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Looking for some mouthwatering vegan recipes that can be quickly prepared in your Instant Pot? Look no further! We have curated a collection of 10 sensational vegan dishes that will surely satisfy your taste buds. From creamy soups to hearty stews, our recipes are not only delicious but also incredibly easy to whip up. So, dust off your Instant Pot and get ready to embark on a culinary adventure with these delectable vegan creations.

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1. Lentil Curry with Coconut Milk

Ingredients

To make a delicious and hearty lentil curry with coconut milk, you will need the following ingredients:

• 1 cup of dried lentils
• 1 can of coconut milk
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 tablespoon of cumin
• 1 teaspoon of turmeric
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• Fresh cilantro for garnish

Instructions

1. Start by rinsing the lentils under cold water and removing any debris or stones.
2. Set your Instant Pot to the sauté function and heat the vegetable oil. Add in the chopped onion and minced garlic, and sauté until they become fragrant and slightly browned.
3. Add the lentils to the Instant Pot, along with the curry powder, cumin, turmeric, and paprika. Mix everything together so that the lentils are coated in the spices.
4. Pour in the can of coconut milk and give it a good stir. Season with salt and pepper to taste.
5. Close the lid of the Instant Pot and set it to high pressure for 15 minutes. Once the time is up, let the pressure naturally release for 10 minutes before manually releasing any remaining pressure.
6. Carefully open the Instant Pot and give the lentil curry a final stir. Serve hot, garnished with fresh cilantro. Enjoy this nutritious and flavorful lentil curry with a side of rice or naan bread.

2. Vegan Chili

Ingredients

For a hearty and satisfying vegan chili, gather the following ingredients:

• 2 cans of kidney beans, drained and rinsed
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of chili powder
• 1 tablespoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 cups of vegetable broth
• 2 tablespoons of olive oil
• Optional toppings: vegan sour cream, avocado, and chopped green onions

Instructions

1. Set your Instant Pot to the sauté function and heat the olive oil. Add in the chopped onion and minced garlic, and sauté until they become fragrant and slightly browned.
2. Add the diced bell pepper to the Instant Pot and sauté for another few minutes until softened.
3. Add the kidney beans, black beans, and diced tomatoes, along with the chili powder, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
4. Pour in the vegetable broth and give everything a good stir once again.
5. Close the lid of the Instant Pot and set it to high pressure for 10 minutes. Once the time is up, let the pressure naturally release for 10 minutes before manually releasing any remaining pressure.
6. Carefully open the Instant Pot and give the chili a final stir. Serve hot, topped with vegan sour cream, avocado, and chopped green onions if desired. This flavorful vegan chili is perfect for a cozy weeknight dinner or for sharing with friends and family.

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3. Sweet Potato Curry

Ingredients

To make a comforting and delicious sweet potato curry, gather the following ingredients:

• 2 sweet potatoes, peeled and cubed
• 1 can of coconut milk
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 teaspoon of cumin
• 1 teaspoon of turmeric
• 1 teaspoon of ginger, grated
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• Fresh cilantro for garnish

Instructions

1. Start by sautéing the chopped onion and minced garlic in the Instant Pot with vegetable oil until they become fragrant and slightly browned.
2. Add the cubed sweet potatoes, curry powder, cumin, turmeric, ginger, salt, and pepper to the Instant Pot. Stir well to coat the sweet potatoes in the spices.
3. Pour in the can of coconut milk and give everything a good mix.
4. Close the lid of the Instant Pot and set it to high pressure for 8 minutes. Once the time is up, let the pressure naturally release for 5 minutes before manually releasing any remaining pressure.
5. Carefully open the Instant Pot and give the sweet potato curry a final stir. Serve hot, garnished with fresh cilantro. This creamy and flavorful curry is a wonderful way to enjoy the sweetness of the sweet potatoes with the richness of coconut milk.

4. Creamy Vegan Mushroom Risotto

Ingredients

For a creamy and indulgent vegan mushroom risotto, gather the following ingredients:

• 2 cups of arborio rice
• 4 cups of vegetable broth
• 1 onion, chopped
• 3 cloves of garlic, minced
• 8 ounces of mushrooms, sliced
• 1 tablespoon of nutritional yeast
• 1 tablespoon of soy sauce
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh parsley for garnish

Instructions

1. Start by sautéing the chopped onion and minced garlic in the Instant Pot with olive oil until they become fragrant and slightly browned.
2. Add the sliced mushrooms to the Instant Pot and sauté until they release their moisture and start to brown.
3. Add the arborio rice to the Instant Pot and stir well to coat it in the oil and mushrooms.
4. Pour in the vegetable broth, nutritional yeast, soy sauce, salt, and pepper. Give everything a good stir so that the ingredients are well combined.
5. Close the lid of the Instant Pot and set it to high pressure for 6 minutes. Once the time is up, let the pressure naturally release for 5 minutes before manually releasing any remaining pressure.
6. Carefully open the Instant Pot and give the mushroom risotto a final stir. Serve hot, garnished with fresh parsley. This creamy and flavorful vegan risotto is the perfect comfort food.

5. Moroccan Chickpea Stew

Ingredients

To make a fragrant and warming Moroccan chickpea stew, you will need the following ingredients:

• 2 cans of chickpeas, drained and rinsed
• 1 can of diced tomatoes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of ground coriander
• 1/2 teaspoon of cinnamon
• Salt and pepper to taste
• 3 cups of vegetable broth
• 2 tablespoons of olive oil
• Fresh cilantro for garnish

Instructions

1. Start by sautéing the chopped onion and minced garlic in the Instant Pot with olive oil until they become fragrant and slightly browned.
2. Add the cumin, paprika, ground coriander, cinnamon, salt, and pepper to the Instant Pot. Stir well to coat the onions and garlic in the spices.
3. Add the chickpeas and diced tomatoes to the Instant Pot, and give everything a good stir to combine.
4. Pour in the vegetable broth and give it a final stir.
5. Close the lid of the Instant Pot and set it to high pressure for 10 minutes. Once the time is up, let the pressure naturally release for 10 minutes before manually releasing any remaining pressure.
6. Carefully open the Instant Pot and give the Moroccan chickpea stew a final stir. Serve hot, garnished with fresh cilantro. Enjoy the aromatic flavors of Morocco in this hearty and delicious vegan stew.

6. Vegan Mac and Cheese

Ingredients

To make a creamy and comforting vegan mac and cheese, gather the following ingredients:

• 2 cups of macaroni pasta
• 2 cups of vegetable broth
• 1 cup of unsweetened almond milk
• 1 cup of nutritional yeast
• 1 tablespoon of dijon mustard
• 1 tablespoon of soy sauce
• Salt and pepper to taste
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Optional toppings: bread crumbs and chopped parsley

Instructions

1. Start by cooking the macaroni pasta according to the package instructions until al dente. Drain and set aside.
2. In the Instant Pot, combine the vegetable broth, almond milk, nutritional yeast, dijon mustard, soy sauce, salt, pepper, garlic powder, and onion powder. Whisk everything together until well combined.
3. Add the cooked macaroni pasta to the Instant Pot, and give it a good stir to coat the pasta in the creamy sauce.
4. Close the lid of the Instant Pot and set it to high pressure for 3 minutes. Once the time is up, let the pressure naturally release for 5 minutes before manually releasing any remaining pressure.
5. Carefully open the Instant Pot and give the vegan mac and cheese a final stir. Serve hot, topped with bread crumbs and chopped parsley if desired. This creamy and flavorful mac and cheese will satisfy your craving for comfort food without the use of any animal products.

7. Spicy BBQ Jackfruit Sandwiches

Ingredients

For a delicious and meaty vegan alternative to BBQ pulled pork sandwiches, you will need the following ingredients:

• 2 cans of young jackfruit in water or brine, drained and rinsed
• 1 cup of BBQ sauce
• 1/2 cup of vegetable broth
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of paprika
• 1 tablespoon of chili powder
• 1 tablespoon of brown sugar
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• Hamburger buns or rolls for serving
• Coleslaw or pickles for topping

Instructions

1. Start by sautéing the sliced onion and minced garlic in the Instant Pot with vegetable oil until they become fragrant and slightly browned.
2. Add the drained jackfruit to the Instant Pot and use a fork to shred it into smaller pieces.
3. In a separate bowl, whisk together the BBQ sauce, vegetable broth, paprika, chili powder, brown sugar, salt, and pepper. Pour this sauce over the shredded jackfruit in the Instant Pot and give everything a good mix.
4. Close the lid of the Instant Pot and set it to high pressure for 15 minutes. Once the time is up, let the pressure naturally release for 10 minutes before manually releasing any remaining pressure.
5. Carefully open the Instant Pot and give the spicy BBQ jackfruit a final stir. Serve the shredded jackfruit on hamburger buns or rolls, topped with coleslaw or pickles for added crunch and tanginess. These sandwiches are a crowd-pleasing option for your next barbecue or meal with friends.

8. Thai Red Curry Soup

Ingredients

To make a flavorful and aromatic Thai red curry soup, gather the following ingredients:

• 1 can of coconut milk
• 4 cups of vegetable broth
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons of red curry paste
• 2 tablespoons of soy sauce
• 1 tablespoon of brown sugar
• 1 tablespoon of lime juice
• Salt and pepper to taste
• 1 cup of shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup of tofu, cubed
• Fresh cilantro and lime wedges for garnish

Instructions

1. Start by sautéing the chopped onion and minced garlic in the Instant Pot until they become fragrant and slightly browned.
2. Add the red curry paste to the Instant Pot and stir it into the onions and garlic.
3. Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, lime juice, salt, and pepper. Mix everything together until well combined.
4. Add the sliced shiitake mushrooms, red bell pepper, and cubed tofu to the Instant Pot. Give everything a good stir.
5. Close the lid of the Instant Pot and set it to high pressure for 5 minutes. Once the time is up, let the pressure naturally release for 5 minutes before manually releasing any remaining pressure.
6. Carefully open the Instant Pot and give the Thai red curry soup a final stir. Serve hot, garnished with fresh cilantro and lime wedges. This flavorful and comforting soup will transport you to the vibrant streets of Thailand with its aromatic spices and creamy coconut milk.

9. Quinoa and Vegetable Pilaf

Ingredients

For a nutritious and flavorful quinoa and vegetable pilaf, gather the following ingredients:

• 1 cup of quinoa, rinsed
• 2 cups of vegetable broth
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup of peas, fresh or frozen
• 1 tablespoon of olive oil
• 1 tablespoon of soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Start by sautéing the chopped onion and minced garlic in the Instant Pot with olive oil until they become fragrant and slightly browned.
2. Add the diced carrot, bell pepper, zucchini, and peas to the Instant Pot, and sauté them for a few minutes until they start to soften.
3. Add the quinoa to the Instant Pot and stir it into the vegetables.
4. Pour in the vegetable broth and soy sauce. Season with salt and pepper to taste. Mix everything together until well combined.
5. Close the lid of the Instant Pot and set it to high pressure for 4 minutes. Once the time is up, let the pressure naturally release for 5 minutes before manually releasing any remaining pressure.
6. Carefully open the Instant Pot and give the quinoa and vegetable pilaf a final stir. Serve hot, garnished with fresh parsley. This wholesome and flavorful pilaf is a great option for a quick and healthy weeknight meal.

10. Vegan Pumpkin Cheesecake

Ingredients

For a delightful and creamy vegan pumpkin cheesecake, gather the following ingredients:

• 2 cups of cashews, soaked overnight and drained
• 1 cup of pumpkin puree
• 1/2 cup of coconut cream
• 1/2 cup of maple syrup
• 1/4 cup of melted coconut oil
• 1 tablespoon of lemon juice
• 1 teaspoon of vanilla extract
• 1 teaspoon of pumpkin spice
• 1/4 teaspoon of salt
• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of melted vegan butter
• Optional toppings: whipped coconut cream and cinnamon

Instructions

1. Start by preparing the crust. In a bowl, mix together the graham cracker crumbs and melted vegan butter until well combined. Press this mixture into the bottom of a greased springform pan to form the crust.
2. In a blender or food processor, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, pumpkin spice, and salt. Blend until smooth and creamy.
3. Pour the cashew pumpkin mixture onto the prepared crust in the springform pan. Smooth the top with a spatula.
4. Place the springform pan in the freezer for at least 4 hours, or until the cheesecake is firm.
5. Once the cheesecake has set, remove it from the freezer and let it thaw in the refrigerator for at least 2 hours before serving.
6. To serve, carefully remove the sides of the springform pan. Top the vegan pumpkin cheesecake with whipped coconut cream and a sprinkle of cinnamon if desired. Slice and enjoy this delectable and vegan-friendly dessert.

In conclusion, with these 10 delicious vegan recipes, you can make a variety of flavorful and satisfying meals using your Instant Pot. From hearty curries to comforting soups, and from creamy pasta to indulgent desserts, there is something for everyone to enjoy. So grab your Instant Pot and get ready to create some culinary magic in the kitchen while keeping your meals vegan and cruelty-free. Happy cooking!

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