Easier than the oven and more time-efficient than a slow cooker, an Instant Pot is your best friend if you’re a fan of flavor-packed meals that come together in a flash. This nifty appliance relies on high temperatures and precise pressure sensors to quickly cook your food without drying it out. From plumping up dried beans to baking a cake, Instant Pots can handle a whole range of tasks that will drastically simplify your weekly meal prep. We’ve rounded up our favorite vegan Instant Pot recipes that are 100% oil-free and totally delicious so you’ll have plenty of fresh ideas for dinnertime. Simply pop everything into one bowl, adjust the settings, and sit back as your plant-based masterpiece is cooked to flavorful perfection.
For more on how to use your Instant Pot, check out: Instant Pot 101.
Instant Pot Spanish Quinoa
Diced green chile peppers are the secret ingredient that elevate this simple quinoa pilaf to a five-star dish. Their tangy, slightly spicy flavor perfectly complements the smoky chili powder and earthy oregano to create a blend that’s reminiscent of cuisine from the Iberian coast. Carrots and tomato add a sprinkling of tender veggies to the quinoa mix so each serving is balanced with whole grains, produce, and nutritious spices. Serve as a side dish or incorporate it into soups and stews.
Pressure Cooker Mole Chili
Looking for a vegan Instant Pot recipe that feeds a crowd and makes impressive use of budget-friendly dried beans? This warmly spiced mole chili delivers big flavor using pinto beans or black beans, mushrooms, and tomatoes to build deep, savory umami. Masa harina thickens the chili while adding nutty corn goodness. Serve as a hearty side, or ladle over grains or a baked potato with your favorite fresh toppings.
Instant Pot Kidney Bean Dal
This incredible vegan Instant Pot recipe is exploding with fragrant spices that will satisfy your cravings for Indian food. While many traditional dals use lentils as the base, this unique version relies on creamy kidney beans for a more substantial stew. Coriander, garam masala, turmeric, cumin, and fresh ginger light up each bite with warming spices while lime juice and cilantro add a touch of acidity to brighten the rich mixture. Serve over a bed of brown rice or with whole wheat pita rounds for a restaurant-quality meal you’ll want to make again and again.
Instant Pot Mushroom-Barley Stew
Cozy up to a steaming bowl of this mushroom-barley stew when the weather outside is less than ideal. The meaty texture of mushrooms gives you something substantial to sink your teeth into, while sweet pearl onions, earthy potatoes, and chewy barley all add nuanced flavor to the dish. Thyme and sage infuse the savory broth with herbaceous flair, and a touch of soy sauce enhances the rich umami flavor. Crunchy walnuts make a great topping and textural contrast to all the tender veggies. One happy reader raves, “This is delicious!”
Herbed Instant Pot Rice Pilaf
Craving something simple that doesn’t skimp on flavor? This is the recipe for you. Brown basmati rice is infused with cinnamon, ginger, and cumin to create a Middle Eastern palate that’s both savory and sweet. Peas, corn, and bell pepper add a hearty helping of veggies while dill and cilantro deliver an herbaceous kick. Feel free to enjoy a bowl of this tasty pilaf on its own or spoon it onto a bed of greens to create a hearty grain salad.
Vegan Double Chocolate Instant Pot Cake
Chocolate lovers rejoice! This luscious vegan chocolate cake is out-of-this-world delicious and super simple to make. All you need to do is pour the batter into a cake tin, place it in your Instant Pot, and set it on the slow-cooker setting. The creamy chocolate frosting is naturally sweetened with date paste and almond butter to give you the same finger-licking goodness you expect from store-bought cake minus the unhealthy ingredients. Top with fresh berries, and prepare to have this treat gobbled up in a matter of minutes!
Instant Pot Brown Rice
Cooking brown rice in your Instant Pot couldn’t be easier. You’ll want to skip the Rice button (it’s designed for white rice) and follow this straightforward method for consistently fluffy results. Whether you’re batch-cooking on the weekend or making fresh-cooked brown rice on a busy weeknight, this hands-off recipe is one you’ll want to bookmark.
Brussels Sprouts with Maple-Mustard Sauce
Tender Brussels sprouts soak up a tangy-sweet sauce of Dijon mustard and maple syrup, creating a bright, savory side with just the right hint of sweetness. Cooking them in the Instant Pot helps the Brussels sprouts hold their shape beautifully, while the sauce reduces into a bold, glossy glaze that coats every bite.
“Made this as part of Christmas dinner, and it was perfect! Such an easy, delicious recipe! You’ve given me another reason to love my Instant Pot.” —Paula
“Made this as part of Christmas dinner, and it was perfect! Such an easy, delicious recipe! You’ve given me another reason to love my Instant Pot.” —Paula
Instant Pot o’ Beans
This perfect pot of smoky, seasoned beans serves as a great base recipe for all your Southwest-inspired cooking. Chipotle chiles in adobo add subtle heat while Mexican oregano, cumin, and paprika punch up the flavor profile so you can wave goodbye to boring, bland beans. Incorporate these luxurious legumes into burritos, enchiladas, or chilis and watch how they transform a standard recipe into something spectacular.
Harvest Vegetable Instant Pot Minestrone
Who doesn’t love a big, soupy bowl of comforting pasta and hearty veggies? This Instant Pot minestrone recipe features a savory broth infused with a quartet of flavor-packed herbs to delight your taste buds. Carrots, parsnips, rutabaga, and turnips get melt-in-your-mouth tender as they absorb the broth, but feel free to substitute any other veggies you have on hand. Toss in a can of nutrient-dense white beans for extra substance, and get out your slurping spoons to enjoy this memorable meal.
Easy Green Lentils in the Instant Pot
Simple and filling, these easy green lentils are a yummy addition to your weekly recipe rotation. Chopped onion, celery, and carrots add color and textural intrigue to the tender lentils while garlic and parsley boost the savory flavor profile. A few cracks of black pepper on top tie everything together before you dig in. Enjoy this dish on its own or serve over a bed of whole grains for an even heartier meal.
Black Bean and Sweet Potato Hash
Banish boring breakfasts from your morning routine! This Instant Pot black bean and sweet potato hash tastes like a Tex-Mex chili and is great for wrapping into whole wheat flour tortillas. Add a little avocado, cilantro, and salsa, and you’ve got one incredible breakfast burrito. Feel free to omit the hot sauce if you don’t like spicy food, but we love the added punch it brings to the earthy potatoes and creamy beans. A satisfied reader writes, “This was my first vegan recipe and it was so good!”
Instant Pot Artichokes with Lemony Vegan Aioli
Whole artichokes, steamed until mouthwateringly tender, are an easy showstopper appetizer or side. Pull off the leaves and dip into zesty vegan aïoli for a simple, Mediterranean-style bite.
By Megan Edwards ,
I am taken back by the amount of people that want the recipe for another cooking method other than “pressure cooker or instant pot (IP)” – I received this recipe in the FOK “ Easy” Recipe Roundup for IP recipes along with other different meals for a quick prep specifically in an IP. If it is prepared correctly as written, this should turn out nicely. I have found that if the Brussels sprouts are overcooked, it probably is due to their size being smaller than average. Sometimes it is best to cook small ones for 1 minute, then do a quick release.
These receipts sound delicious. Will they and other Instant Pot receipts be in your Spring 2023 “Forks over Knives” magazine?? I like a hard copy of what I read. I am not computer savvy and my internet goes in-and-out of service. I can’t do the cooking course because of it. Do you have the course on a DVD that can be purchased?? I am a widow and have a 3-qt and 6-qt Instant Pot and would like to use them more. I purchase the magazines every quarter.
When you view the recipe, you have an option to print/save. If you have a printer connected to your computer, print out a copy. Hope this helps.
Im a vegan tor most 4 years
Yes, and?
Wonderful