Instant Potvegan recipes are one of the best ways to use up vegan staples like legumes. There's no pre-soaking required, and the pulses pressure-cook in roughly 30 minutes, as opposed to one hour or more on the stovetop. From silky soups to lentil curries, these 14 meals will make you more than happy to dedicate some counter space to this gadget.
Curried Lentil Cauliflower Soup
Cauliflower and potatoes make this soup taste creamy even without dairy. Lentils give it texture and protein, while a blend of spices and a splash of lemon juice keep the flavors vibrant. (via Vegetarian Gastronomy)
Vegan Instant Pot Wild Rice Stuffing
Stuffing is usually served as a side, but this recipe is satisfying enough to act as a meatless entrée. The Instant Pot makes quick work of the wild rice, which usually takes forever to cook on the stovetop. (via Show Me The Yummy)
Coconut Lentil Curry
One-pot lentil curry is an essential meal to master if you constantly find you're too crunched to cook dinner. Serve it with rice or some warmed pita bread if you don't have time to make a side dish. (via Well Plated)
Creamy Tuscan Pumpkin Soup
Thanks to coconut milk, pumpkin purée, and sweet potato, this soothing soup is as rich as can be. Top with toasted pepitas and rosemary if you're feeling fancy. (via Real Food Whole Life)
Quinoa Chili
Vegans needing a protein boost will feel recharged after eating a bowl of this quinoa, red bean, and black bean chili. (via Well Plated)
Persian Chickpea Stew
It's the spices that set this chickpea stew apart. Dried lime powder, turmeric, cumin, fennel, and harissa help every bite sing with flavor. (via Every Nook & Cranny)
Lentil Soup Instant Pot Vegan Recipe
Lentil soup is so much better when it doesn't come out of a can. The Instant Pot keeps the lentils from getting too mushy, and the inclusion of fresh veggies and herbs adds on layers of flavor. (via Delish Knowledge)
Pad Thai Stir Fry
Pad Thai in the Instant Pot takes less time to cook than you would have to wait for delivery, meaning it's definitely a recipe worth learning by heart. (via Hummusapien)
Butternut Squash Soup
Full of sweet, earthy flavors, this is the soup you'll crave on chilly winter days. (via Two Peas and Their Pod)
Lentil Gumbo
If a trip to New Orleans isn't in your near future, this 10-minute lentil gumbo should tide you over. Don't skip the okra — it loses its "slime" as it cooks, and helps thicken the broth. (via Cotter Crunch)
Rutabaga Gratin
Cook rutabaga in the Instant Pot until it's soft, then turn it into a vegan gratin that's baked in the oven until crispy on top. (via Full of Plants)
Sweet Potato Peanut Stew Vegan Instant Pot Recipe
Vegan cooking doesn't have to be complicated. Prep a few bags of this soup mixture ahead of time and place in your freezer. Then put the contents in your Instant Pot on a busy night and have a hearty stew ready for dinner in under an hour. (via Pinch of Yum)
Twice Baked Sweet Potato Casserole
Save time by cooking your sweet potatoes in the pressure cooker, then cut them in half and fill with a creamy vegan yogurt mixture topped with pecan streusel. (via Sweet Peas and Saffron)
Pumpkin Walnut Chili
Instead of just beans, this vegan chili is filled with all sorts of good-for-you ingredients, including nuts, grains and, of course, pumpkin. All become tender, saucy, and infused with flavor in the pressure cooker. (via Pinch of Yum)
Instant Pot Tomato Soup
Warm your belly and senses with this instant pot vegan recipe. The tomato base is balanced with basil, parsley, oregano and veggie broth for an overall savory flavor. (via The Edgy Veg)
Easy Vegan Instant Pot Mushroom Risotto
Stumbling across low-fuss instant pot vegan recipes are always a welcome change from complicated meals. The best part about this meal — aside from the seasonings used — are the cremini mushrooms. (via The First Mess)
Find even more instant pot vegan recipes by following us on Pinterest, and check out our online cooking classes!
This post has been updated.
Lead image via Cotter Crunch
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Justina Huddleston
Justina Huddleston is a food writer living in Los Angeles. When she's not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone? She's also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don't make it to her Instagram. You can follow Justina on Twitter or see what's cooking in her kitchen on her blog, A Life of Little Pleasures.
