Instant Pots truly do it all: cook rice, steam veggies, cook meat, sautée—you name it. It’s even a pressure cooker and slow cooker, all in one. With just one appliance doing so much, it makes sense why so many food bloggers are coming up with vegan Instant Pot recipes to add to your weekly lineup.
If you purchased an Instant Pot recently and are looking for some great plant-based recipes, we’ve got you covered. Even if you aren’t vegan or vegetarian, adding just one of these vegan Instant Pot recipes into your meal schedule each week can benefit you and the planet.
Here are some of our favorite vegan Instant Pot recipes to break in your multicooker, from dairy-free queso to delicious pudding.
10 Vegan Instant Pot Recipes You’ll Love
Say goodbye to bland one-minute oats and hello to this sweet and creamy buckwheat porridge. It’s a convenient breakfast for when you’re in a rush, and it’s hearty and gluten-free. The recipe includes rice milk, cinnamon, bananas, and a little bit of vanilla for extra sweetness.
This Ethiopian-inspired dish is warm and filling. It’s not super spicy, and it’s completely vegan and gluten-free. And the best part? This dish is perfect for when you’re not in the mood to spend a lot of time in the kitchen. It only takes about 25 minutes to prepare and cook!
Another easy-to-make recipe that can be made in 30 minutes is this cauliflower tikka masala. It’s a spiced tomato Indian-inspired dish that requires ingredients you most likely already have. And it’s filled with vegetables!
Jackfruit is a common meat alternative because its texture resembles that of pulled pork. To create a vegan-friendly meal, swap the pork for jackfruit and serve it however you’d like. You can make a jackfruit sandwich, or eat it as-is. Plus, jackfruit only takes about 30 minutes to cook in the Instant Pot.
Think you need dairy for corn chowder? Think again! This recipe uses cashews to create the perfect creamy texture. Combine with potatoes, corn, onion, and carrots, and you’ve got a classic corn chowder made in 30 minutes. Plus, your leftovers can be stored for up to three days, so you don’t have to worry about food waste.
If you love cheese, but you’re not sure where to find a vegan alternative, try this dairy-free queso. It’s a little spicy, like classic queso, but because it’s dairy-free, it’s a lot lighter. Use the queso to make vegan nachos, or use it for dipping veggies. Either way, you’ll have the perfect appetizer.
Potato soup is the perfect meal for cold winter nights. This recipe uses cashews and just a touch of miso paste to add some creaminess. Add your homemade veggie broth, and you’ll have a potato spinach soup in no time. And if you have a nut allergy, don’t worry. The cashews can be swapped for plant-based, nut-free milk.
Instant Pots aren’t just for soups and dinners—you can make dessert, too! Surprise your family with this sweet and rich pudding. It’s technically for the holidays, but it tastes great year-round. Make it for any special occasion or upcoming birthdays!
Fill your burrito bowl with protein-filled quinoa! Burrito bowls are great for meal prepping. Just chop up your favorite burrito-style ingredients, mix them together, and you’ll have a healthy, hearty dinner. This Instant Pot quinoa makes four servings and only takes 25 minutes to make.
Pho is a Vietnamese dish that usually involves veggies slow cooking in a broth for several hours. But with the Instant Pot, your cook time is reduced without compromising flavor. Plus, this recipe is filled with vegetables. It can be served with vegan sausage, fried tofu, Sriracha, and more.
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