Home Vegan Post Vegan Instant Pot Recipes: Easy, Hearty Plant-Based Meals in Minutes

Vegan Instant Pot Recipes: Easy, Hearty Plant-Based Meals in Minutes


The Instant Pot has become a staple in modern kitchens thanks to its speed, convenience, and versatility. If you’re plant-based or simply looking to cut down on meat and dairy, vegan Instant Pot recipes are a smart, time-saving way to enjoy delicious, nutrient-rich meals.

From cozy lentil stews to protein-packed quinoa bowls, this guide offers a collection of flavorful vegan dishes made specifically for the Instant Pot. Whether you're a seasoned home cook or new to plant-based cooking, these recipes are designed to be simple, satisfying, and fast—without compromising on taste.

If you're ready to put your pressure cooker to good use, let’s explore how to make the most of it with hearty, healthy, and completely vegan meals.

Why Cook Vegan Meals in an Instant Pot?

The Instant Pot is a game changer for vegans and plant-based eaters alike. Here's why:

  • Speed: What used to take hours (like dried beans or hearty stews) can now be made in under 30 minutes.

  • Flavor Infusion: Pressure cooking intensifies the flavors, making spices and aromatics shine.

  • Nutrient Preservation: Compared to boiling or frying, pressure cooking helps retain more vitamins and minerals.

  • One-Pot Simplicity: Fewer dishes, less cleanup, and easy storage for batch cooking.

Let’s dive into the best vegan Instant Pot recipes for every occasion—from weeknight dinners to meal prep staples.

1. Vegan Instant Pot Lentil Stew

Why it works: Rich in protein, fiber, and flavor.

Ingredients:

  • 1 cup green or brown lentils

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 potato, cubed

  • 1 can diced tomatoes

  • 4 cups vegetable broth

  • 1 tsp thyme

  • 1 tsp smoked paprika

  • Salt and pepper to taste

Instructions:

  1. Sauté onion and garlic on the “Sauté” mode for 2–3 minutes.

  2. Add all remaining ingredients, stir well.

  3. Seal and pressure cook on High for 15 minutes.

  4. Let pressure release naturally for 10 minutes, then quick release.

Serve with crusty bread or over rice for a filling meal.

2. Vegan Instant Pot Chickpea Curry

Why it works: Creamy, spicy, and packed with plant protein.

Ingredients:

  • 1 cup dried chickpeas (or 2 cans, drained)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 1 can diced tomatoes

  • 1 can coconut milk

  • 2 tbsp curry powder

  • 1 tsp cumin

  • Salt to taste

  • 2 cups water or broth (if using dried chickpeas)

Instructions:

  1. If using dried chickpeas, soak them overnight.

  2. On “Sauté,” cook onion, garlic, and ginger for 3–4 minutes.

  3. Add all other ingredients and stir.

  4. Cook on High Pressure for 35 minutes (dried chickpeas) or 10 minutes (canned).

  5. Let pressure release naturally.

Pair with basmati rice or naan for a complete meal.

3. Instant Pot Vegan Chili

Why it works: Warm, smoky, and perfect for leftovers.

Ingredients:

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 can black beans

  • 1 can kidney beans

  • 1 can corn (optional)

  • 1 can diced tomatoes

  • 2 tbsp tomato paste

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • Salt and pepper to taste

Instructions:

  1. Sauté onion, garlic, and bell pepper for 3–4 minutes.

  2. Add all ingredients and mix well.

  3. Pressure cook on High for 12 minutes.

  4. Quick release and let sit for 5 minutes before serving.

Top with avocado, vegan sour cream, or green onions.

4. Instant Pot Vegan Quinoa Bowl

Why it works: Great for meal prep and loaded with nutrients.

Ingredients:

  • 1 cup quinoa (rinsed)

  • 1½ cups vegetable broth

  • 1 can black beans

  • 1 cup corn kernels

  • 1 red bell pepper, chopped

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp cumin

  • Salt and pepper

Instructions:

  1. Combine all ingredients in the Instant Pot.

  2. Cook on High Pressure for 1 minute.

  3. Let pressure release naturally for 10 minutes.

Serve warm or chilled with lime wedges and salsa.

5. Instant Pot Vegan Mushroom Risotto

Why it works: Creamy texture without dairy, gourmet taste with minimal effort.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1½ cups arborio rice

  • 1½ cups chopped mushrooms

  • ¼ cup white wine (optional)

  • 4 cups vegetable broth

  • Salt, pepper, and thyme to taste

Instructions:

  1. Sauté onion and garlic until soft.

  2. Add mushrooms and cook for 2–3 minutes.

  3. Stir in rice, wine (if using), and broth.

  4. Cook on High Pressure for 6 minutes.

  5. Quick release and stir well to make creamy.

Add nutritional yeast or cashew cream for extra richness.

6. Instant Pot Stuffed Bell Peppers

Why it works: A complete, colorful, and fun meal.

Ingredients:

  • 4 bell peppers (tops removed, seeds discarded)

  • 1 cup cooked quinoa or rice

  • 1 can black beans

  • ½ cup corn

  • ½ cup diced tomatoes

  • 1 tsp cumin

  • 1 tsp chili powder

  • Salt and pepper

  • 1 cup water (for steaming)

Instructions:

  1. Mix filling ingredients in a bowl.

  2. Stuff each pepper with mixture.

  3. Place trivet and water in the Instant Pot.

  4. Arrange peppers on trivet, upright.

  5. Cook on High Pressure for 5 minutes, quick release.

Top with salsa or avocado slices for a fresh finish.

7. Instant Pot Vegan Pasta Primavera

Why it works: Quick, light, and great for picky eaters.

Ingredients:

  • 8 oz pasta (penne or rotini)

  • 2½ cups water or broth

  • 1 cup broccoli florets

  • 1 cup chopped zucchini

  • 1 cup cherry tomatoes

  • 1 clove garlic, minced

  • 1 tsp Italian seasoning

  • Salt and pepper

  • 2 tbsp olive oil or vegan butter

Instructions:

  1. Add pasta, veggies, garlic, and water to the Instant Pot.

  2. Pressure cook on High for 4 minutes.

  3. Quick release and stir in olive oil and seasoning.

A bright, easy weeknight dinner that comes together fast.

8. Instant Pot Vegan Sweet Potato Stew

Why it works: Cozy and comforting with a sweet-savory balance.

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 sweet potatoes, peeled and cubed

  • 1 can chickpeas

  • 1 can diced tomatoes

  • 2 cups vegetable broth

  • 1 tsp cinnamon

  • 1 tsp cumin

  • Salt and pepper

Instructions:

  1. Sauté onion and garlic until fragrant.

  2. Add all ingredients and stir.

  3. Cook on High Pressure for 10 minutes.

  4. Let pressure release naturally.

Serve with rice or quinoa for a warming fall or winter meal.

Bonus: Vegan Instant Pot Steel-Cut Oats

Why it works: Great for meal prepping breakfast.

Ingredients:

  • 1 cup steel-cut oats

  • 3½ cups plant milk or water

  • 1 tsp cinnamon

  • 1 tbsp maple syrup (optional)

  • Pinch of salt

Instructions:

  1. Add everything to the Instant Pot.

  2. Cook on High Pressure for 4 minutes.

  3. Let pressure release naturally for 15 minutes.

Top with banana, berries, nuts, or vegan yogurt.

Tips for Making the Best Vegan Instant Pot Recipes

  • Use the Sauté Function: Always sauté onions, garlic, and spices first to enhance flavor.

  • Don’t Overfill: Instant Pots need room to build pressure—never fill past the max line.

  • Use Natural Release for Beans/Legumes: Helps maintain texture and reduces foaming.

  • Batch Cook and Freeze: Double your recipe and freeze half for quick weeknight meals.

  • Add Fresh Herbs Last: To keep their flavor vibrant and not bitter.

Show Off Your Vegan Lifestyle

If you're passionate about living plant-based, take it beyond the plate. The Dharma Store offers vegan-themed t-shirts made from organic cotton—perfect for anyone who wants to share their values with the world in style. Their designs are ideal for cooks, animal lovers, and eco-conscious shoppers alike.

Final Thoughts

Vegan Instant Pot recipes offer a practical way to eat healthy, save time, and stay plant-based—even on your busiest days. Whether you're new to veganism or just exploring your Instant Pot, these recipes are nutritious, simple to follow, and deeply satisfying.

Try a few of these plant-powered meals today and experience how easy (and tasty) vegan cooking can be with the Instant Pot.