Easier than the oven and more time-efficient than a slow cooker, an Instant Pot is your best friend if you’re a fan of flavor-packed meals that come together in a flash. This nifty appliance relies on high temperatures and precise pressure sensors to quickly cook your food without drying it out. From plumping up dried beans to baking a cake, Instant Pots can handle a whole range of tasks that will drastically simplify your weekly meal prep. We’ve rounded up our favorite vegan Instant Pot recipes that are 100% oil-free and totally delicious so you’ll have plenty of fresh ideas for dinnertime. Simply pop everything into one bowl, adjust the settings, and sit back as your plant-based masterpiece is cooked to flavorful perfection.
Not sure what to do with that extra head of cabbage rolling around in your veggie drawer? This is the perfect catchall recipe to use up the last of your produce. Mushrooms add savory umami undertones to this traditional potato and cabbage stew to make it extra slurpable. Red beans deliver substance while a topping of quick-pickled veggies brings a tangy crunch to every bite. You’ll love how this vegan Instant Pot recipe is both warming and refreshing.
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One bite of this drool-worthy vegan mac and cheese and you’ll be hooked. Tender whole wheat macaroni noodles are slathered in a velvety plant-based cheese sauce that gets its orange hue from roasted red bell peppers and nutritional yeast. A dash of white wine vinegar and mustard add a subtle tang to mimic the flavors of the classic boxed version you had as a kid. To make this dish extra decadent, top each serving with crispy miso breadcrumbs before you dig in.
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This perfect pot of smoky, seasoned beans serves as a great base recipe for all your Southwest-inspired cooking. Chipotle chiles in adobo add subtle heat while Mexican oregano, cumin, and paprika punch up the flavor profile so you can wave goodbye to boring, bland beans. Incorporate these luxurious legumes into burritos, enchiladas, or chilis and watch how they transform a standard recipe into something spectacular.
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Sip on liquid gold when you whip up this nourishing and delicious vegan Instant Pot soup. A winning combos of carrots, rutabaga, parsnips, potatoes, and turnips creates a creamy consistency and comforting earthy taste. Turmeric lends its eye-catching color to the soup while cayenne pepper brings a touch of heat. We love elevating the flavors of the root veggies by topping each bowl with shredded apple for a sweet crunch and sliced scallions for an oniony tang.
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Craving something simple that doesn’t skimp on flavor? This is the recipe for you. Brown basmati rice is infused with cinnamon, ginger, and cumin to create a Middle Eastern palate that’s both savory and sweet. Peas, corn, and bell pepper add a hearty helping of veggies while dill and cilantro deliver an herbaceous kick. Feel free to enjoy a bowl of this tasty pilaf on its own or spoon it onto a bed of greens to create a hearty grain salad.
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Chocolate lovers rejoice! This luscious vegan chocolate cake is out-of-this-world delicious and super simple to make. All you need to do is pour the batter into a cake tin, place it in your Instant Pot, and set it on the slow-cooker setting. The creamy chocolate frosting is naturally sweetened with date paste and almond butter to give you the same finger-licking goodness you expect from store-bought cake minus the unhealthy ingredients. Top with fresh berries, and prepare to have this treat gobbled up in a matter of minutes!
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Who doesn’t love a big, soupy bowl of comforting pasta and hearty veggies? This Instant Pot minestrone recipe features a savory broth infused with a quartet of flavor-packed herbs to delight your taste buds. Carrots, parsnips, rutabaga, and turnips get melt-in-your-mouth tender as they absorb the broth, but feel free to substitute any other veggies you have on hand. Toss in a can of nutrient-dense white beans for extra substance, and get out your slurping spoons to enjoy this memorable meal.
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Simple and filling, these easy green lentils are a yummy addition to your weekly recipe rotation. Chopped onion, celery, and carrots add color and textural intrigue to the tender lentils while garlic and parsley boost the savory flavor profile. A few cracks of black pepper on top tie everything together before you dig in. Enjoy this dish on its own or serve over a bed of whole grains for an even heartier meal.
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This incredible vegan Instant Pot recipe is exploding with fragrant spices that will satisfy your cravings for Indian food. While many traditional dals use lentils as the base, this unique version relies on creamy kidney beans for a more substantial stew. Coriander, garam masala, turmeric, cumin, and fresh ginger light up each bite with warming spices while lime juice and cilantro add a touch of acidity to brighten the rich mixture. Serve over a bed of brown rice or with whole wheat pita rounds for a restaurant-quality meal you’ll want to make again and again.
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Cozy up to a steaming bowl of this mushroom-barley stew when the weather outside is less than ideal. The meaty texture of mushrooms gives you something substantial to sink your teeth into, while sweet pearl onions, earthy potatoes, and chewy barley all add nuanced flavor to the dish. Thyme and sage infuse the savory broth with herbaceous flair, and a touch of soy sauce enhances the rich umami flavor. Crunchy walnuts make a great topping and textural contrast to all the tender veggies. One happy reader raves, “This is delicious!”
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Diced green chile peppers are the secret ingredient that elevate this simple quinoa pilaf to a five-star dish. Their tangy, slightly spicy flavor perfectly complements the smoky chili powder and earthy oregano to create a blend that’s reminiscent of cuisine from the Iberian coast. Carrots and tomato add a sprinkling of tender veggies to the quinoa mix so each serving is balanced with whole grains, produce, and nutritious spices. Serve as a side dish or incorporate it into soups and stews.
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Banish boring breakfasts from your morning routine! This Instant Pot black bean and sweet potato hash tastes like a Tex-Mex chili and is great for wrapping into whole wheat flour tortillas. Add a little avocado, cilantro, and salsa, and you’ve got one incredible breakfast burrito. Feel free to omit the hot sauce if you don’t like spicy food, but we love the added punch it brings to the earthy potatoes and creamy beans. A satisfied reader writes, “This was my first vegan recipe and it was so good!”
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Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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Comments (5)
These receipts sound delicious. Will they and other Instant Pot receipts be in your Spring 2023 “Forks over Knives” magazine?? I like a hard copy of what I read. I am not computer savvy and my internet goes in-and-out of service. I can’t do the cooking course because of it. Do you have the course on a DVD that can be purchased?? I am a widow and have a 3-qt and 6-qt Instant Pot and would like to use them more. I purchase the magazines every quarter.
When you view the recipe, you have an option to print/save. If you have a printer connected to your computer, print out a copy. Hope this helps.
Im a vegan tor most 4 years
Yes, and?
Wonderful