Delicious vegan Instant Pot recipes that are perfect for summer! Choose from a light yet flavorful Couscous and Lentil Salad (a dump-and-go recipe), the creamiest Corn Chowder you’ll ever try, or an easy Nectarine and Blueberry Crisp for summer baking that doesn’t require an oven.
When it’s hot and sweaty outside, cooking can seem daunting. I know that when I turn on my oven, my kitchen can go from a cool 74 degrees to a sweltering 85 degrees.
And that’s why the Instant Pot can be so handy during the summer! While the Instant Pot is often used for heavy, rich winter foods like chilis and stews, there are many light and fresh recipes you can make in it! Today I’m sharing three recipes from my cookbook, The Vegan Instant Pot Cookbook, that are perfect for summer. They feature seasonal ingredients, are packed with fresh flavor, and don’t require you to turn on your oven!
If you want to read more about my cookbook and what’s inside, you can do that here!
If you try out one of these recipes, be sure to let me know down below in the comments :) And to see all the recipes in action, check out the Youtube video below!
Vegan Corn Chowder
This vegan corn chowder is one of my favorite recipes from my cookbook, The Vegan Instant Pot Cookbook (it’s on page 241 in the Soups, Stews, and Curry chapter). It’s incredibly creamy, luxurious, and packed with Southwestern flavor.
Couscous and Lentil Salad
This Instant Pot Pearl Couscous and Lentil Salad is an easy dump-and-go Instant Pot recipe that’s perfect for al fresco dining, picnics, barbecues, and even meal prep.
This recipe is from my cookbook,The Vegan Instant Pot Cookbook. You can find it on page 115 in the “Satisfying Sides” chapter.
Vegan Nectarine Berry Crisp
Let me introduce you to this Vegan Instant Pot Nectarine Berry Crisp, which is the easiest, flavor-packed and wholesome dessert you make in the summer.
This recipe is adapted from the Peach Raspberry Crisp from my cookbook, The Vegan Instant Pot Cookbook. You can find it on page 307 in the Desserts chapter.