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Explore 7 Quick and Delicious Vegetarian Instant Pot Recipes for effortless meals packed with flavor and nutrients. From hearty Instant Pot Veggie Delight to comforting Sweet Potato Delight, these recipes offer simplicity and taste in every bite. Discover the joy of hassle-free cooking with these delightful vegetarian dishes.
Those looking for a filling, satisfying meal without the trouble of lengthy preparation will love this vegetarian instant pot recipes. This cuisine, full of healthy ingredients and flavors, will satisfy your desire for a warm, filling supper.
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado slices, chopped cilantro, lime wedges
Put your Instant Pot in sauté mode and drizzle with some oil. Add the bell pepper, onion, and garlic and sauté until softened.
Add the diced tomatoes, black beans, corn, quinoa, cumin, chili powder, and salt and pepper. Mix thoroughly to blend.
After locking the Instant Pot’s lid closed, set it to cook food at high pressure for eight minutes.
After the cooking time is up, let the pressure naturally relax for five minutes before doing a fast release with caution.
Top the warm vegetable pleasure with chopped cilantro, avocado slices, and lime juice.
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For those who are in the mood for a filling, healthy dinner that can be prepared quickly in the Instant Pot, this sweet potato recipe from vegetarian instant pot recipes is ideal. It is a vegetarian delicacy with nutrients and flavors that suit every palate. Let’s explore the ease of use and mouthwatering taste of this Easy Instant Pot Sweet Potato recipe.
- 4 medium-sized sweet potatoes, washed and diced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Put your Instant Pot on sauté mode first. Add the minced garlic and olive oil. Cook until aromatic.
Add the diced sweet potatoes, cumin, smoked paprika, salt, and pepper to the saucepan. Give the sweet potatoes a good stir to coat them in the spices.
Add the vegetable broth, ensuring all the sweet potatoes are covered.
After locking the Instant Pot’s lid shut, program it to operate at high pressure for eight minutes.
After the cooking time is up, let the pressure naturally relax for five minutes before doing a fast release with caution.
Carefully mash the sweet potatoes with a fork after opening the lid to achieve a chunky texture.
If preferred, top with chopped cilantro or fresh parsley and serve hot.
This plant-based vegetarian instant pot recipes is a delicious and nutrient-dense main dish or side dish for vegans and vegetarians. It’s a quick and simple dish that will satisfy your taste senses and leave you feeling happy and invigorated because it’s loaded with protein-rich chickpeas.
- 2 cups dried chickpeas, soaked overnight and drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes with juices
- Fresh cilantro for garnish (optional)
Add chopped tomatoes, vegetable broth, onion, garlic, spices, salt, and pepper to the Instant Pot and the soaked chickpeas.
After sealing closed, put the Instant Pot on high pressure for fifteen minutes.
After the cooking period, let the pressure naturally release for ten minutes before manually releasing any residual pressure.
Gently remove the top and combine the mixture of chickpeas. Add fresh cilantro as a garnish if you’d like.
If preferred, top the heated dish with freshly chopped cilantro. Savor your tasty vegetarian curry made with an Instant Pot!
Before serving, garnish with fresh cilantro. Savor your Veggie Stuffed Bell Peppers in an Instant Pot
Are you searching for a filling, healthy dinner that is tasty and quick to prepare? There’s nowhere else to look! With its flavorful and wholesome ingredients, this vegetarian instant pot veggie chili is ideal for a cozy evening any day of the week. With the Instant Pot’s ease of use, you can quickly prepare this hearty chili for sharing.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Press the sauté button on your Instant Pot. Garlic and onions must be sautéed in hot olive oil until aromatic.
Add the corn, zucchini, celery, carrots, and bell pepper. Simmer for two to three minutes more.
Add the diced tomatoes, black beans, kidney beans, cumin, paprika, chili powder, and salt and pepper.
After closing the cover, set the Instant Pot to turn on the manual for ten minutes.
After finishing, cautiously do a fast release after allowing the pressure to release for five minutes naturally.
Serve hot, topped with your preferred ingredients (shredded cheese, avocado, cilantro, etc.).
- 2 cups mixed vegetables (such as carrots, potatoes, cauliflower, bell peppers)
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- 1 tablespoon oil
- Fresh cilantro for garnish (optional)
Once the Instant Pot is turned on, choose the sauté option. Fill the pot with oil.
Diced onions should be added to boiling oil and sautéed until transparent. Add the grated ginger and minced garlic, and cook for another minute.
Add the turmeric and curry powders. Stir to coat the spices and onions thoroughly.
Add the coconut milk and diced tomatoes with their juices. Mix everything.
Put a variety of veggies in the pot. Adjust the amount of salt and pepper to taste.
Once the valve is closed, close the Instant Pot lid. Cook for five minutes under high pressure.
After the cooking cycle is finished, quickly remove the pressure. Lift the lid carefully.
Stir the curry and adjust the seasoning. Make any necessary adjustments.
If preferred, top the heated dish with freshly chopped cilantro. Savor your tasty vegetarian curry made with an Instant Pot!
Serve hot as a main entrée or as a side dish over rice. Savor your tasty and nourishing Chickpea Delight from the Instant pot
This Instant Pot recipe blends the nutty flavor of quinoa with a colorful array of mixed veggies to create a filling, vegan, and gluten-free dinner loaded with nutrients. Thanks to the Instant Pot’s high-pressure cooking option, this healthy dinner can be prepared quickly.
lets have a short look on what is Quinoa
- Rinse 1 cup of quinoa under cold water and drain.
- Add 1 tablespoon of olive oil to the Instant Pot and set to sauté mode.
- Once the oil is hot, add one diced onion and sauté until translucent.
- Add 2 cloves of minced garlic and sauté for another minute.
- Stir in 2 cups of mixed vegetables such as bell peppers, carrots, and peas.
- Add the rinsed quinoa to the pot and mix well with the vegetables.
- Pour in 1 ½ cups of vegetable broth and season with salt and pepper to taste.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 1 minute.
- Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes before quickly releasing any remaining pressure.
- Fluff the quinoa with a fork and serve hot.
Are you looking for a tasty and easy vegetarian dish? The ideal fix is these Instant Pot Vegetable Stuffed Bell Peppers! This recipe, full of taste and healthful ingredients, will likely become a family favorite. The Instant Pot is an excellent choice for hectic weeknights or leisurely weekends since it reduces cooking time without compromising flavor.
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Slice off the bell peppers’ tops, then take out the seeds and skin.
Cooked quinoa, black beans, corn, chopped tomatoes, onion, garlic, cumin, chili powder, salt, and pepper should all be combined in a mixing dish.
Tightly stuff the quinoa mixture into each bell pepper.
Set the trivet inside after filling the Instant Pot with one cup of water.
Put the filled bell peppers on the trivet in order.
Once the valve is sealed, close the Instant Pot lid. Cook for five minutes under high pressure.
When finished, manually release the pressure with caution.
If desired, garnish each stuffed bell pepper with shredded cheese.
Before serving, garnish with fresh cilantro. Savor your Veggie Stuffed Bell Peppers in an Instant Pot
Are you searching for a filling, healthy dinner that is tasty and quick to prepare? There’s nowhere else to look! With its flavorful and wholesome ingredients, this vegetarian instant pot veggie chili is ideal for a cozy evening any day of the week. With the Instant Pot’s ease of use, you can quickly prepare this hearty chili for sharing.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Press the sauté button on your Instant Pot. Garlic and onions must be sautéed in hot olive oil until aromatic.
Add the corn, zucchini, celery, carrots, and bell pepper. Simmer for two to three minutes more.
Add the diced tomatoes, black beans, kidney beans, cumin, paprika, chili powder, and salt and pepper.
After closing the cover, set the Instant Pot to turn on the manual for ten minutes.
After finishing, cautiously do a fast release after allowing the pressure to release for five minutes naturally.
Serve hot, topped with your preferred ingredients (shredded cheese, avocado, cilantro, etc.).
- 2 cups mixed vegetables (such as carrots, potatoes, cauliflower, bell peppers)
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- 1 tablespoon oil
- Fresh cilantro for garnish (optional)
Once the Instant Pot is turned on, choose the sauté option. Fill the pot with oil.
Diced onions should be added to boiling oil and sautéed until transparent. Add the grated ginger and minced garlic, and cook for another minute.
Add the turmeric and curry powders. Stir to coat the spices and onions thoroughly.
Add the coconut milk and diced tomatoes with their juices. Mix everything.
Put a variety of veggies in the pot. Adjust the amount of salt and pepper to taste.
Once the valve is closed, close the Instant Pot lid. Cook for five minutes under high pressure.
After the cooking cycle is finished, quickly remove the pressure. Lift the lid carefully.
Stir the curry and adjust the seasoning. Make any necessary adjustments.
If preferred, top the heated dish with freshly chopped cilantro. Savor your tasty vegetarian curry made with an Instant Pot!