If you're on the hunt for some quick and tasty vegan meals, you're in for a treat! Instant Pot recipes are a game-changer, making cooking super easy and fun. Imagine whipping up a creamy Vegan Mushroom Risotto or a hearty Spicy Black Bean Chili in no time. These dishes are not just delicious; they're also packed with flavor and nutrition. Ready to investigate these mouthwatering options? Let's jump into the tasty details!
Creamy Vegan Mushroom Risotto
Creamy Vegan Mushroom Risotto is a delicious and comforting dish that showcases the rich flavors of mushrooms and the creaminess of plant-based ingredients. With the help of an Instant Pot, this risotto comes together effortlessly, allowing you to enjoy a creamy and satisfying meal without the constant stirring that traditional methods require.
Perfect for busy weeknights or special occasions, this dish will surely impress both vegans and non-vegans alike.
Ingredients:
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or button)
- 4 cups vegetable broth
- 1 cup coconut milk (or any unsweetened plant-based milk)
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up before adding the chopped onion.
Sauté the onion for about 3-4 minutes until it's translucent, then stir in the garlic and mushrooms and cook for another 2-3 minutes until the mushrooms are softened.
Next, add the Arborio rice, stirring to coat the rice with the oil and vegetables. Pour in the vegetable broth, coconut milk, dried thyme, salt, and pepper, then close the lid and set the Instant Pot to manual high pressure for 6 minutes.
Once the cooking time is complete, carefully release the pressure. Stir in the nutritional yeast for improved creaminess and flavor, and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Extra Tips:
For an even deeper flavor, consider adding some white wine to the sauté step after cooking the mushrooms; just allow it to cook off for a minute before adding the broth.
If you prefer a thicker risotto, you can reduce the amount of broth slightly. Additionally, using a mix of different mushrooms can amplify the flavor and texture of the dish, providing a more complex taste.
Don't hesitate to experiment with other herbs and spices to make this risotto your own!
Spicy Black Bean Chili

Spicy Black Bean Chili is a hearty and flavorful vegan dish that's perfect for a cozy dinner or meal prep. This recipe utilizes the Instant Pot to combine black beans, tomatoes, and a blend of spices for a rich, satisfying chili that packs a punch. With minimal effort and maximum flavor, this dish is sure to become a staple in your vegan cooking repertoire.
Ingredients:
- 1 cup dried black beans, rinsed and soaked overnight
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Cooking instructions: Start by setting your Instant Pot to the sauté mode. Add the olive oil, then sauté the onion, garlic, bell pepper, carrots, and celery until the vegetables are softened, about 5 minutes.
Stir in the soaked black beans, diced tomatoes, vegetable broth, and all the spices. Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 25 minutes.
After cooking, allow the pressure to release naturally for 10 minutes before performing a quick release. Stir the chili well and adjust seasoning with salt and pepper.
Extra tips: If you prefer a thicker chili, you can use the sauté function after cooking to simmer the chili until it reaches your desired consistency.
Additionally, feel free to customize your chili by adding other vegetables or beans, and serve it with your favorite toppings like avocado, vegan sour cream, or lime wedges for an extra burst of flavor. Enjoy your deliciously spicy black bean chili!
Lentil Vegetable Soup
Lentil Vegetable Soup is a hearty and nutritious dish that's perfect for any season. Made with a variety of vegetables and protein-rich lentils, this soup isn't only comforting but also filling and easy to prepare in an Instant Pot.
With the convenience of pressure cooking, you can have a delicious homemade soup ready in no time, all while enjoying the rich flavors and health benefits of plant-based ingredients.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon olive oil
- Optional: fresh lemon juice for serving
Cooking Instructions:
Start by setting your Instant Pot to the sauté mode and adding olive oil. Once the oil is hot, add the diced onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute. Next, add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, thyme, cumin, paprika, salt, and pepper.
Close the lid and set the Instant Pot to high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully venting any remaining pressure.
Finally, stir in the chopped spinach or kale until wilted and adjust seasoning as desired.
Extra Tips:
For added depth of flavor, consider sautéing a bay leaf with the vegetables or adding a splash of balsamic vinegar before serving.
You can also customize the soup by adding your favorite vegetables or herbs based on what you have on hand. If you prefer a creamier texture, use an immersion blender to partially puree the soup after cooking.
This soup keeps well in the fridge and tastes even better the next day, making it a great option for meal prep. Enjoy with a squeeze of fresh lemon juice for a bright finish!
Quinoa and Spinach Stuffed Peppers

Quinoa and spinach stuffed peppers are a nutritious and delicious vegan dish that can be easily prepared in your Instant Pot. This recipe combines protein-rich quinoa with fresh spinach and flavorful spices, all packed into vibrant bell peppers. Not only is it a great way to enjoy a healthy meal, but it's also visually appealing and can be served as an impressive main dish for gatherings or family dinners.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- Optional toppings: avocado, cilantro, lime wedges
Cooking Instructions:
Start by preparing the bell peppers by cutting the tops off and removing the seeds.
In the Instant Pot, sauté the diced onion and minced garlic until fragrant, about 2-3 minutes.
Add the quinoa, vegetable broth, cumin, paprika, salt, and pepper, and stir well.
Layer the chopped spinach, black beans, and corn on top of the quinoa mixture.
Carefully place the stuffed bell peppers upright in the pot.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Allow for a natural pressure release for about 5 minutes before carefully turning the valve to release any remaining steam.
Extra Tips:
For an extra burst of flavor, consider adding diced tomatoes or a splash of lime juice to the quinoa mixture before stuffing the peppers.
You can also customize the filling by adding other vegetables or spices according to your preference.
If you want a bit of heat, throw in some chopped jalapeños or red pepper flakes.
To save time, you can prep the peppers and filling in advance and assemble them just before cooking.
Enjoy your quinoa and spinach stuffed peppers with your favorite toppings for a satisfying meal!
Coconut Curry Chickpeas
Coconut Curry Chickpeas are a delicious and hearty vegan dish that's both satisfying and easy to prepare in an Instant Pot. The combination of creamy coconut milk, aromatic spices, and protein-packed chickpeas creates a rich and flavorful meal that can be served over rice or with crusty bread for a delightful dinner.
This dish is perfect for a weeknight meal or for meal prep as it stores well and can be reheated easily.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
Start by sautéing the diced onion in the Instant Pot using the 'Sauté' function until it becomes translucent, about 3-4 minutes.
Add the minced garlic and ginger, and cook for another minute until fragrant. Stir in the curry powder, turmeric, and cumin, allowing the spices to bloom for about 30 seconds.
Then, add the chickpeas, diced tomatoes, coconut milk, vegetable broth, and soy sauce to the pot. Stir everything well to combine, and season with salt and pepper to taste.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes, then switch to a quick release.
Open the lid, stir, and adjust seasoning if necessary before serving hot, garnished with fresh cilantro if desired.
Extra Tips:
To improve the flavor of your Coconut Curry Chickpeas, consider adding vegetables like spinach, bell peppers, or sweet potatoes during the cooking process.
If you prefer a spicier dish, add some chopped chili peppers or a dash of cayenne pepper. For a richer texture, you can blend a portion of the chickpeas before serving, giving the curry a creamier consistency.
Finally, this dish pairs beautifully with a side of basmati rice or quinoa, making it a filling and nutritious meal that's sure to impress!