25 Flavorful Vegan Instant Pot Recipes for Any Occasion

Cooking delicious vegan meals doesn’t have to be time-consuming or complicated.

With an Instant Pot, you can prepare hearty, flavorful, and nutritious plant-based dishes in a fraction of the time.

Whether you’re craving a creamy soup, a spicy curry, a comforting stew, or a wholesome breakfast, the Instant Pot simplifies the process while locking in all the flavors.

In this collection, we’ve compiled 25 vegan Instant Pot recipes that are perfect for busy weeknights, meal prep, or impressing guests with minimal effort.

From protein-packed lentil curries to creamy mushroom stroganoff and vibrant vegetable stews, these recipes prove that plant-based cooking can be both convenient and mouthwatering.

25 Flavorful Vegan Instant Pot Recipes for Any Occasion

The Instant Pot is a game-changer for vegan cooking, combining speed, flavor, and convenience.

With these 25 vegan Instant Pot recipes, you’ll have a diverse set of meals to suit every taste and occasion, from cozy soups to exotic curries.

Eating plant-based has never been easier, more delicious, or more satisfying.

Dive in, try these recipes, and enjoy the magic of stress-free vegan cooking.

Creamy Vegan Instant Pot Lentil Curry

This creamy vegan lentil curry is packed with flavor and protein, perfect for a comforting weeknight dinner.

Using your Instant Pot, the lentils cook perfectly, absorbing all the spices and coconut milk for a rich, hearty texture.

Serve it with steamed rice or warm naan for a complete meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Add cumin seeds and let them sizzle for 30 seconds.
2. Add onions, garlic, and ginger. Sauté until the onions are soft and translucent.
3. Stir in turmeric, coriander, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.
4. Add rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Stir the curry, season with salt and pepper, and garnish with fresh cilantro. Serve hot with rice or naan.

This lentil curry is creamy, rich, and full of aromatic spices, making it a perfect cozy vegan meal.

Its simplicity and speed make it ideal for busy weeknights without compromising on taste.

Instant Pot Vegan Chili

This hearty vegan chili combines beans, vegetables, and spices in a robust, flavorful dish.

Cooking it in the Instant Pot ensures all flavors meld beautifully while keeping the process quick and easy.

It’s perfect for meal prep or serving as a comforting dinner on a chilly day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium carrot, diced
• 1 zucchini, chopped
• 1 cup dried black beans, rinsed
• 1 cup dried kidney beans, rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onions and garlic, cooking until soft.
2. Add bell peppers, carrots, and zucchini. Sauté for 3-4 minutes to soften.
3. Stir in chili powder, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to release flavors.
4. Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Mix well.
5. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
6. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
7. Season with salt and pepper. Garnish with fresh parsley or cilantro before serving.

This vegan chili is rich, hearty, and packed with nutrients.

Perfect for batch cooking or enjoying fresh, it’s a flavorful, comforting dish that warms both body and soul.

Instant Pot Vegan Mushroom Risotto

Creamy, indulgent, yet entirely plant-based, this mushroom risotto cooks quickly in the Instant Pot.

The mushrooms, garlic, and nutritional yeast create a deep, savory flavor without the need for dairy, making it a luxurious vegan comfort dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth
• 2 cups mushrooms, sliced (button, cremini, or shiitake)
• 1/4 cup nutritional yeast
• 1 tablespoon vegan butter or coconut oil
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onions and garlic, cooking until translucent.
2. Add mushrooms and sauté for 5 minutes until they release their moisture and become golden brown.
3. Stir in arborio rice and cook for 1-2 minutes until lightly toasted. If using, add white wine and cook until absorbed.
4. Pour in vegetable broth and stir well. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
5. Perform a quick release of pressure. Stir in nutritional yeast and vegan butter, creating a creamy consistency.
6. Season with salt and black pepper. Garnish with fresh parsley before serving.

This vegan mushroom risotto is silky, savory, and satisfying.

Using the Instant Pot saves time while delivering the classic creamy texture, making it a go-to vegan dinner for any occasion.

Instant Pot Vegan Thai Peanut Noodles

These vegan Thai peanut noodles are creamy, flavorful, and packed with fresh vegetables.

The Instant Pot makes the noodles perfectly tender while infusing them with a rich, savory peanut sauce.

This dish is perfect for a quick weeknight dinner or meal prep.

Ingredients:

• 8 oz rice noodles
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 cup peanut butter (natural, unsweetened)
• 1/4 cup soy sauce or tamari
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• 2 cups vegetable broth
• 3 green onions, chopped
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat sesame oil. Add bell pepper, broccoli, and carrot, sautéing for 2-3 minutes.
2. In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and vegetable broth.
3. Add rice noodles and pour the peanut sauce over them, making sure noodles are mostly submerged.
4. Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
5. Quick release the pressure, stir the noodles well to coat with sauce.
6. Garnish with green onions, cilantro, and lime wedges. Serve immediately.

These Thai peanut noodles are creamy, tangy, and slightly spicy, perfect for a quick and satisfying vegan dinner.

The Instant Pot makes cooking effortless while ensuring perfectly tender noodles.

Instant Pot Vegan Sweet Potato Chili

A hearty, comforting chili featuring sweet potatoes, beans, and spices.

This Instant Pot recipe is vegan, full of fiber, and perfect for a cozy meal. It’s easy to prepare and even better the next day as the flavors deepen.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried black beans, rinsed
• 1 cup dried pinto beans, rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Add onions and garlic, cooking until soft.
2. Add bell pepper and sweet potatoes, sauté for 2-3 minutes.
3. Stir in chili powder, smoked paprika, cumin, and cayenne pepper. Cook 1 minute until fragrant.
4. Add black beans, pinto beans, diced tomatoes, and vegetable broth. Mix well.
5. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
6. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
7. Season with salt and pepper. Garnish with fresh cilantro before serving.

This sweet potato chili is rich, flavorful, and hearty.

It’s an ideal plant-based meal for colder days and is perfect for meal prep or freezer-friendly portions.

Instant Pot Vegan Moroccan Chickpea Stew

This Moroccan chickpea stew is a flavorful medley of chickpeas, tomatoes, and spices, cooked quickly in the Instant Pot.

It’s rich, hearty, and perfect served over couscous or rice for a wholesome vegan meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne (optional)
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup diced carrots
• 1/2 cup chopped dried apricots
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish
• Cooked couscous or rice, for serving

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Add onion and garlic, cooking until soft.
2. Stir in cinnamon, cumin, smoked paprika, turmeric, and cayenne. Cook 1 minute until fragrant.
3. Add chickpeas, diced tomatoes, vegetable broth, carrots, and dried apricots. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Quick release the pressure. Season with salt and pepper.
6. Garnish with fresh parsley or cilantro and serve over couscous or rice.

This Moroccan chickpea stew is sweet, savory, and aromatic.

The combination of spices and apricots creates a unique flavor profile, making it a standout vegan Instant Pot dish.

Instant Pot Vegan Stuffed Peppers

These vegan stuffed peppers are packed with quinoa, black beans, and vegetables, making them hearty and satisfying.

The Instant Pot cooks the peppers perfectly while keeping the filling moist and flavorful.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and cook onion and garlic in a little oil until soft.
2. Add quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Stuff the bell peppers with the quinoa mixture.
4. Pour vegetable broth into the Instant Pot and place the peppers on a trivet inside.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Quick release pressure, carefully remove the peppers, and garnish with cilantro.

These stuffed peppers are colorful, nutritious, and easy to make.

They are a perfect meal for lunch or dinner and are satisfying even without meat or cheese.

Instant Pot Vegan Mushroom Barley Soup

A hearty and comforting mushroom barley soup that is perfect for a cold day.

Using the Instant Pot ensures the barley is tender and the mushrooms are flavorful, creating a rich vegan broth.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups mushrooms, sliced
• 1 carrot, diced
• 2 stalks celery, diced
• 1/2 cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode, heat olive oil, and cook onion and garlic until soft.
2. Add mushrooms, carrot, and celery, sauté for 3-4 minutes.
3. Stir in barley, thyme, rosemary, salt, and pepper.
4. Pour in vegetable broth and mix well.
5. Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
6. Quick release the pressure, stir, and garnish with fresh parsley before serving.

This mushroom barley soup is filling, flavorful, and packed with nutrients. It’s perfect for meal prep or enjoying fresh as a cozy vegan dinner.

Instant Pot Vegan Coconut Chickpea Curry

A creamy, fragrant coconut chickpea curry made quickly in the Instant Pot.

Chickpeas absorb the coconut milk and spices, creating a rich and flavorful vegan dish.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Cook onion, garlic, and ginger until soft.
2. Stir in turmeric, cumin, coriander, and chili powder for 1-2 minutes.
3. Add chickpeas, diced tomatoes, coconut milk, and vegetable broth. Mix well.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Quick release the pressure, season with salt and pepper, and garnish with cilantro.
6. Serve hot over rice.

This coconut chickpea curry is rich, creamy, and packed with flavor. It’s perfect for a comforting vegan dinner with minimal effort.

Instant Pot Vegan Butternut Squash Soup

A silky and creamy vegan butternut squash soup, full of autumnal flavors.

Cooking it in the Instant Pot makes it quick and ensures the squash is perfectly tender.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Coconut cream (optional), for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Cook onion and garlic until soft.
2. Add butternut squash, carrots, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Pour in vegetable broth. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Quick release the pressure and blend the soup until smooth using an immersion blender.
5. Serve with a swirl of coconut cream if desired.

This butternut squash soup is velvety, flavorful, and comforting.

It’s an easy, nutrient-rich vegan dish perfect for fall or winter.

Instant Pot Vegan Tofu and Vegetable Stir-Fry

A quick and easy vegan tofu stir-fry cooked in the Instant Pot.

Tofu and vegetables soak up a savory sauce, making this a flavorful and satisfying meal in minutes.

Ingredients:

• 1 block firm tofu, cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Cooked rice or noodles, for serving

Instructions:

1. Set Instant Pot to sauté mode and heat sesame oil. Cook tofu until golden on all sides, then remove and set aside.
2. Sauté garlic and ginger for 1 minute. Add bell pepper, broccoli, and carrot, sauté for 2-3 minutes.
3. Return tofu to the pot. Add soy sauce and vegetable broth.
4. Stir in cornstarch mixture and cook until the sauce thickens, about 2 minutes.
5. Serve over cooked rice or noodles.

This tofu stir-fry is quick, flavorful, and protein-packed. The Instant Pot simplifies cooking while keeping vegetables crisp and tofu tender.

Instant Pot Vegan Jambalaya

A flavorful, plant-based twist on the classic jambalaya.

Packed with rice, vegetables, and beans, this vegan version is easy to make in the Instant Pot and full of Cajun-inspired spices.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup long-grain rice
• 1 can (14 oz) diced tomatoes
• 1 cup kidney beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1/2 teaspoon cayenne (optional)
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Cook onion, bell pepper, celery, and garlic until softened.
2. Stir in smoked paprika, thyme, and cayenne. Cook for 1 minute.
3. Add rice, diced tomatoes, beans, and vegetable broth. Mix well.
4. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Quick release the pressure, fluff rice, season with salt and pepper, and garnish with parsley.

This vegan jambalaya is spicy, hearty, and full of flavor.

It’s perfect for a quick weeknight dinner or serving to a crowd with minimal fuss.

Instant Pot Vegan Red Lentil Soup

This red lentil soup is hearty, nutritious, and full of flavor.

The Instant Pot makes the lentils tender and the spices aromatic, creating a comforting vegan meal ready in minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup red lentils, rinsed
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until translucent.
2. Add carrots, red lentils, cumin, turmeric, and paprika. Stir well to coat.
3. Pour in vegetable broth and diced tomatoes. Mix thoroughly.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Quick release the pressure, stir, and season with salt and pepper.
6. Garnish with fresh parsley or cilantro before serving.

This red lentil soup is simple, flavorful, and nourishing.

It’s perfect for a quick lunch or dinner, and leftovers taste even better the next day.

Instant Pot Vegan Sweet Potato and Black Bean Stew

A filling and flavorful vegan stew featuring sweet potatoes, black beans, and spices.

Using the Instant Pot makes cooking faster while preserving rich, bold flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until soft.
2. Add sweet potatoes, black beans, diced tomatoes, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in vegetable broth. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
4. Quick release the pressure and stir the stew.
5. Garnish with fresh cilantro before serving.

This sweet potato and black bean stew is hearty, flavorful, and perfect for a cozy vegan meal.

It’s ideal for batch cooking or freezing for later.

Instant Pot Vegan Thai Green Curry

A fragrant vegan Thai green curry made with coconut milk, vegetables, and tofu.

The Instant Pot speeds up cooking while allowing the flavors to blend beautifully.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 block firm tofu, cubed
• 1 tablespoon soy sauce or tamari
• Juice of 1 lime
• Fresh basil, for garnish
• Cooked rice, for serving

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Sauté onion, garlic, and ginger until fragrant.
2. Stir in green curry paste for 1 minute.
3. Add coconut milk, vegetable broth, bell pepper, broccoli, snap peas, tofu, and soy sauce. Mix gently.
4. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
5. Quick release the pressure and stir in lime juice.
6. Garnish with fresh basil and serve over rice.

This vegan Thai green curry is creamy, aromatic, and bursting with flavor.

Quick, easy, and satisfying, it’s perfect for a weeknight dinner.

Instant Pot Vegan Eggplant and Chickpea Stew

A rich and flavorful eggplant and chickpea stew infused with Mediterranean spices.

The Instant Pot allows the eggplant to soften quickly while soaking up the aromatic flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 large eggplant, diced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until translucent.
2. Add eggplant, chickpeas, smoked paprika, cumin, coriander, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and diced tomatoes. Mix well.
4. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Quick release the pressure and stir the stew.
6. Garnish with fresh parsley before serving.

This eggplant and chickpea stew is hearty, savory, and perfect as a vegan dinner.

It pairs well with rice, quinoa, or warm bread.

Instant Pot Vegan Moroccan Lentil Stew

A warming Moroccan-inspired lentil stew with a mix of spices, vegetables, and tender lentils.

The Instant Pot makes it fast and easy while keeping all the flavors vibrant.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until soft.
2. Add carrots, lentils, cumin, cinnamon, smoked paprika, turmeric, salt, and pepper. Stir well.
3. Pour in vegetable broth and diced tomatoes. Mix thoroughly.
4. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
5. Quick release the pressure and stir. Adjust seasoning if needed.
6. Garnish with fresh cilantro before serving.

This Moroccan lentil stew is fragrant, hearty, and comforting.

It’s a perfect vegan dinner full of protein, fiber, and bold flavors.

Instant Pot Vegan Coconut Rice Porridge

A creamy, warming vegan rice porridge made with coconut milk, perfect for breakfast or dessert.

The Instant Pot simplifies cooking while creating a smooth, silky texture.

Ingredients:

• 1 cup short-grain rice, rinsed
• 1 can (14 oz) coconut milk
• 2 cups water
• 2 tablespoons maple syrup or sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Toasted coconut flakes, for garnish
• Fresh fruit, for garnish

Instructions:

1. Combine rice, coconut milk, water, maple syrup, vanilla, and salt in the Instant Pot.
2. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
3. Allow natural pressure release for 10 minutes, then stir porridge.
4. Serve warm, topped with toasted coconut flakes and fresh fruit.

This vegan coconut rice porridge is creamy, naturally sweet, and comforting.

Perfect for a cozy breakfast or dessert, it’s easy to prepare in the Instant Pot.

Instant Pot Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is rich, creamy, and full of flavor.

Using the Instant Pot, the mushrooms become tender and soak up the savory sauce, creating a hearty, plant-based comfort food.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups mushrooms, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 2 tablespoons soy sauce or tamari
• 1 cup vegetable broth
• 1/2 cup unsweetened plant-based cream (cashew, soy, or coconut)
• 8 oz pasta or noodles, cooked
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until soft.
2. Add mushrooms, smoked paprika, and thyme. Cook 5 minutes until mushrooms release moisture.
3. Stir in soy sauce and vegetable broth. Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
4. Quick release the pressure. Stir in plant-based cream, season with salt and pepper.
5. Serve over cooked pasta and garnish with fresh parsley.

This vegan mushroom stroganoff is creamy, savory, and satisfying. It’s a perfect plant-based twist on a classic comfort dish.

Instant Pot Vegan Spicy Peanut Sweet Potato Soup

A creamy, slightly spicy sweet potato soup with a rich peanut flavor.

The Instant Pot makes the sweet potatoes tender while blending perfectly with the aromatic spices.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup natural peanut butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne (optional)
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Cook onion, garlic, and ginger until soft.
2. Add sweet potatoes, smoked paprika, and cayenne. Stir for 1 minute.
3. Add vegetable broth and peanut butter, stirring until well combined.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Quick release the pressure, blend the soup until smooth using an immersion blender.
6. Season with salt and pepper, garnish with cilantro, and serve.

This spicy peanut sweet potato soup is rich, creamy, and packed with flavor.

It’s perfect as a comforting vegan meal or starter.

Instant Pot Vegan Cauliflower and Chickpea Curry

A flavorful, easy-to-make cauliflower and chickpea curry with aromatic spices.

The Instant Pot makes cooking quick while blending the flavors beautifully.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1 small cauliflower, cut into florets
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Sauté onion, garlic, and ginger until fragrant.
2. Add turmeric, cumin, coriander, and chili powder. Cook for 1 minute.
3. Add cauliflower, chickpeas, diced tomatoes, and coconut milk. Stir well.
4. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
5. Quick release the pressure, season with salt and pepper. Garnish with cilantro and serve over rice.

This cauliflower and chickpea curry is rich, hearty, and full of flavor. It’s an easy vegan meal that pairs perfectly with rice.

Instant Pot Vegan Ratatouille

A colorful, flavorful vegetable stew inspired by classic ratatouille.

The Instant Pot makes the vegetables tender while keeping their vibrant taste intact.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Cook onion and garlic until translucent.
2. Add zucchini, eggplant, and bell peppers. Sauté for 3-4 minutes.
3. Stir in diced tomatoes, thyme, oregano, salt, and pepper.
4. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
5. Quick release the pressure. Garnish with fresh basil and serve.

This vegan ratatouille is colorful, hearty, and packed with vegetables. It’s a perfect side dish or main meal for any occasion.

Instant Pot Vegan Sweet Corn and Potato Chowder

A creamy, comforting chowder made with sweet corn, potatoes, and aromatic herbs.

The Instant Pot ensures all ingredients cook perfectly and blend together beautifully.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until soft.
2. Add potatoes, corn, vegetable broth, thyme, and smoked paprika. Mix well.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Quick release the pressure, stir in coconut milk, season with salt and pepper.
5. Garnish with fresh parsley before serving.

This sweet corn and potato chowder is creamy, hearty, and perfect for a vegan meal. It’s easy to make and packed with flavor.

Instant Pot Vegan Thai Pumpkin Soup

A creamy Thai-inspired pumpkin soup with coconut milk and aromatic spices.

The Instant Pot ensures the pumpkin becomes silky and smooth in minutes.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small pumpkin, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon red curry paste
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Cook onion, garlic, and ginger until fragrant.
2. Stir in red curry paste and turmeric for 1 minute.
3. Add pumpkin, coconut milk, and vegetable broth. Mix well.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Quick release the pressure and blend until smooth using an immersion blender.
6. Season with salt and pepper. Garnish with cilantro and lime wedges before serving.

This vegan Thai pumpkin soup is creamy, aromatic, and slightly spicy. It’s a perfect plant-based meal for fall or winter.