3 Vegan Instant Pot Recipes You’ll Love

VEGAN INSTANT POT RECIPES

I don’t know about you, but I think that the best recipes are always amazingly delicious and super easy to make. Sure, complicated recipes are sometimes fun to make, but every once in awhile, we just want something quick and easy for dinner.


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After a long day at work or at school, you probably don’t want to come back home and prepare a giant 3-course meal, which is when this article comes in handy, because vegan instant pot recipes are super fun and easy to make! 

Whether you’re too lazy to cook something complex or you just want to try something new (and instant pots are rich and full of fun ingredients), these easy instant pot recipes are going to become a staple in your house.

To get you started, here are 3 easy vegan instant pot recipes to add to your repertoire. 

Instant Pot Lentil Curry

Easy to make, packed with proteins, and super delicious, this recipe is perfect for late-night spicy dinners. This simple and healthy lentil curry is super quick to make, and you’ll probably already have all the ingredients at home. Okay, enough talking, let’s get to the recipe!

LENTIL CURRY

Ingredients:

1 1/2 cups lentils — green or brown

1/2 tablespoon coconut oil

1 cup plus 1 tablespoon water — divided

1 small shallot — finely chopped

3 tablespoons minced fresh ginger

2 tablespoons minced garlic — about 6 cloves

1 tablespoon curry powder — plus 1 teaspoon

1/2 tablespoon coconut sugar — or brown sugar

1 teaspoon kosher salt

3/4 teaspoon ground turmeric

1/8 to 1/4 teaspoon cayenne pepper — use more for more spice or omit if sensitive to spice

1 can light coconut milk — (14 ounces)

2 tablespoons freshly squeezed lemon juice — about 1/2 large lemon

Cooked brown rice — for serving

Chopped fresh cilantro — for serving

Instructions:

  • Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, shallots, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breathe in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.

  • Hit cancel to stop the sauté function, seal the lid, then set to cook on high pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

 

Seasoned Black Beans

Black Beans

This can be a meal on its own, or a base for different meals (vegan chili, anyone?), which makes it perfect for when you’re meal prepping on the weekend. Simple, healthy, and super tasty, this recipe is one of my personal favorites, and I’m pretty sure it’s going to become one of yours too. Here we go!

Ingredients:

450g or 2½ cups dried black beans, you don’t need to soak them before using

1 medium onion, finely chopped 

4 garlic cloves, finely chopped 

1 teaspoon of chili flakes, or 1 fresh chili, (you can omit the chili if you prefer)

1 tablespoon of ground cumin

1 teaspoon of ground coriander

1 large bay leaf

1 teaspoon dried mint, optional but recommended if you have it

720 mls or 3 cups of vegetable broth

1 lime, juice only

salt to taste

Instructions:

  • Add all ingredients except the lime to the Instant Pot and stir. 
  • Put the lid on the Instant Pot and seal the vent. 
  • Cook on high pressure MANUAL or PRESSURE COOK in newer models, for 25 minutes for tender, soft beans, (or 30 minutes of you prefer really soft slightly mushy beans) and leave the pressure to release naturally before opening the lid.
    Please note that the beans continue to cook during the natural pressure release so if you skip this step and vent manually your beans will turn out much firmer. 
  • Add salt to taste then squeeze the juice of the lime into the beans and give them a quick stir before serving.

Instant Pot Lasagna Soup

INSTAPOT Lasagna Soup

One of the things that I love about pasta is how versatile it can be, which takes us to one of my favorite vegan instant pot recipes, the lasagna soup. Delicious, hearty, and super easy to make, it’s an all-time favorite in my house.

Ingredients:

1 tsp oil

half an onion, chopped

4 cloves of garlic, chopped

1 cup (149 g) veggies – a combination of peppers, carrots, and zucchini

1/4 cup (48 g) uncooked red lentils 

1 cup (9.24 oz) tomato puree 

1 to 1.5 cup (5.26 oz) diced tomato

2 tsp Italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)

1/4 tsp (0.25 tsp) each of onion powder and garlic powder

1/2 to 3/4 tsp salt (or to taste)

2 cups (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole-grain noodles or with more veggies)

5 oz (5 to 6 oz) lasagna sheets, broken into small pieces, or use pasta of choice

dash of black and white pepper

pepper flakes to taste 

1 tbsp nutritional yeast

1 cup (30 g) packed spinach, optional

vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional

1 tbsp tomato paste, lemon, fennel seeds (optional add-ins)

Instructions:

  • Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. (See Recipe notes for Saucepan instructions )
  • Add veggies and mix in. Add red lentils, tomatoes, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick) 
  • Close the lid and pressure cook on manual high for 3 mins. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
  • Mix in the black pepper, pepper flakes, and nutritional yeast. Taste and adjust salt and flavor(Italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
  • Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.

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