Whether you’re new to Instant Pot cooking or looking for some new vegan recipes, this collection has something for everyone. There are many different dishes that can be made with beans as the main ingredient, including soups, stews, curry, pasta, and chili. There are also several side dishes that can be made with beans, which can be a fun and delicious way to include them in your diet.
Pressure cooking is a quicker way to cook meals that would typically require simmering over a long period of time.
Instant pots are great for quickly cooking vegan staples like beans, soups, stews, chili, curry, and more without the need for soaking. We have collected all of our favorite vegan recipes that can be made in a pressure cooker in one place for your convenience!
While the terms “pressure cooking” and “Instant Pot cooking” have become practically synonymous, Instant Pot cooking is essentially a more modernized version of pressure cooking foods.
The Instant Pot’s pressure cooking ability is its best feature. It can sauté, steam, and slow cook, but pressure cooking is what it does best. Pressure cooking is a quick way to cook ingredients (like beans and lentils) that would usually take hours of simmering on the stovetop.
The best part is that these dishes still taste like they took hours to make, even though they didn’t. They have all the depth of flavor we look for.
Best of all, they allow you to cook hands-off. Below are some of the Best Vegan Instant Pot recipes we have found on the web that are quick and easy to make!
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery diced
- 1 large potato peeled and shredded or diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon liquid smoke
- 1 pound (2 cups) green split peas picked over and rinsed well with cold water
- 6 cups low sodium vegetable broth
- 1 can (14.5 ounces) diced tomatoes optional
- Squeeze of fresh lemon juice
- Salt to taste
For the Smoky Tempeh Crumbles, optional
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- Pinch cayenne optional
- 1 package (7 or 8 ounces) tempeh gluten free, if desired
- Turn on the Instant Pot and heat the oil on the Sauté function. Add the onion, carrots, and celery, and sauté 4 to 5 minutes until they start to soften.
- Add the potato, garlic, thyme, black pepper, bay leaf, and liquid smoke. Sauté 1 minute.
- Add the split peas and broth and stir to combine.
- Cancel the Sauté function, place the lid on the Instant Pot and lock it in place. Set the steam release valve to Sealing.
- Use the Manual function to choose 12 minutes on High Pressure.
- When the 12 minute cook time is up, the Instant Pot will beep several times. Let the pot release some pressure naturally for 10 minutes. Then, carefully switch the steam release valve to Venting to release the remaining pressure. The Instant Pot will be on the Keep Warm function now. You can turn it off at this time or leave it on if you want to keep it warm for a longer time.
- Carefully open the lid. Take out the bay leaf.
- Stir in the diced tomatoes, if using, squeeze of lemon, and salt, as needed.
- Taste and adjust seasoning as necessary, adding more thyme or liquid smoke.
- Serve hot with Smoky Tempeh Crumbles (directions follow).
For the Smoky Tempeh Crumbles
- Make these crumbles when the Instant Pot is in Natural Release Mode and everything will be done around the same time.
- Heat the oil in a skillet over medium-high heat. Add the smoked paprika and cayenne, if using, and stir into the oil until combined.
- Crumble the tempeh into small pieces right into the pan and stir well to ensure that all of the tempeh pieces get coated in the flavored oil.
- Sauté the tempeh for 4 to 5 minutes until the edges of the crumbles get crispy. Adjust the heat as necessary so it doesn’t burn.
Vegan Cashew Carrot Ginger Soup
- 2 garlic cloves crushed
- 4 large carrots scrubbed and sliced into coins
- 1/2 cup raw cashews
- 1 inch knob ginger root roughly chopped
- 3 cups water or vegetable broth
- 1 5 ounce can coconut milk full-fat
- 1 teaspoon coconut sugar or any granulated sweetener
- 1/2 teaspoon ground yellow mustard
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- sea salt or pink salt to taste
- fresh cilantro for garnish
- Combine garlic, carrots, cashews, ginger root, water/broth, milk, sugar, mustard, turmeric, and pepper. Stir well.
- Place the lid on the pressure cooker and seal the vent. Cook on manual high pressure for 20 minutes.
- Quick release pressure. Stir in lemon juice.
- Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
- Garnish with freshly chopped cilantro, serve and enjoy!
Vegan Instant Pot Cauliflower Soup
- 1 tablespoon Olive Oil
- 3/4 cup Onion diced
- 4 cloves Garlic minced
- 1 head Cauliflower about 5 cups or 1.6lbs, cut into 2 inch florets
- 1/2 cup Cashews raw
- 3 cups Vegetable broth or water
- 1 tablespoon Lemon juice (optional)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Salt adjust to taste
- Red Chili flakes (optional)
- Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
- Add cauliflower, cashews, turmeric, cinnamon, broth and salt. Stir it all up. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add the lemon juice. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Top with parsley and some chili flakes (optional). Enjoy with toasted bread!
Instant Pot Black Bean Enchilada Soup
- 1 onion, finely chopped
- 6 cloves garlic, crushed
- 1 green chili, chopped
- 4 Tbsp flour
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 14oz (400 g) can of tomatoes
- 2 cups (450 g) dried black beans, rinsed*
- 6 cups (1400 ml) vegetable broth
- Salt and pepper to taste
- Juice of 1 lime
- Measure out your smoked paprika, chili powder, cumin and flour. Add them to a bowl together and set aside.
- Set your Instant Pot to “Saute” mode. Heat a little oil and saute the onion until soft. Add the garlic and chili and cook until they are also soft.
- Now pour in another couple of tablespoons of oil into the pan to ensure the bottom is well coated. Add the flour and spice mix and stir constantly to form a paste around the onions, garlic and chili. Be careful not to let it stick to the bottom, add additional oil as needed to loosen things up.
- Once everything is smelling toasty and warm and the mixture has darkened, start adding the broth, little by little, mixing continuously while a thick sauce forms. Don’t add too much liquid at once, as it can cause the paste to clump up.
- Add salt and pepper to taste.
- Once all of the broth is in, add the black beans and the canned tomatoes on top. Do not stir (as you want to keep the tomatoes suspended in the broth as much as possible, if they get to the bottom and sides too much you can get a burn warning.)
- Cancel the “Saute” mode and set to “Pressure Cook” for 20 minutes.
- Once the cycle is finished, allow a Natural Pressure Release (or at least wait 10 minutes or so before doing a manual release.)
- Open the lid, stir through the lime juice and serve with your chosen toppings.
Vegan Instant Pot Peanut Butter Banana Oatmeal
- 1 cup steel-cut oats (certified gluten-free if needed)
- 1 (13.5 ounce) can “lite” coconut milk, or equivalent amount of oat milk, cashew milk, or soy milk
- 1 1/4cups water
- Pinch of sea salt
- ½ teaspoon ground cinnamon
- 2 medium ripe bananas, mashed
- 3 tablespoons natural, no-sugar-added peanut butter
- Coat the inner pot of the Instant Pot with cooking spray or oil to prevent the oats from sticking to the bottom. Then add the oats, coconut milk, water, salt, and cinnamon to the Instant Pot and stir well. Scoop the mashed bananas on top of the oat mixture, but don’t stir in.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release for 20 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and stir the oatmeal thoroughly. There may be some liquid or foam on top, but once you stir it, the liquid will incorporate into the oatmeal and thicken up.
- Stir in the peanut butter and serve warm. Once cool, store leftovers in an airtight container in the fridge for up to 5 days.
Do not let your choice to go vegan stop you from having fun with your food. An instant pot is a great way to make delicious healthy dishes that taste great!