Whether you’re brand new to the Instant Pot or already love it and are looking for creative recipe inspiration, here are 40 fantastic vegan Instant Pot recipes to try from breakfast and dinner to sides and dessert!
This roundup also includes recommended Instant Pot models and sizes and several “how to” guides for cooking staples in the Instant Pot.
The Instant Pot makes cooking easy and there are so many awesome plant-based recipes you can make in it. Whether you’re brand new to the Instant Pot or already love yours and are looking for creative recipe inspiration, here are 40 fantastic vegan Instant Pot recipes to try from breakfast and dinner to sides and dessert!
An Instant Pot is the premier multi-function electric pressure cooker. It’s one of the most popular kitchen gadgets and is both safe and easy to use. It comes in several different sizes and models (more on that below). You can pressure cook almost anything (pressure cooking is the mostly commonly used function), as well as saute, steam, slow cook, ferment, bake, and braise.
Why you should trust me!
Because I am an Instant Pot aficionado! And the author of the acclaimed The Vegan Instant Pot Cookbook, which has 2300+ reviews and a 4.7 rating on Amazon. Over the course of writing my cookbook, I tested well over 100 vegan Instant Pot recipes, many of them a half dozen times or more. I also share well-received vegan Instant Pot recipes on my blog and YouTube channel.
Should I get an Instant Pot?
Do you feel like you spend too much time in the kitchen?
Do you wish you could easily batch cook staples like grains, lentils, and beans in a foolproof manner?
Would you like to be able to make soups, stews, chilies, and curries that have rich, depth of flavor but that don’t require hours of slow simmering?
Do you wish you could safely leave a finished meal in a pot for hours and come home to a warm meal?
If you answered yes to any of these questions, then you should definitely get an Instant Pot!
All of the major Instant Pot models come in three main sizes: 3-quart, 6-quart, and 8-quart. The 6-quart size is definitely the most popular and is sufficiently large for most needs.
I recommend a 6-quart to most people because most Instant Pot recipes you’ll find online and in cookbooks were tested in 6-quart pots. This means you won’t have to do any conversions. For instance, if you make a recipe in the 8-quart Instant Pot, you usually need to add more liquid. And if you have a 3-quart model, you’ll need to cut most recipes in half (and some recipes, such as pot-in-pot recipes will be difficult or impossible to make).
If you’re a first-time buyer, I recommend getting the 3-quart size only if you have a very small kitchen or are a student living in a dorm. And if you regularly cook for a bigger family, the 8-quart might make more sense.
One last point. Newer models, like the Duo Nova (more on that below), come in an even larger size: the 10 quart. For all your very large family needs!
Which model Instant Pot should I get?
Instant Pot regularly introduces new models, so it can be confusing to know which model to purchase. The recommended models for beginners (as of January 2021) are the Duo Nova or the Duo (affiliate links). These two models are mostly similar, except the newer Nova has an automatic sealing lid (very useful) and an updated display.
If you want a few extra features, the Duo Evo Plus (affiliate link) is an excellent option (it’s the model I currently have). The major additions? It features sous vide and bake settings and has 48 smart programs. The smart programs mean you can add in a given quantity of rice/beans/soup and the Instant Pot will automatically set the optimal time and temperature.
About the recipes listed here
You’ll find options for breakfast, main courses, side dishes, and dessert! I’ve included several of my own favorite recipes, along with inspiration from around the plant-based internet, including lots of globally-inspired vegan recipes and a few how-to posts on cooking basics.
Also, a note about cook time. Some of these recipes have time ranges, and the time range might seem longer than you expect (especially for my own recipes). This accounts for the time the Instant Pot takes to come to pressure and to depressurize.
My Instant Pot Peanut Butter Oatmeal is wholesome, vegan, gluten-free, and budget-friendly. A simple dump-and-go Instant Pot recipe that’ll make morning breakfast a lot easier. Great for meal prep too!
Cuisine: AmericanCook Time: 45-55 minutes
These Breakfast Stuffed Sweet Potatoes from The Live-In Kitchen features sweet potatoes easily cooked in the instant pot, then stuffed with almond butter, maple syrup, blueberries, and chia seeds.
Cuisine: AmericanCook Time: 20-25 minutes
Lasagna meets fall pumpkin flavors in my Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make! Includes a wildly amazing 5-minute vegan ricotta!
Cuisine: Italian-InspiredCook Time: 30 minutes
In this Garlic And Herb Instant Pot Cauliflower from Watch What U Eat, a whole cauliflower head gets flavored with fresh garlic and herbs and then cooked in the Instant Pot. Plus, a delicious gravy that brings everything together.
Cuisine: American-InspiredCook Time: 25 minutes
My Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it's a dump-and-go recipe, so it comes together with zero hands-on cooking!
Cuisine: MediterraneanCook Time: 55 minutes
This Instant Pot Vegan Chili Mac And Cheese from Healthier Steps is a hearty, one-pot comforting dish. It features elbow pasta, kidney beans, onion, garlic, bell pepper, and spices cooked in flavorful broth, and finished off with vegan shredded cheese.
Cuisine: AmericanCook Time: 30-35 minutes
This spin on biryani from Full of Plants is made with quinoa instead of rice and is infused with Indian spices and features smoky tofu and caramelized onions.
Cuisine: Indian-InspiredCook Time: 1 hour, 10 minutes
This Instant Pot Minestrone Soup from Feasting at Home is loaded with healthy veggies and beans and is a fast and healthy weeknight dinner that can be made in under 30 minutes.
Cuisine: Mediterranean, ItalianCook Time: 35-45 minutes
My vegan Instant Pot Chana Masala is packed with authentic Indian flavor and rivals any restaurant dish, but is easy and quick to make! A fan favorite from my cookbook :)
Cuisine: IndianCook Time: 1 hour, 5 minutes
This Coconut Black Bean Stew from Sweet Potato Soul features saucy black beans, sweet potatoes, coriander and cumin seeds, and coconut milk. Extra delicious served over Coconut Jasmine Rice.
Cuisine: FusionCook Time: 45 minutes
This Vegan Instant Pot Italian Pasta from The Vegan 8 is easy and fast to make and requires just 8 simple ingredients. It’s oil-free, vegan, and topped with a delicious vegan parmesan cheese and fresh basil!
Cuisine: ItalianCook Time: 35 minutes
My jackfruit curry is so flavorful and packed with warm and aromatic Indian spices, jackfruit, sweet potatoes, and coconut milk, and is both vegan and Paleo yet incredibly creamy! A fun and unique way to use jackfruit!
Cuisine: IndianCook Time: 1 hour, 5 minutes
This flavorful and healthy Instant Pot Pad Thai Stir Fry from Hummus Sapien (reprinted from The Fresh & Healthy Instant Pot Cookbook, by Megan Gilmore) is packed with veggies and uses ingredients you already have on hand!
Cuisine: ThaiCook Time: 30 minutes
This Vegan Mushroom Bourguignon from Vegan Richa is hearty and comforting, and served over a potato cauliflower mash. The cauliflower and potatoes get steamed while the mushrooms are cooking, all in the Instant Pot!
Cuisine: French-inspired, AmericanCook Time: 45-50 minutes
My Instant Pot Butternut Squash Lentil Curry is brimming with warming Indian spices and earth yet subtly sweet butternut squash. It's hearty, healthy comfort food at its finest (and easiest).
Cuisine: Indian-InspiredCook Time: 1 hour
This dump-and-go Moroccan Chickpea Stew from Spice Cravings features creamy chickpeas cooked with fire-roasted tomatoes and earthy spices like cumin, coriander, cinnamon and paprika. A hearty vegan and gluten-free soup with a bold and rich taste.
Cuisine: MoroccanCook Time: 30-45 minutes
My dump-and-go Instant Pot Cheesy Buffalo Cauliflower Dip is a must-make for any game day, picnic, or potluck! It’s spicy, cheesy, and creamy, and you’d never guess it’s healthy, vegan, gluten-free, and oil-free! Just 10 ingredients needed.
Cuisine: AmericanCook Time: 35 minutes
An easy and flavorful Instant Pot Baingan Bharta (Indian Spiced Mashed Eggplant) from Vegan Richa! Serve it as as dip with flatbread or alongside with your favorite curry or dal.
Cuisine: IndianCook Time: 30-40 minutes
My spin on Chinese takeout food features sticky, spicy and slightly sweet tofu and broccoli. Everything you love about takeout but made at home and in the Instant Pot! Turn it into a complete meal by serving over rice.
Cuisine: Chinese-InspiredCook Time: 50 minutes
This Instant Pot Red Curry Quinoa Fried Rice from Cook with Manali tastes like fried “rice” but is protein-packed and features creamy coconut milk and aromatic Thai basil.
Cuisine: ThaiCook Time: 35 minutes
My Instant Pot Cauliflower Soup is thickened naturally with white beans and cashews and so luscious and creamy. It's an easy dump-and-go Instant Pot recipe that's made with just 10ish ingredients, so it's perfect for busy weeknight dinners.
Cuisine: AmericanCook Time: 25 minutes
My Nectarine Berry Crisp is an easy no-bake dessert recipe made in the Instant Pot. Jammy berries and stone fruit get cooked in the Instant Pot (just 1 minute!) and are paired with a skillet-made crisp topping.
Cuisine: AmericanCook Time: 30 minutes
This vegan Instant Pot Carrot Cake from Plant Based Instant Pot is a healthier spin on carrot make. It’s sweetened with dates instead of sugar and uses whole wheat pastry flour.
Cuisine: AmericanCook Time: 1 hour, 25 minutes
My recipe for Vegan Instant Pot Cheesecake includes a comprehensive guide on how to bake a vegan cheesecake in the Instant Pot. Features tips for getting the perfect cheesecake taste without using dairy and the ideal Instant Pot settings for that luscious, rich cheesecake texture.
Cuisine: AmericanCook Time: 1 hour, 15 minutes (plus chilling time)
My in-depth guide to cooking lentils in the Instant Pot includes different lentil varieties, suggested cook times, the proper water:lentil ratio, and two easy lentil recipes to make in your Instant Pot!
This Instant Pot Cauliflower Soup is thickened naturally with white beans and cashews, so it's luscious and creamy but dairy-free. It's a quick and easy dump-and-go Instant Pot recipe that's made with just 10ish ingredients, so it's perfect for busy weeknight dinners. Stovetop instructions also included.
1large head cauliflower (24-28 ounces, or ~750g), cut into large florets
1cup(140g) raw cashews
2(15-ounce/425g)cans of cannellini beans, drained and rinsed
4cups(960 mL) low-sodium vegetable broth
8fresh thyme sprigs
1large fresh rosemary sprig
1 ¾teaspoonskosher salt, plus more to taste
Freshly cracked black pepper to taste
Crushed red pepper flakes (or Aleppo pepper)
Good-quality extra virgin olive oil
Bread for serving(optional)
To the Instant Pot inner pot, add the garlic, cauliflower florets, cashews, cannellini beans, vegetable broth, thyme, rosemary, bay leaf, nutritional yeast, 1 ¾ teaspoons kosher salt, and black pepper to taste. Stir to combine.
Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 7 minutes.
Once the 7-minute timer has completed and beeps, perform a Quick Pressure Release by switching the Pressure Release knob from Sealing to Venting.
Open the pot and remove any whole herb sprigs. Use an immersion blender to puree the soup until thick and creamy, taking care to blend all the cashews. Alternatively, if you want a super silky texture, transfer the soup to a stand blender and blend until creamy and smooth (replace the center cap from the blender lid and cover with a dish towel to allow steam to escape).
Taste for salt and pepper and adjust accordingly (I usually add a bit more salt at this stage).
Transfer the soup to bowls, and before serving, zest some lemon on top, add a scattering of red pepper flakes, and drizzle with a bit of extra virgin olive oil. Serve with bread, if desired.