5 Most Delicious Instant Pot Vegan Recipes
The Instant Pot makes cooking a breeze, and it can be used to produce a variety of tasty plant-based meals. Whether you're new to the Instant Pot or an experienced user looking for new recipes, here are 5 delicious instant pot vegan recipes spanning from breakfast to supper to sides and dessert!
What Is An Instant Pot?
An Instant Pot is a multicooker that can do everything from pressure cooking to slow cooking to rice cooking, steaming, warming, and sautéing. The first Instant Pot was released in 2010. In 2021, Instant Pots will be available in sizes ranging from 3-quart to 8-quart. They're all excellent for various reasons, but experts believe that the Instant Pot Duo is the best option for most people, owing to its low and high-pressure settings.
Will Nutrients Be Lost During Cooking?
While some people associate high-pressure cooking temperatures with nutrient loss, this is not the case. Because pressure cooking distributes heat evenly and rapidly, you don't need to immerse things like frozen veggies in water. You only need a small amount of water to generate enough steam, and most recipes call for approximately a cup of liquid.
Because the meal is not soaked in water, vitamins are not dissolved and are instead maintained for consumption. Furthermore, the steam surrounding the meal will keep it from oxidizing due to air exposure. You'll note that your green vegetables will come out of the Instant Pot looking precisely the same as they did when they went in and preserving their natural flavours.
Which Instant Pot Size Should I Get?
All major Instant Pot models are available in three sizes: 3-quart, 6-quart, and 8-quart. The 6-quart size is unquestionably the most popular and ample for most needs.
Most folks should get a 6-quart pot because most Instant Pot recipes you'll find online and in cookbooks were tested in 6-quart pots. This eliminates the need for conversions. While making a recipe in the 8-quart Instant Pot, you must add more liquid. Recipes will need to be cut in half if you have a 3-quart model.
If you're a first-time customer, I recommend only choosing the 3-quart size if you have a small kitchen or live in a dorm. If you frequently cook for a more prominent family, the 8-quart may be better.
One final point. Newer variants, such as the Duo Nova (more on that below), are available in a more significant size: the 10 quarts. For all of your extended family's requirements!
5 Instant Pot Vegan Recipes
1. Potato Leek Soup
Rich, creamy, and filling, this Instant Pot Potato Leek Soup! It's ideal for weeknight dinners, and it'll be ready in no time!
Prep Time: 20 minutes | Cook Time: 6 minutes | Servings: 5 people
- Grapeseed oil or preferred oil: 2 tablespoons
- Onion, diced: 1 small
- Leeks, cleaned well & sliced: 3 medium
- Garlic, minced: 3-4 cloves
- Dried thyme: ¾ teaspoon
- Dried rosemary: ½ teaspoon
- Ground coriander: ½ teaspoon
- Russet potatoes, peeled and chopped: 5 small (2 pounds)
- Vegetable broth, low sodium: 4 cups
- Bay leaves: 2
- Salt, more to taste: 1 teaspoon
- Fresh ground pepper, to taste
- Canned coconut milk, shaken well: 1 cup
- Add the oil to the sauté function of your Instant Pot. Add the leeks and onions once the pan is hot. Sauté for 4-6 minutes, or until softened. Combine the garlic, thyme, rosemary, and coriander in a large mixing bowl.
- Sauté for 30-60 seconds, or until aromatic. Remove the sauté function from the equation. The potatoes, vegetable broth, bay leaf, salt, and pepper are added. Close the lid and secure it. The steam release handle should be in the Sealing position. Set the Pressure Cooker (Manual Setting) to high pressure and use the + or – buttons to set the time to 6 minutes. When the time is up, the cooker will beep. Carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water). Once the Float Valve has been depressed, the lid can be opened.
- Pour in the coconut milk after removing the bay leaves (shake can first). Using an immersion blender (or a regular blender), mix until creamy and smooth—season to taste and add more if required. If the soup is too thick for you, dilute it with a small amount of vegetable broth.
2. Chinese Takeout-Style Tofu And Broccoli
This sticky, spicy, and slightly sweet tofu and broccoli meal is like Chinese takeout, but it's done at home and in the Instant Pot! It's a recipe from The Vegan Instant Pot Cookbook, which I wrote!
Prep Time: 20 minutes | Cook Time: 30 minutes | Serving size: 4
Ingredients For Marinated Tofu
- Block extra-firm tofu: 1 (14-ounce)
- Reduced-sodium tamari or soy sauce: 3 tablespoons
- Sriracha or similar chilli-garlic sauce: 2 teaspoons
- Toasted sesame oil: 1 teaspoon
- Rice vinegar: 2 teaspoons
Ingredients For Ginger-Chilli Sauce
- Reduced-sodium tamari or soy sauce: ¼ cup
- Agave nectar or coconut nectar: ¼ cup
- Water: 2 tablespoons
- Sriracha or similar chilli-garlic sauce: 1½ tablespoons
- Toasted sesame oil: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Ginger,: 1½-inch piece(grated or minced)
Ingredients For Finishing
- Grapeseed oil or other neutral, high-heat cooking oil: 1½ tablespoons
- Broccoli, cut into florets (about 4 cups): 2 medium(about 4 cups)
- Cornstarch: 2 tablespoons
- White rice or brown rice, for serving
- Drain the tofu and cut it into four slabs to marinate. On a chopping board lined with paper towels, place the tofu. More paper towels should be placed on the tofu, which should be weighted down with a few heavy cookbooks or a heavy skillet loaded with a few cans of beans.
- Allow it to sit for at least 30 minutes, preferably an hour, changing the paper towels every 30 minutes to ensure that all of the moisture is drained. Tofu should be cut into 34-inch pieces.
- Toss the tofu with the tamari, Sriracha, sesame oil, and vinegar in a gallon-size zip-top bag. Toss to mix, then set aside for 5 minutes, kneading the tofu occasionally.
Method To Make The Ginger-Chilli Sauce
- Whisk together the tamari, agave nectar, water, Sriracha, sesame oil, vinegar, and ginger in a medium mixing bowl until well blended.
- Finish the meal by Before adding the grapeseed oil, turning the Instant Pot to the Sauté setting and letting it heat up for a few minutes. Using a slotted spoon or fork, carefully transfer the marinated tofu to the saucepan after the display reads “HOT.”.
- Cook the tofu for 12 minutes, stirring occasionally. . Flip and cook the tofu with a spatula until it begins to brown on all sides, 3 to 4 minutes total. Stir in the ginger-chilli sauce until everything is well combined. Choose the Cancel option.
- Set the Pressure Release to Sealing and secure the lid. Set the pressure cooker to high pressure and 3 minutes for the cooking time.
- When the 3-minute timer whistles, quickly release the pressure by carefully rotating the Pressure Release knob from Sealing to Venting.
- Remove the lid from the pot. Toss the broccoli florets with the tofu and the sauce until everything is well combined. Set the Pressure Release to Sealing and secure the lid. Set the pressure cooker to low pressure and 1 minute for the cooking time. After the 1-minute timer has beeped, carefully conduct another fast pressure release.
- Whisk the cornstarch and 14 cups water together in a small bowl until smooth and lump-free.
- Select the Sauté option and press the Sauté button until you get to the Less heaving stage. Pour the cornstarch slurry into the Instant Pot, stirring gently to combine. e. Cook, occasionally stirring, for 2 to 3 minutes, or until the sauce thickens. s. Arrange tofu and broccoli on a bed of rice.
3. Red Curry Quinoa
Red Curry Quinoa Fried Rice is a one-pot vegan dinner with vegetables, quinoa, red curry sauce, coconut milk, and Thai basil! This quinoa fried “rice” is higher in protein than regular fried rice, plus it's a terrific way to use up any leftover red curry paste.
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 3
- Quinoa: 1 cup
- Coconut milk: 1 cup
- Water: ½ cup
- Oil: 1.5 tablespoons
- Garlic chopped: 3-4 large cloves
- Ginger chopped: 1 inch ginger
- Yellow onion chopped: 1 medium
- Carrot cut into rounds: 1 large
- Red pepper chopped into ½ inch pieces: 1 large
- Broccoli small florets: 1 cup
- Green peas: ¼ cup
- Red curry paste or use more to taste: 2 tablespoons
- Soy sauce: 2 teaspoons
- Salt or to taste: ¼ teaspoon
- Thai basil chopped: ¼ cup
- Green onion chopped: 2-3 stalks
- Lime juice of: 1 small
- Rinse the quinoa for 2 minutes in a sieve to remove the bitterness. Rinse the quinoa and place it in the inner steel pot of your instant pot. Stir in 1 cup coconut milk and ½ cup water. Press the manual or pressure cook button after closing the lid—Cook for 2 minutes on high pressure with the pressure valve set to seal. Allow the pressure to dissipate naturally.
- Fluff the quinoa with a fork after opening the lid. Place the quinoa in a mixing bowl. Place your instant pot's steel pot back in the IP after wiping it down. To begin, press the saute button.
- When the pan appears to be hot, add the oil, followed by chopped garlic, ginger, and onion. Cook for another 2 minutes, or until the onions have softened.
- Add the carrots, red pepper, broccoli florets, and frozen peas. Cook for 3 minutes, frequently stirring, until the vegetables have softened a little.
- Add the curry paste and soy sauce after that. Combine all of the ingredients thoroughly. Combine the salt with the other ingredients and stir thoroughly.
- Return the cooked quinoa to the pot now. Stir until all of the quinoa is thoroughly mixed.
- Remove the lid from the Instant Pot and add the Thai basil and green onion. Lime juice should be added now.
- With a side of hot sauce, serve Red Curry Quinoa Fried Rice.
4. Coconut Rice Pudding
Instant Pot Coconut Rice Pudding is a vegan coconut rice pudding that is light and flavorful. This is a five-ingredient Instant Pot Dump and Start recipe. You'll love how quickly this pressure cooker coconut rice pudding comes together!
Prep Time: 5 minutes | Cook Time: 3 minutes | Servings: 5
- Coconut Milk: 1 (14 oz)
- Water: 2½ cups
- Sugar: ¼ cup
- Salt: ⅛ tsp
- Cinnamon Stick: 1
- Unsweetened Shredded Coconut: ¼ cup
- Arborio Rice: 1 cup
- Raisins: ½ cup
- Fill the pressure cooker with coconut milk. To dissolve the coconut cream, give it a good stir. In a mixing bowl, combine the water, sugar, and salt.
- Add the rice, cinnamon stick, and coconut if used. If using, add the raisins. Stir. Close the lid and turn the steam release knob to the Sealing position. Then select 3 minutes by pressing the Pressure Cook/Manual button or dial, then the +/- button or dial.
- It will take a few minutes for the pot to reach pressure. Allow the pot to sit undisturbed for 10 minutes once the cook cycle has finished (10-minute natural release). Then turn the pot off.
- To manually remove the remaining steam/pressure, slowly turn the steam release knob to the Venting position. If any of the rice pudding starts to come out of the vent, return the knob to Sealing and release the steam in shorter bursts.
- When the pin in the lid falls, open the lid and stir the rice pudding. It will be pretty thick and thicken even more as it cools (stir in some water or more coconut milk if you want it thinner). Remove the cinnamon stick and discard it.
- Warm or chilled, top the coconut rice pudding with toasted coconut, coconut cream, fresh mangoes, or other fruit, if desired.
5. Vegan Cheesecake
Advice for attaining the ideal cheesecake flavor without using dairy, the proper Instant Pot cook time and settings for that beautiful, rich cheesecake texture, and a delicious yet wholesome Instant Pot recipe for a classic vegan cheesecake are all included.
Prep Time: 30 minutes | Cook Time: 45 minutes | Serving size: 10
Ingredients For The Crust
- Gingersnap cookies: 20
- Pecans: ½ cup
- Pinch of sea salt
- Coconut oil, melted + more as needed: 2 tablespoons
Ingredients For The Cheesecake Filling
- Raw cashews, soaked for 8 hours or overnight, and drained well: ¾ cup
- Coconut cream, refrigerated for at least 24 hours to solidify: ⅔ cup
- Vegan cream cheese: ⅔ cup
- Coconut oil, melted: 2 tablespoons
- Fresh lemon juice: 3 tablespoons
- Organic cane sugar (or sweetener of choice): ⅓ cup
- Arrowroot powder or cornstarch: 1 tablespoon
- Pure vanilla extract: 1 teaspoon
- Fine sea salt: ⅛ teaspoon
Ingredients For The Strawberry Sauce
- Fresh strawberries: ¾ pound
- Fresh lemon juice: 1½ tablespoons
- Organic cane sugar: ¼ cup
- Cornstarch (or arrowroot powder): 1 tablespoon
- Water: 2 tablespoons
- Trace a circle on parchment paper with the bottom of a 7-inch springform pan and cut the paper around. For easier removal, line the bottom of the pan with the parchment circle (or generously grease with cooking spray). Using cooking spray or oil, lightly coat the edges of the cake pan.
- To make the crust, mix the gingersnaps, pecans, and salt in a food processor and pulse until the nuts and cookies are almost entirely crushed. Pour in the melted coconut oil while the machine is running, scraping down the edges with a silicone spatula. You want a slightly sticky crust that can be pressed together with your fingertips.
- Add a little more oil if it doesn't cling together. In the prepared springform pan, press the crust into the bottom. While you're making the filling, put the crust in the freezer.
- ote: Instead of chilling the crust, you can pre-bake it at 350°F for 10-12 minutes to have a crispy crust.
- To make the cheesecake filling, start by combining all ingredients in a mixing bowl. Combine the soaked and drained cashews with the thick coconut cream in a food processor until the consistency resembles ricotta cheese. Blend in the other ingredients, scraping down the sides until smooth and creamy.
- On top of the crust, pour the cheesecake batter. Smooth out the top with a silicone spatula and cover the pan tightly with foil.
- Place the springform pan on the steamer rack (handles facing up) and the foil sling (if used) beneath the steamer rack on the counter. On page 21 of my cookbook, or at 05:33 in the video, you'll find instructions for making a foil sling.
- Fill the inner pot of the Instant Pot with 1 ½ cup water. Using the foil sling or the steamer rack handles, carefully drop the steamer rack and pan into the inner pot.
- Set the Pressure Release to Sealing and secure the lid. Select the Pressure Cook option and set the timer for 35 minutes at high pressure. Allow a natural pressure release once the 35-minute timer has finished and beeped.
- Using oven mitts, take the pan out of the Instant Pot by grasping the foil sling or steamer rack handles. Remove the foil cover gently, careful not to spill any moisture on the cake. To absorb any water on the cake's surface, use the corner of a paper towel.
- On a wire rack, chill the cake to room temperature. Cover the cake with plastic wrap and chill for at least 4 hours (I placed mine in the freezer instead of the fridge, which was still delicious after 3 hours). Serve with a dollop of Strawberry Sauce on top.
- Cut half of the strawberries into dice and the remaining strawberries in half to make the strawberry sauce. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice and bring to a simmer over medium heat. Cook for ten minutes or until the strawberries have broken down. In the meantime, make a slurry using cornstarch and water.
- Stir in the slurry until the sauce has thickened and become syrupy. Then gently toss in the halved strawberries to coat them in the sauce. Remove from the fire and set aside to cool completely before pouring over the cheesecake.
If you need any more suggestions to buy instant pot, let me know, or if you feel any issues at the time of coking, feel free to comment here. Hope you will enjoy these instant pot vegan recipes.
I trust you enjoyed this article about the 5 Most Delicious Instant Pot Vegan Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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