25+ Delicious Friday Vegan Instant Pot Recipes to Make Your Weekend

The weekend is finally here, and what better way to start it than with a quick, delicious, and vegan-friendly meal?

With the hustle and bustle of the workweek behind us, Friday nights deserve to be stress-free and filled with food that’s both comforting and nutritious.

That’s where your Instant Pot comes in. Whether you’re new to vegan cooking or a seasoned pro, these 25+ Friday Vegan Instant Pot recipes will help you make a satisfying meal in no time, leaving you more time to unwind and enjoy your evening.

From hearty stews to savory dishes, these recipes will kick off your weekend with ease and flavor!

25+ Delicious Friday Vegan Instant Pot Recipes to Make Your Weekend

Eating vegan on a Friday night doesn’t have to be complicated, and with the power of the Instant Pot, it’s easier than ever.

These 25+ vegan recipes not only save you time but also provide plenty of variety to suit every taste and craving.

Whether you’re looking for something light and refreshing or comforting and filling, you’ll find the perfect dish to wrap up your week and jumpstart your weekend.

So, pull out your Instant Pot, gather your ingredients, and enjoy a Friday night dinner that’s quick, delicious, and totally vegan!

Vegan Keto Cauliflower Rice Stir-Fry

This Vegan Keto Cauliflower Rice Stir-Fry is a delicious low-carb lunch option that’s packed with flavor and nutrients. Made with cauliflower rice as a substitute for traditional rice, it’s a perfect keto-friendly choice. This dish is full of colorful veggies, tofu for protein, and savory seasonings, all prepared quickly in your Instant Pot.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 1 block firm tofu (pressed and cubed)
• 1 cup mixed bell peppers (diced)
• 1/2 onion (diced)
• 2 cloves garlic (minced)
• 1/4 cup tamari or soy sauce (low sodium)
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Sesame seeds (optional)

Instructions:

1. Start by preparing your cauliflower rice. Place the cauliflower florets in a food processor and pulse until it resembles rice grains.
2. Turn on your Instant Pot and set it to “Sauté” mode. Add olive oil, garlic, and onions. Sauté for about 3 minutes, until fragrant.
3. Add the cubed tofu to the pot and sauté until golden on all sides, about 5 minutes.
4. Add the bell peppers, ginger, turmeric, and sesame oil. Stir everything together for a couple of minutes.
5. Pour in the tamari or soy sauce and give it another quick stir. Add the cauliflower rice on top and gently mix everything together.
6. Close the Instant Pot lid, set it to “Manual” mode on high pressure for 3 minutes. Once the cooking time is complete, release the pressure manually.
7. Open the lid, and give everything one last stir. Garnish with fresh cilantro and sesame seeds if desired.

This Vegan Keto Cauliflower Rice Stir-Fry is a quick, flavorful, and satisfying meal for anyone following a low-carb or keto lifestyle. It’s packed with essential nutrients from the veggies and tofu, and the cauliflower rice provides a perfect rice substitute. This dish is versatile, so feel free to swap out any vegetables or proteins based on what you have on hand. It’s the ideal meal for a busy Friday lunch, offering both health benefits and great taste!

Instant Pot Vegan Zucchini Noodles with Avocado Pesto

A creamy, rich, and fresh dish, this Instant Pot Vegan Zucchini Noodles with Avocado Pesto is a great low-carb and keto-friendly lunch. The creamy avocado pesto, paired with zucchini noodles, creates a comforting, guilt-free meal that can be prepared in minutes using your Instant Pot.

Ingredients:

• 4 medium zucchini (spiralized into noodles)
• 2 ripe avocados (peeled and pitted)
• 1/2 cup fresh basil
• 1/4 cup olive oil
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• 1/4 cup pine nuts (optional)
• Cherry tomatoes (for garnish)

Instructions:

1. Spiralize the zucchini into noodles and set aside.
2. Add the zucchini noodles to the Instant Pot and set it to “Sauté” mode for 2-3 minutes. Stir occasionally until they begin to soften but still have a slight crunch.
3. While the zucchini noodles cook, prepare the avocado pesto by blending the avocados, basil, olive oil, nutritional yeast, lemon juice, garlic, salt, and pepper in a food processor or blender until smooth.
4. Once the zucchini noodles are done, turn off the Instant Pot. Stir the avocado pesto into the noodles and toss until fully coated.
5. Serve the zucchini noodles in bowls and garnish with pine nuts and cherry tomatoes for an added burst of flavor and texture.

This Instant Pot Vegan Zucchini Noodles with Avocado Pesto is a vibrant, flavorful dish that’s both keto and vegan-friendly. The creamy avocado pesto brings richness to the light zucchini noodles, creating the perfect balance of taste and texture. This dish is satisfying yet low in carbs, making it ideal for a healthy, quick lunch. Plus, it’s customizable—add more veggies or top it with a handful of nuts for extra crunch. Enjoy this simple and nutritious meal that’s perfect for a Friday lunch!

Instant Pot Vegan Keto Chili

This Instant Pot Vegan Keto Chili is a hearty, spicy, and satisfying dish that’s perfect for a low-carb lunch. Packed with protein from plant-based sources and full of bold flavors, it’s the ultimate comfort food that aligns with keto dietary goals. The Instant Pot makes it quick and easy to prepare, so you can enjoy this cozy meal in no time.

Ingredients:

• 1 tbsp olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup mushrooms (sliced)
• 1/2 cup bell peppers (diced)
• 1 can diced tomatoes (14 oz, no sugar added)
• 1 can black soybeans (drained and rinsed)
• 1 cup vegetable broth (low sodium)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Avocado slices (optional)

Instructions:

1. Turn the Instant Pot to “Sauté” mode. Add olive oil, onion, and garlic, and sauté until softened, about 3 minutes.
2. Add the mushrooms and bell peppers, and cook for another 2-3 minutes, stirring occasionally.
3. Add the diced tomatoes, black soybeans, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together.
4. Secure the lid of the Instant Pot and set it to “Manual” mode on high pressure for 10 minutes. After cooking, release the pressure manually.
5. Open the lid and give the chili a good stir. Adjust seasonings if needed.
6. Serve the chili topped with fresh cilantro and avocado slices for a creamy, cool contrast.

This Instant Pot Vegan Keto Chili is a spicy, satisfying meal that’s perfect for those following a low-carb or keto lifestyle. The black soybeans provide a good source of protein without the carbs, and the combination of spices adds depth to the dish. With the ease of using the Instant Pot, you can have a warm, comforting bowl of chili ready in under 30 minutes. This recipe is perfect for a cozy Friday lunch, offering bold flavors, a hearty texture, and the perfect balance of spice and warmth!

Instant Pot Vegan Keto Broccoli Cheddar Soup

This Vegan Keto Broccoli Cheddar Soup is a creamy, comforting, and cheesy-tasting dish that fits perfectly into a low-carb and keto lifestyle. Made with cashews for creaminess and vegan cheddar for the cheesy flavor, this soup is rich, savory, and ideal for a Friday lunch. The Instant Pot ensures that the soup is quick and easy to prepare, without sacrificing flavor.

Ingredients:

• 4 cups broccoli florets
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup raw cashews (soaked for at least 2 hours)
• 4 cups vegetable broth (low sodium)
• 1/2 cup unsweetened almond milk
• 1/2 cup vegan cheddar cheese (shredded)
• 1 tsp nutritional yeast
• 1/2 tsp turmeric (for color)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a splash of oil, then sauté the onion and garlic until fragrant, about 3 minutes.
2. Add the broccoli florets, vegetable broth, and turmeric. Stir to combine.
3. Close the lid and set the Instant Pot to “Manual” mode on high pressure for 5 minutes. Once the cooking time is complete, release the pressure manually.
4. Carefully open the lid and use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, pulse a few times to leave some pieces intact.
5. Add the soaked cashews, almond milk, vegan cheddar, and nutritional yeast. Blend again until everything is well incorporated and creamy.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This Instant Pot Vegan Keto Broccoli Cheddar Soup is an incredibly satisfying, creamy dish that perfectly replicates the classic comfort food without the carbs. The cashews provide the creaminess, while the vegan cheddar gives it that rich, cheesy flavor. It’s the ideal low-carb, keto-friendly soup for a cozy lunch on a cold Friday, and it’s super easy to make with your Instant Pot. Whether you enjoy it alone or with a side salad, this soup is a winner that will leave you feeling full and nourished.

Instant Pot Vegan Keto Tofu and Mushroom Stroganoff

This Instant Pot Vegan Keto Tofu and Mushroom Stroganoff is a rich and creamy dish that combines hearty tofu and mushrooms in a velvety sauce. It’s a perfect keto-friendly, low-carb alternative to traditional stroganoff, with all the comforting flavors and none of the guilt. The Instant Pot ensures that the dish is prepared in no time, making it a great choice for a Friday lunch.

Ingredients:

• 1 block firm tofu (pressed and cubed)
• 1 cup mushrooms (sliced)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1/2 cup coconut milk (full-fat)
• 1/2 cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce (low sodium)
• 1 tsp smoked paprika
• 1/2 tsp ground thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Cauliflower rice (for serving)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add oil and sauté the onion and garlic until fragrant, about 3 minutes.
2. Add the mushrooms and sauté until softened, about 4 minutes.
3. Add the cubed tofu, vegetable broth, tamari, nutritional yeast, smoked paprika, thyme, salt, and pepper. Stir everything together.
4. Close the lid of the Instant Pot and set it to “Manual” mode on high pressure for 5 minutes. Once the cooking time is up, release the pressure manually.
5. Open the lid, then stir in the coconut milk. Blend everything until smooth and creamy using an immersion blender or mash lightly with a fork.
6. Serve the stroganoff over cauliflower rice and garnish with fresh parsley.

This Instant Pot Vegan Keto Tofu and Mushroom Stroganoff is a hearty and comforting dish that’s rich in flavor and perfect for a Friday lunch. The creamy sauce, combined with the savory tofu and mushrooms, creates a satisfying meal that feels indulgent while staying true to keto principles. It’s quick, easy, and provides all the richness of a classic stroganoff, but without the carbs. This recipe is perfect for anyone craving something creamy and filling on a low-carb diet.

Instant Pot Vegan Keto Eggplant Parmesan

features eggplant slices that are seasoned, sautéed to perfection, and layered with marinara sauce and vegan cheese, all cooked to bubbly perfection in your Instant Pot. It’s a great Friday lunch that’s satisfying, flavorful, and keto-friendly.

Ingredients:

• 2 medium eggplants (sliced into 1/2-inch rounds)
• 1 cup marinara sauce (sugar-free, low-carb)
• 1/2 cup vegan mozzarella cheese (shredded)
• 1/4 cup grated vegan parmesan
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
2. Pour a small amount of marinara sauce into the Instant Pot and spread it around the bottom to prevent sticking.
3. Layer the cooked eggplant slices in the Instant Pot, covering the bottom. Spoon some marinara sauce over the eggplant and sprinkle with both the vegan mozzarella and parmesan.
4. Repeat the layers until all the eggplant slices are stacked.
5. Close the Instant Pot lid and set it to “Manual” mode on high pressure for 4 minutes. After the cooking time is complete, release the pressure manually.
6. Open the lid, and garnish the eggplant Parmesan with fresh basil before serving.

This Instant Pot Vegan Keto Eggplant Parmesan is a delicious, low-carb alternative to the traditional version, with all the comforting flavors you love. The eggplant is tender and perfectly complemented by the marinara sauce and vegan cheeses. It’s a great dish to enjoy on a Friday when you’re craving something hearty and filling but want to stick to your keto goals. The Instant Pot makes it easy to prepare, and you’ll love the creamy, cheesy layers that come together in a matter of minutes. This dish is perfect for a cozy, satisfying lunch!

Instant Pot Vegan Keto Sweet Potato & Black Bean Stew

This Instant Pot Vegan Keto Sweet Potato & Black Bean Stew is a hearty and flavorful dish that combines tender sweet potatoes, black beans, and a mix of spices, making it a great choice for a low-carb, keto-friendly lunch. The Instant Pot brings all the flavors together in a fraction of the time, offering a rich, satisfying stew that’s perfect for Friday lunch.

Ingredients:

• 2 medium sweet potatoes (peeled and diced)
• 1 can black soybeans (drained and rinsed)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 can diced tomatoes (14 oz, no sugar added)
• 2 cups vegetable broth (low sodium)
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Avocado slices (optional)

Instructions:

1. Set your Instant Pot to “Sauté” mode. Add olive oil, then sauté the onion and garlic for about 3 minutes until fragrant.
2. Add the diced sweet potatoes, black soybeans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper to the Instant Pot. Stir to combine.
3. Close the lid and set the Instant Pot to “Manual” mode on high pressure for 8 minutes. After the cooking time is up, release the pressure manually.
4. Stir the stew, and adjust seasonings if needed.
5. Serve hot, garnished with fresh cilantro and avocado slices for an extra creamy touch.

This Instant Pot Vegan Keto Sweet Potato & Black Bean Stew is a perfect balance of sweetness from the sweet potatoes and savory richness from the beans and spices. The Instant Pot makes it a quick and easy dish to prepare, and it’s perfect for a keto lunch on a busy Friday. This stew is warm, filling, and packed with nutrients, making it an ideal comfort food that won’t derail your low-carb goals. The addition of avocado gives it a creamy texture and extra richness, making it even more satisfying!

Instant Pot Vegan Keto Spaghetti Squash Bolognese

This Instant Pot Vegan Keto Spaghetti Squash Bolognese combines a low-carb spaghetti squash base with a rich, savory tomato and lentil bolognese sauce. It’s a perfect vegan and keto-friendly alternative to traditional spaghetti and meat sauce, packed with plant-based protein and fiber. The Instant Pot makes it incredibly easy and quick to prepare, making it ideal for a Friday lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cooked lentils (or canned, drained)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 can diced tomatoes (14 oz, no sugar added)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp ground basil
• 1/2 cup vegetable broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves in the Instant Pot with 1 cup of water. Set the Instant Pot to “Manual” mode on high pressure for 7 minutes.
2. While the squash cooks, set the Instant Pot to “Sauté” mode. Add olive oil, then sauté the onion and garlic until fragrant, about 3 minutes.
3. Add the cooked lentils, diced tomatoes, tomato paste, oregano, basil, vegetable broth, salt, and pepper. Stir to combine and let it simmer for 5 minutes to thicken slightly.
4. Once the spaghetti squash is done cooking, release the pressure and carefully remove the squash halves. Use a fork to scrape the flesh into spaghetti-like strands.
5. Serve the spaghetti squash topped with the lentil bolognese sauce and garnish with fresh basil.

This Instant Pot Vegan Keto Spaghetti Squash Bolognese is a healthy, delicious, and satisfying alternative to traditional pasta dishes. The spaghetti squash serves as a light, low-carb base, while the lentil bolognese sauce brings rich, savory flavors that will keep you feeling full. The Instant Pot makes cooking both the squash and the sauce quick and effortless, making it a great choice for a Friday lunch. With its plant-based protein and fresh herbs, this dish is an ideal option for anyone on a vegan keto diet.

Instant Pot Vegan Keto Stuffed Bell Peppers

These Instant Pot Vegan Keto Stuffed Bell Peppers are a nutritious and flavorful dish that’s perfect for a low-carb lunch. The bell peppers are filled with a savory mixture of cauliflower rice, tofu, and spices, then cooked to perfection in your Instant Pot. This dish is not only keto-friendly but also gluten-free and vegan, making it ideal for anyone with dietary restrictions.

Ingredients:

• 4 large bell peppers (tops cut off, seeds removed)
• 1 medium cauliflower (riced in a food processor)
• 1 block firm tofu (pressed and crumbled)
• 1/2 cup diced tomatoes (no sugar added)
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup vegetable broth (low sodium)
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil, then sauté the crumbled tofu until lightly golden, about 5 minutes.
2. Add the riced cauliflower, diced tomatoes, nutritional yeast, cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 2 minutes.
3. Stuff each bell pepper with the tofu and cauliflower mixture until filled. Place the stuffed peppers in the Instant Pot, pouring vegetable broth into the bottom.
4. Close the lid and set the Instant Pot to “Manual” mode on high pressure for 6 minutes. Once the cooking time is up, release the pressure manually.
5. Carefully remove the peppers and serve them hot, garnished with fresh parsley.

These Instant Pot Vegan Keto Stuffed Bell Peppers are a delicious and satisfying way to enjoy a keto-friendly meal. The combination of cauliflower rice and tofu provides a hearty, plant-based filling, while the bell peppers add sweetness and texture. The Instant Pot makes cooking this dish quick and easy, allowing you to enjoy a nutritious, flavorful lunch without spending too much time in the kitchen. Whether you’re following a vegan, keto, or gluten-free diet, these stuffed peppers are a great addition to your Friday lunch menu!

Instant Pot Vegan Keto Creamy Mushroom Risotto

This Instant Pot Vegan Keto Creamy Mushroom Risotto is a comforting, rich, and creamy dish that replaces traditional rice with cauliflower rice for a low-carb alternative. The earthy mushrooms, combined with a luscious coconut milk-based sauce, create a satisfying, savory meal that’s both vegan and keto-friendly. The Instant Pot makes this dish a breeze to prepare, making it an ideal Friday lunch.

Ingredients:

• 1 medium cauliflower (riced in a food processor)
• 1 cup mushrooms (sliced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup full-fat coconut milk
• 1/2 cup vegetable broth (low sodium)
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set your Instant Pot to “Sauté” mode. Add olive oil and sauté the onion and garlic until softened, about 3 minutes.
2. Add the sliced mushrooms and cook for an additional 4 minutes until they release their moisture and begin to brown.
3. Add the riced cauliflower, vegetable broth, coconut milk, nutritional yeast, thyme, salt, and pepper. Stir well to combine.
4. Close the lid and set the Instant Pot to “Manual” mode on high pressure for 3 minutes. Once the cooking time is up, release the pressure manually.
5. Open the lid, and stir in the lemon juice for a touch of freshness. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This Instant Pot Vegan Keto Creamy Mushroom Risotto is a rich and satisfying dish that makes a wonderful low-carb alternative to traditional risotto. The creamy coconut milk and earthy mushrooms bring depth and flavor, while the cauliflower rice provides a satisfying, low-carb base. This dish is quick, easy, and perfect for a Friday lunch when you want a comforting yet keto-friendly meal. The Instant Pot simplifies the cooking process, making it a perfect dish to whip up with minimal effort.

Instant Pot Vegan Keto Spicy Thai Peanut Lettuce Wraps

These Instant Pot Vegan Keto Spicy Thai Peanut Lettuce Wraps are bursting with bold, spicy flavors and make a light yet filling lunch. The savory peanut sauce pairs perfectly with tofu and crunchy vegetables, all wrapped in fresh lettuce leaves. This meal is keto-friendly and vegan, and the Instant Pot simplifies the cooking process, making it an ideal choice for a quick and delicious Friday lunch.

Ingredients:

• 1 block firm tofu (pressed and crumbled)
• 1 cup shredded cabbage
• 1 small carrot (julienned)
• 1/4 cup chopped green onions
• 1/4 cup cilantro (chopped)
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp tamari or soy sauce (low sodium)
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/2 cup peanut butter (unsweetened)
• 1 tbsp rice vinegar
• 1 tsp sriracha or chili paste (adjust to your spice level)
• Salt and pepper to taste
• Fresh lettuce leaves (for wraps)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil, then sauté the crumbled tofu until lightly browned, about 5 minutes.
2. Add the shredded cabbage, carrot, green onions, cilantro, lime juice, tamari, ginger, and garlic powder to the Instant Pot. Stir well to combine and sauté for another 2 minutes.
3. In a small bowl, whisk together the peanut butter, rice vinegar, sriracha, and a pinch of salt and pepper until smooth and creamy. Pour the peanut sauce over the tofu and vegetable mixture and stir to coat evenly.
4. Close the Instant Pot lid and set to “Manual” mode on high pressure for 2 minutes. Once the cooking time is up, release the pressure manually.
5. Serve the tofu and vegetable mixture in fresh lettuce leaves, garnished with additional cilantro and green onions.

These Instant Pot Vegan Keto Spicy Thai Peanut Lettuce Wraps are a fresh, flavorful, and satisfying dish that’s perfect for a light lunch. The combination of the spicy peanut sauce and crunchy vegetables gives each bite a burst of flavor. The tofu adds protein, making these wraps a well-rounded meal. Whether you’re following a keto, vegan, or gluten-free diet, this dish is a great option for a quick and healthy Friday lunch, and the Instant Pot makes the preparation effortless.

Instant Pot Vegan Keto Cauliflower & Spinach Coconut Curry

This Instant Pot Vegan Keto Cauliflower & Spinach Coconut Curry is a vibrant and fragrant dish that combines tender cauliflower, fresh spinach, and a rich coconut milk-based curry sauce. It’s a low-carb and keto-friendly option that’s packed with flavor and nutrients. The Instant Pot ensures a quick and easy meal that’s perfect for a healthy, satisfying lunch.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 2 cups fresh spinach
• 1 can full-fat coconut milk
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil, onion, garlic, and grated ginger. Sauté for about 3 minutes, until fragrant.
2. Add the curry powder, turmeric, cumin, cinnamon, salt, and pepper to the pot, and stir to coat the onion mixture with the spices.
3. Add the cauliflower florets, coconut milk, and a splash of water if necessary to ensure the cauliflower is partially covered in liquid. Stir to combine.
4. Close the lid and set the Instant Pot to “Manual” mode on high pressure for 4 minutes. Once the cooking time is complete, release the pressure manually.
5. Open the lid, and stir in the fresh spinach until wilted. Adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro.

This Instant Pot Vegan Keto Cauliflower & Spinach Coconut Curry is a flavorful, comforting, and nutrient-packed dish that’s perfect for a low-carb lunch. The coconut milk creates a creamy, rich sauce that pairs beautifully with the cauliflower and spinach, while the aromatic spices bring warmth and depth to the curry. This dish is easy to make with the Instant Pot, and it’s a great choice for a Friday lunch when you’re looking for something satisfying and healthy. The combination of veggies and coconut milk makes it a nourishing and satisfying meal for anyone on a vegan or keto diet.

Instant Pot Vegan Keto Zucchini Noodles with Pesto

This Instant Pot Vegan Keto Zucchini Noodles with Pesto is a light and flavorful dish that makes the perfect low-carb alternative to traditional pasta. The zucchini noodles are paired with a rich, creamy basil pesto sauce, creating a satisfying, keto-friendly meal. The Instant Pot helps make the pesto sauce easily while maintaining the fresh flavors of the ingredients, making it a great option for a quick Friday lunch.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 1 cup fresh basil leaves
• 1/4 cup nutritional yeast
• 1/4 cup pine nuts or walnuts
• 1/2 cup olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup vegetable broth (low sodium)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add the pine nuts and toast them for about 2 minutes until lightly golden. Remove and set aside.
2. In a blender or food processor, combine the fresh basil, nutritional yeast, garlic, lemon juice, toasted pine nuts, salt, and pepper. Blend until smooth.
3. Slowly add olive oil while blending until you achieve a creamy pesto sauce. If needed, add vegetable broth to adjust the consistency.
4. In a large bowl, toss the zucchini noodles with the pesto sauce until evenly coated.
5. Serve immediately, garnished with extra toasted pine nuts or fresh basil.

This Instant Pot Vegan Keto Zucchini Noodles with Pesto is a simple yet delicious dish that’s full of fresh flavors and healthy fats. The pesto sauce made with basil, garlic, and pine nuts provides a creamy, savory coating for the zucchini noodles, making it a fantastic low-carb option. The Instant Pot’s sauté function helps make the pesto with minimal time and effort, ensuring you have a quick and healthy Friday lunch. It’s the perfect dish for anyone following a keto or vegan diet and looking for a light but filling meal.

Instant Pot Vegan Keto Lemon Garlic Cauliflower Steaks

These Instant Pot Vegan Keto Lemon Garlic Cauliflower Steaks are a flavorful and hearty dish that makes cauliflower the star of the meal. The cauliflower steaks are seasoned with a garlic-lemon marinade and cooked to tender perfection in the Instant Pot. This dish is light, low-carb, and keto-friendly, perfect for a Friday lunch when you’re looking for a filling yet healthy option.

Ingredients:

• 1 large cauliflower (cut into 1-inch thick steaks)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley (for garnish)
• 1/4 cup vegetable broth (low sodium)

Instructions:

1. Mix olive oil, garlic, lemon juice, smoked paprika, cumin, salt, and pepper in a small bowl to create a marinade.
2. Brush the cauliflower steaks with the marinade, ensuring they are evenly coated.
3. Pour vegetable broth into the Instant Pot and place the cauliflower steaks on the trivet.
4. Close the lid and set the Instant Pot to “Manual” mode on high pressure for 3 minutes. Once the cooking time is complete, release the pressure manually.
5. Carefully remove the cauliflower steaks and serve them garnished with fresh parsley.

These Instant Pot Vegan Keto Lemon Garlic Cauliflower Steaks are a simple, healthy, and satisfying dish that’s full of flavor. The lemon-garlic marinade infuses the cauliflower with a bright, savory taste, while the Instant Pot ensures the steaks cook quickly and evenly. This dish is perfect for anyone on a keto or vegan diet who wants a filling yet low-carb meal. The cauliflower steaks make a wonderful Friday lunch, especially when served with a side of your favorite keto-friendly salad or roasted vegetables.

Instant Pot Vegan Keto Avocado & Cucumber Salad with Tahini Dressing

This Instant Pot Vegan Keto Avocado & Cucumber Salad with Tahini Dressing is a refreshing and light dish that’s perfect for a quick, healthy lunch. The creamy avocado pairs wonderfully with crisp cucumbers and a rich, tangy tahini dressing. With minimal ingredients and the help of the Instant Pot to prepare the dressing, this salad is an easy and satisfying low-carb, keto-friendly meal.

Ingredients:

• 2 ripe avocados (diced)
• 1 large cucumber (sliced)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil and lightly toast the cumin for about 1 minute, allowing it to release its fragrance.
2. In a small bowl, combine tahini, lemon juice, apple cider vinegar, toasted cumin, salt, and pepper. Stir until smooth and creamy. If needed, add water to thin the dressing to your desired consistency.
3. In a large bowl, combine the diced avocado and sliced cucumber.
4. Pour the tahini dressing over the avocado and cucumber, and toss gently to coat.
5. Serve the salad immediately, garnished with fresh cilantro.

This Instant Pot Vegan Keto Avocado & Cucumber Salad with Tahini Dressing is a refreshing, easy-to-make meal that’s perfect for a Friday lunch. The creamy avocado provides healthy fats, while the cucumber adds a satisfying crunch. The tahini dressing ties everything together with a rich, savory flavor. This dish is ideal for anyone following a keto or vegan diet, offering a nutrient-packed, low-carb option that requires minimal preparation. The Instant Pot’s sauté function ensures the dressing is perfectly spiced, making this salad a quick and delicious meal.

Note: More recipes are coming soon