Quick and Easy Vegan Instant Pot Recipes

1. Instant Pot Vegan Chili

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking until translucent.
2. Add the bell pepper and zucchini, sautéing for a few more minutes.
3. Stir in the corn, black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
4. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Stir the chili and adjust seasoning if necessary. Serve hot with your favorite toppings like avocado, cilantro, or vegan sour cream.

2. Vegan Instant Pot Lentil Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup green or brown lentils, rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking until translucent.
2. Add the carrots and celery, sautéing for a few more minutes.
3. Stir in the lentils, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper.
4. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Remove the bay leaf, stir the soup, and adjust seasoning if necessary. Garnish with fresh parsley before serving.

3. Instant Pot Vegan Mac and Cheese

Ingredients:

• 8 oz elbow macaroni
• 2 cups vegetable broth
• 1 cup water
• 1 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 1/4 cup vegan butter
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1/2 cup shredded vegan cheese (optional)

Instructions:

1. Add the macaroni, vegetable broth, and water to the Instant Pot. Stir to combine.
2. Secure the lid and set the Instant Pot to manual high pressure for 4 minutes.
3. Once the cooking time is up, perform a quick release.
4. Stir in the almond milk, nutritional yeast, vegan butter, Dijon mustard, garlic powder, onion powder, salt, and pepper until the sauce is creamy and well combined.
5. If using, stir in the shredded vegan cheese until melted and smooth. Serve hot.

4. Instant Pot Vegan Tikka Masala

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 can coconut milk
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and ginger, cooking until fragrant.
2. Add the garam masala, turmeric, cumin, paprika, and cayenne pepper, cooking for another minute.
3. Stir in the coconut milk, diced tomatoes, tomato paste, salt, and pepper.
4. Add the cubed tofu and stir gently to combine.
5. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
7. Stir the tikka masala and adjust seasoning if necessary. Serve hot over cooked rice, garnished with fresh cilantro.

5. Instant Pot Vegan Cheesecake

Ingredients:

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 cups raw cashews, soaked overnight and drained
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 2 tbsp coconut oil
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Fresh berries (for topping)

Instructions:

1. In a bowl, mix the graham cracker crumbs with melted coconut oil. Press the mixture into the bottom of a 7-inch springform pan to form the crust.
2. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, coconut oil, cornstarch, and vanilla extract. Blend until smooth and creamy.
3. Pour the cashew mixture over the crust in the springform pan.
4. Cover the pan with aluminum foil. Add 1 cup of water to the Instant Pot and place a trivet in the bottom. Carefully lower the springform pan onto the trivet.
5. Secure the lid and set the Instant Pot to manual high pressure for 35 minutes.
6. Once the cooking time is up, allow the pressure to release naturally.
7. Remove the cheesecake from the Instant Pot and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Top with fresh berries before serving.

Tips for Cooking Vegan Meals in the Instant Pot

• Prep Ahead: Chop and measure your ingredients before you start cooking to streamline the process.
• Layering: When adding ingredients, layer them carefully, especially if cooking grains or legumes, to ensure even cooking.
• Natural Release: Allow the pressure to release naturally when cooking delicate ingredients to prevent them from becoming mushy.
• Flavor Boost: Use rich, flavorful broths and fresh herbs to enhance the taste of your dishes.

Conclusion

The Instant Pot is a fantastic tool for creating quick, delicious, and nutritious vegan meals. From comforting chili to indulgent cheesecake, these recipes showcase the versatility of plant-based ingredients and the convenience of pressure cooking.

Give these recipes a try and enjoy the ease and flavor that the Instant Pot brings to your vegan kitchen. Happy cooking!