Use your Instant Pot for more than just meat with these fantastically easy vegetarian Instant Pot recipes. From hearty stews to tasty sides, they’re quick and delicious.
This incredible appliance happily does most of the work for you, making flavorful and healthy meals with little to no effort on your part.
Whether you like creamy soups or spicy plates, I’ve got 30 of my favorite vegetarian Instant Pot recipes right here that will keep you covered for a whole month’s worth of meals.
So, take your pick, and let’s get cooking!
Want the secret to achieving the creamiest hummus ever? Use an Instant Pot.
Some hummus lovers may swear by peeling the outer coating off of every little bean, but who has the time?
Luckily, with the Instant Pot, it’s unnecessary.
Garbanzo beans will become nice and tender making them ideal for turning into a silky-smooth and yummy hummus.
This nourishing and revitalizing soup is a lifesaver on busy weeknights. The ingredients and spices are super simple, and so is the cooking process.
Veggies like carrots, celery, and potatoes make up the base, then add in thyme, parsley, and bay leaf to give it a bit more flavor.
This is a great soup to bust out when you feel like some clean eating is in order.
What I love about lentils is they’re healthy, economical, and very filling. While their earthy taste may be on the neutral side, this soup radiates flavor.
It has a sensational blend of spices that features ingredients like turmeric, cumin, and curry. There’s even some garlic and ginger to make it more potent.
If all that isn’t filling enough, the lentils are also swimming in a creamy coconut and tomato broth.
Fluffy, buttery mashed potatoes turn out stellar every time with this Instant Pot recipe.
They only take about 20-minutes to make so you can easily time them with the rest of dinner.
As for the skins, go ahead and leave them on for a more rustic dish. Or, for a creamier texture, be sure to peel them off.
Another dynamite way to add some spice to a lackluster meal routine is with this easy black bean soup.
Cumin, chili powder, and chipotle pack an insane amount of deliciousness into the hearty beans. But the flavor profile doesn’t end there.
You’ll also throw in some dark chocolate for a fantastic mole twist.
You’re just one pot and 30-minutes away from flavor town, my friends.
Who needs meat, or tortillas for that matter, when you’ve got these insanely delicious burrito bowls?
Cook the quinoa on the “rice” function and fix it up Mexican-style with things like salsa, black beans, and avocado.
Add a sprinkle of cheese if you like or leave it out to keep this bowl vegan.
This is a fun twist on cauliflower rice that can be ready in 30-minutes – tops.
Quinoa, sliced almonds, and tofu pack this dish with plant-based protein. Plus, turmeric gives it some additional anti-inflammatory properties and a gorgeous glow.
You’ll need to rice the cauliflower first which can be done with a grater or food processor.
What’s a pot roast without the meat? Well, if you have this recipe, it’s absolutely mouthwatering.
The savory mix of mushrooms, carrots, and potatoes slowly roasted in a white wine spiked veggie broth is proof you don’t need meat. All you need is this hearty recipe and a big spoon!
After a long day at work, when it’s cold and dark outside, turn to this bright and creamy Instant Pot dish to warm you right up.
There’s something about adding broccoli to creamy mac & cheese that makes it even more comforting. I especially like that this recipe uses half-n-half to make it even richer.
When I’m utterly famished, I dream of nothing but these vegan burritos. Lunch or dinner, the combo of spicy black beans and veggies hits the spot every time.
And like all burritos, there’s some room for variation with additional fillings.
I’m fond of guacamole, salsa, and cheese, but the sky’s the limit!
Cooking artichokes is a breeze with this recipe. Just place them cut side down in the Instant Pot, pour over the broth, and get cooking.
You can add aromatics like garlic or herbs if you like or leave all the additional flavor to the aioli dipping sauce.
You’ll need to trim the leaves of the artichoke first, but it only takes a second or two.
If you’re not using an Instant Pot for chili, you’re doing it all wrong. This nifty appliance is the holy grail of chili cooking.
As for recipes, this one is a gold mine find. It’s a gratifying hearty concoction of two types of beans, quinoa, green peppers, and a hefty mix of spice.
Of course, it wouldn’t be chili without the extras! So, if you’re serving a crowd, set out a spread of toppings so everyone can help themselves.
Why would you brave the cold for an expensive restaurant bill, when you can make equally tasty pad Thai at home?
With the help of your trusty Instant Pot, you can whip up this luscious rice noodle dish in just 30-minutes.
And yes, I know the name says chicken, but you can easily leave it out and this recipe will be just as great. Or dare I say, even better!
Are you thinking about making a cozy winter soup for dinner? Give this one a try.
This winter warmer combines earthy wild rice and mushrooms in a creamy base that’s completely dairy-free.
When soaking the cashews, be careful not to oversoak them. Otherwise, they may become unpleasantly bitter.
Chana masala is a classic Indian dish that consists of chickpeas and pungent curry spice. There’s zero gluten in this recipe and it’s full of nutrient-rich ingredients.
You’ll need a long list of spices, but it’s a small price to pay for an authentic touch.
Also, it’s best to use ghee rather than butter as its high-fat content will make the final meal far richer.
Sweet potatoes are full of nutrients like vitamin B, potassium, and magnesium. So why not start the day off right with a satiating stuffed sweet potato?
For this rustic morning breakfast, you’ll cook sweet potatoes in the Instant Pot until fork-tender. Then top it off with fresh blueberries, almond butter, and a sprinkle of chia seeds.
Cauliflower is the holy grail of vegan and vegetarian recipes. It’s terrific as rice, mashed “potatoes” and even as a pizza crust.
Yet, I think this recipe is perfect for a vegetarian holiday main course.
An entire head of cauliflower gets a coating of a lemony marinade, before being smothered in a garlicky gravy.
You can never have too many recipes in your winter soup arsenal, right? And once you get a taste of this, I think it will shoot to the top of your list.
This one is all about utilizing pantry staples. You’ll need things like canned white beans, canned tomatoes, Italian seasoning, and veggie broth, all of which you likely have on hand.
Of course, you’ll also need some fresh veggies to spruce it up. Kale is a perfect accompaniment, along with onions and carrots.
Once you try biryani, you’ll have a very hard time going back to eating plain white rice.
Biryani is a fragrant Indian rice dish that has more flavor than you can imagine, and nailing down the spice blend is key.
It all starts with garam masala as well as paprika, cumin, peppercorn, and cardamom. But it doesn’t end there.
While other recipes have room for versatility, I highly recommend not skimping on any of the spices here.
Sometimes, the only thing that satisfies a comfort food craving is a cozy bowl of minestrone soup.
This Italian soup is a staple in my house that you can bet will make a routine appearance in the Instant Pot come winter.
It’s satiating and healthy without being overly filling or boring.
However, my favorite part is the fresh gremolata sauce. It’s a lemony herb sauce that adds a bright and fresh twist of flavor.
This black bean and sweet potato stew has it going on!
Coconut milk gives it a creamy and thick base, which is perfect for the hearty mix of black beans and sweet potatoes. It’s earthy, sweet, nutritious, and just a touch spicy.
If you need to up the heat, add in a few more splashes of hot sauce. However, it should be plenty hot as is.
Jackfruit is a marvelous ingredient to mimic the texture of meat. Spice it with some curry, and you have a meal fit for a chilly day.
You’ll need a thickening agent for the curry so it doesn’t turn out too watery. It also helps to use full-fat coconut milk.
This recipe is brilliant! It takes a nostalgic childhood classic and turns it into a lip-smacking meal.
Lentils slow cook in a rich tomato sauce, then get slathered onto a toasty bun with red onion, greens, and avocado slices.
I could say I’m going out on a limb here, but I bet your grade school cafeteria never served them quite like this.
Instant Pot pinto beans are a terrific side for cookouts, barbecues, picnics, and more.
The trick to making these both flavorful and vegetarian is veggie bouillon. This concentrated flavoring enhances the beans without making them overly spiced.
Stovetop risotto is one of the more difficult dishes to master. So it’s a good thing you’ve got your Instant Pot.
The Instant Pot takes a lot of complications out of the dish and this recipe will show you how.
The final result will be a creamy, cheesy risotto with a divine texture.
This is another recipe that would make a show-stopping holiday masterpiece.
You’ll place acorn squash in the steamer basket and cook on high. When they’re ready, you’ll stuff each half with sauteed mushrooms, chickpeas, aromatics, wild rice, and dried cranberries.
Although it doesn’t call for it, I also like to add in a good amount of creamy goat cheese.
I was skeptical of this recipe at first. Then I gave it a try and realized that lentils are a fabulous taco filling.
It’s all about the spices in this dish which are perfectly chosen to make the lentils wonderfully meaty. Plus, it only takes 15 minutes.
I’ve got a long list of taco filling suggestions for you, but cilantro, lime, and cheddar cheese are always at the top.
Take a journey to the Middle East for dinner tonight and whip up a plate of mujadara. Mujadara is a lentil and rice dish with caramelized onions and herbs.
What’s so amazing about this dish is how it takes two simple staples and completely transforms them into a flavor bomb.
However, this isn’t the kind of dish where you can plop all the ingredients into the Instant Pot and cook.
You’ll need to saute the onions until caramelized first, then you can proceed to cook on high pressure.
Now that dinner is taken care of, let’s talk about dessert. Specifically, this rice pudding.
This is a fun and easy dessert you can make in the instant pot that’s heavy on the coconut and doesn’t have any dairy.
Crushed pistachios and edible rose petals are an elegant finishing touch.
Rounding off the list of fantastic Instant Pot vegetarian recipes is this sweet and smoky soup.
The contrast of flavors offer some vitality to the creamy base of corn, potatoes, and sweet onions.
To make this vegetarian omit the ham hock and the bacon. Trust me, it’s still great!
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