35+ Quick and Flavorful Saturday Vegan Instant Pot Recipes for a Perfect Weekend

Saturdays are for relaxation, creativity, and of course, great food!

If you’re a vegan or simply looking to eat more plant-based meals, the Instant Pot is a game-changer in the kitchen.

With its ability to cook meals quickly while preserving flavor, it’s no wonder the Instant Pot has become a must-have tool for busy weekends.

Whether you’re craving hearty stews, creamy risottos, or zesty curries, there’s a vegan Instant Pot recipe for every taste and occasion.

We’ve gathered over 35 delicious vegan Instant Pot recipes that will transform your Saturday meals.

From savory dishes like creamy soups and pasta alternatives to refreshing salads and snacks, these recipes are designed to be easy, nutritious, and packed with flavor.

So, grab your Instant Pot, gather your ingredients, and get ready to whip up some incredible plant-based dishes that are sure to make your Saturday more enjoyable.

35+ Quick and Flavorful Saturday Vegan Instant Pot Recipes for a Perfect Weekend

With these 35+ vegan Instant Pot recipes, you can say goodbye to complicated meal prep and hello to easy, satisfying, and flavorful dishes.

The Instant Pot takes the guesswork out of cooking, allowing you to focus on enjoying your weekend while still eating healthy and delicious meals.

Whether you’re hosting a gathering, cooking for yourself, or feeding the whole family, these recipes will elevate your Saturday meals.

Vegan Chickpea and Spinach Curry

This comforting and flavorful curry combines chickpeas, spinach, and aromatic spices in a rich tomato-based sauce. The Instant Pot makes this dish quick and easy to prepare, perfect for a busy Saturday. It’s a filling, protein-packed meal that’s vegan, gluten-free, and full of vibrant flavors.

Ingredients:

• 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode. Add a splash of water or oil and sauté the onions, garlic, and ginger for 3-4 minutes, until fragrant and softened.
2. Add the cumin, coriander, turmeric, cinnamon, and chili powder. Stir for 30 seconds to toast the spices.
3. Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir to combine.
4. Seal the lid and set the Instant Pot to manual high pressure for 30 minutes if using dried chickpeas (skip this step if using canned chickpeas). Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Stir in the spinach and cook for another 2-3 minutes until wilted.
6. Season with salt and pepper to taste. Garnish with fresh cilantro if desired.

This vegan chickpea and spinach curry is a hearty and satisfying dish that’s perfect for a Saturday night. It offers a perfect balance of flavors, with the creamy coconut milk complementing the earthy chickpeas and vibrant spinach. The spices bring warmth and depth to the dish, making it a comforting meal that’s sure to please everyone at the table.

Vegan Instant Pot Lentil Soup

A warm, hearty, and nourishing soup that is perfect for a cozy Saturday afternoon. This vegan lentil soup is packed with fiber, protein, and vegetables, making it both a nutritious and satisfying meal. The Instant Pot allows the flavors to meld together quickly, delivering a rich, savory soup in no time.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 2 bay leaves
• Salt and pepper to taste
• Lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode. Add a splash of oil or water, and sauté the onions, carrots, celery, and garlic for 5-6 minutes, until softened.
2. Add the cumin, turmeric, smoked paprika, and a pinch of salt. Stir to coat the vegetables with the spices.
3. Add the lentils, diced tomatoes, vegetable broth, water, and bay leaves to the pot. Stir to combine.
4. Seal the lid and set the Instant Pot to manual high pressure for 25 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
5. Remove the bay leaves and stir the soup. Taste and adjust seasoning with more salt, pepper, and lemon juice if desired.
6. Serve hot, garnished with fresh parsley.

This vegan lentil soup is a soul-warming dish, ideal for a Saturday meal. The lentils provide a hearty base, while the vegetables add texture and nutrition. The spices, combined with the tang of lemon juice, create a bright, flavorful soup that’s both filling and healthy. It’s a perfect comfort food to enjoy with a side of crusty bread.

Vegan Instant Pot Tofu Stir Fry

This vibrant, colorful stir fry combines crispy tofu with crunchy vegetables and a savory sauce. The Instant Pot simplifies the cooking process, ensuring the tofu remains perfectly crispy and the vegetables retain their crunch. It’s a flavorful, satisfying dish that’s perfect for a vegan Saturday dinner.

Ingredients:

• 14 oz block of firm tofu, pressed and cubed
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 carrot, sliced thinly
• 1 zucchini, chopped
• 3 tablespoons soy sauce or tamari
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave syrup
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch (optional for extra crispiness)
• Sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions:

1. Press the tofu to remove excess moisture. Cut the tofu into cubes and toss with cornstarch (optional) to coat each piece.
2. Set the Instant Pot to sauté mode and add 1 tablespoon of sesame oil. Sauté the tofu in batches until golden and crispy, about 3-4 minutes per side. Remove the tofu and set aside.
3. In the same Instant Pot, add the remaining tablespoon of sesame oil and sauté the bell pepper, broccoli, carrot, and zucchini for 2-3 minutes, just to slightly soften the vegetables.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, garlic powder, and ground ginger.
5. Add the tofu back into the Instant Pot, followed by the sauce. Stir gently to coat the tofu and vegetables.
6. Seal the lid and set the Instant Pot to manual high pressure for 2 minutes. Once the cooking time is complete, release the pressure manually.
7. Serve the stir fry hot, garnished with sesame seeds and green onions if desired.

This vegan tofu stir fry is a colorful and satisfying dish, combining a medley of fresh vegetables with crispy tofu in a savory, slightly sweet sauce. The Instant Pot makes it easy to get the perfect balance of crispy tofu and tender veggies, all infused with a flavorful sauce. It’s a great option for a Saturday dinner that feels both indulgent and wholesome.

Vegan Instant Pot Mushroom Stroganoff

This creamy, comforting vegan mushroom stroganoff is a rich and savory dish that uses a medley of mushrooms and cashews for a decadent, plant-based sauce. The Instant Pot makes it easy to prepare, and the result is a perfect dish for a cozy Saturday dinner.

Ingredients:

• 1 lb (450g) mixed mushrooms (such as cremini, white button, or shiitake), sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 cup vegetable broth
• 1/2 cup dry white wine (optional)
• 1 cup canned coconut milk (or any plant-based milk)
• 1/4 cup raw cashews (soaked for 30 minutes)
• 8 oz (225g) pasta (such as fettuccine or penne)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode. Add olive oil and sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the mushrooms, thyme, and smoked paprika. Sauté for 5-6 minutes until the mushrooms release their moisture and become tender.
3. Add the vegetable broth, white wine (if using), and coconut milk. Stir to combine.
4. In a blender, blend the soaked cashews with a little water until smooth and creamy. Add the cashew cream to the Instant Pot and stir to mix it in.
5. Seal the lid and set the Instant Pot to manual high pressure for 4 minutes. Once done, manually release the pressure.
6. Meanwhile, cook the pasta according to package instructions and set aside.
7. Stir the pasta into the mushroom sauce, adjusting with a bit of extra water or broth if needed to achieve your desired sauce consistency.
8. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This vegan mushroom stroganoff offers the perfect combination of creamy sauce and savory mushrooms, making it a filling and satisfying dish for a Saturday dinner. The cashews create a silky texture for the sauce, while the mushrooms add an earthy depth. The Instant Pot simplifies the process, ensuring you can enjoy this indulgent dish in no time.

Vegan Instant Pot Cauliflower Tacos

These spicy and flavorful vegan cauliflower tacos are a perfect addition to your Saturday menu. The cauliflower gets perfectly roasted in the Instant Pot, absorbing all the delicious spices and flavors, then is served in warm tortillas with your favorite toppings. It’s a quick, satisfying meal packed with flavor.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 8 small corn tortillas
• Toppings: salsa, guacamole, shredded lettuce, fresh cilantro, lime wedges, avocado slices

Instructions:

1. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. Set the Instant Pot to sauté mode and add the spiced cauliflower. Sauté for 3-4 minutes, stirring occasionally, until it starts to brown.
3. Add the vegetable broth to the Instant Pot, and stir to combine. Seal the lid and set the Instant Pot to manual high pressure for 2 minutes.
4. Once the cooking time is complete, release the pressure manually.
5. Warm the tortillas in a skillet or microwave and assemble the tacos by spooning the cauliflower mixture into each tortilla.
6. Top with salsa, guacamole, shredded lettuce, fresh cilantro, avocado slices, and a squeeze of lime.
7. Serve immediately and enjoy!

These vegan cauliflower tacos are a simple yet flavorful dish that combines tender, spiced cauliflower with fresh toppings, making it a perfect meal for a laid-back Saturday. The Instant Pot ensures the cauliflower cooks quickly, while the blend of spices makes each bite a delicious burst of flavor. These tacos are versatile and can be customized with your favorite toppings, offering a fun and satisfying meal.

Vegan Instant Pot Sweet Potato and Black Bean Chili

This vegan sweet potato and black bean chili is a hearty and nutritious dish packed with flavors and protein. The Instant Pot makes it easy to cook everything together, resulting in a comforting chili that’s perfect for a Saturday meal. It’s rich, filling, and full of wholesome ingredients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add a splash of oil. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, cayenne (if using), salt, and black pepper. Stir to combine.
3. Seal the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
4. Stir the chili, adjusting seasoning to taste. If you prefer a thicker chili, mash some of the sweet potatoes with a spoon.
5. Serve hot, garnished with fresh cilantro and lime wedges for added brightness.

This sweet potato and black bean chili is a comforting, filling meal that brings a delightful balance of sweetness and heat. The Instant Pot allows the flavors to meld together perfectly while the sweet potatoes provide a creamy texture. It’s a perfect dish for a Saturday gathering, offering both heartiness and warmth in every spoonful.

Vegan Instant Pot Quinoa and Vegetable Pilaf

This quinoa and vegetable pilaf is a light yet satisfying dish filled with fresh vegetables and perfectly cooked quinoa. The Instant Pot makes it a breeze to prepare, and it’s an excellent choice for a healthy Saturday meal. Packed with nutrients, it’s a versatile dish that can be enjoyed as a main or a side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add the olive oil. Sauté the onion, garlic, carrot, bell pepper, and zucchini for 5-6 minutes, until softened.
2. Add the quinoa, vegetable broth, cumin, turmeric, salt, and pepper. Stir to combine.
3. Seal the lid and set the Instant Pot to manual high pressure for 1 minute. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
4. Fluff the quinoa with a fork, and season with additional salt and pepper if desired.
5. Serve hot, garnished with fresh parsley and a squeeze of lemon.

This quinoa and vegetable pilaf is a wholesome and flavorful dish that’s easy to prepare and full of vibrant colors. The Instant Pot ensures the quinoa cooks perfectly every time, while the sautéed vegetables add texture and depth of flavor. It’s a great meal for a light Saturday lunch or a side dish for dinner.

Vegan Instant Pot Spaghetti Squash and Marinara

This vibrant and flavorful dish uses spaghetti squash as a healthy alternative to pasta, paired with a rich, homemade marinara sauce. The Instant Pot makes cooking the spaghetti squash quick and easy, and the marinara sauce adds a savory, tangy touch to the dish, making it an excellent choice for a cozy Saturday meal.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish (optional)
• Nutritional yeast or vegan Parmesan for serving (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine. Turn off the sauté mode and set aside.
3. Place a trivet in the Instant Pot and add 1 cup of water. Place the halved spaghetti squash, cut side down, on the trivet.
4. Seal the lid and set the Instant Pot to manual high pressure for 8 minutes. Once the cooking time is complete, release the pressure manually.
5. Carefully remove the spaghetti squash, and use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the spaghetti squash topped with marinara sauce, fresh basil, and a sprinkle of nutritional yeast or vegan Parmesan.

This vegan spaghetti squash and marinara dish is a light yet satisfying option for those looking for a healthy pasta alternative. The Instant Pot cooks the squash perfectly, making it easy to prepare in no time. The homemade marinara adds a burst of flavor, making this dish a delicious choice for a fulfilling Saturday meal.

Vegan Instant Pot Chickpea Stew

This comforting chickpea stew is packed with protein, fiber, and vegetables, making it a nourishing and filling meal. The Instant Pot ensures that the chickpeas become perfectly tender, while the combination of spices creates a flavorful, savory stew. It’s perfect for a cozy Saturday dinner.

Ingredients:

• 2 cups dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add a splash of oil. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the carrots, celery, cumin, coriander, turmeric, salt, and pepper. Stir to combine.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Seal the lid and set the Instant Pot to manual high pressure for 25 minutes if using dried chickpeas (skip this step if using canned chickpeas). Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Stir the stew and adjust seasoning with salt, pepper, and lemon juice if desired.
6. Serve hot, garnished with fresh parsley.

This vegan chickpea stew is a hearty, filling meal that combines the earthiness of chickpeas with the richness of spices. The Instant Pot ensures everything is cooked to perfection, and the stew is bursting with flavor. It’s a perfect dish for a Saturday evening, offering warmth and comfort in every spoonful.

Vegan Instant Pot Stuffed Peppers

These vegan stuffed peppers are filled with a savory combination of quinoa, black beans, vegetables, and spices. The Instant Pot makes cooking the stuffed peppers fast and easy, and the result is a healthy and satisfying dish that’s perfect for a weekend dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. In a large bowl, combine the quinoa, black beans, onion, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to mix.
2. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
3. Add the vegetable broth to the Instant Pot and place the stuffed peppers in the pot, standing upright.
4. Seal the lid and set the Instant Pot to manual high pressure for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
5. Carefully remove the stuffed peppers from the Instant Pot and serve hot, garnished with fresh cilantro and a squeeze of lime.

These vegan stuffed peppers are a nutritious, colorful meal that is perfect for a satisfying Saturday dinner. The quinoa and black bean filling is hearty and flavorful, while the Instant Pot ensures the peppers cook to perfection. This dish is easy to customize with your favorite ingredients, making it a versatile option for any occasion.

Vegan Instant Pot Sweet Potato Coconut Curry

This sweet potato coconut curry is a rich and creamy dish that combines the sweetness of the potatoes with the richness of coconut milk and the warmth of curry spices. The Instant Pot allows the ingredients to cook together quickly, making it a perfect dish for a busy Saturday.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add a splash of oil. Sauté the onion, garlic, and ginger for 3-4 minutes until softened and fragrant.
2. Add the sweet potatoes, curry powder, turmeric, cinnamon, cayenne (if using), salt, and pepper. Stir to coat the sweet potatoes with the spices.
3. Add the coconut milk, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Seal the lid and set the Instant Pot to manual high pressure for 8 minutes. Once the cooking time is complete, release the pressure manually.
5. Stir the curry and adjust seasoning with more salt and pepper if desired.
6. Serve hot, garnished with fresh cilantro.

This vegan sweet potato coconut curry is a comforting and flavorful dish that’s perfect for a Saturday dinner. The creamy coconut milk pairs beautifully with the sweet potatoes, and the warm spices add depth to the dish. The Instant Pot ensures everything cooks quickly, making this curry a satisfying and easy-to-make meal.

Vegan Instant Pot Thai Green Curry

This vegan Thai green curry is packed with vibrant flavors from fresh vegetables, coconut milk, and aromatic spices. The Instant Pot makes it quick to prepare, and the result is a rich, creamy curry that’s both comforting and satisfying, perfect for a Saturday dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup baby carrots, sliced
• 1 cup mushrooms, sliced
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar
• Salt and pepper to taste
• Fresh basil and cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add coconut oil. Sauté the onion, garlic, and ginger for 3-4 minutes until softened and fragrant.
2. Add the green curry paste, coconut milk, and vegetable broth. Stir to combine.
3. Add the zucchini, bell pepper, carrots, mushrooms, tofu, soy sauce, and brown sugar. Stir to mix everything together.
4. Seal the lid and set the Instant Pot to manual high pressure for 4 minutes. Once the cooking time is complete, release the pressure manually.
5. Stir the curry and season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh basil, cilantro, and lime wedges.

This vegan Thai green curry is a delightful, spicy dish with the perfect balance of creamy coconut milk and fresh vegetables. The Instant Pot ensures that the flavors meld together beautifully in just a few minutes. Serve it with jasmine rice for a complete meal that’s perfect for a relaxed Saturday evening.

Vegan Instant Pot Lemon Garlic Risotto

This vegan lemon garlic risotto is a creamy, comforting dish with the bright freshness of lemon and garlic. The Instant Pot makes it easy to prepare without all the constant stirring traditionally required for risotto, so you can enjoy a rich and satisfying dish with minimal effort.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the Arborio rice and sauté for 1-2 minutes, stirring occasionally, to lightly toast the rice.
3. If using, add the white wine and stir until it is mostly absorbed by the rice.
4. Add the vegetable broth, lemon zest, salt, and pepper. Stir to combine.
5. Seal the lid and set the Instant Pot to manual high pressure for 6 minutes. Once the cooking time is complete, release the pressure manually.
6. Stir in the lemon juice and adjust seasoning with salt and pepper.
7. Serve the risotto hot, garnished with fresh parsley.

This creamy lemon garlic risotto is a vibrant and refreshing dish that comes together quickly with the help of the Instant Pot. The lemon adds a zesty brightness that balances the rich, creamy rice. It’s a perfect, satisfying dish for a relaxing Saturday dinner.

Vegan Instant Pot Lentil Bolognese

This vegan lentil Bolognese is a hearty, flavorful, and nutrient-packed pasta sauce made with lentils, tomatoes, and a mix of aromatic vegetables. It’s the perfect dish for a Saturday dinner and is just as rich and satisfying as the classic meat-based version, but entirely plant-based.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 12 oz pasta (such as spaghetti or penne)
• Fresh basil for garnish (optional)
• Vegan Parmesan for serving (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté the onion, garlic, carrots, and celery for 5-6 minutes until softened.
2. Add the lentils, crushed tomatoes, diced tomatoes, vegetable broth, oregano, basil, cinnamon, salt, and pepper. Stir to combine.
3. Seal the lid and set the Instant Pot to manual high pressure for 15 minutes. Once the cooking time is complete, release the pressure manually.
4. While the sauce cooks, cook the pasta according to package instructions and set aside.
5. Stir the lentil Bolognese sauce and adjust seasoning to taste.
6. Serve the Bolognese over pasta, garnished with fresh basil and a sprinkle of vegan Parmesan.

This vegan lentil Bolognese is a delicious, filling dish that is packed with protein and fiber from the lentils. The Instant Pot makes it easy to create a rich, flavorful sauce in just a fraction of the time, perfect for a Saturday night. Paired with pasta, it’s a comforting and satisfying meal that’s sure to please everyone at the table.

Vegan Instant Pot Butternut Squash Soup

This creamy vegan butternut squash soup is a comforting, velvety dish that’s perfect for a cozy Saturday meal. The sweetness of the squash combined with warming spices creates a rich, flavorful soup that is both nourishing and satisfying. The Instant Pot makes it quick and easy to prepare.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• Fresh thyme for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the diced butternut squash, cinnamon, nutmeg, ginger, turmeric, salt, and pepper. Stir to combine.
3. Add the vegetable broth and stir again. Seal the lid and set the Instant Pot to manual high pressure for 8 minutes. Once the cooking time is complete, release the pressure manually.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the coconut milk and adjust seasoning with more salt and pepper if needed.
6. Serve the soup hot, garnished with fresh thyme.

This vegan butternut squash soup is a warming, comforting dish that’s perfect for fall or a cozy Saturday evening. The Instant Pot makes it quick to prepare, and the coconut milk adds a creamy richness to the soup. It’s a simple yet elegant dish that’s perfect for enjoying with crusty bread or a side salad.

Note: More recipes​ are coming soon!