The Instant Pot is one of the best tools in any modern kitchen, especially for those seeking to eat healthier without spending hours over a stove. For vegans, it offers fast, nutrient-rich meals with minimal cleanup. Whether you're a busy professional, a parent juggling routines, or just want more time in the evening, this list of vegan Instant Pot recipes will simplify your weeknights without compromising on flavor.
1. Hearty Lentil and Vegetable Stew
This protein-packed stew is filling, budget-friendly, and loaded with fiber. The Instant Pot intensifies its savory flavors quickly, making it perfect for a cold evening.
Ingredients:
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1 cup green lentils
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2 carrots, chopped
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2 celery stalks, chopped
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1 onion, diced
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3 garlic cloves, minced
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4 cups vegetable broth
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1 can diced tomatoes
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1 tsp thyme
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Salt and pepper to taste
Instructions:
Sauté the onion, garlic, carrot, and celery for 5 minutes. Add remaining ingredients. Cook on high pressure for 15 minutes. Allow natural release for 10 minutes before serving.
2. Creamy Mushroom Risotto
Traditional risotto requires constant stirring—this version doesn’t. The Instant Pot creates creamy, luxurious risotto with less effort and no dairy.
Ingredients:
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1 cup arborio rice
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2 cups mushrooms, sliced
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1 onion, diced
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3 garlic cloves, minced
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3 cups vegetable broth
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1/4 cup nutritional yeast
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Salt and pepper to taste
Instructions:
Sauté onion and garlic, then add mushrooms. Stir in rice and broth. Cook on high pressure for 6 minutes. Use quick release and stir in nutritional yeast.
3. Sweet Potato and Black Bean Chili
This sweet and smoky chili is perfect for meal prep. Sweet potatoes provide a satisfying texture, and black beans add plant-based protein.
Ingredients:
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2 sweet potatoes, diced
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1 can black beans
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1 can diced tomatoes
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1 onion, chopped
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3 garlic cloves, minced
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2 cups vegetable broth
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1 tbsp chili powder
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1 tsp cumin
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Salt to taste
Instructions:
Sauté onion and garlic. Add the rest of the ingredients. Cook on high pressure for 10 minutes. Quick release and serve hot.
4. Vegan Mac and Cheese
A comfort food classic gets a plant-based makeover. This creamy dish uses cashews and nutritional yeast to recreate cheesy goodness.
Ingredients:
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8 oz elbow pasta
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2 cups water
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1 cup unsweetened almond milk
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1/2 cup soaked cashews
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1/4 cup nutritional yeast
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1 tbsp lemon juice
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1 tsp garlic powder
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Salt to taste
Instructions:
Cook pasta in the Instant Pot for 4 minutes. Blend the sauce ingredients. Drain pasta, add sauce, and use sauté mode to warm through.
5. Thai-Inspired Coconut Curry Soup
This dish combines the warm, spicy notes of Thai cuisine with the convenience of one-pot cooking.
Ingredients:
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1 can coconut milk
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2 cups vegetable broth
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1 cup mushrooms, sliced
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1 red bell pepper, sliced
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1 cup baby spinach
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1 tbsp red curry paste
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1 tbsp soy sauce
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Juice of 1 lime
Instructions:
Add all ingredients (except spinach and lime juice) and cook on high pressure for 3 minutes. Quick release, stir in spinach and lime juice, and serve.
6. Quinoa Burrito Bowls
Quick, customizable, and meal-prep friendly—these bowls are a plant-powered hit with minimal effort.
Ingredients:
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1 cup quinoa
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1 can black beans
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1 cup corn
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1 can diced tomatoes
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1 tsp cumin
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1/2 tsp paprika
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Salt and pepper
Instructions:
Add all ingredients and 1.5 cups water. Cook on high pressure for 5 minutes. Quick release and fluff before serving with avocado or salsa.
7. Vegan Jambalaya
Spicy, hearty, and loaded with bold flavor, this Louisiana-inspired dish is a one-pot meal with real soul.
Ingredients:
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1 cup long-grain rice
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1 can kidney beans
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1 bell pepper, chopped
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1 celery stalk, diced
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1 onion, chopped
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3 garlic cloves
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2 tsp Cajun seasoning
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2 cups vegetable broth
Instructions:
Sauté vegetables and garlic. Add remaining ingredients and cook on high pressure for 8 minutes. Let sit for 5 minutes before releasing pressure.
8. Indian-Style Chickpea Tikka Masala
Rich, spiced chickpeas in a creamy tomato sauce deliver takeout-style flavor in a fraction of the time.
Ingredients:
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1 can chickpeas
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1 can crushed tomatoes
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1 onion, chopped
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3 garlic cloves
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1 tbsp garam masala
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1 tsp cumin
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1/2 cup coconut milk
Instructions:
Sauté onion and garlic, add spices. Stir in chickpeas and tomatoes. Cook for 8 minutes on high pressure. Quick release, stir in coconut milk, and serve.
9. Vegan Stuffed Bell Peppers
Colorful and fun to eat, these peppers are filled with protein-packed grains and legumes.
Ingredients:
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4 bell peppers
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1 cup cooked rice
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1 can lentils or black beans
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1 cup corn
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1 tsp cumin
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1/2 tsp smoked paprika
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1 cup tomato sauce
Instructions:
Mix filling and stuff into peppers. Place in Instant Pot with tomato sauce at bottom. Cook on high pressure for 10 minutes.
10. Vegan Steel-Cut Oats with Apple and Cinnamon
Breakfast doesn’t have to be a hassle. Let your Instant Pot do the work for a warm, fiber-rich meal to start your day.
Ingredients:
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1 cup steel-cut oats
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2 1/2 cups plant milk or water
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1 apple, diced
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1 tsp cinnamon
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1 tbsp maple syrup
Instructions:
Combine all ingredients. Cook on high pressure for 4 minutes. Natural release for 10 minutes. Stir and enjoy warm.
Final Tips for Vegan Instant Pot Cooking
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Batch Cook: Double recipes to save time later in the week.
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Use the Sauté Function: Always start by sautéing aromatics like garlic and onion for deeper flavor.
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Add Greens Last: Stir in spinach or kale after cooking to retain nutrients and color.
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Freeze Extras: Most soups and stews freeze well for quick reheating.
Whether you’re new to plant-based eating or a seasoned vegan looking for new ideas, these vegan Instant Pot recipes provide simplicity and flavor in one pot. For more inspiration on how to live a conscious, plant-powered lifestyle, check out The Dharma Store — a brand that celebrates compassion with every organic cotton vegan t-shirt they offer.