40+ Flavorful Holiday Vegan Instant Pot Recipes You Need to Try This Season

The holiday season is the perfect time to indulge in delicious, comforting meals with family and friends.

However, preparing multiple dishes can often feel overwhelming, especially when catering to vegan diets.

Thankfully, the Instant Pot is here to make holiday cooking faster, easier, and more flavorful.

With its versatility, it can help you create a variety of dishes—from hearty mains to delectable desserts—all with minimal effort and maximum taste.

In this blog post, we’ve gathered over 40 holiday vegan Instant Pot recipes that will help you prepare everything from savory sides to impressive mains, ensuring a stress-free holiday feast.

Whether you’re hosting a vegan dinner or looking to add plant-based options to your spread, these recipes will leave everyone satisfied and craving more.

40+ Flavorful Holiday Vegan Instant Pot Recipes You Need to Try This Season

The Instant Pot is truly a game-changer for holiday cooking, especially for those following a vegan lifestyle.

Its ability to prepare flavorful, comforting dishes in a fraction of the time without sacrificing taste or texture makes it the ideal kitchen companion during the busy holiday season.

From rich soups and stews to creamy mashed potatoes and decadent desserts, these 40+ holiday vegan Instant Pot recipes will help you create a festive, plant-based spread that’s sure to impress.

With these recipes at your fingertips, you’ll enjoy a stress-free and delicious holiday season—one bite at a time.

Vegan Instant Pot Holiday Stuffing

This hearty and savory vegan stuffing is perfect for any holiday meal. Made in the Instant Pot, it’s easy to prepare, quick to cook, and packed with delicious flavors from mushrooms, celery, onions, and fresh herbs. The beauty of this stuffing is that it maintains the traditional flavors while being entirely plant-based, allowing everyone at the table to enjoy it.

Ingredients:

• 1 loaf of cubed whole wheat bread (stale works best)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups vegetable broth
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Once hot, sauté the onions, celery, and mushrooms for about 5 minutes until softened.
2. Add the garlic, sage, thyme, salt, and pepper, and cook for another 1-2 minutes until fragrant.
3. Add the cubed bread to the Instant Pot and pour in the vegetable broth. Stir well to coat the bread evenly with the liquid.
4. Seal the Instant Pot and set it to manual high pressure for 3 minutes. Once done, let it naturally release for 5 minutes, then quick release the remaining pressure.
5. Open the lid and fluff the stuffing with a fork. Stir in fresh parsley before serving.

This stuffing is the ideal side dish for your holiday table. Its comforting, savory taste and tender texture provide a wonderful balance to your vegan holiday feast. Plus, the Instant Pot makes it incredibly easy to prepare, freeing up your time for other dishes or to enjoy with your guests.

Vegan Instant Pot Cranberry Sauce

This festive vegan cranberry sauce is tangy, sweet, and loaded with vibrant flavors. The Instant Pot makes preparing this classic dish so easy, offering a quick alternative to simmering on the stove for hours. The combination of cranberries, orange zest, and a touch of maple syrup creates a perfect holiday side that everyone will rave about.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 cup maple syrup
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Add all ingredients to the Instant Pot and stir to combine.
2. Seal the Instant Pot lid and set it to manual high pressure for 4 minutes. Once the cooking time is up, let it naturally release for 10 minutes before quick releasing the remaining pressure.
3. Open the lid and stir the cranberry sauce. It will thicken as it cools.
4. Transfer to a bowl and let it sit for a few minutes before serving.

This cranberry sauce is the perfect balance of tart and sweet, offering a fresh, homemade twist on a holiday classic. The Instant Pot ensures it’s ready in no time, leaving you with more energy to focus on other dishes. Its bright color and flavor will bring a cheerful, festive note to your vegan holiday spread.

Vegan Instant Pot Mashed Potatoes

These creamy mashed potatoes are the ultimate vegan side dish for your holiday meal. Made in the Instant Pot, they come out rich and smooth, with a buttery flavor that is entirely plant-based. The Instant Pot simplifies the process, cooking the potatoes perfectly and allowing you to focus on other dishes while they cook.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 3 tablespoons vegan butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Add the cubed potatoes and vegetable broth to the Instant Pot. Seal the lid and set to manual high pressure for 8 minutes.
2. Once the cooking time is up, allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.
3. Drain the potatoes and return them to the Instant Pot. Add the almond milk, vegan butter, garlic powder, salt, and pepper. Mash until smooth and creamy.
4. Taste and adjust seasonings if needed. Serve warm.

These mashed potatoes are a holiday must-have, offering a smooth, velvety texture that pairs wonderfully with other vegan dishes. The Instant Pot ensures they are ready in no time, making them a go-to for busy holiday preparations. Their creamy, rich flavor will make them a favorite among all guests, whether they follow a plant-based diet or not.

Vegan Instant Pot Lentil Shepherd’s Pie

This hearty and satisfying vegan shepherd’s pie is a perfect main dish for the holiday season. The Instant Pot helps cook the lentils and vegetables quickly, while a creamy mashed potato topping brings everything together. The savory filling, made with mushrooms, carrots, peas, and lentils, offers a comforting, nutritious twist on a classic dish.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups mushrooms, sliced
• 1 cup vegetable broth
• 1/2 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 4 cups mashed potatoes (see previous recipe)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Sauté the onion, carrots, celery, and mushrooms for about 5 minutes until softened.
2. Add the garlic powder, thyme, tomato paste, and vegetable broth. Stir well.
3. Add the rinsed lentils and close the lid. Set the Instant Pot to manual high pressure for 12 minutes.
4. Once done, allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
5. Stir in the peas and season with salt and pepper. Spoon the lentil mixture into a greased casserole dish.
6. Spread the mashed potatoes on top of the lentil mixture, smoothing them with a spatula.
7. Place the casserole under the broiler for 3-5 minutes to brown the mashed potatoes. Serve warm.

This lentil shepherd’s pie makes a filling and comforting vegan main dish that’s perfect for a holiday gathering. The Instant Pot ensures the lentils and vegetables cook evenly, while the mashed potatoes add a creamy, satisfying finish. This dish is sure to impress and leave everyone asking for seconds.

Vegan Instant Pot Sweet Potato Casserole

This vegan sweet potato casserole is a holiday classic made easy with the Instant Pot. The creamy filling is perfectly spiced with cinnamon, nutmeg, and vanilla, while a crunchy, sweet pecan topping adds texture and flavor. It’s a simple yet elegant side dish that will surely be a crowd-pleaser at any holiday table.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped
• 2 tablespoons brown sugar (optional)

Instructions:

1. Add the cubed sweet potatoes and 1/2 cup of water to the Instant Pot. Seal the lid and set to manual high pressure for 10 minutes.
2. Once done, quick release the pressure and drain the sweet potatoes.
3. Transfer the sweet potatoes to a mixing bowl and mash until smooth. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Taste and adjust seasonings as needed.
4. Spoon the mashed sweet potatoes into a greased baking dish.
5. In a small bowl, combine the chopped pecans and brown sugar. Sprinkle the mixture over the mashed sweet potatoes.
6. Place the casserole under the broiler for 3-5 minutes to toast the pecans and create a golden, crispy top. Serve warm.

This sweet potato casserole is a vibrant and rich dish that combines the natural sweetness of sweet potatoes with the crunch of toasted pecans. The Instant Pot makes it a breeze to prepare, and the end result is a creamy, festive side dish that’s perfect for any holiday meal.

Vegan Instant Pot Holiday Carrot Cake Oatmeal

This vegan holiday carrot cake oatmeal is a cozy and nutritious breakfast option for the holiday season. Made with warming spices like cinnamon, ginger, and nutmeg, along with grated carrots and raisins, it’s like enjoying a slice of carrot cake in oatmeal form. The Instant Pot makes it quick and easy to prepare, so you can start your holiday morning off on a delicious note.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 1/2 cup grated carrots
• 1/4 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• Chopped walnuts for topping (optional)

Instructions:

1. Add the oats, almond milk, grated carrots, raisins, cinnamon, ginger, nutmeg, maple syrup, and salt to the Instant Pot.
2. Seal the Instant Pot lid and set to manual high pressure for 3 minutes.
3. Once the cooking time is up, let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
4. Stir the oatmeal to combine, and top with chopped walnuts if desired. Serve warm.

This carrot cake oatmeal is a delicious and festive way to enjoy a wholesome breakfast during the holiday season. The Instant Pot ensures it cooks quickly, while the spices and sweet carrots make it taste just like carrot cake. It’s the perfect way to indulge in a warm, comforting meal that’s both healthy and satisfying.

Vegan Instant Pot Butternut Squash Soup

This velvety vegan butternut squash soup is perfect for a cozy holiday meal. The Instant Pot helps to develop a rich, deep flavor by cooking the squash and aromatics quickly. With its smooth texture, subtle sweetness, and warming spices like cinnamon and nutmeg, this soup is an excellent choice for a comforting and festive holiday starter.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1/2 cup canned coconut milk
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté the onion for about 5 minutes until soft and translucent.
2. Add the garlic, cinnamon, and nutmeg, and cook for an additional minute until fragrant.
3. Add the cubed butternut squash and vegetable broth to the Instant Pot. Stir to combine.
4. Seal the lid and set the Instant Pot to manual high pressure for 8 minutes.
5. Once the cooking time is complete, quick release the pressure.
6. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
7. Stir in the coconut milk, and season with salt and pepper to taste.
8. Garnish with fresh parsley or cilantro before serving.

This rich and creamy butternut squash soup is a perfect holiday starter, offering a balance of natural sweetness from the squash and a hint of spice. The Instant Pot ensures the squash cooks quickly while allowing the flavors to develop, making it the perfect dish for any vegan holiday spread.

Vegan Instant Pot Mushroom Gravy

This rich and savory vegan mushroom gravy is the perfect accompaniment to mashed potatoes, stuffing, or any holiday meal. The Instant Pot makes the gravy easy to prepare in just minutes, with the earthy mushrooms and savory seasonings adding depth of flavor. It’s a simple yet delicious way to elevate any holiday feast.

Ingredients:

• 1 tablespoon olive oil
• 2 cups mushrooms, sliced (button or cremini)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons flour (all-purpose or gluten-free)
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté the mushrooms and onions for about 5 minutes, until the mushrooms release their moisture and the onions soften.
2. Add the garlic and cook for another 1 minute.
3. Stir in the flour and cook for 1-2 minutes, allowing it to coat the mushrooms and onion mixture.
4. Add the vegetable broth, soy sauce, thyme, pepper, and salt. Stir well to combine.
5. Seal the Instant Pot lid and set to manual high pressure for 5 minutes.
6. Once the cooking time is up, quick release the pressure.
7. Stir the gravy to thicken it further, or use an immersion blender for a smoother texture.
8. Taste and adjust the seasoning if needed before serving.

This mushroom gravy adds a savory and satisfying touch to any holiday meal. Whether paired with mashed potatoes or poured over vegan roasts, it brings rich, umami flavors to the table. The Instant Pot makes it quick to prepare, so you can focus on other dishes while it cooks.

Vegan Instant Pot Holiday Roasted Root Vegetables

This festive mix of roasted root vegetables is an easy and flavorful side dish for your holiday feast. Made in the Instant Pot, the vegetables are perfectly cooked and infused with the warm spices of rosemary, thyme, and garlic. The result is a tender, flavorful dish that can complement any vegan holiday main course.

Ingredients:

• 2 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup vegetable broth
• Fresh parsley for garnish (optional)

Instructions:

1. Add the vegetable broth and garlic to the Instant Pot. Layer the carrots, parsnips, and sweet potatoes on top.
2. Drizzle the olive oil over the vegetables, then sprinkle with rosemary, thyme, salt, and pepper.
3. Seal the Instant Pot lid and set to manual high pressure for 5 minutes.
4. Once the cooking time is complete, perform a quick release.
5. Open the lid, stir the vegetables, and check for doneness. If needed, cook for an additional 1-2 minutes with the lid on.
6. Garnish with fresh parsley before serving.

These roasted root vegetables offer a comforting and hearty side dish that’s ideal for a holiday meal. The Instant Pot reduces cooking time while preserving the earthy flavors of the vegetables. The herbs and spices give this dish a festive touch, making it a wonderful addition to your holiday spread.

Vegan Instant Pot Stuffed Acorn Squash

This vegan stuffed acorn squash is a beautiful and flavorful dish perfect for the holiday season. The Instant Pot ensures the squash is tender and cooked to perfection in a fraction of the time, while the stuffing—made with quinoa, cranberries, and toasted pecans—adds a delightful mix of textures and flavors. It’s an impressive yet easy recipe that can be served as a main or side dish at any vegan holiday meal.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 tablespoon olive oil
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add the vegetable broth to the Instant Pot. Place the acorn squash halves, cut side up, on the trivet inside the pot.
2. Seal the lid and set to manual high pressure for 10 minutes.
3. While the squash cooks, prepare the quinoa. Set the Instant Pot to sauté mode, heat olive oil, and toast the quinoa for 2-3 minutes.
4. Add the vegetable broth and bring it to a simmer. Cover, reduce the heat to low, and cook for about 15 minutes, or until the quinoa is cooked and fluffy.
5. Fluff the quinoa with a fork, then stir in the cranberries, toasted pecans, cinnamon, and nutmeg. Season with salt and pepper.
6. Once the squash is done, remove the halves from the Instant Pot and stuff them with the quinoa mixture.
7. Garnish with fresh parsley before serving.

This stuffed acorn squash is a beautifully presented dish that’s as delicious as it is visually striking. The warm quinoa stuffing is packed with flavor and complements the sweetness of the roasted squash, making it an excellent choice for a festive vegan holiday dinner.

Vegan Instant Pot Holiday Wild Rice Pilaf

This wild rice pilaf is an elegant and hearty side dish that pairs perfectly with any holiday meal. The Instant Pot helps cook the wild rice to a tender, fluffy texture while infusing it with the savory flavors of onions, garlic, and thyme. The addition of toasted almonds and cranberries adds a wonderful crunch and subtle sweetness, making it a perfect complement to any plant-based holiday feast.

Ingredients:

• 1 cup wild rice, rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 2 cups vegetable broth
• 1/4 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Add the wild rice, thyme, sage, vegetable broth, and a pinch of salt. Stir well to combine.
3. Seal the lid and set the Instant Pot to manual high pressure for 25 minutes.
4. Once the cooking time is up, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
5. Fluff the rice with a fork and stir in the toasted almonds and dried cranberries.
6. Taste and adjust seasoning with salt and pepper before serving.

This wild rice pilaf brings a delightful mix of textures and flavors to your holiday table. The nutty rice pairs beautifully with the sweetness of the cranberries and the crunch of the almonds. The Instant Pot makes it quick and easy to prepare, ensuring that it’s ready in no time for your holiday feast.

Vegan Instant Pot Chocolate Peppermint Cake

This vegan chocolate peppermint cake is a festive and indulgent dessert for the holidays. The Instant Pot ensures the cake stays moist and tender, while the rich chocolate flavor pairs perfectly with a hint of refreshing peppermint. Topped with a smooth, creamy frosting, this cake is a sweet way to end your holiday meal.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 tablespoon apple cider vinegar
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In a separate bowl, combine the maple syrup, almond milk, vegetable oil, vanilla extract, peppermint extract, and apple cider vinegar. Stir to combine.
3. Add the wet ingredients to the dry ingredients and stir until smooth. If using, fold in the chocolate chips.
4. Grease a 6-inch cake pan that fits inside the Instant Pot. Pour the batter into the pan.
5. Add 1 cup of water to the Instant Pot, and place the cake pan on the trivet inside the pot. Seal the lid and set to manual high pressure for 30 minutes.
6. Once the cooking time is up, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the cake from the Instant Pot and allow it to cool before frosting.

For the frosting:

• 1/2 cup powdered sugar
• 1/4 cup dairy-free butter
• 1 tablespoon almond milk
• 1/4 teaspoon peppermint extract

1. Beat the powdered sugar, dairy-free butter, almond milk, and peppermint extract together until smooth.
2. Frost the cooled cake and garnish with crushed candy canes or extra chocolate chips if desired.

This chocolate peppermint cake is an indulgent holiday treat that combines rich chocolate with a refreshing hint of peppermint. The Instant Pot helps create a perfectly moist cake, while the peppermint frosting adds a festive touch. It’s a delightful way to celebrate the season with a vegan-friendly dessert.

Vegan Instant Pot Cranberry Orange Sauce

This vibrant, tangy cranberry orange sauce is the perfect addition to your holiday spread. Made effortlessly in the Instant Pot, it’s a blend of tart cranberries and zesty orange, with a touch of sweetness to balance the flavors. This sauce complements savory dishes and is a festive topping for vegan roasts, mashed potatoes, or even desserts.

Ingredients:

• 12 oz fresh cranberries
• 1 cup fresh orange juice
• Zest of 1 orange
• 1/2 cup maple syrup
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt

Instructions:

1. Add the cranberries, orange juice, orange zest, maple syrup, water, cinnamon, nutmeg, and salt to the Instant Pot. Stir to combine.
2. Seal the lid and set the Instant Pot to manual high pressure for 5 minutes.
3. Once the cooking time is up, quick release the pressure.
4. Stir the sauce and mash some of the cranberries for a chunkier texture or leave them whole for a smoother consistency.
5. Allow the sauce to cool slightly before serving, or store it in the refrigerator for up to a week.

This cranberry orange sauce is the perfect balance of sweet and tart, making it an excellent addition to any holiday meal. The Instant Pot allows the cranberries to break down quickly, creating a rich, flavorful sauce without the long simmering time. It’s a quick, easy, and festive condiment for your vegan holiday spread.

Vegan Instant Pot Lentil Loaf

This savory vegan lentil loaf is a hearty and flavorful main dish that’s perfect for any holiday meal. Packed with protein-rich lentils, vegetables, and savory herbs, this dish has a satisfying texture and flavor that’s sure to impress your guests. The Instant Pot makes it easy to prepare and cook, resulting in a tender, delicious loaf that will be a hit at your holiday table.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated carrot
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground flaxseed
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup ketchup (for topping)

Instructions:

1. Add the lentils, onion, garlic, and grated carrot to the Instant Pot. Pour in 2 cups of water and season with thyme, cumin, salt, and pepper.
2. Seal the lid and set the Instant Pot to manual high pressure for 12 minutes.
3. Once the cooking time is complete, quick release the pressure and open the lid.
4. Stir in the breadcrumbs, ground flaxseed, tomato paste, and soy sauce. Mix until the mixture holds together when pressed.
5. Transfer the mixture to a loaf pan that fits inside your Instant Pot, pressing it down firmly.
6. Spread ketchup over the top of the loaf.
7. Add 1 cup of water to the Instant Pot and place the loaf pan on the trivet. Seal the lid and cook on manual high pressure for 15 minutes.
8. Once the time is up, quick release the pressure and remove the loaf from the Instant Pot.
9. Let the loaf cool for a few minutes before slicing and serving.

This lentil loaf is a flavorful and hearty vegan alternative to traditional meatloaf. The combination of lentils, vegetables, and savory herbs makes it a filling and satisfying dish. The Instant Pot ensures the loaf is perfectly cooked, tender, and easy to make. It’s a great main course for your vegan holiday meal.

Vegan Instant Pot Mashed Potatoes with Garlic and Herbs

These creamy, garlicky mashed potatoes are a classic vegan holiday side dish that will be loved by all. Made quickly in the Instant Pot, the potatoes become soft and fluffy, and the addition of garlic and fresh herbs adds incredible flavor. Perfect for pairing with vegan gravy or served on their own, these mashed potatoes are sure to be a crowd-pleaser at any holiday feast.

Ingredients:

• 2 pounds potatoes (Yukon gold or russet)
• 4 cloves garlic, peeled
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegan butter
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes into uniform chunks, then add them to the Instant Pot with the garlic cloves and vegetable broth.
2. Seal the lid and set the Instant Pot to manual high pressure for 8 minutes.
3. Once the cooking time is up, quick release the pressure and open the lid.
4. Drain any excess liquid and use a potato masher or immersion blender to mash the potatoes and garlic until smooth and creamy.
5. Stir in the almond milk, vegan butter, thyme, parsley, salt, and pepper. Adjust the consistency by adding more plant-based milk if needed.
6. Taste and adjust seasoning, then serve warm.

These mashed potatoes are rich and creamy with a delightful garlicky flavor that makes them the perfect side dish for any holiday meal. The Instant Pot ensures the potatoes cook quickly and evenly, making them an easy and stress-free addition to your vegan holiday spread. With fresh herbs and a smooth texture, they’re sure to be a hit.

Note: More recipes​ are coming soon!