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Looking to add some variety to your vegetarian diet? Look no further! In this article, we have gathered the best vegetarian Instant Pot recipes that will tantalize your taste buds and simplify your cooking process. From hearty lentil soups to flavorful curries, these recipes are not only delicious but also incredibly easy to make. Let’s explore the world of vegetarian cuisine and discover the endless possibilities of the Instant Pot. If you’re looking for delicious and healthy vegetarian recipes that can be made quickly and easily, then look no further than the Instant Pot. This versatile kitchen appliance has become a staple in many households, and for good reason. It allows you to cook meals in a fraction of the time compared to traditional methods, while still retaining all the flavor and nutrients. In this article, we’ll explore some of the best vegetarian Instant Pot recipes that you can try at home.

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Mexican Quinoa

Let’s start with a dish that is packed with flavor and protein – Mexican Quinoa. This recipe combines the goodness of quinoa with Mexican-inspired spices and vegetables to create a wholesome and satisfying meal. To make Mexican Quinoa in the Instant Pot, you’ll need the following ingredients:

• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 can diced tomatoes
• 1 cup vegetable broth

To prepare this delicious dish, simply follow these instructions:

1. Rinse the quinoa under cold water to remove any bitterness.
2. Set the Instant Pot to sauté mode and heat some oil.
3. Add the diced onion and bell pepper to the pot and sauté until they become soft and translucent.
4. Add the minced garlic, chili powder, cumin, paprika, salt, and cayenne pepper to the pot and sauté for another minute, until the spices become fragrant.
5. Add the rinsed quinoa, black beans, corn kernels, diced tomatoes, and vegetable broth to the pot. Stir everything together to combine.
6. Close the Instant Pot and set it to manual mode. Cook on high pressure for 1 minute.
7. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before using the quick release function.
8. Fluff the quinoa with a fork and serve hot.

Notes:

• You can customize this recipe by adding your favorite vegetables, such as zucchini or spinach.
• Top the Mexican Quinoa with avocado slices, cilantro, and a squeeze of lime for added freshness.

By following these simple steps, you’ll have a mouthwatering Mexican Quinoa dish ready to enjoy in no time.

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Chickpea Curry

Another fantastic vegetarian dish that you can make in the Instant Pot is Chickpea Curry. This flavorful and aromatic curry is packed with protein and is perfect for a quick and satisfying meal. Here are the ingredients you’ll need:

• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk
• Salt, to taste

To prepare this delicious Chickpea Curry, follow these instructions:

1. Set the Instant Pot to sauté mode and heat some oil.
2. Add the diced onion to the pot and sauté until it becomes soft and translucent.
3. Add the minced garlic, curry powder, cumin, turmeric, coriander, paprika, and cayenne pepper to the pot. Sauté for another minute, until the spices become fragrant.
4. Add the chickpeas, diced tomatoes, vegetable broth, coconut milk, and salt to the pot. Stir everything together to combine.
5. Close the Instant Pot and set it to manual mode. Cook on high pressure for 8 minutes.
6. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before using the quick release function.
7. Give the curry a good stir and serve hot with rice or naan bread.

Notes:

• You can add vegetables like spinach or potatoes to the curry for an extra nutritional boost.
• Garnish with fresh cilantro and a squeeze of lemon juice for added freshness.

With these simple steps, you can enjoy a hearty and flavorful Chickpea Curry that is sure to satisfy any craving.

Sweet Potato Soup

If you’re in the mood for a comforting and creamy soup, then Sweet Potato Soup is the perfect choice. Made with wholesome ingredients and bursting with flavors, this soup is ideal for a cozy night in. Here’s what you’ll need:

• 2 large sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste

To make this comforting Sweet Potato Soup, follow these instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the diced onion to the pot and sauté until it becomes soft and translucent.
3. Add the minced garlic, ground cumin, ground cinnamon, ground nutmeg, and cayenne pepper to the pot. Sauté for another minute, until the spices become fragrant.
4. Add the cubed sweet potatoes, vegetable broth, coconut milk, salt, and pepper to the pot. Stir everything together to combine.
5. Close the Instant Pot and set it to manual mode. Cook on high pressure for 10 minutes.
6. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before using the quick release function.
7. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
8. Adjust the seasoning if needed and serve hot with a sprinkle of cinnamon on top.

Notes:

• You can garnish the Sweet Potato Soup with roasted pumpkin seeds or a dollop of sour cream for added texture and flavor.
• This soup pairs well with a side of crusty bread for dipping.

With these easy-to-follow steps, you can enjoy a velvety and nourishing Sweet Potato Soup that will warm your soul.

Vegetable Biryani

Biryani is a classic Indian rice dish that is known for its fragrant spices and colorful array of vegetables. By using the Instant Pot, you can create a delicious and aromatic Vegetable Biryani in a fraction of the time it would take using traditional methods. Here are the ingredients you’ll need:

• 1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
• 2 tablespoons ghee or vegetable oil
• 1 onion, thinly sliced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cauliflower florets
• 1/2 cup frozen peas
• 2 tablespoons biryani masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 cinnamon stick
• 3 cups vegetable broth
• Salt, to taste
• Fresh cilantro, for garnish

To make this flavorful Vegetable Biryani, follow these instructions:

1. Set the Instant Pot to sauté mode and heat the ghee or vegetable oil.
2. Add the thinly sliced onion to the pot and sauté until it becomes golden brown and caramelized.
3. Add the diced carrot, bell pepper, green beans, cauliflower florets, and frozen peas to the pot. Sauté for a few minutes until the vegetables are slightly softened.
4. Add the biryani masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, and cinnamon stick to the pot. Sauté for another minute, until the spices become fragrant.
5. Drain the soaked basmati rice and add it to the pot. Stir everything together to combine.
6. Add the vegetable broth and season with salt. Stir gently to combine.
7. Close the Instant Pot and set it to manual mode. Cook on high pressure for 6 minutes.
8. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before using the quick release function.
9. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Notes:

• For an extra burst of flavor, you can add a handful of golden raisins and toasted cashews to the Vegetable Biryani.
• Serve this aromatic dish with raita, a refreshing yogurt-based side dish, and pappadums for a complete meal.

By following these instructions, you can enjoy an authentic and aromatic Vegetable Biryani that is sure to impress your family and friends.

Ratatouille

Ratatouille is a classic French dish that features a medley of vegetables cooked in a rich tomato sauce. By using the Instant Pot, you can achieve tender and flavorful vegetables in a fraction of the time it would take using traditional methods. Here are the ingredients you’ll need:

• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

To make this delightful Ratatouille, follow these instructions:

1. Set the Instant Pot to sauté mode and heat some oil.
2. Add the diced onion to the pot and sauté until it becomes soft and translucent.
3. Add the minced garlic to the pot and sauté for another minute, until it becomes fragrant.
4. Add the cubed eggplant, sliced zucchini, sliced yellow squash, and diced red bell pepper to the pot. Sauté for a few minutes until the vegetables start to soften.
5. Stir in the diced tomatoes, tomato paste, dried thyme, dried basil, and dried oregano. Season with salt and pepper.
6. Close the Instant Pot and set it to manual mode. Cook on high pressure for 5 minutes.
7. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before using the quick release function.
8. Give the Ratatouille a good stir and serve hot.

Notes:

• Ratatouille is a versatile dish that can be enjoyed on its own or served over rice, pasta, or crusty bread.
• Garnish with fresh basil or parsley for added freshness.

By following these simple steps, you can enjoy a hearty and flavorful Ratatouille that showcases the natural goodness of vegetables.

Black Bean Enchiladas

For a delicious and comforting Mexican-inspired meal, you can’t go wrong with Black Bean Enchiladas. With the help of the Instant Pot, you can whip up these flavorful enchiladas in no time. Here are the ingredients you’ll need:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes with green chilies
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 8 tortillas
• 1 cup enchilada sauce
• Shredded cheese, for topping
• Chopped fresh cilantro, for garnish
• Sour cream, for serving (optional)

To make these heavenly Black Bean Enchiladas, follow these instructions:

1. Set the Instant Pot to sauté mode and heat some oil.
2. Add the diced onion to the pot and sauté until it becomes soft and translucent.
3. Add the minced garlic to the pot and sauté for another minute, until it becomes fragrant.
4. Add the black beans, diced tomatoes with green chilies, frozen corn, chili powder, ground cumin, dried oregano, salt, and pepper to the pot. Stir everything together to combine.
5. Close the Instant Pot and set it to manual mode. Cook on high pressure for 5 minutes.
6. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before using the quick release function.
7. Preheat the oven to 375°F (190°C).
8. Spoon a portion of the black bean mixture onto each tortilla, roll it up, and place it in a baking dish.
9. Pour the enchilada sauce over the rolled tortillas, and sprinkle shredded cheese on top.
10. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
11. Garnish with chopped fresh cilantro and serve hot with a dollop of sour cream if desired.

Notes:

• You can add diced bell peppers or sliced jalapeños to the black bean mixture for an extra kick of heat.
• These Black Bean Enchiladas are delicious on their own, but you can also serve them with Spanish rice and guacamole for a complete meal.

By following these simple steps, you can enjoy a comforting and flavorful Black Bean Enchiladas that are sure to satisfy any Mexican food craving.

Mushroom Risotto

Risotto is a creamy and flavorful Italian dish that is typically time-consuming to make. However, with the help of the Instant Pot, you can achieve a perfectly cooked Mushroom Risotto in a fraction of the time and effort. Here are the ingredients you’ll need:

• 2 cups Arborio rice
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

To make this creamy Mushroom Risotto, follow these instructions:

1. Set the Instant Pot to sauté mode and heat some oil.
2. Add the diced onion to the pot and sauté until it becomes soft and translucent.
3. Add the minced garlic to the pot and sauté for another minute, until it becomes fragrant.
4. Add the sliced mushrooms to the pot and sauté until they start to release their moisture.
5. Add the Arborio rice to the pot and stir everything together to combine.
6. Add the vegetable broth and dry white wine to the pot. Stir gently to combine.
7. Close the Instant Pot and set it to manual mode. Cook on high pressure for 6 minutes.
8. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before using the quick release function.
9. Stir in the grated Parmesan cheese and butter until melted and creamy.
10. Season with salt and pepper to taste.
11. Garnish with chopped fresh parsley before serving.

Notes:

• If you prefer a vegan version of Mushroom Risotto, you can omit the Parmesan cheese and butter. Instead, add nutritional yeast and a vegan butter substitute for a similar creamy texture and flavor.
• Serve this delicious Mushroom Risotto as a main course or as a side dish to complement your favorite protein.

By following these easy steps, you can enjoy a velvety and flavorful Mushroom Risotto that will impress your taste buds.

Tomato Basil Pasta

If you’re craving a simple yet delicious pasta dish, Tomato Basil Pasta is the way to go. With the Instant Pot, you can cook the pasta and sauce together, resulting in a flavorful and satisfying meal. Here are the ingredients you’ll need:

• 8 ounces pasta
• 1 can diced tomatoes
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups vegetable broth
• Salt and pepper, to taste
• Grated Parmesan cheese, for topping (optional)
• Fresh basil leaves, for garnish

To make this easy and delicious Tomato Basil Pasta, follow these instructions:

1. Break the pasta in half and add it to the Instant Pot.
2. Add the can of diced tomatoes, minced garlic, chopped fresh basil, dried oregano, red pepper flakes, vegetable broth, salt, and pepper to the pot. Stir everything together to combine.
3. Close the Instant Pot and set it to manual mode. Cook on high pressure for the recommended cooking time on the pasta package minus 1 minute.
4. Once the cooking time is complete, use the quick release function to release the pressure.
5. Open the Instant Pot and give the pasta a good stir to evenly coat it with the sauce.
6. If desired, sprinkle grated Parmesan cheese on top of the pasta and garnish with fresh basil leaves before serving.

Notes:

• You can customize this Tomato Basil Pasta by adding your favorite vegetables, such as sautéed zucchini or spinach.
• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.

By following these simple and convenient steps, you can enjoy a hearty and comforting Tomato Basil Pasta that is sure to satisfy any pasta lover.

Thai Green Curry

Transport your taste buds to Thailand with this flavorful and aromatic Thai Green Curry made in the Instant Pot. Packed with vibrant vegetables and creamy coconut milk, this curry is a perfect balance of spicy, sweet, and savory flavors. Here are the ingredients you’ll need:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons Thai green curry paste
• 1 can coconut milk
• 1 cup vegetable broth
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup sliced mushrooms
• 1 cup broccoli florets
• 1 cup snap peas
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt, to taste
• Fresh cilantro, for garnish

To make this delicious Thai Green Curry, follow these instructions:

1. Set the Instant Pot to sauté mode and heat some oil.
2. Add the diced onion to the pot and sauté until it becomes soft and translucent.
3. Add the minced garlic and grated ginger to the pot and sauté for another minute, until they become fragrant.
4. Stir in the Thai green curry paste and sauté for another minute, until the flavors meld together.
5. Add the coconut milk, vegetable broth, bell pepper, zucchini, mushrooms, broccoli florets, snap peas, soy sauce, lime juice, and salt to the pot. Stir everything together to combine.
6. Close the Instant Pot and set it to manual mode. Cook on high pressure for 5 minutes.
7. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before using the quick release function.
8. Stir the curry gently to combine all the flavors.
9. Garnish with fresh cilantro before serving.

Notes:

• Serve this aromatic Thai Green Curry over steamed jasmine rice or noodles for a complete and satisfying meal.
• Adjust the spiciness by adding more or less Thai green curry paste, depending on your preference.

By following these simple steps, you can enjoy a fragrant and flavorful Thai Green Curry that will transport you to the streets of Thailand.

Vegetable Chili

Chili is a classic comfort food that can be enjoyed by all, and with the Instant Pot, you can create a hearty and flavorful Vegetable Chili in no time. Packed with beans, vegetables, and warm spices, this chili is perfect for chilly evenings or game day gatherings. Here are the ingredients you’ll need:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn kernels
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Shredded cheese, for topping (optional)
• Sour cream, for serving (optional)

To make this hearty Vegetable Chili, follow these instructions:

1. Set the Instant Pot to sauté mode and heat some oil.
2. Add the diced onion, minced garlic, diced bell pepper, diced carrots, diced celery, and diced zucchini to the pot. Sauté until the vegetables start to soften.
3. Stir in the diced tomatoes, kidney beans, black beans, corn kernels, chili powder, ground cumin, paprika, cayenne pepper, vegetable broth, salt, and pepper. Stir everything together to combine.
4. Close the Instant Pot and set it to manual mode. Cook on high pressure for 8 minutes.
5. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before using the quick release function.
6. Give the chili a good stir to mix all the flavors together.
7. Serve hot, garnished with chopped fresh cilantro. Top with shredded cheese and sour cream if desired.

Notes:

• Customize the Vegetable Chili by adding your favorite vegetables, such as diced sweet potatoes or butternut squash.
• This chili pairs well with cornbread or crusty bread for dipping.

By following these simple steps, you can enjoy a comforting and satisfying Vegetable Chili that will warm your heart and soul.

In conclusion, the Instant Pot is a game-changer when it comes to cooking vegetarian meals. From comforting soups to flavorful curries, and from hearty pasta dishes to aromatic rice dishes, the Instant Pot can do it all. With these tried and tested recipes, you can explore a world of flavors and enjoy healthy and delicious vegetarian meals in no time. So dust off your Instant Pot and get cooking!

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