13 Best Vegan Instant Pot Recipes — Easy And Insanely Delicious

vegan instant pot recipes

Cooking in an instant pot is a breeze. It’s extremely popular for dump recipes, where you just add in a bunch of vegetables, spices, and rice or a stew base, and voila! You have a healthy, luscious meal ready to be devoured. 

But, can you make vegan food in instant pots? The answer is a BIG YES! 

Gone are the days when people thought being a vegan was akin to surviving on fruits and salad every day. Today, it’s safe to say that the number of densely flavoured and highly nutritious vegan recipes has overtaken the meat variants. There are tons of vegan stews, soups, rice dishes, chillies, and curries that you can make at home.

And having an instant pot just makes everything come together effortlessly. You don’t have to spend hours in the kitchen simmering food anymore. Be it busy weeknights or a hearty meal on weekends, you can make delicious food the quick and easy way using instant pots.

In this feature, we’re telling about the how and what of instant pots in brief, and diving into 13 totally delish vegan instant pot recipes you can make and devour at home. 

So first, let’s know:

What is an Instant Pot?

vegan instant pot recipes

You can think of an instant pot as an all-in-one magic pot that can pressure cook, slow cook, steam, warm, saute, and make rice. Or you can just call it a 2.0 version of a pressure cooker. Because it’s like a pressure cooker, but better. 

Whatever you want to make, be it stew, a rice dish, vegetables, porridge, or even yogurt, the instant pot can do it all. The coolest part? Almost all meals cooked using an instant pot are ready to serve within an hour. This is because of the steam locking function of the instant pot. But, unlike a cooker, the lid of the instant pot stays locked until all the pressure is released. This makes it convenient and safe.

The instant pot looks like a pressure cooker but has a lid with a huge handle. It also has a touchpad on the front with different settings and a timer, which you can use to control your cooking as needed. It comes in various sizes.

How to use an instant pot?

vegan indian instant pot recipes

Using an instant pot requires minimal effort, as all steps are straightforward. The clearly labeled functions on the touchpad help you choose which mode you want to set the instant pot on. From sauteing vegetables to steaming them or cooking rice under high pressure, there is an option available for every process. Every instant pot comes with a simple set of instructions to get you started right away.

It’s convenient because you can make recipes like soups, roasted vegetables, biryanis, etc., without transferring vessels. The high-pressure function also significantly reduces cooking time.

Is an instant pot good for vegans?

instant pot vegan dump recipe

It is because these dishes have dense flavors and usually require many hours of simmering, but with an instant pot, it can be cut in half. And also, since using the pot is so easy, you’re much less likely to make mistakes while cooking. It will always boil, steam, or warm at the correct level, not too much or too little. 

If you’re a veteran cook who loves to make new vegan recipes or even if you’re a beginner looking for easy vegan recipes that are yum yet effortless, definitely consider getting yourself an instant pot. 

Tips to get the best instant pot 

easy vegan recipes

Instant pots come in different sizes. Based on your kitchen size and your cooking needs, you must choose the right one to help you make easy yum meals. 

Instant pots are available in 3 main sizes: 3-quart, 6-quart, and 8-quart. 6-quart is the most popular size in use, as it is sufficient to cover most cooking needs. It is the recommended size in most cases because almost all vegan instant pot recipes available online are for 6-quart instant pots.

However, if you have a small kitchen, or if you’re a student living in a dorm, you might want to get the 3-quart version. Or, if you usually cook for a big family, consider getting the 8-quart version.

At present, the Duo version of the instant pot is the most popular. It has all the useful features and is easy to use.

Best Easy Vegan Instant Pot Recipes

instant pot meals

Now that you know what an instant pot is and how to use one, let’s get on with some scrumptious vegan recipes you can make. All these are vegan dinner recipes that are easy, delish, and full of nutrients. You’ll want to keep making them again and again. 

Instant Pot Vegan Chili Mac And Cheese

easy vegan instant pot recipes

This is a classic comfort dish. One of the easiest vegan instant pot recipes, yet so flavorful and satisfying. The combination of perfectly cooked pasta, kidney beans, colorful vegetables, and aromatic spices, makes it a must-have at dinner tables. You can prepare this hearty instant pot meal within 25–30 minutes of cook time. 

Ingredients needed

  • Vegetables – onion, garlic, bell pepper, tomatoes
  • Gluten-free chickpea pasta (you can use any other of your choice)
  • Kidney beans 
  • Vegan crumble (this is optional)
  • Vegetable broth
  • Salt and spices 
  • Vegan cheese shreds (Follow Your Heart Vegan Shreds used in the recipe)

Process Overview:

This is a fairly simple process and you’ll have a pot full of delicious vegan chili mac and cheese ready in no time. You start by sauteing your vegetables (leaving tomatoes) until they’re cooked and add in salt and spices. Then add tomatoes, kidney beans, pasta, vegetable broth, and pressure cook for 4 minutes. Once it’s done cooking, toss in your favorite vegan shreds, adjust the taste, and you have a hearty instant pot meal ready to be devoured!

Recipe via Healthier Steps.

Vegan Instant Pot Tex-Mex Rice

vegan indian instant pot recipes

This super easy instant pot vegan dump recipe is filling, nutritious, and full of delectable flavors. You’ll always want to have it for dinner! This can be prepared ahead of time, does wonderfully as the main course, and can also be served as a side dish. The combination of vegetables, beans, spices, and rice, cooked together to perfection, will make a hearty meal every single time. This recipe is also 100% gluten-free and top 8 allergen-free. 

Ingredients needed

  • Vegetables – red bell pepper, onion, garlic, tomatoes, corn
  • Brown basmati rice 
  • Spices – cumin and taco seasoning 
  • Lime juice
  • Black beans 
  • Vegetable stock

Process Overview:

This instant pot Mexican rice takes 30–40 minutes to prep and cook and can be prepared ahead and reheated. Start by sautéing your vegetables and spices together until cooked. Use fire-roasted tomatoes. Then add the rice and vegetable stock and pressure cook on high flame for 25 minutes. Once the pressure is released, stir everything, add some lime juice, adjust the taste and serve hot with tacos, tortilla chips, or lettuce cups.

Recipe via Make It Dairy Free.

Instant Pot Lentil Soup

instant pot vegan dump recipe

This is a classic easy vegan recipe that can satisfy your cravings while nourishing your health. It’s so rich and packed with flavor that you can’t help but crave more. The delicious mix of lentils, herbs, and spices, and potatoes cooked to perfection makes a first-class dinner meal everyone will love. You can serve it with some rice or gluten-free bread. 

Ingredients needed:

  • Vegetables – onions, carrots, potatoes, tomatoes
  • French green lentils 
  • Spices – bay leaf, oregano, parsley, thyme, rosemary, kosher salt, black pepper (tied into a bouquet garni with twine)
  • Olive oil
  • Vegetable broth
  • Dijon mustard
  • Balsamic vinegar

Process Overview:

This recipe takes around 1 hour to make and serves 4–6 people (with bread). You have to start by sauteing the vegetables and spices until they’re cooked. Then add the lentils, vegetable broth, tomatoes, herbs, and stir. Simmer on medium heat until the lentils are tender. This will normally take around 40 minutes. You can add water as per the consistency you want. Once done, take out the bouquet garni, add dijon mustard and balsamic vinegar, and stir. The flavorful pot of lentil soup is ready to be served!

Recipe via Rainbow Plant Life.

Instant Pot Vegan Burrito Bowls

easy vegan recipes

This delicious hearty vegan recipe is a breeze to cook in an instant pot. The well-cooked mixture of white rice, spices, and yummy vegetables, is perfectly served with lettuce, avocado, and cherry tomatoes to make a colorful meal filled with flavor. The leftover rice can also be tucked into burritos and tortillas. So, put your cooking hat on and prepare this delish instant pot meal.

Ingredients needed:

  • Vegetables – onions, bell peppers, garlic, corn, lettuce, tomatoes, avocado
  • Spices – chili powder, cumin, paprika, oregano, onion powder, garlic powder
  • Black beans
  • Vegetable broth 
  • White rice
  • Salsa 

Process Overview:

This instant pot vegan dump recipe takes 30 minutes to prep and cook and is totally yum. Start by cooking the vegetables and spices together. Add in the black beans, broth, and corn and stir. Add salsa at the top but don’t mix it. Cook this on pressure for 7 minutes. Let the pressure release and mix everything. Make the burrito bowl with tomatoes, avocado, and shredded lettuce, and this easy dinner recipe is ready to serve! You can also use extra salsa and lime juice for flavor. 

Recipe via Delish Knowledge

Creamy Tuscan Pumpkin Soup

instant pot meals

With fall around the corner, this creamy, warm soup is the perfect recipe to nourish your body and please your taste buds like no other. It’s easy to make and delectable. With pumpkins, sweet potatoes, tomato sauce, and coconut milk, the combination of dense flavors is simple yet hearty. This recipe is 100% gluten-free, dairy-free, paleo, and also whole30.

Ingredients needed:

  • Vegetables – pumpkin, onion, sweet potatoes, tomatoes (in sauce form)
  • Spices – garlic powder, cardamom, kosher salt
  • Coconut milk
  • Honey/maple syrup
  • Vegetable stock 

Process Overview:

This vegan instant pot recipe is so easy to make and the prep+cook time is only 25–30 minutes. You start by adding your vegetables, vegetable stock, and spices to the pot and pressure cook for 8 minutes. Then add the coconut and blend with an immersion blender. You can even transfer the mixture into a standard blender if you don’t have the immersion variant. Blend until the broth is smooth and the soup is ready. Adjust the salt according to your taste. Scrumptious and healthy pumpkin soup is ready to serve!

Recipe via Real Food Whole Life.

Garlic And Herb Instant Pot Cauliflower

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This flavorful and easy vegan recipe is a hit on both weeknight dinners and party tables. The cauliflower is marinated with aromatic spices and the gravy served along with it is creamy and delicious. The entire thing takes about 30 minutes to come together, and you get a satisfying instant pot dinner recipe ready in no time. 

Ingredients needed:

  • Vegetables – 1 large cauliflower head, onion
  • Herbs and spices – thyme, parsley, paprika, salt, and pepper
  • Olive oil
  • Lemon juice
  • Vegetable stock
  • Whole wheat flour

Process Overview:

The cooking process of this instant pot meal is pretty low-effort and fast. Firstly, you clean the cauliflower head and marinate it with the spice mixture and let it sit for 5–10 minutes. Then you pressure cook it for 3–4 minutes. Yes, that’s all the time it takes to cook! 

Then you broil it in the oven for 3–4 minutes to get a crunchy crust. The remaining broth in the pot is left to make the gravy. You do that by adding in some spices and wheat flour. Once the gravy is ready, serve the cauliflower along with it. The perfectly easy vegan recipe is ready!

Recipe via Watch What U Eat.

Instant Pot Vegan Drunken Noodles

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This yum instant pot vegan dump recipe gets ready in 20 minutes and is perfect for a quick yet filling weeknight dinner. The super flavorful soy sauce and wide rice noodles satisfy your cravings while the yummy vegetables add in the right amount of nutrients. This is the perfect dinner table meal if you are tight on time yet want something healthy and appetizing.

Ingredients needed:

  • Straight-cut wide rice noodles
  • Vegetables – baby corn, carrots, broccoli, garlic, green chili, onions, scallion stalks, red pepper
  • Vegetable oil
  • Soy sauce, vegan oyster sauce, hot sauce
  • Brown sugar
  • Rice vinegar

Process Overview:

This is one of the easiest vegan recipes on the list, thanks to the cooking prowess of the instant pot. The total prep and cook time is 20 minutes.

Whisk together all the sauce ingredients in a bowl and set it aside. Saute the vegetables until cooked and add in the vegetable broth and stir well. Add the wide noodles in a criss-cross pattern and do not mix them. Lightly press with a spatula until they’re under the broth and pressure cook on high pressure for 3 minutes. Once done, mix it all. The liquid will be absorbed by the noodles. Toss in the sauce and serve hot.

Recipe via Cook With Manali.

Quinoa Chili

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This dish is perfect to enjoy in fall or winter weather. It’s made of beans, quinoa, sweet potatoes, and a multitude of southwest spices—it’s super flavorful and hearty. You can have it by itself or as a side dish, feed it to a crowd, or have the leftovers the next day. It tastes amazing. It’s so colorful and warm that it counters the gray and cold weather—it’s a must-have vegan instant pot dinner recipe.

Ingredients needed:

  • Vegetables – onions, garlic, sweet potatoes, red bell peppers
  • Spices – chili powder, cumin, chipotle chili powder
  • Vegetable broth 
  • Quinoa 
  • Tomato sauce 
  • Beans – kidney beans, black beans
  • Toppings – vegan yogurt, vegan cheese, chips, cilantro, avocado. You can use any of these yum toppings.

Process Overview:

This is another easy vegan recipe that doesn’t require much effort and cooks in 20 mins tops (minus the time it takes for beans to boil. You can pre-boil the beans). To start, saute onions and the other vegetables and add the spices. Cook until fragrant. Stir in the quinoa and the vegetable broth. Add the tomato sauce and close the lid without stirring. Cook on manual high pressure for 8 minutes and let it depressurize. Add in the beans and a sprinkle of sugar and let it thicken. Serve hot by itself or with your favorite toppings. Enjoy! 

Recipe via Well Plated.

Instant Pot Indian Butter Tofu

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This is another vegan Indian instant pot recipe that’s delectable and comes together in 30 minutes or less. It’s a creamy and flavorful combination of tofu, cashew cream, and Indian spices that’ll leave you asking for seconds every time. You can serve it with some rice or Indian flat bread. You’ll almost always have leftovers, so it’s a win-win!

Ingredients needed:

  • Tofu
  • Cashews 
  • Spices – garam masala, cumin, coriander, ginger, turmeric, paprika, salt
  • Vegan butter
  • Marinara sauce and tomato paste

Process overview:

Blend the cashews and hot boiled water to get a smooth paste that can be used as cashew cream. Smoke the tofu and saute in butter in the instant pot. Add in the marinara sauce, tomato paste, and spices and stir well. Shut the lid and pressure cook for 8 minutes. Release the pressure once cooked and add in the cashew cream. Mix well and serve hot with some white basmati rice or flatbread. 

Recipe via Christie At Home.

Instant Pot Jackfruit Curry

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This mouthwatering dish is made with sweet potatoes, Indian spices, jackfruit, and coconut milk. It’s filling and nutritious and packed with dense flavors that’ll melt in your mouth at first bite. It’s easy to make and is one of the best vegan instant pot recipes to cook on weeknights. It even freezes well, so if you want to meal prep, go for it!

Ingredients needed:

  • Vegetables – jackfruit, sweet potato, tomatoes, onion, garlic, baby spinach or kale, serrano pepper
  • Spices – cumin, black mustard, turmeric, garam masala, coriander, red chili powder, kosher salt
  • Curry leaves
  • Cilantro
  • Lime juice
  • Ginger

Process Overview

This savory curry takes 40 minutes to prep for and cook. Begin by shredding the jackfruit and discarding the tough cores. In the instant pot, saute vegetables and slices until fragrant and cooked (leave the jackfruit and sweet potatoes). Add in the coconut milk, jackfruit, and sweet potatoes and pressure cook at high pressure for 6 minutes. Let it release pressure naturally for 10 minutes then pour in the tomato sauce and spinach and simmer until the gravy thickens. Add lime juice and cilantro and adjust salt as needed. Serve it with rice or flat bread.

Recipe via Rainbow Plant Life.

Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts

This instant pot wild rice recipe makes for a mouthwatering and nutritious side dish for dinner. The mushrooms, pine nuts, spices, and broth combine to make a healthy and delicious meal that everyone will love. This recipe is low-effort, can be prepared ahead and reheated, and compliments several dishes. You need to get this on your dinner table!

Ingredients needed:

  • Vegetables – mushrooms, onion, garlic 
  • Thyme and parsley
  • Salt, olive oil
  • Pine nuts 
  • Wine and vegetable stock 
  • Brown basmati rice

Process Overview:

This is an instant pot vegan dump recipe that takes a medium amount of time to cook. But the good news is that you can cook this ahead of time and reheat it when required—it’ll still taste yummy!

You start by sauteing the onions and adding in the mushrooms, spices, wine, broth, and rice, and pressure cooking it for 28 minutes on high flame. When the cooker completes its cycle, allow it to depressurize naturally for 15 minutes, and then open the lids. Add parsley and pine nuts and stir well. Delicious wild rice pilaf is ready to serve!

This recipe is made with brown basmati rice. If you use a different kind of rice, the cooking time will differ. White rice will take a comparatively shorter amount of time to cook.

Recipe via Sweet Peas and Saffron.

Freezer Meal Spicy Sweet Potato Peanut Stew

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This is a highly convenient version of one of our favorite vegan stews ever. The spicy-sweet flavors, nutritious vegetables like kale and sweet potato, and the yummy crunch of peanuts, is a combination that’ll please your taste buds like no other. The bonus is that this can be made into a freezer meal. This means you can just pop it in your instant pot, and have a delectable stew ready in no time.

Ingredients needed:

  • Vegetables – sweet potatoes, kale, tomatoes, jalapenos, garlic, onion
  • Spices – curry powder, turmeric, salt
  • Coconut milk
  • Peanut butter
  • Chopped peanuts 

Process Overview:

This delish, creamy freezer meal recipe takes no time to come together. Prep your vegetables (fire roast the tomatoes) and add spices. You can put this in the freezer. Do not add kale to this. When you want to make the stew, get this prepped bag out and pop it in the instant pot, and pressure cook on high flame for 8 minutes. Then let it naturally release for 10 minutes. 

Add in the peanut butter, kale, chopped peanuts, and water (if required), and mix well. You can adjust the consistency as per your taste. And, done! You have a scrumptious and healthy instant pot meal ready!

Recipe via Pinch of Yum.

Instant Pot Chana Masala

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This vegan Indian instant pot recipe is guaranteed to become a favorite at your dinner times. It’s easy to make, a delicious source of vegan protein, and has a flavorful taste. The thick gravy brimming with spices and aroma is perfect to go with some roti or plain rice. So, get your instant pots out and make this authentic Indian recipe that’ll leave you wanting more.

Ingredients needed:

  • Vegetables – onions, tomatoes (fresh or canned), garlic, peppers
  • Spices – cumin seeds, coriander, turmeric, garam masala, pepper, kosher salt
  • Vegetable broth/water
  • Chickpeas (canned or dried)
  • Lemon juice and cilantro
  • Vegetable/coconut oil 

Process Overview:

This recipe takes around 1 hour and 15 minutes to come together, so you might want to make this when you have some time on your hands. If you’re using dried chickpeas, you’ll have to pre-soak them in water for about 8 hours. Canned ones can be used directly. 

Saute the vegetables (leave the tomatoes), and spices together until cooked. Then add the tomatoes, broth, and chickpeas and combine well. High pressure cook the dish on high flame: 8 minutes for canned chickpeas and around 35 minutes for dried chickpeas. Once done cooking, stir in lemon juice and cilantro and serve hot with rice or some Indian flatbread. 

Recipe via Rainbow Plant Life.

We hope you like these yum recipes as much as we do, and put your instant pot to good use. You can get one if you don’t have it yet! And, if you liked this feature, keep an eye out for more such delicious content on our blog. Until next time! 

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