7 Vegetarian Instant Pot Recipes: Quick and Delicious

The Instant Pot is a versatile kitchen gadget that can transform your cooking routine, especially if you’re a vegetarian looking for flavorful, nutrient-packed dishes. From hearty soups to satisfying curries, the Instant Pot makes meal prep faster and easier. Here’s a closer look at 7 vegetarian Instant Pot recipes that are perfect for quick weeknight dinners or meal prepping for the week. These vegetarian instant pot recipes are not only quick to prepare but also filled with wholesome, plant-based goodness.

1. Creamy Lentil Soup

Packed with protein and bursting with flavor, this lentil soup is the ultimate comfort food.

Ingredients

• 1 cup red lentils
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat a drizzle of olive oil. Sauté the diced onion and minced garlic until fragrant.
2. Add the lentils, diced carrots, vegetable broth, and spices. Stir to combine.
3. Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
4. Allow natural release for 5 minutes, then manually release the remaining pressure.
5. Use an immersion blender to blend part of the soup for a creamy texture, leaving some chunks for heartiness.
6. Garnish with fresh parsley or cilantro and serve with crusty bread or a side salad.

2. Vegetable Biryani

This aromatic vegetable biryani combines fragrant basmati rice with a medley of vegetables and warming spices.

Ingredients

• 1 cup basmati rice, rinsed
• 2 cups mixed vegetables (carrots, peas, beans, and potatoes)
• 1 medium tomato, diced
• 1 cup water
• 1/2 cup plain yogurt (or a dairy-free alternative)
• 2 tbsp biryani masala or garam masala
• 1 tsp turmeric
• 2 tbsp cooking oil or ghee
• Fresh cilantro and fried onions for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then set aside.
2. Turn on the Instant Pot and select sauté mode. Heat the oil or ghee, then add whole spices like cumin seeds, bay leaf, and cloves (optional).
3. Add the mixed vegetables, diced tomato, and spices (biryani masala and turmeric). Cook for 2-3 minutes.
4. Stir in the rinsed rice, yogurt, and water. Mix well.
5. Close the lid, set the valve to sealing, and pressure cook on high for 6 minutes.
6. Once done, allow natural release for 5 minutes, then quickly release the remaining pressure.
7. Fluff the rice gently, garnish with fresh cilantro and fried onions, and serve with raita or a side of pickles.

3. Instant Pot Chili

This thick and hearty vegetarian chili is a protein-packed meal that’s perfect for chilly evenings.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup frozen corn
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 1 tbsp tomato paste
• Optional toppings: avocado, shredded cheese, sour cream, or tortilla chips

Instructions

1. Set the Instant Pot to sauté mode and cook the diced onion and minced garlic in a drizzle of olive oil until softened.
2. Add the chili powder, cumin, and smoked paprika. Stir until the spices are fragrant.
3. Mix in the beans, diced tomatoes, tomato paste, corn, and vegetable broth.
4. Close the lid, set the valve to sealing, and pressure cook on high for 12 minutes.
5. Allow natural release for 5 minutes, then manually release the pressure.
6. Adjust seasoning to taste and serve with your favorite toppings.

Whether you are creating that healthy black bean recipe for dinner or adding a magical twist to your black-eyed peas recipe vegetarian style, cooking and eating home food is exceptional.

4. Minestrone Soup

A wholesome, veggie-packed soup that’s perfect for any season.

Ingredients

• 1 zucchini, diced
• 1 cup diced tomatoes
• 1 cup green beans, trimmed and chopped
• 1 can cannellini beans, drained and rinsed
• 1/2 cup small pasta (such as ditalini or elbow macaroni)
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Fresh basil and grated Parmesan (optional) for garnish

Instructions

1. Add all the ingredients except the pasta to the Instant Pot.
2. Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
3. Quick release the pressure and stir in the pasta.
4. Select sauté mode and cook the pasta until tender, about 5-7 minutes.
5. Serve with fresh basil and grated Parmesan, if desired.

5. Sweet Potato Curry

This creamy sweet potato curry is a delicious blend of sweet and savory flavors with a hint of spice.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can coconut milk
• 1 medium onion, diced
• 2 tbsp red curry paste
• 1 cup chickpeas, drained and rinsed
• 1 cup vegetable broth
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Sauté the onion in the Instant Pot using the sauté mode until translucent. Stir in the red curry paste.
2. Add the diced sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir well.
3. Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
4. Perform a quick release and stir in the lime juice.
5. Garnish with fresh cilantro and serve over rice or with naan bread.

6. Spinach and Mushroom Risotto

This decadent risotto is creamy, rich, and surprisingly easy to make in the Instant Pot.

Ingredients

• 1 cup Arborio rice
• 1 cup sliced mushrooms
• 1 cup chopped fresh spinach
• 3 cups vegetable broth
• 1/4 cup grated Parmesan (optional)
• 2 tbsp butter or olive oil
• 1/4 cup dry white wine (optional)

Instructions

1. Heat butter or olive oil in the Instant Pot on sauté mode. Sauté the mushrooms until golden brown.
2. Stir in the Arborio rice and toast for 1-2 minutes. Add the wine, if using, and let it cook off.
3. Add the vegetable broth and close the lid. Set the valve to sealing and pressure cook on high for 6 minutes.
4. Quick release the pressure and stir in the fresh spinach and Parmesan until creamy.
5. Serve immediately with a side salad.

7. Vegetarian Stuffed Bell Peppers

Colorful and nutrient-packed among the vegetarian instant pot recipes, these stuffed bell peppers are as tasty as they are visually appealing.

Ingredients

• 4 bell peppers (tops and seeds removed)
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1/2 cup corn
• 1/2 cup diced tomatoes
• 1 tsp taco seasoning
• 1 cup shredded cheese (optional)

Instructions

1. Mix the cooked quinoa, black beans, corn, diced tomatoes, taco seasoning, and cheese (if using).
2. Stuff each bell pepper with the mixture and arrange them upright in the Instant Pot.
3. Add 1 cup of water to the Instant Pot.
4. Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
5. Quick release the pressure and serve warm, topped with fresh salsa or guacamole.

Conclusion

The Instant Pot is a game-changer for busy vegetarians who want to prepare wholesome, flavorful meals with minimal effort. From hearty soups and creamy curries to nutrient-packed rice dishes and vibrant stuffed peppers, the possibilities are endless. These 7 quick and delicious vegetarian Instant Pot recipes showcase how you can create diverse and satisfying meals that cater to your taste buds while saving time in the kitchen.

Whether you’re meal-prepping for the week or looking for a quick dinner solution after a long day, the Instant Pot simplifies the cooking process without compromising on taste or nutrition. Embrace the versatility of this kitchen gadget and experiment with your favorite plant-based ingredients to craft even more creative dishes. With these recipes, you’ll never have to choose between convenience and healthy, delicious meals again. Happy cooking!