15 Vegan Instant Pot Recipes Made Easy

The Instant Pot can make vegan cooking feel a lot simpler, especially on days when you want a homemade meal without standing over the stove for too long. It helps with things that usually take more time, like beans, rice, soups, stews, and even pasta dishes, while still keeping the cooking process pretty easy. That makes it a helpful tool for busy weeknights, meal prep days, or anytime you want something warm and filling with less effort.

I like vegan Instant Pot recipes because they often use everyday ingredients and still turn out full of flavor. You can make cozy chili, creamy pasta, hearty lentils, soft rice bowls, or quick curries without using a long list of steps. A lot of these meals also make great leftovers, which is always a bonus.

This list gives you 22 vegan Instant Pot recipes made easy, with a mix of soups, stews, rice dishes, pasta, and simple comfort meals. Some are light and fresh, while others are rich and cozy. Whether you are new to the Instant Pot or just want more easy vegan ideas, these recipes should give you plenty to try.

1. Instant Pot Vegan Chili

This is one of the easiest vegan Instant Pot meals because it is simple, filling, and great for leftovers. The beans and vegetables make it hearty enough for dinner without needing much hands-on work.

Recipe Metadata:

1. Time to Make: 35 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 1 bell pepper, chopped
4. 3 garlic cloves, minced
5. 1 can black beans, drained and rinsed
6. 1 can kidney beans, drained and rinsed
7. 1 can diced tomatoes
8. 1 cup corn
9. 2 tablespoons tomato paste
10. 2 cups vegetable broth
11. 1 tablespoon chili powder
12. 1 teaspoon cumin
13. Salt
14. Black pepper

Recipe Steps:

1. Set the Instant Pot to sauté and heat the olive oil.
2. Cook the onion and bell pepper until softened, then add the garlic.
3. Stir in the black beans, kidney beans, diced tomatoes, corn, tomato paste, broth, chili powder, cumin, salt, and black pepper.
4. Close the lid and set the valve to sealing.
5. Pressure cook on high for 12 minutes.
6. Let the pressure release naturally for 10 minutes, then quick release the rest.
7. Stir well and serve hot.

2. Instant Pot Lentil Soup

This soup is warm, simple, and very dependable for busy days. The lentils cook up tender in the Instant Pot and make the soup filling without much extra effort.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 garlic cloves, minced
6. 1 1/2 cups brown lentils, rinsed
7. 1 can diced tomatoes
8. 5 cups vegetable broth
9. 1 teaspoon cumin
10. 1 teaspoon thyme
11. Salt
12. Black pepper

Recipe Steps:

1. Turn on sauté mode and heat the olive oil.
2. Cook onion, carrots, and celery until softened.
3. Add garlic and cook for 1 minute.
4. Stir in lentils, diced tomatoes, vegetable broth, cumin, thyme, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 15 minutes.
7. Let the pressure release naturally for 10 minutes, then quick release.
8. Stir and serve warm.

3. Instant Pot Coconut Chickpea Curry

This recipe is rich, creamy, and easy to pull together with pantry ingredients. The chickpeas make it hearty, while the coconut milk keeps the curry smooth and comforting.

Recipe Metadata:

1. Time to Make: 25 minutes
2. Servings: 4

Ingredients:

1. 1 tablespoon oil
2. 1 onion, chopped
3. 3 garlic cloves, minced
4. 1 tablespoon grated ginger
5. 2 tablespoons curry powder
6. 2 cans chickpeas, drained and rinsed
7. 1 can diced tomatoes
8. 1 can coconut milk
9. 1 cup vegetable broth
10. 2 cups spinach
11. Salt
12. Black pepper

Recipe Steps:

1. Use sauté mode to heat the oil.
2. Cook onion until soft, then add garlic, ginger, and curry powder.
3. Stir in chickpeas, diced tomatoes, coconut milk, vegetable broth, salt, and black pepper.
4. Close the lid and seal the valve.
5. Pressure cook on high for 8 minutes.
6. Quick release the pressure.
7. Stir in spinach until wilted.
8. Serve hot with rice or naan.

4. Instant Pot Vegan Rice and Beans

This is a good everyday recipe because it is simple, budget-friendly, and filling. It works well as a main dish or as a base for burrito bowls and meal prep.

Recipe Metadata:

Time to Make: 25 minutes
Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 1 bell pepper, chopped
4. 2 garlic cloves, minced
5. 1 cup long grain rice, rinsed
6. 1 can black beans, drained and rinsed
7. 1 can diced tomatoes
8. 1 3/4 cups vegetable broth
9. 1 teaspoon cumin
10. Salt
11. Black pepper

Recipe Steps:

1. Set the Instant Pot to sauté and heat the oil.
2. Cook onion and bell pepper until softened, then add garlic.
3. Stir in rice, black beans, diced tomatoes, broth, cumin, salt, and black pepper.
4. Close the lid and seal the valve.
5. Pressure cook on high for 8 minutes.
6. Let the pressure release naturally for 10 minutes, then quick release.
7. Fluff with a fork and serve.

5. Instant Pot Vegan Minestrone

This soup is packed with vegetables and feels like a full meal in one bowl. The Instant Pot keeps it easy while still giving the broth a nice rich flavor.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 1 zucchini, chopped
6. 3 garlic cloves, minced
7. 1 can white beans, drained and rinsed
8. 1 can diced tomatoes
9. 5 cups vegetable broth
10. 1 cup small pasta
11. 1 teaspoon Italian seasoning
12. Salt
13. Black pepper

Recipe Steps:

1. Heat olive oil on sauté mode.
2. Cook onion, carrots, celery, and zucchini until slightly softened.
3. Add garlic and cook for 1 minute.
4. Stir in white beans, diced tomatoes, broth, pasta, Italian seasoning, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 4 minutes.
7. Quick release the pressure.
8. Stir and serve hot.

6. Instant Pot Vegan Mac and Cheese

This recipe is creamy, cozy, and very easy for weeknight comfort food. The Instant Pot makes the pasta tender fast and keeps cleanup simple too.

Recipe Metadata:

1. Time to Make: 20 minutes
2. Servings: 4

Ingredients:

1. 12 ounces elbow pasta
2. 4 cups water
3. 1 teaspoon salt
4. 1 cup unsweetened plant milk
5. 1/2 cup nutritional yeast
6. 1/2 cup vegan cheese shreds
7. 2 tablespoons vegan butter
8. 1 teaspoon garlic powder
9. 1 teaspoon mustard
10. Black pepper

Recipe Steps:

1. Add pasta, water, and salt to the Instant Pot.
2. Close the lid and seal the valve.
3. Pressure cook on high for 4 minutes.
4. Quick release the pressure.
5. Stir in plant milk, nutritional yeast, vegan cheese, vegan butter, garlic powder, mustard, and black pepper.
6. Use sauté mode briefly if needed to help the sauce thicken.
7. Stir until creamy and serve hot.

7. Instant Pot Potato Corn Chowder

This chowder is cozy and creamy without being hard to make. The potatoes and corn make it especially comforting on colder days.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 celery stalks, diced
4. 3 garlic cloves, minced
5. 4 potatoes, peeled and diced
6. 3 cups corn
7. 4 cups vegetable broth
8. 1 cup unsweetened plant milk
9. 2 tablespoons flour
10. Salt
11. Black pepper

Recipe Steps:

1. Heat olive oil on sauté mode and cook onion and celery until softened.
2. Add garlic and cook for 1 minute.
3. Stir in potatoes, corn, broth, salt, and black pepper.
4. Close the lid and seal the valve.
5. Pressure cook on high for 10 minutes.
6. Quick release the pressure.
7. Stir flour into the plant milk, then add to the pot.
8. Use sauté mode for a few minutes until slightly thickened.
9. Serve warm.

8. Instant Pot Vegan Jambalaya

This recipe has big flavor but still stays simple enough for a weeknight. The rice, beans, and vegetables make it filling and easy to serve as a full meal.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 1 bell pepper, chopped
4. 2 celery stalks, chopped
5. 3 garlic cloves, minced
6. 1 cup long grain rice, rinsed
7. 1 can kidney beans, drained and rinsed
8. 1 can diced tomatoes
9. 2 cups vegetable broth
10. 2 teaspoons Cajun seasoning
11. Salt
12. Black pepper

Recipe Steps:

1. Set the Instant Pot to sauté and heat the olive oil.
2. Cook onion, bell pepper, and celery until softened.
3. Add garlic and cook for 1 minute.
4. Stir in rice, kidney beans, diced tomatoes, broth, Cajun seasoning, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 8 minutes.
7. Let the pressure release naturally for 10 minutes, then quick release.
8. Fluff and serve warm.

9. Instant Pot Split Pea Soup

This soup is thick, cozy, and great for days when you want something really hearty. The Instant Pot makes split peas soft and creamy without needing a long simmer.

Recipe Metadata:

1. Time to Make: 35 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 garlic cloves, minced
6. 2 cups split peas, rinsed
7. 6 cups vegetable broth
8. 1 teaspoon thyme
9. 1 bay leaf
10. Salt
11. Black pepper

Recipe Steps:

1. Heat olive oil on sauté mode.
2. Cook onion, carrots, and celery until softened.
3. Add garlic and cook for 1 minute.
4. Stir in split peas, broth, thyme, bay leaf, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 15 minutes.
7. Let the pressure release naturally for 10 minutes, then quick release.
8. Remove the bay leaf, stir well, and serve.

10. Instant Pot Vegan Tikka Masala

This dish feels rich and comforting, but it is still easy to make in one pot. The chickpeas and cauliflower hold up well and soak up all the sauce.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 4

Ingredients:

1. 1 tablespoon oil
2. 1 onion, chopped
3. 3 garlic cloves, minced
4. 1 tablespoon grated ginger
5. 2 teaspoons garam masala
6. 1 teaspoon paprika
7. 1 can chickpeas, drained and rinsed
8. 1 small cauliflower, cut into florets
9. 1 can tomato sauce
10. 1 can coconut milk
11. Salt
12. Black pepper

Recipe Steps:

1. Use sauté mode and heat the oil.
2. Cook onion until softened, then add garlic, ginger, garam masala, and paprika.
3. Stir in chickpeas, cauliflower, tomato sauce, coconut milk, salt, and black pepper.
4. Close the lid and seal the valve.
5. Pressure cook on high for 6 minutes.
6. Quick release the pressure.
7. Stir and serve with rice.

11. Instant Pot Black Bean Soup

This is a simple soup that feels filling and flavorful with very little effort. It is especially good with toppings like avocado and lime to brighten it up.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 1 bell pepper, chopped
4. 3 garlic cloves, minced
5. 2 cans black beans, drained and rinsed
6. 4 cups vegetable broth
7. 1 can diced tomatoes
8. 1 teaspoon cumin
9. Salt
10. Black pepper

Recipe Steps:

1. Heat olive oil on sauté mode.
2. Cook onion and bell pepper until softened.
3. Add garlic and cook for 1 minute.
4. Stir in black beans, broth, diced tomatoes, cumin, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 10 minutes.
7. Quick release the pressure.
8. Blend part of the soup if you want a thicker texture, then serve.

12. Instant Pot Vegan Red Beans and Rice

This recipe is hearty, comforting, and great for meal prep. It is easy to make in the Instant Pot and gives you a full meal with very little cleanup.

Recipe Metadata:

1. Time to Make: 30 minutes
2. Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 1 bell pepper, chopped
4. 2 celery stalks, chopped
5. 3 garlic cloves, minced
6. 1 can red beans, drained and rinsed
7. 1 cup rice, rinsed
8. 2 cups vegetable broth
9. 1 teaspoon smoked paprika
10. 1 teaspoon thyme
11. Salt
12. Black pepper

Recipe Steps:

1. Set the Instant Pot to sauté and heat the oil.
2. Cook onion, bell pepper, and celery until softened.
3. Add garlic and cook for 1 minute.
4. Stir in red beans, rice, broth, smoked paprika, thyme, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 8 minutes.
7. Let the pressure release naturally for 10 minutes, then quick release.
8. Fluff and serve warm.

13. Instant Pot Vegan Mushroom Stroganoff

This is a good comfort food recipe when you want something creamy and filling. The mushrooms give it a rich savory taste that works really well with pasta.

Recipe Metadata:

1. Time to Make: 25 minutes
2. Servings: 4

Ingredients:

1. 1 tablespoon vegan butter or olive oil
2. 1 onion, chopped
3. 10 ounces mushrooms, sliced
4. 3 garlic cloves, minced
5. 8 ounces pasta
6. 3 cups vegetable broth
7. 1 cup unsweetened plant milk
8. 2 tablespoons flour
9. 1 teaspoon paprika
10. Salt
11. Black pepper

Recipe Steps:

1. Use sauté mode and heat the vegan butter or oil.
2. Cook onion and mushrooms until softened and browned.
3. Add garlic and cook for 1 minute.
4. Stir in pasta, broth, paprika, salt, and black pepper.
5. Close the lid and seal the valve.
6. Pressure cook on high for 4 minutes.
7. Quick release the pressure.
8. Stir flour into the plant milk, then add it to the pot.
9. Use sauté mode for 2 to 3 minutes until creamy, then serve.

14. Instant Pot Sweet Potato Curry

This curry is warm, rich, and very easy to enjoy. The sweet potatoes make it comforting, while the chickpeas help it stay filling.

Recipe Metadata:

1. Time to Make: 25 minutes
2. Servings: 4

Ingredients:

1. 1 tablespoon oil
2. 1 onion, chopped
3. 3 garlic cloves, minced
4. 1 tablespoon grated ginger
5. 2 tablespoons curry powder
6. 2 sweet potatoes, peeled and cubed
7. 1 can chickpeas, drained and rinsed
8. 1 can coconut milk
9. 1 cup vegetable broth
10. 2 cups spinach
11. Salt
12. Black pepper

Recipe Steps:

1. Heat oil on sauté mode.
2. Cook onion until softened, then add garlic, ginger, and curry powder.
3. Stir in sweet potatoes, chickpeas, coconut milk, broth, salt, and black pepper.
4. Close the lid and seal the valve.
5. Pressure cook on high for 8 minutes.
6. Quick release the pressure.
7. Stir in spinach until wilted.
8. Serve hot.

15. Instant Pot Vegan Tomato Basil Pasta

This is a great weeknight dinner because it is simple and uses familiar ingredients. The Instant Pot keeps the pasta easy while the tomato and basil keep it fresh and comforting.

Recipe Metadata:

1. Time to Make: 20 minutes
2. Servings: 4

Ingredients:

1. 8 ounces pasta
2. 1 tablespoon olive oil
3. 3 garlic cloves, minced
4. 1 can crushed tomatoes
5. 2 cups vegetable broth
6. 1 teaspoon Italian seasoning
7. 1 cup unsweetened plant milk or extra broth
8. Fresh basil
9. Salt
10. Black pepper

Recipe Steps:

1. Add olive oil, garlic, crushed tomatoes, broth, pasta, Italian seasoning, salt, and black pepper to the Instant Pot.
2. Stir gently.
3. Close the lid and seal the valve.
4. Pressure cook on high for 4 minutes.
5. Quick release the pressure.
6. Stir in plant milk if using and fresh basil.
7. Let it sit for a minute or two, then serve hot.