Easy Vegan Instant Pot Recipes For Quick And Tasty Meals

Busy days don’t mean skipping out on nourishing, homemade meals. 

With an Instant Pot and a handful of wholesome ingredients, you can whip up hearty, plant-based dishes in no time. 

These vegan Instant Pot recipes are perfect for weeknights, meal prepping, or sharing around the table with family.

We’ve made sure that each recipe is simple to follow and made with pantry-friendly ingredients, offering delicious results with minimal fuss. 

Let’s dive into how your Instant Pot can become your new best kitchen companion.

Why Cook Vegan with an Instant Pot?

The Instant Pot is a game-changer for plant-based cooking. It speeds up cook times for legumes, grains, and hearty veggies, all while locking in flavor and nutrients. 

No more waiting hours for beans to soften or stirring a pot of risotto for ages.

It’s also ideal for one-pot meals, meaning fewer dishes and more time to relax or spend with loved ones.

Tips for Instant Pot Success

Before we get stuck into some recipes, here are a few helpful reminders:

• Layer smartly: Always place firmer vegetables and grains at the bottom, closer to the heat.
• Avoid overfilling: Stick to the fill lines to prevent messes and ensure proper pressure.
• Use the sauté function: Build flavor at the start by sautéing aromatics like onion and garlic right in the pot.

10 Quick And Easy Vegan Instant Pot Recipes You’ll Love

Below are four wholesome meals that come together quickly and easily in the Instant Pot.

1. Vegan Lentil and Vegetable Stew

This is a cozy and satisfying dish that’s perfect for any day of the week – it’s a particular favorite of ours during the winter months.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup dried brown or green lentils (rinsed)
• 1 ½ teaspoons dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper, to taste
• 1 cup spinach (optional, stirred in after cooking)

Instructions:

1. Turn on the sauté function. Add olive oil, onion, and garlic, and cook for 2–3 minutes.
2. Stir in carrots, celery, lentils, and spices. Mix well.
3. Add broth and tomatoes. Cancel sauté mode, seal the lid, and cook on high pressure for 12 minutes.
4. Let the pressure release naturally for 10 minutes, then do a quick release.
5. Stir in spinach if using, and season with salt and pepper.

2. Instant Pot Chickpea Curry

This dish is a real family pleaser – it brings warm, comforting spices to the table and is perfect served with rice or naan.

Ingredients:

• 1 tablespoon oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• ½ teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• ¾ cup coconut milk
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Use the sauté mode to cook onion, garlic, and ginger in oil until soft (about 3 minutes).
2. Stir in spices and toast for 30 seconds.
3. Add tomatoes, chickpeas, and coconut milk. Stir well.
4. Lock the lid and cook on high pressure for 8 minutes. Do a quick release.
5. Stir and adjust seasoning. Top with fresh cilantro before serving.

3. Creamy Mushroom and Spinach Risotto

Let’s be honest – risotto can be risky! But we love this recipe as there’s no constant stirring needed – just creamy comfort in minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup sliced mushrooms
• 3 ½ cups vegetable broth
• 2 cups baby spinach
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• Salt and pepper, to taste

Instructions:

1. Turn on sauté mode. Cook onion and garlic in olive oil for 2–3 minutes.
2. Add mushrooms and cook for another 2 minutes.
3. Stir in arborio rice, coating it with oil and veggies.
4. Pour in broth, stir, seal the lid, and cook on high pressure for 6 minutes.
5. Quick release the pressure, then stir in spinach and nutritional yeast. Season to taste.

4. Southwest Black Bean and Rice Bowl

This is a zesty, protein-rich meal packed with plenty of flavor and color.

Ingredients:

• 1 tablespoon oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 cup long-grain brown rice (rinsed)
• 1 can (15 oz) black beans, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 2 ½ cups vegetable broth
• ½ cup corn (fresh or frozen)
• Juice of 1 lime
• Salt and pepper, to taste
• Avocado slices and fresh cilantro, for serving

Instructions:

1. Sauté onion and bell pepper in oil for 3–4 minutes.
2. Add rice, black beans, spices, and broth. Stir to combine.
3. Cook on high pressure for 22 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
4. Stir in corn and lime juice. Season and top with avocado and cilantro before serving.

5. Instant Pot Vegan Pasta Primavera

This is a creamy, veggie-packed pasta dish that comes together in minutes – no draining needed.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 ½ cups dry pasta (penne or rotini work well)
• 2 cups vegetable broth
• ½ cup canned coconut milk
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup spinach or baby kale

Instructions:

1. Turn on sauté mode. Cook onion and garlic in olive oil for 2–3 minutes.
2. Add zucchini, bell pepper, dry pasta, broth, coconut milk, and seasoning.
3. Stir well, lock the lid, and cook on high pressure for 5 minutes.
4. Quick release the pressure. Stir in spinach and cherry tomatoes until wilted.
5. Season with salt and pepper before serving.

6. Vegan Sweet Potato and Black Eyed Pea Curry

This dish is hearty, flavorful, and perfect for cooler nights.

Ingredients:

• 1 tablespoon oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 large sweet potato, peeled and cubed
• 1 ½ teaspoons curry powder
• 1 teaspoon ground coriander
• 1 can (15 oz) black-eyed peas, drained
• 1 can (14 oz) diced tomatoes
• ¾ cup coconut milk
• ½ cup water or vegetable broth
• Salt, to taste
• Fresh parsley or cilantro, for garnish
  

Instructions:

1. Use sauté mode to cook onion, garlic, and ginger for 2–3 minutes.
2. Add sweet potato, spices, black-eyed peas, tomatoes, coconut milk, and water.
3. Seal the lid and cook on high pressure for 8 minutes.
4. Let the pressure release naturally for 5 minutes, then quick release.
5. Stir well, garnish, and serve with rice or flatbread.

7. Creamy Vegan Cauliflower Soup

Smooth, cozy, and loaded with flavor – this soup is perfect with crusty bread. It’s always a huge hit when we serve it at home.

Ingredients:

• 1 tablespoon olive oil
• 1 small leek or onion, chopped
• 2 garlic cloves, minced
• 1 head cauliflower, chopped into florets
• 1 potato, peeled and diced
• 3 cups vegetable broth
• ½ cup canned coconut milk
• Salt and pepper, to taste
• Optional: a squeeze of lemon juice or pinch of nutmeg

Instructions:

1. Sauté leek or onion and garlic in oil for 3 minutes.
2. Add cauliflower, potato, and broth. Stir and lock the lid.
3. Cook on high pressure for 7 minutes. Quick release.
4. Use an immersion blender or standard blender to purée until smooth.
5. Stir in coconut milk, season to taste, and add optional flavor boosts.

8. Instant Pot Vegan Sloppy Lentils

This is a saucy, savory spin on a classic – it’s great for sandwiches or bowls.

Ingredients:

• 1 tablespoon oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dried brown or green lentils (rinsed)
• 1 ½ cups water or broth
• ½ cup tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. Sauté onion and garlic in oil for 2–3 minutes.
2. Add all remaining ingredients and stir well.
3. Seal the lid and cook on high pressure for 12 minutes.
4. Let pressure release naturally for 10 minutes, then do a quick release.
5. Stir and adjust seasoning. Serve on buns, rice, or roasted sweet potatoes.
   

9. Instant Pot Vegan Stuffed Pepper Soup

All the cozy flavors of stuffed peppers without the fuss of stuffing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• ¾ cup brown rice (rinsed)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Turn on sauté mode and cook onion and garlic in oil for 2–3 minutes.
2. Add bell peppers, rice, tomatoes, tomato paste, and seasonings. Stir to combine.
3. Pour in broth, seal the lid, and cook on high pressure for 20 minutes.
4. Let the pressure release naturally for 10 minutes, then quick release.
5. Stir, season, and garnish with parsley before serving.

10. Instant Pot Vegan Mac and Cheese

This is a creamy, kid-friendly favorite made simple and dairy-free. We’re certain your little ones will love it as much as ours do.

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 ½ cups water
• 12 oz elbow pasta (or any short pasta)
• ½ cup canned coconut milk
• ¼ cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon mustard (Dijon or yellow)
• ½ teaspoon turmeric (for color, optional)
• Salt and pepper, to taste
• Optional: pinch of paprika or hot sauce for extra flavor

Instructions:

1. Use sauté mode briefly to cook garlic in olive oil for 1 minute.
2. Add pasta and water. Stir well and cook on high pressure for 4 minutes.
3. Quick release the pressure, then stir in coconut milk, nutritional yeast, lemon juice, mustard, and seasonings.
4. Mix until creamy. Adjust seasoning and serve warm.

Final Thoughts

With these easy vegan Instant Pot recipes, you’ve got a weeknight win at your fingertips. 

Each dish is full of flavor, packed with plant-powered goodness, and quick enough for even the busiest schedules.

Once you try one, you’ll see just how handy your Instant Pot can be for making wholesome, comforting meals – no fuss, just good food.