Looking for Vegan Instant Pot Recipes? Here Are 9 Best Collection of Delicious and Healthy Instant Pot Vegetarian Recipes That Delight (2020)

Ingredients:

• Yellow Onion – 1, chopped
• Carrots – 5, chopped
• Cremini Mushrooms – 8 ounces, chopped
• Celery Stalks – 5, chopped
• Garlic – 3 cloves, minced
• Dried Thyme – 1 tsp
• Ground Sage – 1 Tsp
• Wild Rice or Brown Rice and Wild Rice Blend – 1 Cup
• • Coconut Milk – ½ Cup
• Water – 4 Cups
• Black Pepper and Salt to Taste

Method:

• Combine mushrooms, garlic, celery, rice, thyme, carrots, onion, salt and 4 cups of water in the instant pot. Close the lid and set the valve to sealing. Select Manual/Pressure Cook for 25 minutes on high pressure.
• After cooking, let the pressure be released naturally then move the valve to vent and allow the remaining pressure to release. Remove the lid and add coconut milk.
• Season with pepper and salt. Serve with a dash of lime juice and thyme sprigs.

Ingredients:

• Yellow Onion – 1, chopped
• Diced Tomatoes – 15 oz
• Celery Stalks – 2
• Carrots – 2, chopped
• Curry Powder – 1 tsp
• Ground Cumin – 1 tsp
• Garlic – 2 Cloves, minced
• Cayenne Pepper – a pinch
• Brown or Green Lentils – 1 Cup
• Ground Black Pepper and Salt to Taste
• Water – 3 Cups
• Fresh Spinach – 1 Cup
• Lemon slices

Method:

• Combine carrots, tomatoes, onion, garlic, celery, cayenne, curry powder, cumin powder, black pepper, water and lentils in the Instant Pot.
• Cover the lid and move the valve to seal. Select manual/pressure cook mode and cook for 10 minutes at high pressure.
• When cooking is complete, let the pressure release naturally for ten minutes and move the valve to vent.
• Remove the lid and stir in vegetables and lentils. Add salt and spinach.
• Serve warm with lemon slices.

Ingredients:

• Onions – 2 medium sizes, chopped
• Celery – 4 stalks, chopped
• Carrots – 4 medium sizes, chopped
• Chopped Cabbage – 4 cups
• Garlic – 4 cloves, minced
• Zucchini – 1, chopped
• Bell Pepper – 1, chopped
• Olive Oil – 1 Tbsp
• Tomatoes – 1 cup, diced
• Vegetable Broth – 8 cups
• Oregano – 1 tsp
• Bay Leaf – 1 • Basil – 1 Tsp
• Oregano – 1 Tsp
• Ground Black Pepper– ½ Tsp
• Salt – 1 Tsp
• Red Pepper Flakes – ½ Tsp

Method:

• Select Saute function on the Instant Pot.
• Add olive oil. Once it is hot, add in carrots, onion, and celery - Fry for 5 to 7 minutes. Add garlic and saute for another minute.
• Add bell pepper, tomatoes, zucchini, cabbage, spices, bay leaf, broth, pepper and salt. Combine Well.
• Cover the lid and move the vent to manual/pressure setting and cook on high pressure for 4 minutes.
• Wait for the steam to release naturally and then move the valve to vent to release all the steam. Carefully remove the lid and check for seasoning. Serve hot.

Ingredients:

• Spaghetti – 8 Oz. broken into half
• Oil – 2 tbsp
• Minced Garlic Cloves – 4 to 5
• Green Onion Stalks – 3 (finely Chopped)
• Minced Ginger – 1 Inch
• Red Pepper – 1 medium (sliced thin)
• Carrot – 2 (Sliced Thin)
• Honey – 1.5 tbsp
• Soy Sauce – 2.5 Tbsp
• Sriracha – 1 tbsp
• Rice Vinegar – 1.5 Tbsp
• Water – 1.5 Cups
• Peanut Butter – 3 Tbsp
• Lime – 1 (extract juice)
• Salt to taste
• Chopped Cilantro – 2 Tbsp
• For Garnish – Crushed Peanuts

Method:

• On the instant pot, press the button for sauteing. Add oil, when the display shows hot. Add minced ginger and garlic. Saute until it changes colour.
• Now add green onion, red pepper and carrots. Combine well.
• Move all the veggies to one side of the instant pot and add rice vinegar, soy sauce, peanut butter, sriracha, honey and salt. Combine the sauce.
• Add spaghetti into the pot along with water. Make sure the water covers the spaghetti. Press spaghetti with a spatula so that everything is covered with water.
• Cover the pot and cook on pressure cook/manual mode on high for about four minutes. Release the pressure and open the pot.
• Mix all the ingredients and garnish with cilantro, green onions and lime juice.
• Top it with crushed peanuts.

Ingredients for Instant Pot Noodles:

• Hakka Noodles – 16 oz.
• Dark Soya Sauce – 2 Tbsp
• Vegetable Broth or Water – 3.5 Cups
• Tomato Ketchup – 1.5 Tbsp
• Sriracha Sauce or Red Chilli Sauce – 1 Tbsp
• Apple Cider Vinegar – 1 Tbsp
• Black Pepper and Salt to Taste
• Brown Sugar – 1 Tsp (optional)

For Garnish:

• Spring Onion – 2 Tbsp
• Toasted Sesame Seeds – 1 Tbsp

For Sautéing Veggies:

• Sesame Oil – 1 Tbsp
• Sweet Onion – ½ Cup (Finely Chopped)
• Carrot – 1 Cup (julienned)
• Green Beans – ½ Cup (Sliced Diagonally)
• Cabbage – 1 Cup (Thinly Sliced)
• Snow Peas – 1 Cup • Bell Pepper – 1 Cup (thinly sliced)
• Ginger – ½ inch (minced)
• Garlic – 3 Cloves (minced)
• Salt and Black Pepper to Taste

Method:

• Mix together vegetable broth or water, all sauces, ketchup, salt, vinegar and stir well.
• Break the noodles into half and spread in the pot. Slightly press the noodles so that it completely dips in the liquid.
• Close and turn the valve to sealing position. Press the pressure/manual cook and set the timer to four minutes.
• Carefully stir the noodles with tongs. Add stir-fried veggies and check for seasoning.
• Cover and rest for another 2 to 3 minutes.
• Garnish with sesame seeds and spring onions before serving.

Ingredients:

• Light Soy Sauce – 3.5 Tbsp
• Chili Garlic Sauce – 2 Tbsp
• Hoisin Sauce – 1.5 tbsp
• Rice vinegar – 1 Tbsp
• Brown Sugar – ½ Tbsp
• Sesame oil – 1 Tbsp
• Sriracha Sauce – 1 Tbsp
• Spaghetti Noodles – 8 Oz.
• Finely Chopped Garlic – ½ Tbsp
• Red and Green Bell Peppers Thinly Sliced – ½ each
• Avocado Oil – 2 Tbsp
• Carrot – 1 Medium Size chopped like matchsticks
• Water – 2 Cups
• For Garnish toasted sesame seeds – ½ tsp and Chopped 3 scallions

Method:

• Select sauté mode on the instant pot on normal heat setting.
• Add 2 tbsp of oil. When the oil is hot, add chopped garlic and saute for 30 secs.
• Add in water after cancelling the saute function.
• Add spaghetti noodles and gently press it with a spatula.
• Layer the thinly sliced vegetables on the noodles. Avoid stirring anything in the instant pot. Cover the lid and seal the valve.
• Pressure cook for 4 minutes on high.
• After pressure is released open the lid carefully. Do not worry if there is the liquid left out, as the noodles will absorb it.
• De-tangle the noodles gently while mixing the veggies.
• Set on saute mode at low and add in all the sauces into the instant pot. You can mix brown sugar with soy sauce and then add it to the noodles so that the sugar dissolves quickly.
• Toss the sauces and noodles.
• Garnish with sesame seeds and scallions.
• Serve with red pepper flakes and chilli garlic sauce.

Ingredients:

• Long Grain Rice – 1 Cup
• Water or Vegetable Broth – 11/4 Cups
• Olive Oil – 1 Tbsp
• Onion – ½ Medium
• Large Carrot – 1 Medium
• Celery - 2 Ribs
• Bell Peppers – Any Colour
• Mushrooms – 8 oz
• For Garnish – Chopped Parsley

Seasonings:

• Curry Powder – 11/2 Tsp
• Garlic Powder – 1 Tsp
• Dried Thyme – 1 Tsp
• Onion Powder – 1 Tsp
• Smoked Paprika – 1 Tsp
• Ground Pepper – ¼ Tsp
• Kosher Salt – 1 Tsp

For Tomato Salad:

• Cherry Tomatoes – 11/2 Cups (Quartered)
• Green Onion – 1
• Chopped Parsley – 1 to 2 Tbsp
• Pepper and salt to taste
• Lemon juice
• Olive Oil

Method:

• Set the instant pot to saute function. Add oil. When oil is hot, add chopped veggies (chop the veggies ¼ to ½ inch size). Saute for 4 minutes. Add seasonings and continue to saute for another minute.
• Cancel saute function and add in liquid and rice.
• Close and set valve to sealing and pressure cook for 5 minutes on high. Release pressure by turning valve to vent.
• Open the lid and stir in chopped parsley.
• Combine all the salad ingredients.
• Serve the tomato salad over the veggie rice.

Ingredients:

• Onion – 1 medium (finely chopped)
• Garlic – 4 Cloves (finely chopped)
• Carrots – 2 Medium sizes (cubed)
• Celery – 2 Ribs (chopped finely)
• Sesame Oil – 1 Tbsp
• Bell peppers – 2 large ones (chopped into cubes)
• Brown Rice – 2 Cups
• Water – 13/4 cups
• Coconut Aminos or Soy Sauce– 1/3rd Cup
• Maple Syrup – 60 ml
• Rice Vinegar – 60 ml
• Frozen Peas – 1 Cup
• Red Chili Flakes – ½ Tsp

Method:

• Set saute function on the instant pot. When hot, add oil.
• Saute garlic, onions, celery and carrots for 3 minutes. Press keep warm/clear button.
• Add rice and bell peppers. Add all ingredients other than peas. Combine well.
• Cover the lid and turn the vent to seal and cook for 22 minutes on high pressure. Once the pressure releases naturally open the lid of the instant and stir in peas. Allow it to sit for 2 minutes so that peas get cooked.
• Serve immediately.

Ingredients:

• Onion – 1 large
• Carrots – 2 Medium Grated
• Ground Cumin – ½ Tsp
• Olive oil – 1 Tbsp
• Ground Coriander – ½ Tsp
• White Rice – 2 Cups
• Vegetable Broth or Water – 2 Cups
• Raisins – ½ Cup
• Salt- ½ Tbsp

Method:

• Set saute function on the instant pot. Add oil and when oil is hot add diced onion and sauté until onion turns translucent. Add grated carrot. Saute for another 2 to 3 minutes.
• Add coriander, cumin and salt. Mix well.
• Turn off the saute mode and add white rice and vegetable broth or water. Add raisins. Close the lid and set to sealing function.
• Cook for 5 minutes on high pressure. Once the pressure releases naturally open the lid and fluff the rice.
• Serve hot.