27 + Quick Dairy Free Vegetarian Instant Pot Recipes for You Need to Try

Looking to simplify your cooking while keeping things healthy, hearty, and free of dairy?

The Instant Pot is your best friend!

It’s perfect for crafting quick, delicious meals without compromising on flavor or texture.

Whether you’re a long-time vegetarian or just looking to incorporate more plant-based meals into your diet, we’ve got you covered with 27 mouth-watering dairy-free vegetarian Instant Pot recipes.

From comforting stews to vibrant vegetable dishes, these recipes will satisfy your cravings while supporting your lifestyle choices.

Get ready to whip up meals that are not only easy to make but also full of nutritious ingredients, all while avoiding dairy.

The beauty of the Instant Pot is that it cuts down on prep and cooking time, meaning more time to enjoy your food and less time in the kitchen.

So let’s dive into this collection of recipes that will surely elevate your weeknight dinners and meal prepping game!

27 + Quick Dairy Free Vegetarian Instant Pot Recipes for You Need to Try

Incorporating dairy-free and vegetarian meals into your routine doesn’t have to be hard or time-consuming.

With the Instant Pot by your side, you can enjoy a wide variety of flavorful, wholesome dishes that come together with minimal effort.

These 27 recipes are proof that eating plant-based and dairy-free can be exciting, satisfying, and incredibly delicious.

Whether you’re cooking for one, feeding a family, or meal prepping for the week, you’ll find plenty of options to suit your needs.

So fire up that Instant Pot, and enjoy the endless possibilities that await in your kitchen!

Instant Pot Vegan Butternut Squash Soup

This creamy and comforting butternut squash soup is perfect for chilly evenings. With a balance of sweet squash and savory spices, it’s a nourishing and dairy-free option made in the Instant Pot. The result is a smooth, velvety soup that can be enjoyed on its own or as a side.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: Coconut milk for creaminess

Instructions:

1. Press the “Sauté” function on your Instant Pot. Once hot, add olive oil and sauté the onion and garlic until fragrant (about 3 minutes).
2. Add the cubed butternut squash, vegetable broth, cumin, cinnamon, salt, and pepper. Stir well to combine.
3. Close the lid and set the Instant Pot to cook on “High Pressure” for 10 minutes.
4. After the timer goes off, perform a quick release.
5. Use an immersion blender to purée the soup until smooth, or transfer it to a blender in batches. If desired, stir in a bit of coconut milk for added creaminess.
6. his Instant Pot butternut squash soup is not only a hearty and filling meal but also a versatile one that you can modify to your taste. Whether you prefer a thicker consistency or a lighter, creamier soup, the coconut milk offers a great option to suit your preferences. The warm spices make it an ideal comfort food, and the Instant Pot’s efficiency ensures you spend less time in the kitchen and more time enjoying your meal.

Instant Pot Chickpea Curry

This easy chickpea curry is a flavorful, protein-packed dish that’s quick to prepare in your Instant Pot. With a blend of aromatic spices, tomatoes, and coconut milk, it’s a simple yet delicious recipe that is naturally dairy-free and vegetarian. Serve over rice for a complete, satisfying meal.

Ingredients:

• 2 cups canned chickpeas (drained and rinsed) or 1 cup dried chickpeas (soaked overnight)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• Salt to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
2. Stir in the turmeric, cumin, garam masala, cinnamon, and salt, and cook for another minute.
3. Add the chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 10 minutes (if using dried chickpeas, cook for 40 minutes).
5. After cooking, perform a quick release. If the curry is too thick, add a little water or vegetable broth to reach your desired consistency.
6. Garnish with fresh cilantro and serve with basmati rice or naan.

his Instant Pot chickpea curry is a wonderful weeknight dinner that brings comfort and a rich depth of flavor. The combination of spices creates a warm, satisfying dish, while the coconut milk adds a rich, creamy texture without any dairy. Plus, the Instant Pot makes this curry a breeze to prepare, letting you enjoy a delicious homemade meal with minimal effort.

Instant Pot Vegetable Paella

This colorful vegetable paella is a vibrant, one-pot meal that’s hearty, filling, and perfect for any occasion. Made with a variety of vegetables, spices, and saffron, it’s a simple yet elegant dish that’s naturally dairy-free. With the help of the Instant Pot, this Spanish-inspired dish comes together quickly while still offering that rich, traditional flavor.

Ingredients:

• 1 cup short-grain rice (like Arborio or Valencia rice)
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 tomatoes, diced
• 1/2 cup frozen peas
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh lemon wedges for serving

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat olive oil. Add the onion, bell pepper, and zucchini, cooking for about 3-4 minutes until they soften.
2. Stir in the tomatoes, peas, smoked paprika, turmeric, saffron, salt, and pepper. Cook for another 2 minutes.
3. Add the rice and vegetable broth, stirring to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 6 minutes.
5. After cooking, perform a quick release. Fluff the rice with a fork and adjust the seasoning if needed.
6. Serve with lemon wedges and fresh parsley.

This Instant Pot vegetable paella offers a beautiful, balanced meal with vibrant colors and a delightful mix of textures. The smoky paprika and saffron infuse the dish with a rich, complex flavor that complements the tender vegetables and rice. Whether served as a main dish or as a side to your favorite protein,

Instant Pot Sweet Potato and Black Bean Chili

This Instant Pot sweet potato and black bean chili is a hearty, nutritious, and flavorful dish perfect for cold days. Packed with protein from the beans, and natural sweetness from the sweet potatoes, it’s a balanced, fiber-rich meal. The spices provide a subtle heat and depth of flavor, making this a satisfying, dairy-free vegetarian chili.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups black beans (canned or cooked from dried)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat olive oil. Add the onion and garlic, sautéing until fragrant (about 3 minutes).
2. Stir in the chili powder, cumin, and smoked paprika, cooking for an additional 1-2 minutes.
3. Add the sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir well to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 10 minutes.
5. After cooking, perform a quick release. Stir the chili and taste to adjust the seasoning if necessary.
6. Garnish with fresh cilantro and serve with tortilla chips or over rice.

This Instant Pot sweet potato and black bean chili is a perfect one-pot meal that’s both nutritious and comforting. The natural sweetness of the sweet potatoes pairs beautifully with the smoky spices, and the black beans provide a hearty base. Whether you’re looking for a quick weeknight dinner or a dish to serve a crowd, this chili will warm you up and leave everyone satisfied.

Instant Pot Vegan Lentil Tacos

These vegan lentil tacos are a healthy, flavorful alternative to traditional meat tacos. Using lentils as the main protein source, this dish is full of spices and textures that make for a satisfying meal. The Instant Pot makes preparing these tacos quick and easy, perfect for busy nights when you want a delicious, plant-based dinner.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Tortillas (corn or flour)
• Toppings: avocado, cilantro, lime, and salsa

Instructions:

1. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the onion and garlic, cooking until fragrant (about 3 minutes).
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 more minute.
3. Add the lentils, diced tomatoes, and vegetable broth. Stir to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 15 minutes.
5. After cooking, perform a quick release. If there’s excess liquid, turn on the “Sauté” function and cook for an additional 5 minutes to thicken the mixture.
6. Warm the tortillas, then spoon the lentil mixture into each. Top with your favorite toppings like avocado, cilantro, lime, and salsa.

These vegan lentil tacos are not only a healthy alternative but also packed with flavor. The Instant Pot ensures the lentils cook quickly, absorbing all the spices and flavors of the dish. The texture is meaty enough to satisfy any taco lover, while the toppings bring freshness and creaminess. It’s a quick, easy meal that proves plant-based tacos can be just as delicious as the traditional kind.

Instant Pot Cauliflower and Potato Curry

This cauliflower and potato curry is a hearty, warming dish with vibrant spices and tender vegetables. Made with coconut milk for richness and a blend of spices like turmeric, cumin, and coriander, it’s a flavorful, dairy-free, and vegetarian curry that is sure to become a family favorite. The Instant Pot makes it a breeze to cook, allowing the flavors to meld together beautifully.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the turmeric, cumin, and coriander, and cook for another minute to release the aromas.
3. Add the cauliflower florets, diced potatoes, vegetable broth, and coconut milk. Stir well to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 6 minutes.
5. After cooking, perform a quick release. Stir the curry and adjust the seasoning if needed.
6. Garnish with fresh cilantro and serve over rice or with naan.

This Instant Pot cauliflower and potato curry is a rich, comforting dish with a blend of earthy flavors from the spices and a creamy texture from the coconut milk. The potatoes and cauliflower become perfectly tender in the Instant Pot, soaking up all the curry’s wonderful flavors. This meal is not only quick and easy to make, but it’s also an incredibly satisfying and nourishing option for anyone looking for a dairy-free vegetarian meal.

Instant Pot Spaghetti Squash Primavera

This Instant Pot spaghetti squash primavera is a fresh and light take on the classic pasta primavera. The spaghetti squash acts as a perfect gluten-free and low-carb alternative to pasta, while the colorful vegetables and simple garlic sauce bring a burst of flavor. It’s a quick and healthy dish that’s full of nutrients and can be enjoyed as a main or side dish.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped
• Lemon wedges for serving

Instructions:

1. Add 1 cup of water to the Instant Pot and place the steamer rack inside. Put the spaghetti squash halves, cut-side down, on the rack.
2. Close the lid and set the Instant Pot to cook on “High Pressure” for 7 minutes.
3. While the squash cooks, press the “Sauté” function and heat olive oil. Add the bell pepper, zucchini, and cherry tomatoes, cooking until tender (about 5-7 minutes).
4. Add garlic, oregano, salt, and pepper, and cook for another 1 minute.
5. Once the squash is done, perform a quick release. Carefully remove the squash and scrape the insides with a fork to create “noodles.”
6. Toss the squash noodles with the sautéed vegetables and fresh basil. Serve with a squeeze of lemon.

This Instant Pot spaghetti squash primavera is a fantastic lighter alternative to traditional pasta dishes. It’s full of colorful vegetables and aromatic garlic, making each bite fresh and flavorful. The spaghetti squash noodles provide a satisfying, low-carb base that’s both nutritious and delicious. It’s a perfect dish for those looking for a healthy, dairy-free vegetarian option that doesn’t sacrifice taste.

Instant Pot Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory mixture of rice, beans, and vegetables, all seasoned with a medley of spices. The Instant Pot ensures they cook to perfection in a fraction of the time, making this a quick and easy dinner option. These stuffed peppers are hearty, nutritious, and can easily be made vegan and dairy-free.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked rice (white, brown, or quinoa)
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine the cooked rice, black beans, corn, onion, cumin, chili powder, paprika, salt, and pepper.
2. Stuff each bell pepper with the rice mixture.
3. Add 1 cup of vegetable broth to the Instant Pot. Place the stuffed peppers in the pot, standing upright.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 8 minutes.
5. After cooking, perform a quick release. Carefully remove the stuffed peppers from the pot.
6. Garnish with fresh cilantro and serve with a side salad or over more rice.

These Instant Pot stuffed bell peppers are a satisfying and colorful meal that’s packed with protein, fiber, and vegetables. The spices bring warmth and depth to the filling, and the bell peppers become tender and flavorful in the Instant Pot. This dish is a perfect way to enjoy a hearty, dairy-free vegetarian meal with minimal ffort.

Instant Pot Vegan Risotto with Mushrooms

This Instant Pot vegan risotto with mushrooms is a creamy and indulgent dish made without any dairy. The rich umami of the mushrooms, combined with the aromatic garlic and shallots, creates a delicious depth of flavor. The Instant Pot makes it so much easier to cook risotto without constant stirring, resulting in a perfectly creamy texture every time.

Ingredients:

• 1 cup Arborio rice
• 1 cup sliced mushrooms (cremini, shiitake, or button)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
2. Stir in the mushrooms and cook for another 3 minutes until they begin to release their moisture.
3. Add the Arborio rice and cook for 1-2 minutes, stirring to coat the rice with the oil and mushroom mixture.
4. Pour in the vegetable broth and dry white wine (if using). Add thyme, salt, and pepper. Stir well.
5. Close the lid and set the Instant Pot to cook on “High Pressure” for 6 minutes.
6. After cooking, perform a quick release. Stir the risotto to combine the ingredients, and if you prefer a creamier texture, you can add a splash more broth.
7. Garnish with fresh parsley and serve immediately.

This Instant Pot vegan risotto with mushrooms offers a creamy, comforting meal without the need for dairy. The mushrooms provide a savory umami flavor that pairs wonderfully with the creamy texture of the rice. The Instant Pot significantly cuts down on the usual effort of making risotto, making it a perfect weeknight dish. It’s a flavorful and satisfying option for anyone looking for a rich, dairy-free comfort food.

Instant Pot Spicy Peanut Tofu

This Instant Pot spicy peanut tofu is a bold, flavorful dish that’s perfect for anyone who loves the combination of savory and spicy flavors. The tofu is coated in a rich peanut sauce, cooked to perfection, and served over rice or noodles. It’s a great protein-packed meal that’s dairy-free, gluten-free, and bursting with flavor.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/4 cup peanut butter
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup or agave nectar
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha or chili paste (adjust to spice preference)
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup water or vegetable broth
• 2 tablespoons olive oil
• Chopped peanuts and cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the cubed tofu and sauté for about 5-7 minutes until golden and crispy on the edges.
3. While the tofu cooks, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, sesame oil, ginger, garlic, and water (or vegetable broth) in a bowl.
4. Pour the peanut sauce over the cooked tofu in the Instant Pot, stirring to coat evenly.
5. Close the lid and set the Instant Pot to cook on “Manual” for 2 minutes on “Low Pressure.”
6. After cooking, perform a quick release. Stir the tofu to coat it in the sauce once more.
7. Garnish with chopped peanuts and cilantro. Serve over rice or noodles.

This Instant Pot spicy peanut tofu is a quick, flavorful dish with the perfect balance of heat, sweetness, and savory depth. The crispy tofu soaks up the rich peanut sauce, making every bite satisfying and flavorful. It’s an easy meal for a busy weeknight that still delivers bold flavors and is entirely plant-based and dairy-free. Whether served over rice, noodles, or in a wrap, it’s sure to become a favorite!

Instant Pot Vegan Shepherd’s Pie

This vegan shepherd’s pie made in the Instant Pot is a hearty, comfort-filled meal perfect for cozy dinners. The creamy mashed potatoes top a savory filling of lentils, vegetables, and herbs. It’s an easy, one-pot meal that’s filling, nutritious, and entirely dairy-free.

Ingredients:

• 2 cups cooked green or brown lentils
• 2 medium carrots, chopped
• 1 cup peas (frozen or fresh)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup unsweetened almond milk or any plant-based milk
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat olive oil. Add the onion and garlic, cooking for 3 minutes until fragrant.
2. Stir in the chopped carrots, peas, tomato paste, thyme, paprika, salt, and pepper. Add the cooked lentils and vegetable broth, stirring to combine.
3. Close the lid and set the Instant Pot to cook on “High Pressure” for 10 minutes.
4. While the filling cooks, place the potatoes in a separate pot of water, bring to a boil, and cook until tender (about 15 minutes).
5. Once the potatoes are soft, drain them and mash with almond milk and nutritional yeast (if using).
6. After the filling has cooked, perform a quick release. Stir and adjust seasoning if necessary.
7. Transfer the lentil mixture to a serving dish, top with the mashed potatoes, and use the Instant Pot’s “Sauté” function to cook for another 2-3 minutes until everything is hot and slightly golden on top.

This Instant Pot vegan shepherd’s pie is a wonderfully comforting dish that delivers layers of flavor and texture. The mashed potatoes provide the perfect creamy topping, while the savory lentil and vegetable filling is hearty and full of flavor. It’s a warming meal that’s perfect for any time of year and is an excellent way to enjoy a dairy-free, plant-based version of a traditional favorite.

Instant Pot Zucchini Noodles with Tomato Basil Sauce

These Instant Pot zucchini noodles with tomato basil sauce are a light and healthy alternative to traditional pasta. The zucchini noodles (zoodles) are paired with a fresh and fragrant tomato basil sauce made in the Instant Pot, making for a low-carb, dairy-free meal that’s both satisfying and packed with nutrients.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato sauce
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil leaves for garnish

Instructions:

1. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the chopped onion and garlic, cooking for about 3 minutes until fragrant.
2. Stir in the diced tomatoes, tomato sauce, dried basil, oregano, salt, and pepper. Cook for another 5 minutes to combine the flavors.
3. Close the lid and set the Instant Pot to cook on “High Pressure” for 3 minutes.
4. While the sauce cooks, spiralize the zucchinis into noodles.
5. After cooking, perform a quick release. Stir the sauce, and if desired, use an immersion blender for a smoother consistency.
6. Toss the zucchini noodles with the fresh tomato basil sauce and garnish with fresh basil leaves.

This Instant Pot zucchini noodles with tomato basil sauce is a refreshing, light dish that’s perfect for a healthy, dairy-free meal. The zoodles provide a satisfying, low-carb alternative to pasta, and the tomato basil sauce brings a rich, aromatic flavor that complements the zucchini perfectly. It’s a quick and easy recipe that is sure to become a go-to for anyone seeking a nutritious, veggie-filled dinner.

Instant Pot Vegan Jambalaya

This Instant Pot vegan jambalaya is a flavorful and spicy dish that’s perfect for feeding a crowd. Packed with a medley of vegetables, rice, and spices, it’s a one-pot meal that’s both hearty and satisfying. The Instant Pot makes it quick and easy to prepare, with all the bold flavors of a traditional jambalaya without any meat or dairy.

Ingredients:

• 1 cup long-grain white rice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground thyme
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Press the “Sauté” function on your Instant Pot and heat olive oil. Add the onion, bell pepper, celery, and garlic, cooking for about 5 minutes until softened.
2. Stir in the diced tomatoes, rice, vegetable broth, smoked paprika, thyme, cayenne pepper, salt, and pepper. Stir well to combine.
3. Close the lid and set the Instant Pot to cook on “High Pressure” for 10 minutes.
4. After cooking, perform a quick release and stir the jambalaya. If the rice is too dry, add a little more broth or water.
5. Garnish with fresh parsley and serve with hot sauce if desired.

earty, filling, and easy to make with minimal prep. The Instant Pot cuts down on cooking time, allowing the rice to absorb all the rich flavors of the vegetables and spices. Whether served as a main dish or alongside other meals,

Instant Pot Vegan Thai Green Curry

This Instant Pot vegan Thai green curry is a fragrant and flavorful dish bursting with the taste of coconut, lemongrass, and fresh vegetables. It’s a quick, healthy, and dairy-free meal that brings the rich flavors of Thailand to your table in less than 30 minutes.

Ingredients:

• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 tablespoons green curry paste (ensure it’s vegan)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup cubed tofu or chickpeas
• 2 cups mixed vegetables (broccoli, bell peppers, zucchini, etc.)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar
• Juice of 1 lime
• Fresh cilantro and Thai basil for garnish

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat the coconut oil. Add the garlic and onion, sautéing for 3 minutes until fragrant.
2. Stir in the green curry paste and cook for another 1 minute.
3. Add the coconut milk, vegetable broth, tofu (or chickpeas), mixed vegetables, soy sauce, and brown sugar. Stir to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 4 minutes.
5. Perform a quick release after cooking. Stir in the lime juice and adjust seasoning to taste.
6. Serve over rice or noodles, garnished with fresh cilantro and Thai basil.

This Instant Pot vegan Thai green curry is a creamy, flavorful dish that’s packed with vibrant spices and nutritious vegetables. The Instant Pot makes it a breeze to prepare, delivering a restaurant-quality curry in minutes. Perfect for a quick weeknight dinner or a meal to impress guests, this dish is as easy as it is delicious.

Instant Pot Vegan Lentil Chili

his Instant Pot vegan lentil chili is a hearty, protein-packed meal perfect for chilly days. With a combination of lentils, beans, and bold spices, this dairy-free chili is both nourishing and deeply satisfying. The Instant Pot simplifies the process, making it a quick, hands-off recipe.

Ingredients:

• 1 cup dried green or brown lentils
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, green onions, or tortilla chips

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat olive oil. Add the onion, garlic, and bell pepper, sautéing for 5 minutes until softened.
2. Stir in the chili powder, cumin, smoked paprika, and a pinch of salt. Cook for 1 minute to toast the spices.
3. Add the lentils, beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 12 minutes.
5. After cooking, perform a quick release. Stir the chili and adjust seasoning if needed.
6. Serve with your favorite toppings.

This Instant Pot vegan lentil chili is a warm, hearty dish that’s perfect for meal prepping or feeding a crowd. The combination of spices, beans, and lentils creates a rich and comforting chili that’s entirely plant-based. It’s a go-to recipe for anyone seeking a satisfying, dairy-free meal.

Instant Pot Vegan Butternut Squash Soup

his creamy Instant Pot vegan butternut squash soup is a rich, velvety dish made without any dairy. The natural sweetness of the squash is perfectly balanced with warming spices, creating a comforting and nourishing meal that’s perfect for fall or winter.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 apple, peeled and chopped (optional for sweetness)
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat olive oil. Add the onion and garlic, cooking for 3 minutes until fragrant.
2. Add the cubed butternut squash, apple (if using), cinnamon, nutmeg, and vegetable broth. Stir to combine.
3. Close the lid and set the Instant Pot to cook on “High Pressure” for 8 minutes.
4. Perform a quick release after cooking. Use an immersion blender to blend the soup until smooth.
5. Stir in the coconut milk and adjust seasoning as needed. Serve garnished with pumpkin seeds.

This Instant Pot vegan butternut squash soup is creamy, comforting, and packed with nutrients. The subtle sweetness of the squash and apple pairs beautifully with the warming spices. It’s a simple, one-pot recipe that’s perfect for a cozy night in.

Instant Pot Vegan Pasta Primavera

This Instant Pot vegan pasta primavera is a vibrant dish loaded with fresh vegetables and tossed in a light, dairy-free sauce. It’s an easy, healthy, and flavorful meal that’s perfect for any time of year.

Ingredients:

• 8 oz penne or other pasta
• 3 cups mixed vegetables (zucchini, cherry tomatoes, bell peppers, etc.)
• 3 cups vegetable broth
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the pasta, vegetables, vegetable broth, garlic, Italian seasoning, olive oil, and a pinch of salt to the Instant Pot. Stir to combine.
2. Close the lid and set the Instant Pot to cook on “High Pressure” for 4 minutes (adjust based on pasta package instructions).
3. Perform a quick release and stir in the lemon juice. Adjust seasoning if necessary.
4. Serve immediately, garnished with fresh parsley.

This Instant Pot vegan pasta primavera is a simple yet satisfying dish packed with fresh, vibrant flavors. The Instant Pot makes cooking pasta and vegetables together a breeze, resulting in a quick and delicious meal that’s perfect for busy weeknights.

Instant Pot Vegan Cabbage Stir-Fry

This Instant Pot vegan cabbage stir-fry is a quick, healthy, and versatile dish. The cabbage is cooked until tender-crisp and flavored with soy sauce, sesame oil, and garlic. It’s a simple, low-calorie side or main dish that pairs well with rice or noodles.

Ingredients:

• 4 cups shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• Sesame seeds for garnish

Instructions:

1. Press the “Sauté” function on the Instant Pot and heat olive oil. Add the garlic and ginger, sautéing for 1 minute.
2. Stir in the cabbage, carrot, and bell pepper. Cook for 2-3 minutes until slightly softened.
3. Add the soy sauce and sesame oil, stirring to coat the vegetables.
4. Close the lid and set the Instant Pot to cook on “High Pressure” for 1 minute.
5. Perform a quick release and toss the vegetables. Garnish with sesame seeds and serve.

This Instant Pot vegan cabbage stir-fry is a fast, flavorful dish that’s perfect for a light, healthy meal or side. The tender-crisp vegetables and savory sauce make it a versatile addition to any menu. It’s a quick and easy way to enjoy a nutrient-rich, dairy-free dish.

Note: More recipes are coming soon