a spicy and flavorful sauce.
Luckily, many curry recipes are already made with coconut milk, so they’re easy to tweak to make them vegan.
In place of chicken or pork, you’ll use cauliflower florets. Try to keep them on the bigger side as the smaller bits will turn to mush in the pot.
Can you believe that this soup cooks for just 12 minutes? Lentils and all! I may not love that green-brown color, but the taste is out of this world.
Like any good soup, this starts with onions, carrots, and celery. To that, you’ll add garlic, cumin, turmeric, thyme, salt, and pepper.
Stir in the broth and dry lentils, and then seal the pot up. It will take about 10 minutes to warm up and then 12 minutes to cook the soup.
When you’re making a full meal with meat, potatoes, and plenty of sides, it can be hard to juggle all those pots and pans at once.
Luckily, you can make these carrots in just 12 minutes, and that includes the time it takes the Instant Pot to heat up.
I like to add a nob of vegan butter right at the end, so they’re extra silky.
Dahl is a type of lentil stew typically found in South Asia and India. It’s loaded with protein and is best when it’s cooked low and slow.
But considering the whole point of the Instant Pot is to speed things up, you can have this ready in around 30 minutes.
Since this is usually a vegetarian dish anyway, it’s super easy to tweak it and make it vegan.
It’s got a base of onions, garlic, ginger, tomatoes, and coconut milk, and I like to add roasted veggies right at the end for texture.
I know what you’re thinking, and no, this isn’t a faux alfredo sauce made with soaked almonds and nutritional yeast.
Although, it does include cashew (or any dairy-free) milk and a dash of nooch for flavor.
This vegan mac & cheese is made with vegan cheese, which is so much better than it used to be.
If you’ve never tried it before, check out this post and see what you think you’ll like.
I use the Just Like Parmesan wedge all the time, and it’s surprisingly authentic. The same goes for So Delicious cheddar shreds.
Soup is probably one of the easiest things to make vegan since most are full of veggies, anyway.
This recipe keeps it pretty simple, using vegetable stock, a selection of herbs and potatoes, carrots, onion, celery, and canned tomatoes.
If you’re only making one batch, you can often find soup mixes in the store that includes the staples, so you don’t have to buy a whole bunch of celery when you’ll only need a couple of stalks.
Unless you’re making Texas chili (which is pure beef), you’ll probably see everything from kidney beans and canned tomatoes to corn and ground meat on the list of chili ingredients.
But since it’s so full of beans and veggies, it’s pretty easy to just leave the meat out.
So long as you have the right grouping of spices, you won’t miss it one bit.
Serve this with a plate full of warm vegan cornbread.
The key to making vegan pulled pork is to use young jackfruit. It should be green, unripe, and in water or brine (not syrup).
A lot of canned jackfruit comes ripe, which means it’s very tender. But, unfortunately, that means it softens further as you cook it.
This is why it’s better to start with unripe jackfruit, so it keeps some of its texture.
Otherwise, you’ll be left with a mushy bowl of BBQ, and nobody wants that.
Instant Pots come with a steam function, which is perfect for making vegetables.
This is because you lose so many essential nutrients when you boil them, whereas steaming helps retain the goodness and flavor.
For this recipe, you’ll set your pot to ‘0’ so that the beans cook as it heats up. After that time, they’ll be cooked but still slightly firm.
I know they get a bad rap, but Brussel sprouts are loaded with fiber, vitamins, minerals, and antioxidants.
Not to mention they’re thought to decrease inflammation, improve blood sugar control, and even reduce the risk of cancer.
I happen to love sprouts, but I bet everyone will enjoy them roasted with a tangy dressing and sun-dried tomatoes.
By design, rice pudding is supposed to be creamy, sweet, and super indulgent.
And with the ‘porridge setting on your Instant Pot, it’s never been easier to whip up.
Of course, this version is vegan, which means you’ll use almond milk rather than cream.
I used coconut because it was all I had, and I loved the added sweetness.
But I would avoid using oat milk since that tends to have a slightly oat-like texture.
Strangely enough, the base for this soup includes tomatoes, cashews, and oats. I wasn’t surprised by the first two, but oats? Really?
Add tomatoes, water, cashews, rolled oats, bouillon cubes, basil, and garlic to the pot and cook on high pressure for five minutes.
Once cooked, thoroughly puree with an immersion blender. You’ll be amazed at how creamy the oats make this soup.
If you’ve ever made risotto before, you’ll know that you have to babysit the pot.
But with this version, you’ll just sauté a few ingredients, add the rice and broth and then let it cook.
Start with the onions and mushrooms, cooking until they’re soft and browned. Then, you’ll need to toast the rice a little before adding the liquid.
This step helps create a crust around the rice, so it will slowly absorb the broth rather than take it in too fast, split, and turn mushy.
I like to order groceries online, and one day I was in a hurry.
I ordered a big bunch of what I thought were scallions, and can you guess what I got instead?
Faced with a giant bunch of leeks, I did the only thing I could. I made a massive batch of leek and potato soup. In fact, I think I still have some left in the freezer!
Thanks to the significant portion of potatoes, this soup is already pretty creamy. But for an added boost, you’ll use coconut milk.
Authentic gumbo consists of a dark roux base with vegetables, chicken, sausage, and shrimp.
It’s a powerful stew that’s absolutely brimming with incredible flavor.
Dark roux is made just like regular roux; only it’s cooked for a lot longer.
So, you’ll add flour and oil to the pot and whisk it over low heat until it’s deep and delicious.
This step is essential, so please don’t skip it!
Since this doesn’t include shrimp, I added some crispy tofu before serving for a pop of lighter color.
I probably use my Instant Pot for rice more than anything else.
I can’t tell you how many pots I’ve ruined over the years because I had the heat too high or not enough water.
But with this technique, it’s almost impossible to go wrong.
You’ll need a simple ratio of 1:1 (water to rice), and that works for almost every type of rice, too. It’s just the cooking times that will change.
For your typical cup of white rice, set the pot for three minutes, and then be sure to let the pressure release naturally.
Cabbage has a surprising number of benefits, such as being loaded with high in vitamins C and K.
It’s also great for reducing inflammation, it’s low in calories, and it’s very fiber-rich.
Add to that its mild flavor and relatively cheap price tag, and this is a terrific addition to any meal.
In this soup, for example, it will bulk it out, giving you probably twice as many portions.
Once your stock basics are soft, add cabbage, parsley, vegetable broth, beans, tomatoes, water, chili powder, thyme, salt & pepper, then cook for five minutes.
I adore corn in all its forms, and corn chowder is probably one of my favorite soups/stews of all time.
It’s sweet, crispy, savory, creamy, and impossible to resist. Plus, this version has a nice undertone of heat from the jalapeńos, making the whole thing pop.
For a touch of smoky flavor, try grilling or lightly roasting the corn over an open flame.
And don’t forget to start by soaking the nuts, so they’re soft when you add them to the pot.
If you need this nut-free, just add extra potatoes and leave the cashews out altogether.
Butternut squash is similar to pumpkin in both color and taste. Although, I think the squash is slightly sweeter and has a mild nutty taste, too.
Not only that, butter squash is available for most of the year, whereas pumpkins only roll around when the weather starts to turn.
To give this soup extra warmth, you’ll start by sautéing carrots and onion and then stirring in garlic, ginger, curry powder, cumin, and nutmeg.
Sloppy Joes are typically made with tender ground beef, soft onions, tomato sauce (or ketchup), and Worcestershire sauce.
They’re very rich, super messy, and extra nostalgic.
This lentil recipe is protein-packed and full of the same great flavors and textures.
Since the sauce is so tasty, I like to make a little extra and then serve it with rice the next day.
It’s also delicious served over a baked sweet potato.
Speaking of baked sweet potatoes, did you know you can cook multiple whole sweet potatoes in the Instant Pot?
Smaller potatoes can be ready in as little as 15 minutes, where larger ones might take as long as 60.
Still, it’s better than turning the oven on, right?
This post has a handy guide so you’ll know exactly how long to set the timer for. Just don’t forget the water at the bottom.
Vegan meatballs are becoming more readily available, and I can tell you that the ones from Trader Joe’s are to die for!
I’ve used them in everything from pasta to meatball subs, and they’re incredibly realistic. But if you can’t find any, this recipe is a fantastic option.
The great thing about this dish is that you’ll cook the meatballs in the sauce and then flick the Instant Pot over to sauté to make it a glaze once everything is cooked.
The worst part about using ears of corn is that they take forever to shuck. But did you know you can speed things up by using the microwave?
All you need to do is cut the end off, where the stalk meets the corn, and then microwave for 30-60 seconds.
Then, carefully take the corn out, and the husk should slide right off.
Finally, pop the corn into the Instant Pot (using the trivet) and add water. Set it for two minutes and have your vegan butter ready to go.
Puttanesca was created in Naples, and it’s full of potent and fragrant ingredients, such as tomatoes, olive oil, olives, capers, and garlic.
It translates to ‘whore’s pasta’ because it uses cheap ingredients, and though many versions include anchovies, there’s no butter or cream in the mix.
So, it’s a cinch to make this vegan.
One thing to keep in mind is that this dish is very acidic. It’s got a strong salt & vinegar taste, so if that’s not your thing, you might not like this.
But if you like powerful flavors, I think you’ll have a hard time saying no to another bowl.
Asparagus has a very distinct flavor that it’s kind of hard to place. It’s slightly bitter and a little like sprouts and cabbage, but also sort of broccoli-like.
Essentially, it’s one of those vegetables that people either love or hate.
So, if you’re not a fan, go ahead and skip to the following recipe because this soup is pure asparagus.
To check if the stalks are ripe, take hold of them at the top and bottom and gently bend them until they naturally break.
The top part is what you’ll want to cook with; discard the bottom.
Butter chicken is a fantastic Indian dish that’s mild in spice but loaded with flavor.
Luckily, with all the new types of vegan butter available, it’s super simple to make this vegan-friendly.
You’ll use a cashew base, which can be made by adding cashews and hot boiling water to a blender and leaving to soak for five minutes before blitzing them until smooth.
However, if you have a cheaper model, remember that you shouldn’t blend hot liquids.
The steam created can cause the blender to crack, and that would be one dangerous mess!
Instead, soak the cashews overnight and blend the next day once they’re soft.
Broccoli is full of fiber and antioxidants, and it’s also known to help with reducing bad cholesterol.
Like the green beans from above, when you boil broccoli, you lose so many of the natural benefits.
And if you roast it, you’ll often find the ends burn before the stalks are cooked.
Instead, try steaming them in the Instant Pot.
It takes minutes to have a batch ready, and just remember to remove it from the pot right away to stop them from overcooking.
Dates are naturally incredibly sweet and chewy, and when you add them to cakes, you get a wonderful caramel flavor.
Cooking cakes in your Instant Pot might not be the first thing that comes to mind, but if you think about it, that environment is perfect for keeping the crumb moist.
To avoid any nasty drips on the top, be sure to cover the pan with foil. It’s also worth investing in an Instant Pot Sling so you can lift the pan out safely.
Baked apples are a wonderful sweet treat, and they’re great for everything from breakfast to an after-dinner dessert.
I find this works best with sweeter apples, like Fuji or Honey Crisp, but if you prefer your sweet with a hit of tartness, go ahead and use Granny Smith’s.
Start by cutting the middle out to create a cavity, and then add a blend of sugar, cinnamon, raisins, and chopped nuts.
I made these for breakfast, used some granola that I had lying around, and served them with a dollop of Greek yogurt and a drizzle of honey. Yum!
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