15 Best Instant Pot Veggie Recipes

Vegan Quinoa Chili

This hearty and flavorful Vegan Quinoa Chili is perfect for those cozy nights when you crave something warm and comforting.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. Set your Instant Pot to sauté mode and cook the onion and garlic until tender.
2. Add bell pepper, chili powder, cumin, salt, and pepper, stirring for a few minutes.
3. Pour in the vegetable broth, quinoa, crushed tomatoes, black beans, and kidney beans.
4. Secure the lid and set to manual high pressure for 10 minutes.
5. Once done, allow natural release for 10 minutes before a quick release.
6. Stir well before serving.

Creamy Cauliflower Soup

Enjoy a bowl of velvety Creamy Cauliflower Soup that’s both nutritious and satisfying.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Set the Instant Pot to sauté and heat the olive oil.
2. Add onion and garlic, cooking until soft.
3. Mix in cauliflower florets and vegetable broth.
4. Seal the lid and cook on high pressure for 8 minutes.
5. Conduct a quick release and blend the soup until smooth.
6. Stir in coconut milk, seasoning with salt and pepper before serving.

Instant Pot Ratatouille

This Instant Pot Ratatouille offers a delightful medley of summer vegetables, perfect for a light dinner.

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 onion, diced
• 3 tomatoes, chopped
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste

Cooking method:

1. Set your Instant Pot to sauté and heat the olive oil.
2. Add onion and bell pepper, cooking until softened.
3. Stir in eggplant, zucchini, tomatoes, Italian seasoning, salt, and pepper.
4. Seal the lid and set to high pressure for 5 minutes.
5. Perform a quick release and stir well before serving.

Mushroom Risotto

This Mushroom Risotto is creamy and luxurious, with the earthy flavor of mushrooms enhancing every bite.

Ingredients:

• 1 ½ cups Arborio rice
• 8 oz mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup white wine
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Use the sauté function to heat olive oil in the Instant Pot.
2. Cook onions and garlic until fragrant, then add mushrooms.
3. Stir in Arborio rice, cooking for 2 minutes.
4. Pour in white wine, letting it absorb, then add vegetable broth.
5. Seal the lid and set to manual high pressure for 6 minutes.
6. Conduct a quick release, seasoning with salt and pepper to taste.

Sweet Potato and Black Bean Stew

This Sweet Potato and Black Bean Stew is both comforting and bursting with flavor.

Ingredients:

• 2 large sweet potatoes, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. Set the Instant Pot to sauté and cook the onion and garlic until tender.
2. Add sweet potatoes, black beans, paprika, cumin, salt, and pepper.
3. Pour in vegetable broth and secure the lid, setting to high pressure for 10 minutes.
4. Perform a natural release for 5 minutes, then quick release any remaining pressure.
5. Stir well before serving.

Thai Red Curry with Vegetables

Bring some exotic flavors to your kitchen with this Thai Red Curry with Vegetables, a quick and satisfying meal.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 onion, sliced
• 1 tablespoon soy sauce
• Salt to taste

Cooking method:

1. Set your Instant Pot to sauté and combine coconut milk and red curry paste.
2. Add onion, broccoli, bell pepper, carrot, and soy sauce.
3. Seal the lid and set to high pressure for 3 minutes.
4. Conduct a quick release and season with salt before serving.

Lentil and Spinach Dal

This Lentil and Spinach Dal is packed with protein and spice, making it a hearty and satisfying meal.

Ingredients:

• 1 cup red lentils
• 4 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric
• 2 cups spinach
• Salt and pepper to taste

Cooking method:

1. Set the Instant Pot to sauté, cooking onion, garlic, and ginger until fragrant.
2. Add red lentils, water, turmeric, salt, and pepper.
3. Seal the lid and set to high pressure for 15 minutes.
4. Perform a quick release, stirring in spinach until wilted before serving.

Broccoli Cheese Soup

A comforting Broccoli Cheese Soup that’s rich and creamy, but also easy to whip up in the Instant Pot.

Ingredients:

• 2 cups broccoli florets
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup cheddar cheese, shredded
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Use the sauté function to cook onion and garlic in the Instant Pot until soft.
2. Add broccoli and vegetable broth, sealing the lid for high pressure cooking for 4 minutes.
3. Conduct a quick release, then stir in milk and cheddar cheese until melted.
4. Season with salt and pepper before serving.

Moroccan Chickpea Stew

This Moroccan Chickpea Stew delivers a delicious blend of spices and hearty ingredients that will warm your soul.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 sweet potato, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. Set the Instant Pot to sauté, cooking onion and garlic until fragrant.
2. Stir in chickpeas, sweet potato, diced tomatoes, cinnamon, cumin, salt, and pepper.
3. Add vegetable broth and seal the lid, setting to high pressure for 10 minutes.
4. Perform a quick release, stirring well before serving.

Spaghetti Squash Primavera

This Spaghetti Squash Primavera is a low-carb delight, packed with colorful vegetables and Italian flavors.

Ingredients:

• 1 spaghetti squash, halved
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking method:

1. Place spaghetti squash halves in the Instant Pot with 1 cup of water, sealing lid for pressure cooking on high for 7 minutes.
2. Perform a quick release and remove squash, using a fork to scrape out strands.
3. Set the Instant Pot to sauté, heating olive oil and adding zucchini, bell pepper, and cherry tomatoes.
4. Cook until tender, season with Italian seasoning, salt, and pepper, then mix with spaghetti squash strands before serving.