15 Amazing Vegan Instant Pot Recipes To Make At Home

Vegan Instant pot recipes dishes are simple, easy to make, and often are the tastiest!

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Plus, they leave you with very little cleaning up to do once you’ve cooked, which is great news if you’re someone who often leaves their washing up to do until the morning after.

Instant Pot Recipes

So, It seems like everyone is catching on to the amazing nature of an instant pot! But it can often be difficult to navigate your way to find some decent vegan instant pot recipes. This list contain vegan instant pot breakfast recipes and delicious vegan instant pot breakfast recipes too.

Which is why we’ve decided to help create a list of the 15 most amazing vegan instant pot recipes that you can make at home! 

1. Instant Pot Chilli

Instant Pot Vegan Chili

5 from 1 vote
Course: Dinner, MainCuisine: Vegan, VEGETARIAN, GLUTEN-FREEDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

19

minutes
Calories

300

kcal

This high-protein instant pot vegan chili is made with lentils, jalapeños and fire-roasted tomatoes. Gluten-free with slow cooker + stove top directions.

Ingredients

  • 1 tablespoon 1 olive oil

  • 1 1 onion, chopped

  • 4 4 cloves minced garlic

  • 2 2 carrots, chopped

  • 1–2 1–2 jalapeños, chopped

  • 1 1/2 tablespoons 1 1/2 chili powder

  • 1 tablespoons 1 cumin

  • 1/2 teaspoon 1/2 ground coriander

  • 1 teaspoon 1 dried oregano

  • 1/2–3/4 teaspoon 1/2–3/4 salt

  • 1 1 (15 ounce) can crushed tomatoes

  • 1 1 (28 ounce) can fire roasted diced tomatoes

  • 2 cups 2 brown or green lentils (I used French green lentils for this, I find they hold their shape best)

  • 4 cups 4 vegetable broth

  • 1 teaspoon 1 fresh lime juice

  • 1/2 cup 1/2 chopped fresh cilantro

Directions

  • Press the saute button on the Instant Pot. Heat the olive oil in the pot, then add the onion, garlic, carrots and jalapeños and saute until soft, about 3-4 minutes.
  • Add the spices and remaining ingredients except for lime juice and cilantro, then cover. Cook on high pressure for 15 minutes, then quick-release.
  • Stir in lime juice and cilantro, and serve.

Notes

  • To make in the slow-cooker, saute the oil in a medium skillet over medium heat. Add the onion, garlic, carrots and jalapeno and saute until soft, about 4-5 minutes.
  • Stir in the spices and cook an additional minute. Transfer the entire mixture to the slow cooker along with remaining ingredients except for lime and cilantro and cook on high for 4 hours until lentils are tender. Stir in lime juice and cilantro and serve.
  • Recipe Credit: delishknowledge.com

An instant pot classic, this lentil chilli is a warm and savory dish that is suitable for everyone, and will be sure to go down a treat with either your family or your guests.

Filled with plenty of plant-based fiber, protein, and nutrients, as well as being seasoned with a load of super aromatic spices, this chilli serves as an excellent comfort food even on the coldest of days. 

You can serve this chilli however you’d like, whether it’s over a bunch of nachos, with some dairy-free sour cream, grating some vegan cheese on top, or just on its own!

The best thing about this chilli is that it keeps well in the freezer, so you can cook it in advance if you need to.

2. Instant Pot Baked Beans

Instant Pot Vegan Baked Beans

5 from 1 vote
Course: Side DishCuisine: BBQ, GLUTEN-FREE, VEGAN, VEGETARIAN, AmericanDifficulty: Easy
Servings

7

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

171

kcal

Instant Pot Vegan Baked Beans! Ready in less than an hour, these beans are so much healthier than the canned variety and packed with plant-based protein and fiber. Vegan and gluten-free.

Ingredients

  • 1 pound 1 dried pinto or navy beans

  • 1/2 tablespoon 1/2 salt

  • 1 tablespoon 1 olive oil

  • 1/2 cup 1/2 finely chopped onion

  • 1 teaspoon 1 salt

  • 1 1 medium green bell pepper, finely chopped

  • 2 2 garlic cloves, finely chopped

  • 1/3 cup 1/3 molasses

  • 1/2 cup 1/2 ketchup

  • 1 tablespoon 1 vegan Worcestershire sauce

  • 1/4 cup 1/4 packed brown sugar

  • 1 teaspoon 1 dry mustard or 1 tablespoon dijon mustard

  • 1/2 teaspoon 1/2 chili powder

  • 1/2 teaspoon 1/2 smoked paprika

  • 2 cups 2 water

  • 1 tablespoon 1 apple cider vinegar

Directions

  • Rinse the beans and sort to remove any debris. Place the beans in a bowl with 1/2 tablespoon salt and cover with 2-3 inches of water. Let soak overnight or for 8 hours, then drain Alternatively.
    place beans and 8 cups water in a saucepan and bring to a boil. Let cook for 2 minutes, then remove from heat, cover and let stand for one hour. Drain, then proceed with recipe. 
  • Hit saute on the Instant Pot and add the olive oil and the onion. Cook for 2-3 minutes until onion is soft; add the salt, green bell pepper and garlic. Cook another 3-4 minutes until vegetables are tender. 
  • Add the rinsed beans, molasses, ketchup, Worcestershire sauce, brown sugar, dry mustard, chili powder, paprika and 2 cups water. Cover and make sure the vent is set to to sealing. Cook on high pressure for 40 minutes. 
  • Let sit for 15 minutes, then release the pressure to let the beans come down. Stir in apple cider vinegar. Season to taste, adding more salt if needed. 

Notes

People often get mistaken that cooking using an instant pot has to be a main meal. You can also use it to produce some delicious side dishes too!

Perfect for gameday, this instant pot baked beans recipe is sure to be a success alongside your next BBQ, plus, they’re super healthy and packed with all the fiber your body needs.

Included in this recipe is some sweet molasses, chilli powder, garlic, and more, all of which help to ensure that your baked beans are savory, sweet and filled with the flavors you love! But don’t worry. you can cook this vegan instant pot recipes fast.

3. Instant Pot Hummus

Instant Pot Hummus

5 from 1 vote
Course: Appetizers
Servings

16

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

89

kcal

Instant Pot Hummus! This homemade hummus is SO much better than store-bought and oil-free! Vegan, gluten-free and delicious.

Ingredients

  • 1 cup 1 dried chickpeas

  • 4 cup 4 water

  • 1 teaspoon 1 salt

  • 4 4 garlic cloves

  • 1/4 cup 1/4 fresh lemon juice

  • 1/2 cup 1/2 tahini

  • olive oil, for drizzling

  • smoked paprika, for drizzling

Directions

  • Place the dried chickpeas in the Instant Pot along with 4 cups water, garlic and salt. Cover the lid and turn the vent to sealed, then cook for 40 minutes using the manual setting on high pressure.  
  • Let the pressure come down naturally for 15 minutes, then release the pressure completely. 
  • Drain the chickpeas and garlic cloves, reserving 1 cup of the cooking liquid.
  • Place the drained chickpeas and garlic in the base of a food processor along with 1/2 cup cooking liquid, lemon juice, cumin and tahini. Puree until creamy and smooth.
    If you need more liquid, add another two tablespoons and puree again. This is usually where I stop adding liquid, but if you want it thinner, add another tablespoon or two. 
  • To serve, place the hummus in the center of a bowl, then use the back of a spoon to push the hummus up along the sides to make a thick circle. 
  • Drizzle the center with olive oil and sprinkle with smoked paprika and parsley. 

Notes

  • When I’m craving this, I usually don’t have time to soak the chickpeas, so I make this with unsoaked chickpeas. If using soaked, reduce cooking time to 25 minutes. 
  • Recipe Credit: delishknowledge.com

Another example of the versatility of the instant pot is this amazing hummus recipe. That is perfect if you’re looking for a suitable accompaniment to your classic mediterranean dishes!

With garlic, tahini, lemon juice, and cumin all involved in this super simple recipe, it’s sure to bring a lot of flavor to your dishes and will help to really add another dimension to your cooking. 

4. Instant Pot Yellow Split Pea Dal

Easy Yellow Instant Pot Dal

5 from 1 vote
Course: DinnerCuisine: IndianDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

89

kcal

Ingredients

  • 2 cups 2 Toor Dal (split yellow pigeon peas)

  • 8 8 garlic cloves

  • 2 inches 2 fresh ginger

  • 4 4 small tomatoes

  • 1/2 1/2  large or 1 small onion

  • 1 1 Seranno pepper (2 for more added heat)

  • 2 2 dried chilis

  • 3 tablespoon 3 vegetable oil

  • 1 1 Juice of 1 small lemon

  • 2 tablespoon 2 Garam Masala

  • 1 1/2 tablespoon 1 1/2 tumeric

  • 1 teaspoon 1 cumin

  • 1 teaspoon 1 sea salt

  • 4 cups 4 water

Directions

  • Soak the split yellow pigeon peas in cold water for 20 minutes. Once they have soaked, drain, rinse and set aside.
  • Finely chop: Garlic, Ginger, Tomatoes, Onion, Serrano peppers and set aside.
  • Pour the vegetable oil into the Instant Pot.
  • Turn your Instant Pot’s Sauté mode on and wait for a minute or two for it to heat up.
  • Add ginger and onion. Gently sauté until the onions are translucent for about 3 – 4 minutes. Add the chilis and Serrano peppers.
  • After onions are translucent and peppers have been added, let it cook for about 1 minute, stirring occasionally.
  • Add garlic (if you are using ginger paste instead of ginger root, add it here instead)
  • Squeeze juice of 1 small lemon in the mixture and mix in well.
  • Add spices to the Instant Pot: Garam Masala, Turmeric, Cumin, salt and mix well for a minute.
  • Add the chopped tomatoes and cook for another 2 minutes.
  • Add the split peas and 4 cups water. Close and seal your Instant Pot.
  • Set to Porridge Mode for 15 minutes. Once the time has elapsed, allow to naturally release for 5 minutes before opening.
  • Season to taste, adding more salt/pepper/spice as needed. We love this served over jasmine rice with chopped cilantro.

Notes

  • The pea/lentil to Water Ratio should be 1:2 for the best results.
  • Recipe Credit: delishknowledge.com

If you’re craving some Indian food, then this yellow split pea dal can be made in just 30 minutes, which is much quicker than your local indian restaurant can deliver a meal to your house!

With the aromatic flavors of dried chilli, garam masala, ginger, and lemon, this dish is sure to provide you with all of the tastes you could ever dream of. You don’t have to deal with the stress of cleaning up with this amazing instant pot meal.

Pair this with either some basmati rice or a naan for the ultimate takeaway experience!

5. Instant Pot Burrito Bowl

Instant Pot Vegan Burrito Bowls

5 from 1 vote
Course: MainCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal

Instant Pot Burrito Bowls! These vegan bowls are perfect for busy weeknights. Super flavorful Mexican rice with avocados, lettuce, tomatoes and more!

Ingredients

  • 2 tablespoons 2 olive oil

  • 1 1 yellow onion, diced

  • 2 2 red bell peppers, diced

  • 2 2 garlic cloves, minced

  • 1 teaspoon 1 chili powder

  • 1/2 teaspoon 1/2 ground cumin

  • 1/4 teaspoon 1/4 smoked paprika

  • 1/4 teaspoon 1/4 dried oregano

  • 1/4 teaspoon 1/4 onion powder

  • 1/4 teaspoon 1/4 garlic powder

  • 1 1 (15 ounce) can black beans, drained and rinsed

  • 1 1 (15 ounce) can corn kernels, drained and rinsed

  • 1 cup 1 + 2 tablespoons vegetable broth

  • 1 cup 1 white rice (brown rice will need more cooking time)

  • 1 cup 1 salsa

  • Burrito Bowl: 
  • Shredded lettuce

  • Chopped tomatoes

  • Avocado

  • Other toppings, as desired

Directions

  • Turn on the Instant Pot and hit Saute. Add the oil and once warm, add the onion and bell pepper and cook until onion and peppers are just tender, about 3-4 minutes.
  • Stir in the garlic and ground seasonings. Stir for just 30 seconds, until fragrant.
  • Turn the Instant Pot off, and add the rest of the ingredients: beans, corn, vegetable broth, and rice. Stir together. Add the salsa on top, but don’t stir in.
  • Cover and turn the vent to sealing. Hit manual pressure to 7 minutes.
  • When cooking time is complete, do a quick release of the pressure (turn the vent to open, be careful- I use a kitchen towel to press it and then back away for the steam to release!) Remove the lid and stir together.
  • Make the burrito bowls! Divide the salad ingredients among 4 bowls and top with the rice mixture. I like a little lime juice on these bowls, but extra salsa, extra dressing or no dressing works!

Notes

If you love burritos, but aren’t particularly a fan of how messy they can be to eat, or the inconvenience that comes with trying to assemble them, then this instant pot burrito bowl is the solution for you. 

Including rice, corn (Check out these Corn Recipes To Try Today), black beans, all of which have been cooked in the with paprika, chilli powder, and cumin, this vegan burrito bowl has all the makings of a super delicious meal that you can make in no time at all.

Serve alongside some warm tortilla wraps, or with a whole host of your favorute salad veggies in a bowl for the ultimate mess free burrito feeling!

6. Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup Recipe

5 from 1 vote
Course: Main, SoupsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

90

kcal

Instant Pot Lentil Soup! This vegan lentil soup recipe is perfect for fall and winter. Healthy, delicious and so easy to put together! Throw everything in the pressure cooker and dinner is ready.

Ingredients

  • 1/4 cup 1/4 olive oil

  • 1 1 medium onion, chopped

  • 3 3 carrots, chopped

  • 3 3 celery stalks, chopped

  • 4 4 garlic cloves, minced

  • 2 teaspoons 2 ground cumin

  • 1 teaspoons 1 curry powder

  • 1/2 teaspoons 1/2 dried thyme

  • 1/2 teaspoons 1/2 smoked paprika

  • 1/2 teaspoons 1/2 crushed red pepper flakes

  • 1 1 large can (28 ounces) diced tomatoes with their juice

  • 1 cup 1 brown or green lentils

  • 4 cups 4  low-sodium vegetable broth

  • 1 teaspoon 1 salt

  • 2 cups 2 chopped spinach

  • 1/2 cup 1/2 finely chopped parsley

  • 1/2 1/2 lemon, juiced

Directions

  • Turn the Instant Pot on and hit ‘saute.’ Add the olive oil, onion, carrots and celery and cook for ~5 minutes until vegetables have softened.
  • Add in the garlic and spices, then hit ‘cancel.’ Add the tomatoes with their juices, lentils, broth, salt and cover. Bring the soup to high pressure for 15 minutes (turn the valve to seal and hit manual then the + sign to 15 minutes).
  • When done, let the pressure come down naturally for 10-15 minutes. Turn the valve to open then gently remove the cover. Place 2 cups of the soup in a blender and puree until creamy.
    Add back to the soup along with the chopped spinach and place the cover back on. Let sit for 2-3 minutes until the spinach has wilted.
  • Just before serving, stir in the lemon juice and chopped parsley and serve!

Notes

Another recipe using lentils, and there’s a good reason why, because they’re so easy and healthy to use!

This soup also includes celery, red pepper flakes, and thyme in order to help create this super smooth and hearty soup that is sure to warm you up on a cold winter night, and the best thing is that it can be completely ready in just under an hour! 

So if you’re looking for an extra healthy soup that’s going to provide you with all the protein, iron, and fiber that you need, then look no further than this delicious soup. 

7. Instant Pot Raspberry Oats

Instant Pot Raspberry Steel Cut Oatmeal

5 from 1 vote
Course: BreakfastCuisine: Other world cuisineDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

50

kcal

Instant Pot Raspberry Steel Cut Oatmeal! A hearty bowl of berry and cream oats made simple using the Instant Pot. Prep everything the night before for a simple breakfast the next morning. This is a vegan instant pot breakfast recipes

Ingredients

  • 1 cup 1 water

  • 2 cups 2 unsweetened almond milk

  • 1 cup 1 steel cut oats

  • 1/2 teaspoon 1/2 kosher salt

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1/2 teaspoon 1/2 vanilla extract

  • 1 cup 1 frozen Oregon raspberries

  • 1 tablespoon 1 almond butter or peanut butter

  • 1 teaspoon 1 hemp seeds

  • 1 teaspoon 1 chia seeds

  • 1/4 cup 1/4 toasted sliced almonds

  • Maple syrup, if desired

Directions

  • Place the water, almond milk, oats, salt, cinnamon and vanilla in the base container of an Instant Pot. Place in the fridge overnight.
  • When ready to cook, place the base into the Instant Pot and cook on manual pressure for 4 minutes, then let naturally release for 10 minutes.
  • Remove the lid, then stir in frozen Oregon raspberries, peanut butter help seeds, chia seeds and almonds. Keep stirring to melt in the raspberries and peanut butter into the oatmeal.
  • Divide among 3-4 bowls, topping with more raspberries or other toppings as desired.

Notes

Another messy dish to cook that people still toil over is oats.

Yes, they’re nutritional and extremely filling, but it means cooking them on the stovetop, and they can create a lot of mess in the bottom of your pans, which makes the cleanup even worse!

Learning how to make oats using your instant pot is somewhat of a revelation, it makes things so much easier, and means that you can get on with your morning routine whilst they cook.

We recommend raspberries, but the best thing about oats is that you’re free to add whatever you like to them, so go wild when it comes to the additions you include!

8. Instant Pot Jackfruit Tacos

Barbecue Jackfruit Tacos

5 from 1 vote
Course: DinnerCuisine: American, MexicanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

50

kcal

Instant Pot Vegan BBQ Jackfruit Tacos! These pulled jackfruit are perfect for quick weeknight dinners. Made in the Instant Pot (with stovetop instructions) and topped with an avocado creme sauce. So delicious!

Ingredients

  • BBQ Jackfruit: 
  • 2 2 x 20 oz cans green jackfruit in brine

  • 1 1 red onion, finely diced

  • 1 tablespoon 1 garlic, finely diced

  • 1 teaspoon 1 ground cumin

  • 1 teaspoon 1 smoked paprika

  • black pepper to taste

  • 1/2 teaspoon 1/2 salt

  • 1 tablespoon 1 sriracha

  • 3 tablespoon 3 tomato paste

  • 2/3 cup 2/3 bbq sauce

  • 3/4 cup 3/4 vegetable stock

  • 1 teaspoon 1 lemon juice

  • Avocado cream: 
  • 1 1 ripe avocado, peeled with stone removed

  • 2 tablespoon 2 extra virgin olive oil

  • 1/2 cup 1/2 water

  • 1 1 Juice of 1 lemon

  • 1 teaspoon 1 salt

  • A handful of fresh cilantro

  • 1 teaspoon 1 crushed garlic

  • 1 teaspoon 1 pepper

  • To assemble: 
  • Soft tortillas or taco shells

  • Shredded lettuce

  • Chopped tomatoes

  • Chopped red onion

  • Other desired toppings

Directions

  • Open and drain the cans of jackfruit through a colander. Then cut off the hard tips of the jackfruit pieces and discard.
  • Add the jackfruit, onion, garlic, cumin, smoked paprika, salt, and pepper to your Instant Pot and mix until the jackfruit is completely covered with all the spices.
  • Add in the sriracha, tomato paste, barbecue sauce, lemon juice, vegetable stock, and stir until it is completely mixed together.
  • Put the lid on your Instant Pot and set it to the “Pressure Cook” setting for 5 minutes. Add more vegetable stock if the jackfruit mixture seems too dry. 
  • While the jackfruit is cooking, add all of the avocado cream ingredients to a food processor and process until smooth and creamy. You can add more or less water depending on your desired consistency. Set aside.
  • Once the jackfruit has cooked through, use two forks to tear apart the soft jackfruit ends to loosen them up and give the jackfruit more texture.
  • Assemble your tacos by layering jackfruit taco “meat” over a soft tortilla with lettuce, tomatoes, red onion, and other desired toppings. Serve topped with avocado cream.

Notes

Jackfruit is one of the most popular vegan substitute ingredients and it’s really not hard to see why, serving as everything from a pizza topping to this yummy taco filling, its versatility and super tender texture means that it has certainly earned its crown as a legend of vegan cooking. 

This recipe turns jackfruit into this summer smoky BBQ taco filling, with the help of some barbecue sauce, tomato paste, seasoning, and zesty lemon juice which helps to create a bright, flavorsome sauce that works perfectly on game nights, cookouts, birthdays, or even as a drinking snack!

9. Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

5 from 1 vote
Course: SoupsDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

20

minutes
Calories

211

kcal

This is a best instant pot vegan soup recipes

Ingredients

  • 4–5 4–5 carrots chopped

  • 4-5 4-5 celery stalks chopped

  • half an onion chopped

  • 3 3 cloves garlic minced

  • half of a head of green cabbage that thinly sliced

  • 1/4 cup 1/4 DeLallo pesto

  • 124 ounce 124 jar of DeLallo marinara sauce

  • 114 ounce 114 can cannellini or navy beans

  • 3 cups 3 water

  • 1 teaspoon 1 salt

  • 3 3 bay leaves

  • 2 teaspoon 2 smoked paprika

  • 1 cup 1 uncooked bulgur

  • Parmesan for topping

  • chopped fresh parsley

Directions

  • Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
  • Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.
  • Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.

Notes

Minestrone soup is an excellent winter warmer, and making it with the use of the super convenient instant pot is a great way of ensuring maximum taste with minimum effort!

This soup combines all the flavors of carrots, white beans, and celery which creates a rustic and gorgeous soup that will be loved and enjoyed by all of the family!

This soup has plenty of protein without having to eat any nuts or meat-alternatives, and is best served topped with vegan parmesan cheese!

10. Mexican Quinoa

Instant Pot Quinoa Enchiladas

5 from 1 vote
Course: DinnerCuisine: Mexican, AmericanDifficulty: Easy
Servings

6

servings
Prep time

12

minutes
Cooking time

16

minutes
Calories

300

kcal

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! 

Ingredients

  • 1/2 1/2 batch Enchilada Sauce

  • 2 2 bell peppers, chopped

  • 1 1 medium onion, chopped

  • 1 cup 1 enchilada sauce

  • 1 1 medium zucchini, chopped

  • 1 cup 1 uncooked quinoa

  • 3/4 cup 3/4 water

  • 1 1 (15 ounce) can black beans, drained and rinsed

  • 1 1 (15 ounce) can corn, drained and rinsed

  • 1 1 (4 ounce) can diced jalapenos

  • 1/4 cup 1/4 fresh cilantro

  • 4 4 corn tortillas, cut into strips

  • 1 cup 1 shredded cheddar cheese

Directions

  • Turn the Instant Pot on and hit the saute button. Add the bell peppers, onion, zucchini and a drizzle of olive oil and pinch of salt. Cook, stirring often, until vegetables are soft. Add in the uncooked quinoa and cook another minute or two until just toasted.
  • Press the cancel button on the Instant Pot and add in the water and 1 cup of the enchilada sauce. Cover and cook at high pressure for 1 minute, then let the pressure come down naturally.
  • Remove the lid and immediately once pressure has subsided (about 15 minutes) then stir in the black beans, corn, jalapeno, cheese, cilantro and corn tortillas. Serve hot, with extra enchilada sauce if desired.

Notes

The instant pot vegan burrito bowl and the jackfruit tacos aren’t the only way to get your Mexican fix with the use of the instant pot, and this Mexican Quinoa is just the way to satisfy those cravings for something bursting with flavor!

Including black beans, fresh zucchini, corn, and enchilada sauce, this quinoa is super fluffy and takes just under 30 minutes to be ready. That means you can do a whole lot of other things whilst you’re waiting for it to be cooked! 

11. Instant Pot Lentil Tacos

Instant Pot Tacos With Lentil Walnut Taco Meat

5 from 1 vote
Course: Dinner, MainDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

75

kcal

Instant Pot Lentil Walnut Tacos! You’ve gotta try these vegan tacos. Lentil and walnut taco filling cooked in the Instant Pot, the perfect weeknight dinner!

Ingredients

  • 1 tablespoon 1 olive oil

  • 1/2 cup 1/2 diced white or yellow onion

  • 1 teaspoon 1 garlic powder

  • 2 teaspoon 2 chili powder

  • 1/4 teaspoon 1/4 red pepper flakes

  • 1/4 teaspoon 1/4 oregano

  • 1/2 teaspoon 1/2 ground cumin

  • 1/2 teaspoon 1/2 kosher salt

  • 1/4 teaspoon 1/4 freshly ground pepper

  • 2 cups 2 vegetable broth

  • 1/2 cups 1/2 finely chopped walnuts

  • 1 cup 1 dried brown lentils

  • Taco toppings of choice: shredded lettuce, tomato, jalapenos

  • Flour or corn tortillas, warmed

Directions

  • Turn the Instant Pot on and press the sauté button. Add the olive oil, onion and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
  • Add the spices and stir together. Hit cancel and add the vegetable broth, walnuts and lentils and stir to combine.
  • Place the top on, move valve to sealing and cook on high manual pressure for 15 minutes. Once the timer beeps, cover the valve with a towel and switch it to quick release to release all of the pressure.
  • Open lid and gently stir, seasoning with more salt and pepper as desired. 
  • Serve lentils warm on tortillas of choice with toppings.

Notes

Two of the most versatile food items combine with this dish, which sees the creation of a super delicious walnut and lentil meat alternative for your taco nights.

Seasoned to perfection with chilli powder, red pepper flakes, paprika, and cumin, in addition to the nutty and hearty flavors from the lentils and the walnuts. This fantastic meal alternative is sure to take taco tuesday by storm, and you’ll soon forget mince taco filling in no time!

Add on your favorite vegan toppings, such as dairy-free sour cream, vegan cheese, fresh cilantro and lime juice, and more!

12. Instant Pot Oatmeal Recipe

Instant Pot Oatmeal

5 from 1 vote
Course: Breakfast
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

72

kcal

Instant Pot Oatmeal! This instant pot oatmeal recipe is the BEST; super creamy and delicious! If you like oatmeal, you’ve gotta try this instant pot steel cut oatmeal recipe. 

Ingredients

  • 1 1 (14 ounce) can light coconut milk

  • 1 cup 1 water

  • 1 cup 1 uncooked steel-cut oats

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1 teaspoon 1 vanilla

  • 1/8 teaspoon 1/8 ground nutmeg

  • 1 Tablespoon 1 100% maple syrup

  • Fruit and chopped nuts, for serving

Directions

  • Add all of the ingredients except for the fresh fruit and chopped nuts to the base of an Instant Pot. Stir to combine.
  • Add the lid and secure, checking that the steam release handle is pointed to the “sealing” position.
  • Press the “manual” button and set the cook time to 7 minutes on high pressure. Let the pressure come down naturally for 10 minutes, then quick release to remove any other pressure.
  • Open the lid and stir the oatmeal, adding in more water if needed to achieve desired texture. Divide into bowls and serve with fresh fruit and chopped nuts. Makes 4 normal-ish bowls and 2 large ones.

Notes

This fantastic instant pot recipe is made using coconut milk, which helps to give the oatmeal its super light and creamy texture. That is then garnished with the additions of cinnamon, nutmeg, and vanilla. It combine to give it that super warming flavor that oatmeal is so well regarded for. 

These oats (Check out How To Cook Steel Cut Oats) are a fantastic choice if you’re someone who struggles with timing in the mornings and often find yourself having to leave without any breakfast at all.

This oatmeal recipe will be sure to set you in good stead for the rest of the day. 

You can change up the toppings as much as you’d like, whether it’s coconut seeds, nuts, syrup, or chia seeds. There are loads more options that you could possibly include too!

13. Instant White Pot Stew

Vegan Instant Pot White Bean Stew

5 from 1 vote
Course: DinnerCuisine: Mediterranean, AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

180

kcal

A dump-and-go Instant Pot recipe that couldn’t be simpler! This Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!

Ingredients

  • 12 12 ounces (340g) dried white beans, such as cannellini or great northern beans, soaked overnight

  • 3 3 medium shallots, diced

  • 4 4 garlic cloves, chopped

  • 3 3 celery ribs, sliced

  • 1 1 large or 2 small-to-medium Yukon Gold potatoes, scrubbed, peeled, and grated

  • 3 1/2 cups 3 1/2 (840 mL) vegetable broth

  • 1 teaspoon 1 to 1 1/2 teaspoon ground cumin (use 1.5 tsp if you love cumin like I do)

  • 1 teaspoon 1 sweet or hot paprika

  • 2 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, tied tightly together with kitchen twine

  • 1 ½ – 2 teaspoon 1 ½ – 2 kosher salt

  • Freshly cracked black pepper to taste

  • 1 1 (14.5-ounce / 410g) can crushed tomatoes

  • 3 tablespoons 3 (50g) tomato paste

  • Gremolata Topping
  • 1 1 large handful of Italian flat-leaf parsley, leaves and stems

  • 1 1 large garlic cloves, peeled and left whole

  • 1 1 small organic lemon

  • Coarse or flaky sea salt

  • For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread

Directions

  • Pour the vegetable broth into the Instant Pot. Add the soaked and drained white beans, shallots, garlic, celery, grated potatoes, cumin, paprika, salt, pepper, and the bouquet garni. Stir to combine.
  • Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
  • While the stew is cooking, prepare the Gremolata Topping. Roughly chop the parsley. Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture.
    taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
  • Once the 12-minute timer has completed and beeps, allow a natural pressure release.
  • Open the pot and taste for seasonings, adding more salt as needed. Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil, and serve with whole grain bread. Store leftovers in the fridge for up to 4-5 days.

Notes

This stew is another great option for a healthy winter meal. This is both vegan and gluten-free, as well as being nut-free and soy-free! It’s warming and hearty, so you should definitely use vegan instant pot recipes for your health.

14. Instant Pot Red Beans And Rice

Instant Pot Red Beans And Rice

5 from 1 vote
Course: MainDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

105

kcal

Thanks to the pressure cooker, everyone's favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Ingredients

  • 1 ½ cups 1 ½ 1 ½ cups white long grain rice

  • 1 tablespoon 1 olive oil

  • 4 4 cloves garlic, minced

  • 1 1 onion, diced

  • 1 1 green bell pepper, diced

  • 2 2 stalks celery, thinly sliced

  • 1 pound 1 dry red beans

  • 1 ½ teaspoon 1 ½ Cajun seasoning

  • 1 teaspoon 1 dried oregano

  • 1/2 teaspoon 1/2 dried basil

  • 1/4 teaspoon 1/4 dried sage

  • 2 2 sprigs fresh thyme

  • 2 2 bay leaves

  • 4 cups 4 low sodium vegetable broth

  • Kosher salt and freshly ground black pepper, to taste

  • 1 teaspoon 1 hot sauce

  • 2 2 green onions, thinly sliced

Directions

  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  • Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
  • Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
  • Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer's directions, about 20-30 minutes.
  • Serve immediately with rice and hot sauce, garnished with green onions, if desired.

Notes

Red beans and rice is a classic meal, and it’s super easy to make using an instant pot, add spices, vegan sausages, and yummy vegetables, and serve it alongside some fresh rice. 

15. Best Jackfruit Potato Curry

The Best Jackfruit Curry

5 from 1 vote
Course: DinnerCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

25

minutes
Cooking time

40

minutes
Calories

120

kcal

Ingredients

  • 2 2 (20-ounce // 565g) cans of jackfruit (in water or brine)

  • 1 tablespoon 1 tablespoon coconut oil (or oil of choice)

  • 1 1/2 teaspoons 1 1/2 cumin seeds

  • 1 1/2 teaspoons 1 1/2 black mustard seeds (can substitute brown mustard seeds)

  • 1 1 large yellow onion, diced

  • 6 6 cloves garlic, minced

  • 2- inch piece fresh ginger, minced or grated

  • 1 1 serrano pepper, diced

  • 1 teaspoon 1 ground turmeric

  • 2 teaspoon 2 garam masala

  • 1 teaspoon 1 coriander

  • 1 teaspoon 1 sweet or hot paprika

  • 1 teaspoon 1 Indian red chili powder

  • 6 to 8 dried curry leaves

  • 1 1/2 teaspoons 1 1/2 kosher salt

  • 3/4 cup 3/4 (180 mL) water (use 1 cup (240 mL) water for stovetop version)

  • 1 1 (13.5-ounce / 400 mL) can full-fat coconut milk

  • 3 3 medium sweet potatoes (about 6-8 ounces each), peeled and diced into 3/4-inch cubes (diced into 1/2-inch cubes for stovetop version)

  • 1 1 8-ounce (225g) can tomato sauce

  • 4-5 cups 4-5 (60-75g) baby kale or baby spinach, roughly chopped

  • 1 tablespoon 1 freshly squeezed lemon juice or lime juice

  • 1/2 cup 1/2 (8g) fresh cilantro leaves and tender stems, chopped

  • White Basmati rice or flatbread

Directions

  • Drain the jackfruit and rinse well (to get off all the brine/salt). Use your hands to shred the jackfruit so it resembles pulled pork. Discard any tough cores that can't be easily shredded.
  • Select the Sauté setting on the Instant Pot. After a few minutes, add the oil to heat up. Once the Instant Pot displays reads “HOT,” add the cumin seeds and mustard seeds and fry for 45 seconds, tossing frequently, until they begin to pop and are very aromatic.
  • Add the onions and cook until softened, about 5-6 minutes.
  • Add the garlic, ginger, and pepper, and cook for 90 seconds, stirring frequently to prevent burning.
  • Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine.
    Pour in 3/4 cup (180 mL) water to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
  • Pour in the coconut milk, and scrape up any remaining browned bits. Add the shredded jackfruit and chopped sweet potatoes. Stir to combine and select Cancel.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
  • Once the timer has completed, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Open the pot and add the tomato sauce and spinach, and stir to incorporate. Select the Sauté setting, bring the curry to a boil, and simmer until the sauce has thickened, about 2-3 minutes.
    Stir in the lemon juice and cilantro and season to taste with salt/pepper as needed.
  • Serve with white basmati rice or flatbread. Note: the curry will thicken as it rests in the fridge.
  • Heat the oil in a large, deep skillet or a Dutch oven over medium heat. Once the pan is hot, add the cumin seeds and mustard seeds and fry for 45-60 seconds, tossing frequently, until they begin to pop and are are very aromatic.
  • Add the onions and cook until softened, about 5-7 minutes.
  • Add the garlic, ginger, and pepper, and cook for 2-3 minutes, stirring frequently to prevent burning.
  • Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine. Pour in 1/2 (120 mL) cup water to deglaze, scraping up the browned bits.
  • Add the shredded jackfruit and chopped sweet potatoes and cook for another 5 minutes, stirring regularly to prevent sticking.
  • Pour in the 1 cup (240 mL) water, coconut milk, and tomato sauce, and stir to coat. Bring to a simmer and then cover, and cook for 20-25 minutes, stirring occasionally, until the liquid has reduced and thickened slightly and the sweet potatoes are very tender.
  • Add the greens to the curry and cook until wilted, about 1 to 2 minutes. Off the heat, stir in the lemon juice and cilantro. Season to taste with salt/pepper as needed.

Notes

Warm Indian spices, jackfruit, and coconut milk all combine to make this super nutritious! So if you’re looking for a great weeknight meal, then this is the one to go to! 

 

Conclusion

Hopefully, you’ve enjoyed this list, and you’ve found some inspiration for your next vegan instant pot recipe here!

https://www.youtube.com/watch?v=nlD9heS1UiE&ab_channel=Veggiekins

Vegan Instant pot recipes dishes are simple, easy to make, and often are the tastiest!

Plus, they leave you with very little cleaning up to do once you’ve cooked, which is great news if you’re someone who often leaves their washing up to do until the morning after.

So, It seems like everyone is catching on to the amazing nature of an instant pot! But it can often be difficult to navigate your way to find some decent vegan instant pot recipes. 

Which is why we’ve decided to help create a list of the 15 most amazing best vegan instant pot recipes that you can make at home! 

Table of Contents

Vegan Instant Pot Recipes

1. Instant Pot Chilli

Instant Pot Vegan Chili

5 from 1 vote
Course: Dinner, MainCuisine: Vegan, VEGETARIAN, GLUTEN-FREEDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

19

minutes
Calories

300

kcal

This high-protein instant pot vegan chili is made with lentils, jalapeños and fire-roasted tomatoes. Gluten-free with slow cooker + stove top directions.

Ingredients

  • 1 tablespoon 1 olive oil

  • 1 1 onion, chopped

  • 4 4 cloves minced garlic

  • 2 2 carrots, chopped

  • 1–2 1–2 jalapeños, chopped

  • 1 1/2 tablespoons 1 1/2 chili powder

  • 1 tablespoons 1 cumin

  • 1/2 teaspoon 1/2 ground coriander

  • 1 teaspoon 1 dried oregano

  • 1/2–3/4 teaspoon 1/2–3/4 salt

  • 1 1 (15 ounce) can crushed tomatoes

  • 1 1 (28 ounce) can fire roasted diced tomatoes

  • 2 cups 2 brown or green lentils (I used French green lentils for this, I find they hold their shape best)

  • 4 cups 4 vegetable broth

  • 1 teaspoon 1 fresh lime juice

  • 1/2 cup 1/2 chopped fresh cilantro

Directions

  • Press the saute button on the Instant Pot. Heat the olive oil in the pot, then add the onion, garlic, carrots and jalapeños and saute until soft, about 3-4 minutes.
  • Add the spices and remaining ingredients except for lime juice and cilantro, then cover. Cook on high pressure for 15 minutes, then quick-release.
  • Stir in lime juice and cilantro, and serve.

Notes

  • To make in the slow-cooker, saute the oil in a medium skillet over medium heat. Add the onion, garlic, carrots and jalapeno and saute until soft, about 4-5 minutes.
  • Stir in the spices and cook an additional minute. Transfer the entire mixture to the slow cooker along with remaining ingredients except for lime and cilantro and cook on high for 4 hours until lentils are tender. Stir in lime juice and cilantro and serve.
  • Recipe Credit: delishknowledge.com

An instant pot classic, this lentil chilli is a warm and savory dish that is suitable for everyone, and will be sure to go down a treat with either your family or your guests.

Filled with plenty of plant-based fiber, protein, and nutrients, as well as being seasoned with a load of super aromatic spices, this chilli serves as an excellent comfort food even on the coldest of days. 

You can serve this chilli however you’d like, whether it’s over a bunch of nachos, with some dairy-free sour cream, grating some vegan cheese on top, or just on its own!

The best thing about this vegan instant pot recipes chilli is that it keeps well in the freezer, so you can cook it in advance if you need to.

2. Instant Pot Baked Beans

Instant Pot Vegan Baked Beans

5 from 1 vote
Course: Side DishCuisine: BBQ, GLUTEN-FREE, VEGAN, VEGETARIAN, AmericanDifficulty: Easy
Servings

7

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

171

kcal

Instant Pot Vegan Baked Beans! Ready in less than an hour, these beans are so much healthier than the canned variety and packed with plant-based protein and fiber. Vegan and gluten-free.

Ingredients

  • 1 pound 1 dried pinto or navy beans

  • 1/2 tablespoon 1/2 salt

  • 1 tablespoon 1 olive oil

  • 1/2 cup 1/2 finely chopped onion

  • 1 teaspoon 1 salt

  • 1 1 medium green bell pepper, finely chopped

  • 2 2 garlic cloves, finely chopped

  • 1/3 cup 1/3 molasses

  • 1/2 cup 1/2 ketchup

  • 1 tablespoon 1 vegan Worcestershire sauce

  • 1/4 cup 1/4 packed brown sugar

  • 1 teaspoon 1 dry mustard or 1 tablespoon dijon mustard

  • 1/2 teaspoon 1/2 chili powder

  • 1/2 teaspoon 1/2 smoked paprika

  • 2 cups 2 water

  • 1 tablespoon 1 apple cider vinegar

Directions

  • Rinse the beans and sort to remove any debris. Place the beans in a bowl with 1/2 tablespoon salt and cover with 2-3 inches of water. Let soak overnight or for 8 hours, then drain Alternatively.
    place beans and 8 cups water in a saucepan and bring to a boil. Let cook for 2 minutes, then remove from heat, cover and let stand for one hour. Drain, then proceed with recipe. 
  • Hit saute on the Instant Pot and add the olive oil and the onion. Cook for 2-3 minutes until onion is soft; add the salt, green bell pepper and garlic. Cook another 3-4 minutes until vegetables are tender. 
  • Add the rinsed beans, molasses, ketchup, Worcestershire sauce, brown sugar, dry mustard, chili powder, paprika and 2 cups water. Cover and make sure the vent is set to to sealing. Cook on high pressure for 40 minutes. 
  • Let sit for 15 minutes, then release the pressure to let the beans come down. Stir in apple cider vinegar. Season to taste, adding more salt if needed. 

Notes

People often get mistaken that cooking using an instant pot has to be a main meal. You can also use it to produce some delicious side dishes too!

Perfect for gameday, this instant pot baked beans recipe is sure to be a success alongside your next BBQ, plus, they’re super healthy and packed with all the fiber your body needs.

Included in this recipe is some sweet molasses, chilli powder, garlic, and more, all of which help to ensure that your baked beans are savory, sweet and filled with the flavors you love! But don’t worry. you can cook this vegan instant pot recipes fast.

3. Instant Pot Hummus

Instant Pot Hummus

5 from 1 vote
Course: Appetizers
Servings

16

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

89

kcal

Instant Pot Hummus! This homemade hummus is SO much better than store-bought and oil-free! Vegan, gluten-free and delicious.

Ingredients

  • 1 cup 1 dried chickpeas

  • 4 cup 4 water

  • 1 teaspoon 1 salt

  • 4 4 garlic cloves

  • 1/4 cup 1/4 fresh lemon juice

  • 1/2 cup 1/2 tahini

  • olive oil, for drizzling

  • smoked paprika, for drizzling

Directions

  • Place the dried chickpeas in the Instant Pot along with 4 cups water, garlic and salt. Cover the lid and turn the vent to sealed, then cook for 40 minutes using the manual setting on high pressure.  
  • Let the pressure come down naturally for 15 minutes, then release the pressure completely. 
  • Drain the chickpeas and garlic cloves, reserving 1 cup of the cooking liquid.
  • Place the drained chickpeas and garlic in the base of a food processor along with 1/2 cup cooking liquid, lemon juice, cumin and tahini. Puree until creamy and smooth.
    If you need more liquid, add another two tablespoons and puree again. This is usually where I stop adding liquid, but if you want it thinner, add another tablespoon or two. 
  • To serve, place the hummus in the center of a bowl, then use the back of a spoon to push the hummus up along the sides to make a thick circle. 
  • Drizzle the center with olive oil and sprinkle with smoked paprika and parsley. 

Notes

  • When I’m craving this, I usually don’t have time to soak the chickpeas, so I make this with unsoaked chickpeas. If using soaked, reduce cooking time to 25 minutes. 
  • Recipe Credit: delishknowledge.com

Another example of the versatility of the instant pot is this amazing hummus recipe. That is perfect if you’re looking for a suitable accompaniment to your classic mediterranean dishes!

With garlic, tahini, lemon juice, and cumin all involved in this super simple recipe, it’s sure to bring a lot of flavor to your dishes and will help to really add another dimension to your cooking. this is vegan instant pot recipes with tahini.

4. Instant Pot Yellow Split Pea Dal

Easy Yellow Instant Pot Dal

5 from 1 vote
Course: DinnerCuisine: IndianDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

89

kcal

Ingredients

  • 2 cups 2 Toor Dal (split yellow pigeon peas)

  • 8 8 garlic cloves

  • 2 inches 2 fresh ginger

  • 4 4 small tomatoes

  • 1/2 1/2  large or 1 small onion

  • 1 1 Seranno pepper (2 for more added heat)

  • 2 2 dried chilis

  • 3 tablespoon 3 vegetable oil

  • 1 1 Juice of 1 small lemon

  • 2 tablespoon 2 Garam Masala

  • 1 1/2 tablespoon 1 1/2 tumeric

  • 1 teaspoon 1 cumin

  • 1 teaspoon 1 sea salt

  • 4 cups 4 water

Directions

  • Soak the split yellow pigeon peas in cold water for 20 minutes. Once they have soaked, drain, rinse and set aside.
  • Finely chop: Garlic, Ginger, Tomatoes, Onion, Serrano peppers and set aside.
  • Pour the vegetable oil into the Instant Pot.
  • Turn your Instant Pot’s Sauté mode on and wait for a minute or two for it to heat up.
  • Add ginger and onion. Gently sauté until the onions are translucent for about 3 – 4 minutes. Add the chilis and Serrano peppers.
  • After onions are translucent and peppers have been added, let it cook for about 1 minute, stirring occasionally.
  • Add garlic (if you are using ginger paste instead of ginger root, add it here instead)
  • Squeeze juice of 1 small lemon in the mixture and mix in well.
  • Add spices to the Instant Pot: Garam Masala, Turmeric, Cumin, salt and mix well for a minute.
  • Add the chopped tomatoes and cook for another 2 minutes.
  • Add the split peas and 4 cups water. Close and seal your Instant Pot.
  • Set to Porridge Mode for 15 minutes. Once the time has elapsed, allow to naturally release for 5 minutes before opening.
  • Season to taste, adding more salt/pepper/spice as needed. We love this served over jasmine rice with chopped cilantro.

Notes

  • The pea/lentil to Water Ratio should be 1:2 for the best results.
  • Recipe Credit: delishknowledge.com

If you’re craving some Indian food, then this yellow split pea dal can be made in just 30 minutes, which is much quicker than your local indian restaurant can deliver a meal to your house!

With the aromatic flavors of dried chilli, garam masala, ginger, and lemon, this dish is sure to provide you with all of the tastes you could ever dream of. You don’t have to deal with the stress of cleaning up with this amazing instant pot meal.

Pair this with either some basmati rice or a naan for the ultimate takeaway experience! this is vegan instant pot recipes from india.

5. Instant Pot Burrito Bowl

Instant Pot Vegan Burrito Bowls

5 from 1 vote
Course: MainCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal

Instant Pot Burrito Bowls! These vegan bowls are perfect for busy weeknights. Super flavorful Mexican rice with avocados, lettuce, tomatoes and more!

Ingredients

  • 2 tablespoons 2 olive oil

  • 1 1 yellow onion, diced

  • 2 2 red bell peppers, diced

  • 2 2 garlic cloves, minced

  • 1 teaspoon 1 chili powder

  • 1/2 teaspoon 1/2 ground cumin

  • 1/4 teaspoon 1/4 smoked paprika

  • 1/4 teaspoon 1/4 dried oregano

  • 1/4 teaspoon 1/4 onion powder

  • 1/4 teaspoon 1/4 garlic powder

  • 1 1 (15 ounce) can black beans, drained and rinsed

  • 1 1 (15 ounce) can corn kernels, drained and rinsed

  • 1 cup 1 + 2 tablespoons vegetable broth

  • 1 cup 1 white rice (brown rice will need more cooking time)

  • 1 cup 1 salsa

  • Burrito Bowl: 
  • Shredded lettuce

  • Chopped tomatoes

  • Avocado

  • Other toppings, as desired

Directions

  • Turn on the Instant Pot and hit Saute. Add the oil and once warm, add the onion and bell pepper and cook until onion and peppers are just tender, about 3-4 minutes.
  • Stir in the garlic and ground seasonings. Stir for just 30 seconds, until fragrant.
  • Turn the Instant Pot off, and add the rest of the ingredients: beans, corn, vegetable broth, and rice. Stir together. Add the salsa on top, but don’t stir in.
  • Cover and turn the vent to sealing. Hit manual pressure to 7 minutes.
  • When cooking time is complete, do a quick release of the pressure (turn the vent to open, be careful- I use a kitchen towel to press it and then back away for the steam to release!) Remove the lid and stir together.
  • Make the burrito bowls! Divide the salad ingredients among 4 bowls and top with the rice mixture. I like a little lime juice on these bowls, but extra salsa, extra dressing or no dressing works!

Notes

If you love burritos, but aren’t particularly a fan of how messy they can be to eat, or the inconvenience that comes with trying to assemble them, then this instant pot burrito bowl is the solution for you. 

Including rice, corn (Check out these Corn Recipes To Try Today), black beans, all of which have been cooked in the with paprika, chilli powder, and cumin, this vegan burrito bowl has all the makings of a super delicious meal that you can make in no time at all.

Serve alongside some warm tortilla wraps, or with a whole host of your favorute salad veggies in a bowl for the ultimate mess free burrito feeling! this is vegan instant pot recipes with warm tortilla wraps. 

6. Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup Recipe

5 from 1 vote
Course: Main, SoupsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

90

kcal

Instant Pot Lentil Soup! This vegan lentil soup recipe is perfect for fall and winter. Healthy, delicious and so easy to put together! Throw everything in the pressure cooker and dinner is ready.

Ingredients

  • 1/4 cup 1/4 olive oil

  • 1 1 medium onion, chopped

  • 3 3 carrots, chopped

  • 3 3 celery stalks, chopped

  • 4 4 garlic cloves, minced

  • 2 teaspoons 2 ground cumin

  • 1 teaspoons 1 curry powder

  • 1/2 teaspoons 1/2 dried thyme

  • 1/2 teaspoons 1/2 smoked paprika

  • 1/2 teaspoons 1/2 crushed red pepper flakes

  • 1 1 large can (28 ounces) diced tomatoes with their juice

  • 1 cup 1 brown or green lentils

  • 4 cups 4  low-sodium vegetable broth

  • 1 teaspoon 1 salt

  • 2 cups 2 chopped spinach

  • 1/2 cup 1/2 finely chopped parsley

  • 1/2 1/2 lemon, juiced

Directions

  • Turn the Instant Pot on and hit ‘saute.’ Add the olive oil, onion, carrots and celery and cook for ~5 minutes until vegetables have softened.
  • Add in the garlic and spices, then hit ‘cancel.’ Add the tomatoes with their juices, lentils, broth, salt and cover. Bring the soup to high pressure for 15 minutes (turn the valve to seal and hit manual then the + sign to 15 minutes).
  • When done, let the pressure come down naturally for 10-15 minutes. Turn the valve to open then gently remove the cover. Place 2 cups of the soup in a blender and puree until creamy.
    Add back to the soup along with the chopped spinach and place the cover back on. Let sit for 2-3 minutes until the spinach has wilted.
  • Just before serving, stir in the lemon juice and chopped parsley and serve!

Notes

Another recipe using lentils, and there’s a good reason why, because they’re so easy and healthy to use! this is vegan instant pot recipes soup.

This soup also includes celery, red pepper flakes, and thyme in order to help create this super smooth and hearty soup that is sure to warm you up on a cold winter night, and the best thing is that it can be completely ready in just under an hour! 

So if you’re looking for an extra healthy soup that’s going to provide you with all the protein, iron, and fiber that you need, then look no further than this delicious soup. 

7. Instant Pot Raspberry Oats

Instant Pot Raspberry Steel Cut Oatmeal

5 from 1 vote
Course: BreakfastCuisine: Other world cuisineDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

50

kcal

Instant Pot Raspberry Steel Cut Oatmeal! A hearty bowl of berry and cream oats made simple using the Instant Pot. Prep everything the night before for a simple breakfast the next morning. This is a vegan instant pot breakfast recipes

Ingredients

  • 1 cup 1 water

  • 2 cups 2 unsweetened almond milk

  • 1 cup 1 steel cut oats

  • 1/2 teaspoon 1/2 kosher salt

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1/2 teaspoon 1/2 vanilla extract

  • 1 cup 1 frozen Oregon raspberries

  • 1 tablespoon 1 almond butter or peanut butter

  • 1 teaspoon 1 hemp seeds

  • 1 teaspoon 1 chia seeds

  • 1/4 cup 1/4 toasted sliced almonds

  • Maple syrup, if desired

Directions

  • Place the water, almond milk, oats, salt, cinnamon and vanilla in the base container of an Instant Pot. Place in the fridge overnight.
  • When ready to cook, place the base into the Instant Pot and cook on manual pressure for 4 minutes, then let naturally release for 10 minutes.
  • Remove the lid, then stir in frozen Oregon raspberries, peanut butter help seeds, chia seeds and almonds. Keep stirring to melt in the raspberries and peanut butter into the oatmeal.
  • Divide among 3-4 bowls, topping with more raspberries or other toppings as desired.

Notes

Another messy dish to cook that people still toil over is oats.

Yes, they’re nutritional and extremely filling, but it means cooking them on the stovetop, and they can create a lot of mess in the bottom of your pans, which makes the cleanup even worse!

Learning how to make oats using your vegan instant pot recipes is somewhat of a revelation, it makes things so much easier, and means that you can get on with your morning routine whilst they cook.

We recommend raspberries, but the best thing about oats is that you’re free to add whatever you like to them, so go wild when it comes to the additions you include!

8. Instant Pot Jackfruit Tacos

Barbecue Jackfruit Tacos

5 from 1 vote
Course: DinnerCuisine: American, MexicanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

50

kcal

Instant Pot Vegan BBQ Jackfruit Tacos! These pulled jackfruit are perfect for quick weeknight dinners. Made in the Instant Pot (with stovetop instructions) and topped with an avocado creme sauce. So delicious!

Ingredients

  • BBQ Jackfruit: 
  • 2 2 x 20 oz cans green jackfruit in brine

  • 1 1 red onion, finely diced

  • 1 tablespoon 1 garlic, finely diced

  • 1 teaspoon 1 ground cumin

  • 1 teaspoon 1 smoked paprika

  • black pepper to taste

  • 1/2 teaspoon 1/2 salt

  • 1 tablespoon 1 sriracha

  • 3 tablespoon 3 tomato paste

  • 2/3 cup 2/3 bbq sauce

  • 3/4 cup 3/4 vegetable stock

  • 1 teaspoon 1 lemon juice

  • Avocado cream: 
  • 1 1 ripe avocado, peeled with stone removed

  • 2 tablespoon 2 extra virgin olive oil

  • 1/2 cup 1/2 water

  • 1 1 Juice of 1 lemon

  • 1 teaspoon 1 salt

  • A handful of fresh cilantro

  • 1 teaspoon 1 crushed garlic

  • 1 teaspoon 1 pepper

  • To assemble: 
  • Soft tortillas or taco shells

  • Shredded lettuce

  • Chopped tomatoes

  • Chopped red onion

  • Other desired toppings

Directions

  • Open and drain the cans of jackfruit through a colander. Then cut off the hard tips of the jackfruit pieces and discard.
  • Add the jackfruit, onion, garlic, cumin, smoked paprika, salt, and pepper to your Instant Pot and mix until the jackfruit is completely covered with all the spices.
  • Add in the sriracha, tomato paste, barbecue sauce, lemon juice, vegetable stock, and stir until it is completely mixed together.
  • Put the lid on your Instant Pot and set it to the “Pressure Cook” setting for 5 minutes. Add more vegetable stock if the jackfruit mixture seems too dry. 
  • While the jackfruit is cooking, add all of the avocado cream ingredients to a food processor and process until smooth and creamy. You can add more or less water depending on your desired consistency. Set aside.
  • Once the jackfruit has cooked through, use two forks to tear apart the soft jackfruit ends to loosen them up and give the jackfruit more texture.
  • Assemble your tacos by layering jackfruit taco “meat” over a soft tortilla with lettuce, tomatoes, red onion, and other desired toppings. Serve topped with avocado cream.

Notes

Jackfruit is one of the most popular vegan substitute ingredients and it’s really not hard to see why, serving as everything from a pizza topping to this yummy taco filling, its versatility and super tender texture means that it has certainly earned its crown as a legend of vegan instant pot recipes. 

This recipe turns jackfruit into this summer smoky BBQ taco filling, with the help of some barbecue sauce, tomato paste, seasoning, and zesty lemon juice which helps to create a bright, flavorsome sauce that works perfectly on game nights, cookouts, birthdays, or even as a drinking snack!

9. Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

5 from 1 vote
Course: SoupsDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

20

minutes
Calories

211

kcal

This is a best instant pot vegan soup recipes

Ingredients

  • 4–5 4–5 carrots chopped

  • 4-5 4-5 celery stalks chopped

  • half an onion chopped

  • 3 3 cloves garlic minced

  • half of a head of green cabbage that thinly sliced

  • 1/4 cup 1/4 DeLallo pesto

  • 124 ounce 124 jar of DeLallo marinara sauce

  • 114 ounce 114 can cannellini or navy beans

  • 3 cups 3 water

  • 1 teaspoon 1 salt

  • 3 3 bay leaves

  • 2 teaspoon 2 smoked paprika

  • 1 cup 1 uncooked bulgur

  • Parmesan for topping

  • chopped fresh parsley

Directions

  • Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
  • Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.
  • Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.

Notes

Minestrone soup is an excellent winter warmer from vegan instant pot recipes, and making it with the use of the super convenient instant pot is a great way of ensuring maximum taste with minimum effort!

This soup combines all the flavors of carrots, white beans, and celery which creates a rustic and gorgeous soup that will be loved and enjoyed by all of the family!

This soup has plenty of protein without having to eat any nuts or meat-alternatives, and is best served topped with vegan parmesan cheese!

10. Mexican Quinoa

Instant Pot Quinoa Enchiladas

5 from 1 vote
Course: DinnerCuisine: Mexican, AmericanDifficulty: Easy
Servings

6

servings
Prep time

12

minutes
Cooking time

16

minutes
Calories

300

kcal

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! 

Ingredients

  • 1/2 1/2 batch Enchilada Sauce

  • 2 2 bell peppers, chopped

  • 1 1 medium onion, chopped

  • 1 cup 1 enchilada sauce

  • 1 1 medium zucchini, chopped

  • 1 cup 1 uncooked quinoa

  • 3/4 cup 3/4 water

  • 1 1 (15 ounce) can black beans, drained and rinsed

  • 1 1 (15 ounce) can corn, drained and rinsed

  • 1 1 (4 ounce) can diced jalapenos

  • 1/4 cup 1/4 fresh cilantro

  • 4 4 corn tortillas, cut into strips

  • 1 cup 1 shredded cheddar cheese

Directions

  • Turn the Instant Pot on and hit the saute button. Add the bell peppers, onion, zucchini and a drizzle of olive oil and pinch of salt. Cook, stirring often, until vegetables are soft. Add in the uncooked quinoa and cook another minute or two until just toasted.
  • Press the cancel button on the Instant Pot and add in the water and 1 cup of the enchilada sauce. Cover and cook at high pressure for 1 minute, then let the pressure come down naturally.
  • Remove the lid and immediately once pressure has subsided (about 15 minutes) then stir in the black beans, corn, jalapeno, cheese, cilantro and corn tortillas. Serve hot, with extra enchilada sauce if desired.

Notes

The instant pot vegan burrito bowl and the jackfruit tacos aren’t the only way to get your Mexican fix with the use of the instant pot, and this Mexican Quinoa is just the way to satisfy those cravings for something bursting with flavor!

Including black beans, fresh zucchini, corn, and enchilada sauce, this quinoa is super fluffy and takes just under 30 minutes to be ready. That means you can do a whole lot of other things whilst you’re waiting for it to be cooked! this is vegan instant pot recipes from Mexico.

11. Instant Pot Lentil Tacos

Instant Pot Tacos With Lentil Walnut Taco Meat

5 from 1 vote
Course: Dinner, MainDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

75

kcal

Instant Pot Lentil Walnut Tacos! You’ve gotta try these vegan tacos. Lentil and walnut taco filling cooked in the Instant Pot, the perfect weeknight dinner!

Ingredients

  • 1 tablespoon 1 olive oil

  • 1/2 cup 1/2 diced white or yellow onion

  • 1 teaspoon 1 garlic powder

  • 2 teaspoon 2 chili powder

  • 1/4 teaspoon 1/4 red pepper flakes

  • 1/4 teaspoon 1/4 oregano

  • 1/2 teaspoon 1/2 ground cumin

  • 1/2 teaspoon 1/2 kosher salt

  • 1/4 teaspoon 1/4 freshly ground pepper

  • 2 cups 2 vegetable broth

  • 1/2 cups 1/2 finely chopped walnuts

  • 1 cup 1 dried brown lentils

  • Taco toppings of choice: shredded lettuce, tomato, jalapenos

  • Flour or corn tortillas, warmed

Directions

  • Turn the Instant Pot on and press the sauté button. Add the olive oil, onion and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
  • Add the spices and stir together. Hit cancel and add the vegetable broth, walnuts and lentils and stir to combine.
  • Place the top on, move valve to sealing and cook on high manual pressure for 15 minutes. Once the timer beeps, cover the valve with a towel and switch it to quick release to release all of the pressure.
  • Open lid and gently stir, seasoning with more salt and pepper as desired. 
  • Serve lentils warm on tortillas of choice with toppings.

Notes

Two of the most versatile food items combine with this dish, which sees the creation of a super delicious walnut and lentil meat alternative for your taco nights.

Seasoned to perfection with chilli powder, red pepper flakes, paprika, and cumin, in addition to the nutty and hearty flavors from the lentils and the walnuts. This fantastic meal alternative is sure to take taco tuesday by storm, and you’ll soon forget mince taco filling in no time!

Add on your favorite vegan toppings, such as dairy-free sour cream, vegan cheese, fresh cilantro and lime juice, and more! This is vegan instant pot recipes desert.

12. Instant Pot Oatmeal Recipe

Instant Pot Oatmeal

5 from 1 vote
Course: Breakfast
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

72

kcal

Instant Pot Oatmeal! This instant pot oatmeal recipe is the BEST; super creamy and delicious! If you like oatmeal, you’ve gotta try this instant pot steel cut oatmeal recipe. 

Ingredients

  • 1 1 (14 ounce) can light coconut milk

  • 1 cup 1 water

  • 1 cup 1 uncooked steel-cut oats

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1 teaspoon 1 vanilla

  • 1/8 teaspoon 1/8 ground nutmeg

  • 1 Tablespoon 1 100% maple syrup

  • Fruit and chopped nuts, for serving

Directions

  • Add all of the ingredients except for the fresh fruit and chopped nuts to the base of an Instant Pot. Stir to combine.
  • Add the lid and secure, checking that the steam release handle is pointed to the “sealing” position.
  • Press the “manual” button and set the cook time to 7 minutes on high pressure. Let the pressure come down naturally for 10 minutes, then quick release to remove any other pressure.
  • Open the lid and stir the oatmeal, adding in more water if needed to achieve desired texture. Divide into bowls and serve with fresh fruit and chopped nuts. Makes 4 normal-ish bowls and 2 large ones.

Notes

This fantastic instant pot recipe is made using coconut milk, which helps to give the oatmeal its super light and creamy texture. That is then garnished with the additions of cinnamon, nutmeg, and vanilla. It combine to give it that super warming flavor that oatmeal is so well regarded for. 

These oats (Check out How To Cook Steel Cut Oats) are a fantastic choice if you’re someone who struggles with timing in the mornings and often find yourself having to leave without any breakfast at all.

This oatmeal recipe will be sure to set you in good stead for the rest of the day. this is vegan instant pot recipes for morning.

You can change up the toppings as much as you’d like, whether it’s coconut seeds, nuts, syrup, or chia seeds. There are loads more options that you could possibly include too!

13. Instant White Pot Stew

Vegan Instant Pot White Bean Stew

5 from 1 vote
Course: DinnerCuisine: Mediterranean, AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

180

kcal

A dump-and-go Instant Pot recipe that couldn’t be simpler! This Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!

Ingredients

  • 12 12 ounces (340g) dried white beans, such as cannellini or great northern beans, soaked overnight

  • 3 3 medium shallots, diced

  • 4 4 garlic cloves, chopped

  • 3 3 celery ribs, sliced

  • 1 1 large or 2 small-to-medium Yukon Gold potatoes, scrubbed, peeled, and grated

  • 3 1/2 cups 3 1/2 (840 mL) vegetable broth

  • 1 teaspoon 1 to 1 1/2 teaspoon ground cumin (use 1.5 tsp if you love cumin like I do)

  • 1 teaspoon 1 sweet or hot paprika

  • 2 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, tied tightly together with kitchen twine

  • 1 ½ – 2 teaspoon 1 ½ – 2 kosher salt

  • Freshly cracked black pepper to taste

  • 1 1 (14.5-ounce / 410g) can crushed tomatoes

  • 3 tablespoons 3 (50g) tomato paste

  • Gremolata Topping
  • 1 1 large handful of Italian flat-leaf parsley, leaves and stems

  • 1 1 large garlic cloves, peeled and left whole

  • 1 1 small organic lemon

  • Coarse or flaky sea salt

  • For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread

Directions

  • Pour the vegetable broth into the Instant Pot. Add the soaked and drained white beans, shallots, garlic, celery, grated potatoes, cumin, paprika, salt, pepper, and the bouquet garni. Stir to combine.
  • Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
  • While the stew is cooking, prepare the Gremolata Topping. Roughly chop the parsley. Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture.
    taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
  • Once the 12-minute timer has completed and beeps, allow a natural pressure release.
  • Open the pot and taste for seasonings, adding more salt as needed. Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil, and serve with whole grain bread. Store leftovers in the fridge for up to 4-5 days.

Notes

This stew is another great option for a healthy winter meal. This is both vegan and gluten-free, as well as being nut-free and soy-free! It’s warming and hearty, so you should definitely use vegan instant pot recipes for your health.

14. Instant Pot Red Beans And Rice

Instant Pot Red Beans And Rice

5 from 1 vote
Course: MainDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

105

kcal

Thanks to the pressure cooker, everyone's favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Ingredients

  • 1 ½ cups 1 ½ 1 ½ cups white long grain rice

  • 1 tablespoon 1 olive oil

  • 4 4 cloves garlic, minced

  • 1 1 onion, diced

  • 1 1 green bell pepper, diced

  • 2 2 stalks celery, thinly sliced

  • 1 pound 1 dry red beans

  • 1 ½ teaspoon 1 ½ Cajun seasoning

  • 1 teaspoon 1 dried oregano

  • 1/2 teaspoon 1/2 dried basil

  • 1/4 teaspoon 1/4 dried sage

  • 2 2 sprigs fresh thyme

  • 2 2 bay leaves

  • 4 cups 4 low sodium vegetable broth

  • Kosher salt and freshly ground black pepper, to taste

  • 1 teaspoon 1 hot sauce

  • 2 2 green onions, thinly sliced

Directions

  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  • Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
  • Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
  • Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer's directions, about 20-30 minutes.
  • Serve immediately with rice and hot sauce, garnished with green onions, if desired.

Notes

Red beans and rice is a classic meal, and it’s super easy to make using an instant pot, add spices, vegan sausages, and yummy vegetables, and serve it alongside some fresh rice. 
This is vegan instant pot recipes with rice.

15. Best Jackfruit Potato Curry

The Best Jackfruit Curry

5 from 1 vote
Course: DinnerCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

25

minutes
Cooking time

40

minutes
Calories

120

kcal

Ingredients

  • 2 2 (20-ounce // 565g) cans of jackfruit (in water or brine)

  • 1 tablespoon 1 tablespoon coconut oil (or oil of choice)

  • 1 1/2 teaspoons 1 1/2 cumin seeds

  • 1 1/2 teaspoons 1 1/2 black mustard seeds (can substitute brown mustard seeds)

  • 1 1 large yellow onion, diced

  • 6 6 cloves garlic, minced

  • 2- inch piece fresh ginger, minced or grated

  • 1 1 serrano pepper, diced

  • 1 teaspoon 1 ground turmeric

  • 2 teaspoon 2 garam masala

  • 1 teaspoon 1 coriander

  • 1 teaspoon 1 sweet or hot paprika

  • 1 teaspoon 1 Indian red chili powder

  • 6 to 8 dried curry leaves

  • 1 1/2 teaspoons 1 1/2 kosher salt

  • 3/4 cup 3/4 (180 mL) water (use 1 cup (240 mL) water for stovetop version)

  • 1 1 (13.5-ounce / 400 mL) can full-fat coconut milk

  • 3 3 medium sweet potatoes (about 6-8 ounces each), peeled and diced into 3/4-inch cubes (diced into 1/2-inch cubes for stovetop version)

  • 1 1 8-ounce (225g) can tomato sauce

  • 4-5 cups 4-5 (60-75g) baby kale or baby spinach, roughly chopped

  • 1 tablespoon 1 freshly squeezed lemon juice or lime juice

  • 1/2 cup 1/2 (8g) fresh cilantro leaves and tender stems, chopped

  • White Basmati rice or flatbread

Directions

  • Drain the jackfruit and rinse well (to get off all the brine/salt). Use your hands to shred the jackfruit so it resembles pulled pork. Discard any tough cores that can't be easily shredded.
  • Select the Sauté setting on the Instant Pot. After a few minutes, add the oil to heat up. Once the Instant Pot displays reads “HOT,” add the cumin seeds and mustard seeds and fry for 45 seconds, tossing frequently, until they begin to pop and are very aromatic.
  • Add the onions and cook until softened, about 5-6 minutes.
  • Add the garlic, ginger, and pepper, and cook for 90 seconds, stirring frequently to prevent burning.
  • Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine.
    Pour in 3/4 cup (180 mL) water to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
  • Pour in the coconut milk, and scrape up any remaining browned bits. Add the shredded jackfruit and chopped sweet potatoes. Stir to combine and select Cancel.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
  • Once the timer has completed, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Open the pot and add the tomato sauce and spinach, and stir to incorporate. Select the Sauté setting, bring the curry to a boil, and simmer until the sauce has thickened, about 2-3 minutes.
    Stir in the lemon juice and cilantro and season to taste with salt/pepper as needed.
  • Serve with white basmati rice or flatbread. Note: the curry will thicken as it rests in the fridge.
  • Heat the oil in a large, deep skillet or a Dutch oven over medium heat. Once the pan is hot, add the cumin seeds and mustard seeds and fry for 45-60 seconds, tossing frequently, until they begin to pop and are are very aromatic.
  • Add the onions and cook until softened, about 5-7 minutes.
  • Add the garlic, ginger, and pepper, and cook for 2-3 minutes, stirring frequently to prevent burning.
  • Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine. Pour in 1/2 (120 mL) cup water to deglaze, scraping up the browned bits.
  • Add the shredded jackfruit and chopped sweet potatoes and cook for another 5 minutes, stirring regularly to prevent sticking.
  • Pour in the 1 cup (240 mL) water, coconut milk, and tomato sauce, and stir to coat. Bring to a simmer and then cover, and cook for 20-25 minutes, stirring occasionally, until the liquid has reduced and thickened slightly and the sweet potatoes are very tender.
  • Add the greens to the curry and cook until wilted, about 1 to 2 minutes. Off the heat, stir in the lemon juice and cilantro. Season to taste with salt/pepper as needed.

Notes

Warm Indian spices, jackfruit, and coconut milk all combine to make this super nutritious! So if you’re looking for a great weeknight meal, then this is the one to go to! 

vegan instant pot recipes

Conclusion

Hopefully, you’ve enjoyed this list, and you’ve found some inspiration for your next vegan instant pot recipe here!

Clara Howie
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